Ingredients:

  • 3 1/4 cups (400 g) all-purpose flour or bread flour
  • 1 cup + 2 Tbsp (260 ml) warm water (about 100–110°F / 38–43°C)
  • 2 1/4 tsp (1 packet, 7 g) active dry yeast or instant yeast
  • 1 Tbsp (12 g) granulated sugar or honey
  • 1 tsp (6 g) fine salt
  • 1 Tbsp (15 ml) vegetable oil or olive oil (optional)
  • 8 cups (2 liters) water (for boiling)
  • 1–2 Tbsp (15–30 g) barley malt syrup or honey or brown sugar (added to boil water)
  • 1 Tbsp (15 g) baking soda (optional, added to boil water)
  • Herbed Cream Cheese Filling Option: 8 oz (225 g) cream cheese, cold and cut into twelve 2-tbsp portions
  • Herbed Cream Cheese Filling Option: 2 Tbsp (6 g) finely chopped chives or scallions
  • Herbed Cream Cheese Filling Option: Zest of 1 lemon (optional)
  • Herbed Cream Cheese Filling Option: Salt and pepper, to taste
  • Pepperoni + Mozzarella Option: 8 oz (225 g) low-moisture mozzarella, cut into 12 small cubes (~20 g each)
  • Pepperoni + Mozzarella Option: 12 small pepperoni slices (or 12 halves folded)
  • Pepperoni + Mozzarella Option: 1–2 tsp (5–10 g) dried oregano
  • Smoked Salmon & Dill Option: 6 oz (170 g) smoked salmon, cut into 12 small pieces
  • Smoked Salmon & Dill Option: 6 oz (170 g) reduced-fat or whipped cream cheese, portioned into 12
  • Smoked Salmon & Dill Option: 1 Tbsp (3 g) chopped fresh dill
  • Topping / Egg Wash: 1 large egg, beaten with 1 Tbsp (15 ml) water
  • Topping / Egg Wash: Sesame seeds, poppy seeds, or everything bagel seasoning, as desired
  • Topping / Egg Wash: Coarse salt (optional)

Instructions:

  1. Make the dough: Combine warm water, yeast, and sugar; let sit 2–3 minutes if using active dry yeast until foamy. Add flour, salt, and oil; mix until a shaggy dough forms.
  2. Knead: Knead dough in a stand mixer with dough hook 6–8 minutes or by hand 8–10 minutes until smooth, elastic, and slightly tacky but not sticky.
  3. First rise: Place dough in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  4. Portion and fill: Punch dough down and divide into 12 equal pieces (~2.5 oz / 70 g each). Flatten each into a 3–4 inch disk and place a portion of filling in the center, leaving at least a 1/2 inch rim. Don’t overfill.
  5. Seal and shape: Gather edges, pinch and seal tightly, then roll seam-side down into a smooth ball. If using soft cream cheese, chill filling briefly to prevent leakage.
  6. Proof: Place shaped balls seam-side down on a parchment-lined baking sheet spaced about 1 inch apart. Cover loosely and proof 15–25 minutes until slightly puffed.
  7. Preheat and prepare boil water: Preheat oven to 425°F (220°C). Bring a large pot of water to a gentle boil and add malt syrup, honey, or brown sugar and baking soda if using.
  8. Boil: In small batches, lower 3–4 balls into the boiling water with a slotted spoon. Boil 30–60 seconds per side (flip once). Remove, drain well, and return to the baking sheet; surface should be glossy.
  9. Egg wash and toppings: Lightly brush each ball with egg wash and sprinkle with desired toppings such as sesame, poppy seeds, everything seasoning, or coarse salt.
  10. Bake: Bake in the preheated oven 12–15 minutes until deep golden brown and shiny. Internal temperature target ~190–205°F (88–96°C) depending on filling. Bottom should sound hollow when tapped.
  11. Cool and serve: Cool about 10 minutes on a wire rack (filling will be very hot). Serve warm as an appetizer, snack, or part of a meal.