Pickled Cherry Bombs
Makes 16
  • 4 cups (508 grams) bread flour
  • 1½ cups (360 grams) warm water (105°F/40°C to 110°F (43°C)
  • 1 tablespoon (6 grams) instant yeast
  • 1 tablespoon (21 grams) molasses
  • 2 teaspoons (6 grams) kosher salt
  • 8 cups (1,920 grams) plus 1 teaspoon (5 grams) water, divided
  • ¼ cup (60 grams) baking soda
  • 2 tablespoons (42 grams) honey
  • 1 tablespoon (12 grams) granulated sugar
  • Pickled Cherry Cheese Balls (recipe follows)
  • 1½ teaspoons (4.5 grams) sesame seeds
  • 1½ teaspoons (4.5 grams) poppy seeds
  • 1 teaspoon (3 grams) fennel seeds
  • 1 teaspoon (2 grams) garlic salt
  • 1 teaspoon (2 grams) diced onion flakes
  • ½ teaspoon (1.5 gram) sea salt
  • 1 large egg (50 grams)
  1. In the bowl of a stand mixer fitted with the dough hook attachment, beat flour, 1½ cups (360 grams) warm water, yeast, molasses, and salt at medium-low speed for 10 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let stand in warm, draft-free place (75°F/24°C) until almost doubled in size, 1 to 1½ hours.
  2. Divide dough into 16 (2-ounce) pieces, and shape into balls. Cover loosely with plastic wrap, and let rest for 30 minutes.
  3. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  4. In a large stockpot, bring 8 cups (1,920 grams) water, baking soda, honey, and sugar to a boil over medium-high heat. Pull and shape dough balls into 3½-inch disks, like a pizza. Place a frozen Pickled Cherry Cheese Ball in center of each disk; bring edges up, and pinch together. Roll dough between hands to smooth out ball and ensure edges are sealed. Working with 4 balls at a time, lower balls into poaching liquid. Boil for 1 minute, turning halfway through. Transfer to prepared pans.
  5. In a small bowl, whisk together sesame seeds, poppy seeds, fennel seeds, garlic salt, onion flakes, and sea salt. In another small bowl, whisk together egg and remaining 1 teaspoon (5 grams) water. Brush top of each ball with egg wash, and sprinkle with topping.
  6. Bake until light golden, 20 to 25 minutes. Let cool slightly; serve warm.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pickled-cherry-bombs/