Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

For the Pretzel Dough:

• 1 ½ cups warm water (110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tbsp brown sugar
• 1 tsp salt
• 4 cups all-purpose flour
• 2 tbsp unsalted butter, melted

For the Filling:

• 1 ½ cups chopped smoked brisket (leftover or freshly made)
• 1 cup beer cheese (store-bought or homemade—see below)

Optional Homemade Beer Cheese Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• ¾ cup beer (lager or ale)
• 1 cup shredded sharp cheddar cheese
• Salt & pepper to taste

For Boiling:

• 10 cups water
• 2/3 cup baking soda

For Topping:

• 1 egg, beaten (egg wash)
• Coarse salt (pretzel salt or flaky sea salt)

Instructions

1. Prepare the Dough:
   • In a large bowl, combine warm water, yeast, and brown sugar. Let sit for 5 minutes until foamy.
   • Stir in salt, melted butter, and flour. Knead until a soft, elastic dough forms (8–10 minutes).
   • Cover and let rise for 1 hour, or until doubled in size.
2. Make Beer Cheese (if homemade):
   • Melt butter in a saucepan. Whisk in flour and cook for 1 minute.
   • Slowly whisk in beer, simmer until slightly thickened.
   • Stir in shredded cheese until smooth. Season with salt and pepper. Let cool.
3. Assemble the Pretzel Bombs:
   • Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
   • Punch down dough, divide into 12 portions.
   • Flatten each piece, add about 1 tbsp brisket and 1 tsp beer cheese.
   • Pinch the dough to seal completely and roll into balls.
4. Boil Pretzel Bombs:
   • Bring water and baking soda to a boil.
   • Carefully drop each pretzel bomb into boiling water for 30 seconds.
   • Remove with a slotted spoon, drain, and place on the baking sheet.
5. Bake:
   • Brush each bomb with egg wash and sprinkle with coarse salt.
   • Bake 12–15 minutes or until deep golden brown.
6. Serve:
   • Serve warm with extra beer cheese for dipping!

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