Tuesday, January 15, 2013

Jalapeno Cheddar Bagels

About a year ago, I made homemade bagels and this year, I did it again, except this time, I tweaked the recipe a bit and made jalapeno cheddar bagels! They came out pretty good so I'm sharing the photos here. It's the exact same technique used in my first bagel post except that instead of using just water, I used water and eggs and I also added in cheddar and jalapeno (duh). Oh, and I reduced the amount of sugar (because it's a savory bagel) and the amount of salt (because the cheese adds lots of saltiness).

Ingredients:
1 package dry active yeast
1/2 cup warm water
1 teaspoon sugar
1 teaspoon salt
3-1/2 cups all purpose flour
1 teaspoon vegetable oil
3 eggs
2 jalapenos, finely chopped
1 cup cheddar cheese, grated
+ baking soda (about 1 teaspoon)
+ sugar (about 1 teaspoon)
+ cornmeal (about 2 teaspoons)

So start by blooming the yeast in a bit of warm water with sugar.
And then crack open a few eggs (3 large, to be exact) and beat with a fork.

On a big cutting board (or clean counter top), toss together the flour and salt and then create a well in the middle. Pour in the yeast and water mixture and stir around the center with a fork just to start incorporating the flour. Then add in some of the egg mixture and stir a bit more. Continue until the mixture starts to get thick and using a fork becomes too difficult. Knead with your hands until elastic and smooth. Place in a bowl and cover with plastic wrap. Place the bowl in a warm spot and allow to rise for 1 to 2 hours until doubled in size. You can see in the last two frames that the dough poofs up quite a bit.
Once the dough has risen, prepare the jalapenos and cheese. Punch down the dough and then knead in the cheese and jalapenos until well incorporated. Cut the dough into 8 pieces and then form into bagels. Place on a sheet pan, covered, and allow to rise for 30 minutes.
Prepare a large pot with boiling water. Add sugar and baking soda and boil the bagels on each side for 30 seconds. Place on a baking sheet, dusted with cornmeal to prevent sticking, and bake at 350 degrees for 30 minutes or until pretty and golden.
Here's what the finished bagel looks like.
It should be nice and fluffy and when you pull it apart, it should be marbled with melty cheese and jalapenos. Serve with cream cheese but they taste great plain as well.

Here's the recipe page:

4 comments:

  1. Thank you very much for this recipe. I have converted it to sourdough proportions, which entails reducing the flour by 1/2 cup and eliminating the water and yeast. Then the ferment takes around 7 or 8 hours. It's a brilliant recipe, and I can't thank you enough.

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  2. sounds awesome, and easy. I will be trying it.

    Bagel Shops New York

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