1. – In a medium saucepan, combine the shredded brisket, cheese, and beer. Heat over medium, stirring frequently, until the cheese is melted and the mixture is smooth. Set aside.

2. – In a large bowl, combine the yeast and warm water. Let sit for 5 minutes until foamy.

3. – Add the flour and salt to the yeast mixture and knead until a smooth, elastic dough forms, about 5 minutes.

4. – Divide the dough into 12 equal pieces. Roll each piece into a ball, then use your thumb to make an indentation in the center.

5. – Spoon a heaping tablespoon of the brisket-cheese mixture into the center of each dough ball, then pinch the dough closed around the filling.

6. – Bring a large pot of water to a boil and add the baking soda. Working in batches, boil the pretzel bombs for 30 seconds, then transfer to a parchment-lined baking sheet.

7. – Brush the tops of the pretzel bombs with the beaten egg and sprinkle with coarse sea salt.

8. – Bake at 400°F for 15-18 minutes, until golden brown.

9. – Serve warm and enjoy!