Jalapeño Bagels Recipes

JALAPEñO CHEDDAR BAGELS

Steps:

• 1. To make the sponge, stir the yeast into the flour in a large mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
• 2. To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt powder. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.
• 3. Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). Add the Cheddar cheese and jalapeños during the last two minutes or so of kneading, and knead until evenly distributed. The dough should be firm, but still pliable and smooth. There should be no raw flour - all the ingredients should be hydrated. If you have an instant-read digital thermometer, the dough should register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
• 4. Immediately divide the dough into equal pieces (each piece should weigh approximately 4½ ounces). Form the pieces into rolls.
• 5. Cover the rolls with a damp towel and allow them to rest for 20 minutes.
• 6. Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels: Push a hole through the center of the roll with your thumb and stretch out the hole to 2½ inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.
• 7. Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.
• 8. Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
• 9. The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
• 10. Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Cheddar cheese as soon as they come out of the water.
• 11. When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.
• 12. Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

JALAPENO CHEDDAR BAGEL

Steps:

• Place the flour, sugar, salt, yeast and water in the bowl of a large mixer fitted with a dough hook. Mix on low speed for about 10 minutes. Add the jalapenos and mix for approximately 5 minutes more. Add the Cheddar and mix for 2 to 3 minutes. (Be sure to leave cheese visible throughout the dough.) Form small strips of dough into bagels. (See YouTube for many examples.) Let the dough proof for 1 to 3 hours, then refrigerate overnight. (To test the proofing before you refrigerate the dough, place a small piece in hot water; if it begins to float, it's ready.)
• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease the parchment paper with cooking spray. Bring a large pot of water to a boil.
• Boil the bagels for 1 to 2 minutes. Remove the bagels from the water and place them on the prepared baking sheet. Bake until golden tan, about 20 minutes.

JALAPENO BAGELS

Steps:

• Combine warm water, yeast and 1 tablespoon sugar. Allow to stand 3-5 minutes. In a large bowl, combine the flour and red chili pepper flakes; stir in the chopped jalapenos. Add the yeast mixture to the flour mixture. Stir until it forms into a ball.
• Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.
• Divide into 8 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.
• Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
• Meanwhile, prepare water bath and put it on to boil.
• Once water bath is boiling, reduce heat to a simmer. Place bagels, 2-3 at a time, in water for 1 1/2 minutes, turning after 45 seconds.
• Remove and drain, placing on greased baking sheet. Brush with egg wash. The egg wash enhances browning of the bagels.
• Bake at 400°F for 18 to 20 minutes.