Dissolve active dry yeast in warm water and let it foam for about 5 minutes. In a large mixing bowl, combine flour, sugar, salt, and melted butter, mixing until a rough dough forms. Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Place in greased bowl, cover with a damp cloth, and let rise for 1 hour.

Shred the smoked brisket into small pieces. Combine with cheddar cheese, cream cheese, and beer in a mixing bowl. Stir until creamy and well combined.

Preheat your oven to 425°F (220°C) and prepare boiling water with baking soda. Punch down risen dough, divide into 12 pieces, roll each into a 4-inch circle, fill with a tablespoon of the brisket filling, fold and seal tightly.

Drop each filled dough ball into boiling baking soda solution for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.

Sprinkle each bomb with coarse salt before baking. Bake for about 15 minutes, until golden brown and crispy.

Let the pretzel bombs cool for a few minutes. Serve warm with spicy mustard or barbecue sauce.