In a large bowl, mix warm water, yeast, and brown sugar. Let sit 5-10 minutes until foamy.

Add 2 tbsp melted butter, 1 tsp salt, and flour. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour until doubled.

In a skillet, brown the ground beef. Drain excess fat. Stir in garlic powder, onion powder, salt, pepper, and Worcestershire sauce. Remove from heat, let cool completely, then mix in cubed cheese.

Preheat oven to 400°F (200°C). Divide the risen dough into 16 equal pieces. Flatten each into a circle.

Place 1-1.5 tbsp of the beef/cheese filling into the center of each circle. Pinch edges tightly to seal and roll into a ball.

In a large pot, bring 8 cups of water to a boil and slowly add the baking soda. Boil the pretzel bombs in batches for 30 seconds each. Remove with a slotted spoon to a parchment-lined baking sheet.

Brush the boiled bombs with egg wash and sprinkle with coarse pretzel salt.

Bake for 15-20 minutes until deeply golden brown. Brush immediately with 3 tbsp melted butter upon removing from the oven.