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:
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