# What You'll Need:
→ Dough
01 - 2 1/4 teaspoons active dry yeast
02 - 1 1/2 cups warm water (110°F)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon kosher salt
06 - 2 tablespoons unsalted butter, melted
→ Filling
07 - 1 cup shredded sharp cheddar cheese
08 - 2 medium jalapeño peppers, seeded and finely diced
→ Baking Soda Bath
09 - 8 cups water
10 - 1/3 cup baking soda
→ Finishing
11 - 1 large egg, beaten
12 - coarse sea salt, for sprinkling
# Method:
01 - Combine warm water, sugar, and active dry yeast in a large mixing bowl. Let stand for 5 minutes until the mixture becomes foamy.
02 - Add melted unsalted butter, salt, and all-purpose flour to the yeast mixture. Mix until a sticky dough forms.
03 - Transfer dough to a floured surface and knead by hand for 5 to 7 minutes, until smooth and elastic.
04 - Place dough in a greased bowl, cover with plastic wrap, and allow to rise for 1 hour or until doubled in size.
05 - In a small bowl, mix shredded sharp cheddar cheese with diced jalapeño peppers.
06 - Punch down the risen dough and divide into 24 equal portions. Flatten each piece and fill with one tablespoon of the cheese-jalapeño mixture. Seal tightly, rolling into balls.
07 - Bring 8 cups water and baking soda to a gentle boil in a large saucepan.
08 - Carefully drop each stuffed ball into the boiling baking soda bath for 30 seconds. Remove using a slotted spoon and transfer to a parchment-lined baking tray.
09 - Brush each bite with beaten egg and sprinkle with coarse sea salt.
10 - Bake in a preheated oven at 425°F for 12 to 15 minutes until golden brown with crisp exteriors.
11 - Allow to cool slightly before serving warm.
