In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
In a large bowl, mix flour and salt. Add melted butter and yeast mixture.
Knead until smooth and elastic, about 5–7 minutes. Cover with a towel and let rise for 1 hour, until doubled.
Preheat Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Shape the Bombs
Divide dough into 8–10 pieces. Flatten each piece into a circle.
Add a spoonful of chopped smoked brisket and beer cheese in the center.
Pinch the edges to seal and roll into a smooth ball.
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water and baking soda to a boil.
Carefully drop each dough ball into the boiling water for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
Add Toppings
Brush each bomb with egg wash and sprinkle coarse salt on top.
Bake
Bake 15–18 minutes until golden brown.
Serve
Let cool slightly before serving warm. Optionally, serve with extra beer cheese or mustard for dipping.
Tips:
For extra smoky flavor, warm the brisket in a bit of smoked paprika or barbecue sauce before filling.
You can make the beer cheese by combining sharp cheddar, cream cheese, a splash of beer, and a pinch of garlic powder.
These can be assembled ahead of time and frozen before boiling and baking.
If you want, I can also make a quick cheat version using store-bought soft pretzel dough that takes under 30 minutes. It’s perfect when you don’t have time for homemade dough. Do you want that version too?
