Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients:

For the Pretzel Dough:

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) instant yeast

1 cup warm water

2 tbsp melted butter

1 tbsp sugar

1 tsp salt

For the Filling:

2 cups shredded smoked brisket (pre-cooked)

1 cup beer cheese (store-bought or homemade, see below)

Beer Cheese Sauce (optional homemade):

1 tbsp butter

1 tbsp flour

¾ cup beer (lager or ale)

1 cup shredded sharp cheddar

2 tbsp cream cheese

Salt and pepper to taste

For Boiling:

10 cups water

½ cup baking soda

For Topping:

1 egg (beaten, for egg wash)

Coarse salt or crushed pretzels

Instructions:

1. Make the Pretzel Dough:
In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. Add flour, melted butter, and salt. Knead for 5–7 minutes until a smooth dough forms. Cover and let rise for 1 hour.

2. Prepare Beer Cheese (if homemade):
Melt butter in a saucepan. Stir in flour and cook for 1 minute. Slowly whisk in beer. Once thickened, add cheeses and stir until smooth. Season and let cool.

3. Assemble the Bombs:
Divide dough into 12 portions. Flatten each into a disc. Add a spoonful of beer cheese and shredded brisket to the center. Seal tightly into a ball.

4. Boil the Pretzel Bombs:
Preheat oven to 425°F (220°C). In a pot, bring 10 cups water and baking soda to a boil. Boil each dough ball for 30 seconds, then transfer to a baking sheet.

5. Bake:
Brush each bomb with egg wash. Sprinkle with salt or crushed pretzels. Bake for 15–18 minutes until golden brown.

6. Serve Warm:
Serve with extra beer cheese for dipping, if desired.