Jalapeno Bagels Food

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.

JALAPENO CHEDDAR BAGELS

Steps:

• Combine warm water (about 110 degrees F) with yeast and sugar in the bowl of your electric mixer, fitted with a dough hook. Let sit until foamy (about 10 minutes). Slowly add in the flour, jalapenos, salt and garlic salt. Mix with the dough hook until the dough comes together, and then let it continue to knead the dough for about 5 minutes. Add more flour if the dough is too sticky. It should be more elastic and bounce back when pushed.
• Remove the dough from the bowl and place on a floured surface. Knead it a few more times with your hands and shape into a ball. Place the ball into a bowl coated with cooking spray, then coat the dough with cooking spray as well. Cover and let rise in a warm place for about 1 hour, or until the dough doubles in size.
• After an hour punch down the dough and remove it from the bowl to a floured surface again. Separate the dough into 9 equal balls and place on a greased baking sheet. Making sure to leave space between each dough ball. Spray again with cooking spray, cover and let rise for 10-15 mintues.
• During this time bring a large pot of water and 1 tbsp of brown sugar to a rapid boil.
• After the second rise uncover the dough balls and poke a finger in the center of the dough and wiggle it around to form the classic bagel shape. Repeat with all the dough balls. Cover and let rise for another 10-15 mintues.
• Pre heat the oven to 415 degrees F.
• After the final rise carefully place one to two bagels at a time (depending on how big your pot is), in the rapid boiling water. Boil on each side for 2 minutes then remove with a slotted spoon back to the baking pan. Repeat for all the bagels.
• Top each bagel with a small handful of cheese and place in the pre heated oven for 25-28 minutes or until the bagels are slightly browned and the cheese is crispy looking. Remove from the oven and let cool completely.
• Store bagels in an air tight container in the refrigerator.

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.

JALAPEñO CHEESE BAGELS

Steps:

• 1. In a bowl of a stand mixer, combine yeast, warm water, and honey; let it sit until bubbly, about 30 minutes. In a large mixing bowl, combine flour, sea salt and Pepper Jack cheese; stir until well blended. Add dry to yeast mixture. With the dough hook attached, process on speed 2 for 5 minutes. Scrape sides and bottom of bowl before increasing speed to 3 and knead for 5 minutes than speed 4 for another 5. If dough is not smooth, add ¼ cup flour more and knead again for 5 minutes or until dough form a ball and is elastic.
• 2. Place dough a lightly floured work surface (hands as well) and stretch to form a rectangular shape. Add most jalapeño and flip dough over, kneading it. Add the remaining peppers, knead again and place the dough in an oily bowl. Cover, and let it raise for 1 hour in a warm area such as an oven or until it approximately doubles in size.
• 3. Remove dough from the bowl onto a floured work surface, sprinkle flour on top and knead it again. Form a ball by pulling under and separate it into 8 equal balls using a bench scraper. Roll each ball down to 4-inch diameter. Make a hole with a 1 ½-inch cookie cutter or stick your thumb in the center. Reuse the holes by rolling another bagel but don't use the cookie cutter. Place bagels on a baking sheet lined with parchment paper, cover and proof for 20 minutes.
• 4. Preheat oven to 400ºF. In a large shallow skillet filled with water and kosher salt, bring it to a boil. Place bagel into boiling water without crowding it and boil 1 minute per side. Strain bagels on a wire rack until excess water drips off while boiling the others.
• 5. Transfer bagels to baking sheet lined with silicone mat or parchment paper. Brush bagels with egg wash. Top with extra-old cheddar cheese, covering the entire surface and place as many jalapenos slices over the cheese, pressing gently to prevent from falling off. Transfer to preheated oven and bake for 25 to 30 minutes, turning half way during cooking time, or until sides and top are a golden color. Allow to cool on a wire rack for 10 minutes before serving. Makes 9 bagels
• 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=hyfpNwCJJ8Y