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Hefeweizen Mozzarella Bombs

 Hefeweizen Mozzarella Bombs

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You should do an experiment.

Before you become so dismissive of the impact of beer in baking (or, as a marinade for chicken), do a side by side. Sometime we beer-cook because of the flavor, but not always. Do you taste the baking soda in your cake? Of course not. But if it’s missing you can tell right away. If you marinate chicken in beer and then grill it, it stays juicy. If you don’t, it will dry out on your grill. If you can’t taste the beer, but the chicken is still juicy, congratulate the beer because it did it’s job.

Bread is the same way. I spent the summer making these beer doughnuts for just about every backyard soirée I was invited too (it was too much, honestly, but I couldn’t stop). One of those excessive doughnut making adventures came at a time when I was short on beer, so I used something else and the doughnuts suffered. Same recipe, same amount of liquid, but the doughnuts tasted flat, a little more dense and little tougher. This is how beer shines in baking. It’s amazing baking-super-concoction of yeast, grains and carbonation gives you an amazing texture.

So, maybe you can’t taste the beer every time. And maybe you aren’t supposed to. But maybe it tastes better because of the beer, and you should give thanks to the beer that did all the work and got none of the credit. Some of us can relate to that.

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Hefeweizen Mozzarella Bombs

Servings 16 Mozzarella Bombs


  • 3 cups 360g all-purpose flour
  • 1 envelope 7g rapid rise yeast
  • 2 tbs sugar
  • 3/4 cup 186g wheat beer
  • ½ cup 113g unsalted butter, softened
  • 1 6g tsp salt
  • 16 ciliegine sized Mozzarealla balls
  • topping:
  • 1 tbs melted butter
  • 1 tsp coarse or flakey salt I used smoked Maldon
  • 1 tsp garlic powder


  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 130 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
  • Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 16 pieces.
  • One at a time press the dough into a small circle, add the mozzarealla ball to the center and form the dough tightly around the cheese. Make sure the dough isn’t too thin in any place, and the mozzarella is completely covered.
  • Add to a baking sheet. Brush with melted butter, sprinkle with garlic powder and salt.
  • Allow to rest for 15minutes while the oven heats.
  • Preheat the oven to 400.
  • Bake for 18-22 minutes or until a light golden brown.

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Katrina October 16, 2015 um 11:16 am

These yeasty bombs look incredible!! So delicious!


SeattleDee October 16, 2015 um 5:52 pm

Guilty as charged. While I do rely on beer in chili, soups, stews and several baked goods, I am disappointed when I cannot taste the "special" flavorings. Pumpkin porter, coconut porter and chocolate stout might add the perfect back note to a loaf of bread for example, but fail to bring any pumpkin, coconut or chocolate favors to wow my tastebuds. Or is it just me?


Jackie October 16, 2015 um 8:36 pm

Another thing to remember is that if you’re drinking the beer and it’s already on your palate, it’s almost impossible to taste it in the dish. Some dishes you can get a huge beer flavors and some it’s much harder.


Fran Hooper October 17, 2015 um 6:33 am

After rolling the dough around the mozzarella do you need to let the rolls rise again before baking them?


Jackie October 17, 2015 um 8:46 am

They will rise a bit while the oven preheats. You can let them rise, but it isn’t absolutely necessary.


Happy Valley Chow October 17, 2015 um 7:15 pm

Uhhh yeah I’d eat every single one of those. Pinned and trying fo sho'!


Josh October 19, 2015 um 11:48 am

Made these this weekend and they were fantastic, however, when it came to folding them properly, we failed. They looked good going into the oven, then they opened up into cheesy bread bowls while baking. Very tasty, but not nearly as photogenic.

Thanks for another great recipe!


Jackie October 19, 2015 um 12:25 pm

I’m glad they at least tasted good! It helps to seal them really well and then put them seams-side down on the baking sheet.


paula October 27, 2015 um 10:28 pm

These are so good! I made them the night before and let them do the second rise in the fridge. I sealed them really well and put them seam side down. Only one busted open, but no one cared. SO good for a football party 🙂


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