Brat and Beer Cheese Pretzel Poppers

Ingredients

• 4 cups bread flour
• 1¼ cups warm water
• 2¼ teaspoons (1 packet) instant yeast
• 1½ tablespoons packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1¾ teaspoons kosher salt
• 1/4 cup Dijon mustard
• 2 tablespoons + 2 teaspoons whole-grain mustard
• 1½ tablespoons hot honey
• 2 teaspoons apple cider vinegar
• 1 pinch kosher salt
• 12 ounces bratwurst, casings removed (about 3 links)
• 2 teaspoons unsalted butter
• 2 teaspoons all-purpose flour
• 1/3 cup + 3 tablespoons light lager beer
• 1/4 cup whole milk
• 1¾ cups freshly shredded sharp orange Wisconsin cheddar cheese
• 2 tablespoons cream cheese, cubed
• 1½ teaspoons Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1 pinch cayenne pepper
• freshly ground black pepper, to taste
• 8 cups water
• 1/3 cup baking soda
• 1 large egg + 1 tablespoon water, for egg wash
• coarse or flaky salt, for topping

Method

1. Make the pretzel dough:
2. In the bowl of a stand mixer fitted with the dough hook attachment, combine the bread flour, warm water, yeast, brown sugar, melted butter and salt. Knead until the dough is smooth and elastic, 7 to 9 minutes.
3. Cover and let rise in a warm place until approximately doubled, 60 to 75 minutes.
4. For the hot honey mustard:
5. Whisk together the Dijon, whole-grain mustard, hot honey, apple cider vinegar and salt. Store in the refrigerator until ready to serve.
6. Make the filling:
7. Cook the bratwurst in a skillet over medium heat, breaking it into very small crumbles, until browned and cooked through. Transfer to a paper towel-lined plate and drain any excess fat from the pan.
8. Melt the butter in the same skillet. Whisk in the flour and cook for 1 minute. Slowly whisk in the lager and milk. Cook, stirring constantly, until the mixture is very thick.
9. Remove the pan from the heat. Stir in the cheddar and cream cheese until smooth, then stir in the Dijon, Worcestershire, garlic powder, cayenne and black pepper. Fold in the cooked bratwurst.
10. Transfer the filling to a bowl and refrigerate until completely cold.
11. Portion into 24 small mounds, about 1 heaping tablespoon each, and chill or freeze for 15 to 20 minutes while the dough rises.
12. Assemble:
13. Heat the oven to 425 F. Line a large baking sheet with parchment paper.
14. Divide the dough into 24 equal pieces. Flatten each piece into a roughly 3½-inch circle, keeping the center slightly thicker than the edges.
15. Place one chilled portion of filling in the center. Pull the dough around the filling and firmly pinch the seam closed. Place seam-side down.
16. Bring 8 cups of water to a gentle boil in a large pot. Carefully add the baking soda.
17. Working in batches, lower the pretzel bombs into the bath for 20 to 25 seconds. Remove with a slotted spoon or spider and return seam-side down to the prepared baking sheet.
18. Brush each bomb with the egg wash and sprinkle with coarse pretzel salt. Use kitchen shears or the tip of a sharp knife to make one very small snip in the top of each bomb.
19. Bake until deeply golden brown, 12 to 15 minutes. Let stand for 5 to 8 minutes before serving so the cheese remains molten but is not dangerously hot.
20. Serve warm with the hot honey mustard on the side for dipping.