Smoked Brisket & Beer Cheese Pretzel Bombs

Ingredients

For the Pretzel Dough:

• • 3 ¾ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast

• • 1 cup warm water (110°F)
  • 1 tbsp brown sugar
  • 1 tsp salt

• 2 tbsp melted butter

For the Filling:

• • 1 ½ cups chopped smoked brisket (leftover or fresh)

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

Optional Homemade Beer Cheese:

• • 1 tbsp butter

• • 1 tbsp flour
  • ½ cup beer (lager or ale)
  • ¾ cup shredded cheddar cheese

• ½ tsp garlic powder
• Salt and pepper to taste

For Boiling & Topping:

• • 6 cups water
  • ¼ cup baking soda
  • 1 egg, beaten (for egg wash)

• Coarse salt, for topping

Instructions

1. 1. Make the Dough:
      • • In a bowl, combine warm water, yeast, and brown sugar. Let it sit for 5–10 minutes until foamy.
        • Add flour, salt, and melted butter. Mix until a dough forms.
      • Knead for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
   2. Prepare Beer Cheese (if making homemade):
      • • In a small saucepan, melt butter, then whisk in flour to make a roux.
      • Slowly pour in the beer while whisking. Let simmer 1–2 minutes.
      • Add shredded cheese, garlic powder, salt, and pepper. Stir until smooth. Let cool slightly.

1. Assemble Pretzel Bombs:
   • • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
     • Punch down the dough and divide into 12–14 balls.
     • Flatten each dough ball, fill with 1 tbsp of brisket and 1 tbsp of beer cheese. Pinch edges to seal tightly.
   • Set aside while you prepare boiling water.
2. Boil the Bombs:
   • • Bring 6 cups water to a boil and stir in baking soda carefully.
   • Boil each bomb for 30 seconds, then place on baking sheet.
3. Bake:
   • • Brush each bomb with egg wash and sprinkle with coarse salt.
   • Bake for 12–15 minutes or until deep golden brown.
4. Serve:
   • • Let cool slightly before serving. Serve with extra beer cheese for dipping!