Smoked Brisket & Beer Cheese Pretzel Bombs

INGREDENT

For the Pretzel Dough:

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

For the Filling:

• 1 cup smoked brisket, finely chopped
• ¾ cup beer cheese (homemade or store-bought)
• ½ tsp garlic powder (optional)

For Boiling:

• 6 cups water
• ¼ cup baking soda

For Topping:

• 1 egg, beaten (for egg wash)
• Coarse sea salt
• Optional: melted butter, for brushing after baking

Instructions

1. Prepare the Dough:
   In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
   Add flour, salt, and melted butter. Mix and knead until a soft dough forms, about 5–7 minutes.
   Cover and let rise in a warm place for 1 hour or until doubled in size.
2. Prepare Filling:
   Mix the chopped smoked brisket with beer cheese and garlic powder (if using). Chill for 15 minutes to firm up for easier stuffing.
3. Shape the Bombs:
   Preheat oven to 425°F (220°C).
   Punch down dough and divide into 12 equal balls. Flatten each ball and spoon 1–2 tsp of the brisket-beer cheese mixture into the center.
   Pinch the edges together tightly to seal and shape into a ball.
4. Boil the Pretzel Bombs:
   Bring 6 cups of water to a boil in a large pot. Add baking soda.
   Gently drop in pretzel bombs (3–4 at a time), boiling for 20–30 seconds. Remove and place on a lined baking sheet.
5. Bake:
   Brush each pretzel bomb with beaten egg and sprinkle with coarse sea salt.
   Bake for 13–15 minutes, or until golden brown.
6. Serve:
   Brush with melted butter if desired. Serve warm with extra beer cheese on the side for dipping.

Would you like a shortcut version using store-bought dough or want the beer cheese recipe too?