Smoked Brisket & Beer Cheese Pretzel Bombs

INGREDENT

For the Dough:

• 2 ¼ tsp active dry yeast
• 1 cup warm water (110°F / 45°C)
• 1 tbsp sugar
• 2 ½ to 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp melted butter

For the Filling:

• 1 cup chopped smoked brisket (shredded or diced)
• ¾ cup beer cheese dip (homemade or store-bought)
• ½ tsp smoked paprika (optional)

For Boiling:

• 6 cups water
• 2 tbsp baking soda

For Topping:

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

Instructions

1. Make the Dough:
   In a bowl, dissolve sugar and yeast in warm water. Let sit for 5–10 minutes until foamy.
   Add salt, butter, and flour gradually, mixing until a soft dough forms. Knead 5–6 minutes until smooth and elastic.
   Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Prepare the Filling:
   In a bowl, mix chopped smoked brisket with beer cheese. Add smoked paprika if using. Chill until ready to fill.
3. Shape the Pretzel Bombs:
   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
   Punch down dough and divide into 12 portions. Flatten each piece into a circle.
   Place a spoonful of brisket-cheese mixture in the center, then pinch and seal the dough tightly around it.
   Place seam-side down on the baking sheet.
4. Boil the Bombs:
   Bring 6 cups of water to a boil, then carefully add baking soda.
   Drop 2–3 dough balls at a time into the boiling water for 30 seconds.
   Remove with a slotted spoon and return to the baking sheet.
5. Bake:
   Brush each bomb with beaten egg and sprinkle with coarse salt.
   Bake for 13–15 minutes, or until golden brown.
6. Serve:
   Serve warm with extra beer cheese dip on the side if desired!

Let me know if you want a spicy version or a dipping sauce idea!