Ingredients:
1 1/2 cups water
1 tablespoon dark brown sugar
1 packet of active dry yeast (2 1/4 teaspoons)
4 1/2 cups All-purpose flour
2 teaspoons salt
1/4 cup melted butter, plus 1 extra tablespoon for bowl
Coarse salt for pretzel topping
Baking soda bath:
10 cups of water
2/3 cup baking soda
For pretzel filling:
3/4 cup shredded cheddar cheese
1/4 teaspoon garlic powder
1/4 cup diced fully cooked bratwurst
Directions:
1. In a medium sauce pan, stir in 1 1/2 cups water and 1 tablespoon dark brown sugar. Set on medium heat until a thermometer reads between 110-115 degrees F. Remove from heat and sprinkle the yeast on top. Let mixture sit for 10 minutes until foamy. If mixture does not foam, discard everything and try again with fresh yeast.
2. In the bowl of a stand mixer, whisk flour and salt. Make a well in the center. Add the foamy yeast mixture and the 1/4 cup of melted butter. Using a dough hook attachment mix on low speed, then increase speed to medium and knead dough for 6 minutes until the dough forms into a ball. About 4 minutes into mixing, if the dough is dry (not completely forming a ball around the dough hook) add water a tablespoon at a time. If dough is too sticky (dough is sticking to bottom of bowl or sticks to your fingers upon touch) add flour a tablespoon at a time. The ideal ball of dough you want is one that is forming a ball around the dough hook and not sticking to the bottom of the bowl and does not stick to your fingers when you touch it.
3. Brush a large bowl with the remaining tablespoon of butter. Form the dough into a ball and add to bowl turning to coat. Cover with plastic wrap and let rise in warm place until double in size, about 1 hour.
4. Preheat oven to 425 degrees F. Line a baking sheet with nonstick foil or parchment paper. In a large pot add 10 cups of water and whisk in baking soda. Bring to boil then reduce to medium low.
5. In a small bowl, sprinkle the garlic powder over the shredded cheese and toss to coat. Turn the dough out on a lightly floured surface. Divide the dough in half and return one half back into the bowl and cover for later. With the other half tear off a piece of dough and form into a small ball, about the size of a pool table billiards ball. You will have about 4 balls. Flatten each ball with your fingers into a circle, about 1/8-1/4 inch thick. Place a heaping tablespoon of the shredded cheese in the middle, and top with about a heaping teaspoon of bratwurst. With one dough circle bring the edges of the circle together so that they all meet in the middle and cover the bratwurst cheese mixture. Pinch and seal the edges together so that you have formed the dough back into a ball. Repeat with the other 3 dough circles.
6. Place 2 of the balls into the pot of baking soda water for 30 seconds. Turn the ball over with a slotted spoon for an addition 30 second bath. Remove balls with a slotted spoon making sure to drain the water, then to the baking sheet, seam side down. Repeat soda bath with the other 2 balls. Sprinkle coarse salt over each roll.
7. Bake for 14-16 minutes.
8. Repeat with the remaining dough from the bowl.
Notes: Baking all 8 pretzel bombs on one baking sheet ended in them being overcrowded and sticking together. Tried 2 separate baking sheets at the same time, resulted in the pretzel crust hardly forming.
The best method was baking just 4 at a time on one baking sheet. Results ended in a very nice perfect pretzel crust on the outside.