garlic and herb cheesesee Notes, cut into 1-inch cubes
course sea salt
Once dough has risen, heat the oven to 400F. Half fill a large pot with water and add the baking soda. Bring to a boil.
Turn the risen dough onto a lightly floured board and cut into 32 pieces. Put a cube of cheese on each, and form the dough around the cheese pressing the seams very well to seal the cheese in completely.
Working in batches, boil the dough balls in the poaching liquid 1 minute. Remove from the water to a greased baking sheet (make sure it’s greased or the bread will stick when it cooks). Slice a small, shallow “X” on the top of each roll with a sharp knife (be careful to not cut through to the cheese!). Add a little water to the egg to make an egg wash (~2 t). Brush dough balls with the egg wash. Sprinkle tops with sea salt. Bake 15-20 minutes at 400 or until well browned. Yields 32 bites.
When these cook, cheese will leak out. This is normal and is caused by steam from the cheese. No worries - just scoop it up and go with it! It's all good.Also, I have made this with a garlic and herbed cheddar and a garlic and pesto Monterey Jack. The jack worked better since it melts more nicely anyway.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!