Categories: Snacks
Ingredients
- 1 1/2 cups warm water (110 to 115ºF)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 1/4 teaspoons instant yeast
- 22 ounces all-purpose flour (about 4 1/2 cups)
- 4 tablespoons unsalted butter, melted
- 1/4 cup minced jalapeno (about 1 medium-large jalapeno, seeded and minced)
- 4 ounces sharp cheddar cheese, finely shredded (about a little under 2 cups)
- FOR BOILING / BAKING:
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- kosher salt, for sprinkling
Directions
-
Add the water, sugar, salt and yeast to the bowl of a stand mixer fitted with the dough hook. Mix for a few seconds on low to combine. Add in the flour and butter, and mix on low speed until the dough comes together. Increase the speed to medium low and knead until the dough becomes nice and smooth and clears the sides of the bowl, about 4 to 5 minutes. During the last minute of kneading, add in the minced jalapeno and cheddar cheese (add in the cheddar a little at a time so it doesn’t all clump together).
-
Form the dough into a ball then place in a well-oiled bowl, turn once to coat and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 to 60 minutes.
-
TO BOIL AND BAKE:
-
Preheat the oven to 450ºF. Line two baking sheets with parchment paper and spray lightly with nonstick cooking spray.
-
In a large stockpot, add the 10 cups water and baking soda. Bring the mixture to a boil.
-
Meanwhile, turn out the dough onto a well-floured surface. Divide the dough into 8 equal pieces. Roll out each portion of the dough into a rope, about 1-inch in diameter (if the dough is really springy and keeps bouncing back, let it rest a few minutes and try again). Using a pizza cutter, cut each rope into 1-inch pieces.
-
Working in batches (I do about 4 to 6 bites at a time), carefully place several of the bites into the boiling water. Boil for 30 seconds, giving them a gentle stir halfway through. Remove the bites using a slotted skimmer, drain off any excess water and place on the prepared baking sheet. Repeat with all the bites.
-
Brush all the bites lightly with the egg wash, then sprinkle with the kosher salt.
-
Bake for about 10-14 minutes, rotating the pans once during baking, until deep golden brown (keep an eye on them as the baking time may vary slightly in different ovens – you don’t want to burn them! 14 minutes is perfect in my oven). Transfer to a cooling rack. Cool for at least 5 minutes before serving.