3 h 0 min

Step 1

In a bowl, combine the water, yeast, and barley malt syrup, then mix well. Add the flour, butter, and salt, and mix until fully incorporated. Transfer the dough to a work surface and knead for 10–12 minutes until smooth and elastic.

Step 2

Round the dough into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

Step 3

Make the dip by combining sour cream, chopped dill, minced garlic, lemon juice, and salt. Mix until well combined, then set aside.

Step 4

Once the dough has doubled in size, gently deflate it and divide it into long strips, about 1–2 inches thick.

Step 5

Using your hands, cut each strip into ping-pong-sized pieces and flatten them. Place a piece of cheddar cheese in the center of each flattened dough piece, then fold the dough around the cheese, pinching tightly to seal. Ensure the dough is well-sealed to prevent the cheese from leaking out during baking.

Step 6

Place the stuffed dough balls aside while boiling the water bath and preheating the oven to 420F or 215C.

Step 7

Bring a large pot of water to a boil, then add the barley malt syrup and stir well to dissolve. Carefully add the baking soda—be mindful that the water will bubble up, so use a large pot with enough space to accommodate the expansion.

Step 8

Add eight pieces of dough at a time to the boiling water and cook for 20–30 seconds. Using a slotted spoon, remove them and transfer to a baking tray. Immediately sprinkle salt on top.

Step 9

Bake for 12-13 minutes.

Step 10

Remove from the oven and serve immediately with the sour cream dipping sauce.

Step 11

YASSS!