Jalapeño Popper Cheesy Pretzel Bombs

warm beer (110°-120°), I used Blue Moon *see cooks note

active dry yeast (1 packet)

granulated sugar

bacon, cooked and chopped into bite size pieces

cream cheese

shredded Mexican cheese blend (or cheddar cheese)

diced jalapeños

large egg

all-purpose flour + more for dusting counter

kosher salt + more for pretzel tops

baking soda

water