2 ¼CupsAll Purpose Flour, plus more for dusting - divided
2TBSUnsalted Butter- softened and diced
4TBSUnsalted Butter- melted, for brushing the tops of bombs
Sea Salt, to taste
Serving Options: Chives, Thousand Island Dressing
For Filling: In a medium sized mixing bowl combine all Reuben ingredients. Stir well to combine. Taste and adjust for seasoning. Cover, and place in the refrigerator until ready to use (this will also allow the flavors to develop).
For Pretzels: Warm the milk and beer to 105-110 degrees F in a small saucepan or the microwave. Pour into the bowl of a stand mixer fitted with a dough hook. Sprinkle yeast and granulated sugar into bowl and stir to combine. Allow the yeast to soften and become foamy, about 5-10 minutes.
Add the brown sugar and 1 cup of flour, mix at low speed for 45 seconds - 1 minute, until combined.
Add the butter and mix at low speed for 1 minute.
Add the remaining 1 ¼ cup flour and the kosher salt to the bowl. Mix on medium-low speed until dough comes together in a small, smooth ball, about 3-5 minutes. The dough should be slightly tacky, but not sticky. If dough is sticky, add more flour, 1 tablespoon at a time until smooth, tacky ball forms.
Remove dough and form into a ball. Spray the mixing bowl with non-stick cooking spray and place dough ball back into bowl. Cover with plastic wrap and let dough rise, in a warm spot, until doubled in size, about 1 hour*.
To make Reuben Bombs: Punch down the dough to deflate and turn it out onto floured work surface. Cut the dough into 36 pieces. To do this, quarter the dough and roll each quarter into cylinder. Cut the cylinder into thirds, roll each into another cylinder and cut into thirds again, to yield 36 pieces.
Working one at a time, roll each pretzel dough piece into a ball and flatten it into a circle with your hands. Place 1 tablespoon of Reuben mixture into the center of each dough circle. Gently pull up, and wrap dough over Reuben mixture to enclose. Pinch the edges together to seal. If the dough tears, lightly dust your fingers with flour, pinch tears together, and gently roll to form ball. Place formed ball off to the side on your lightly floured work surface and repeat with remaining dough until all the balls are formed. Keep dough balls covered with a damp kitchen towel, or plastic wrap, while flattening and stuffing pretzel balls.
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside. Lightly flour a clean work surface.
Warm 3 cups of water in the microwave until bath water temperature. Pour water into a shallow baking dish or medium sized mixing bowl. Add baking soda and stir to dissolve. Set aside.
Use a slotted spoon to gently dip each pretzel bomb into the baking soda water, remove and arrange on prepared baking sheet, evenly spaced apart and not touching. Sprinkle tops liberally with sea salt
Bake, on the middle rack, for 8-12 minutes, or until golden brown.
While pretzel bombs are still warm, use a pastry brush to brush tops with melted butter and sprinkle with sea salt. Transfer to a plate and garnish with chives. Serve with additional Thousand Island dressing for dipping. Enjoy!
*Pretzel Dough adapted from Food Network** *Pretzel Bombs inspired by The Slow Roasted Italian** *To make a warm, draft free, place in your house for dough to rise: Before you start measuring ingredients, turn your oven on to the lowest possible temperature. Turn off when oven temperature reaches 80-90 degrees F. Place your dough, in its covered bowl, in the oven to rise. *You can subtitute all milk for beer in dough ingredients