In a mixing bowl, activate the yeast by combining it with warm water and sugar. Let it sit for about 5 minutes until frothy.

In a separate bowl, mix the flour and salt. Add the melted butter to the yeast mixture and combine. Gradually add the flour mixture, kneading until a smooth dough forms (about 5-7 minutes).

Form the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.

While the dough rises, prepare the beer cheese sauce. In a saucepan over medium heat, combine the beer and flour, whisking until smooth. Gradually add the cheeses, garlic powder, onion powder, and cayenne pepper, stirring until melted and creamy. Season with salt and pepper to taste. Set aside.

Once the dough has risen, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Bring a large pot of water to a boil and add a few tablespoons of baking soda.

Divide the dough into 12 equal pieces. Flatten each piece and add a spoonful of the beer cheese sauce and some chopped smoked brisket to the center. Fold the dough over the filling and pinch to seal. Roll into a ball.

Carefully drop the pretzel bombs into the boiling water for about 30 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.

Sprinkle the tops with coarse sea salt and bake for 15-20 minutes or until golden brown.

Allow the pretzel bombs to cool slightly before serving with any remaining beer cheese sauce for dipping.