Jalapeno Bagels Food

JALAPENO CHEDDAR BAGEL

Jalapeno Cheddar Bagel image

Provided by Food Network

Time 12h15m

Yield 4 to 5 dozen

Number Of Ingredients 8

Ingredients

12 1/2 pounds bleached, bromated high-gluten flour, such as Balancer
6 ounces sugar
3 ounces salt
1 ounce yeast
14 cups water
2 pounds jalapenos, sliced
28 ounces Cheddar, shredded
Nonstick cooking spray

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

Jalapeno Bagels image

Make and share this Jalapeno Bagels recipe from Food.com.

Provided by gailanng

Categories Yeast Breads

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups warm water
4 teaspoons active dry yeast
1 tablespoon sugar
4 cups bread flour
1 1/2 teaspoons salt
1 tablespoon dried red chili pepper flakes plus 1 teaspoon dried red chili pepper flakes
1/3 cup fresh jalapeno, seeded and minced
1 egg whisked with 1 tablespoon water
1 gallon water
1 tablespoon sugar

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.

Nutrition Facts : Calories 250.1, Fat 0.9, SaturatedFat 0.1, Sodium 470.5, Carbohydrate 52.4, Fiber 2.7, Sugar 3.5, Protein 7.4

JALAPEñO BAGELS

Jalapeño Bagels image

Provided by Food Network

Time 13h20m

Yield about 10 bagels

Number Of Ingredients 9

Ingredients

1180 grams (about 2.6 pounds) high-gluten flour
1/2 teaspoon instant dry yeast
1 tablespoon salt
2 cups water
1/4 cup canned, sliced jalapeños with juice
3 tablespoons plus 1/4 cup barley malt syrup
2 tablespoons chipotle in adobo sauce or Sriracha
10 slices Cheddar
Non-stick cooking spray for parchment paper

Steps:

Using the flour, yeast and salt together in a stand mixer fitted with a dough hook attachment. Mixing on low speed slowly add the water. Once just incorporated add the jalapeno, 3 tablespoons syrup and chipotle in adobo. Increase the speed to medium-high and knead until the dough comes together and is smooth, 8 to 10 minutes.
Portion the dough into approximately 10 7-ounce portions. Roll each into 10-inch-long by 2-inch-round tubes. Pinch the ends of 1 tube together to make a bagel shape. Repeat with the other tubes. Transfer the bagel shapes to a sheet pan lined with parchment paper and refrigerator overnight, at least 12 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees. Line a sheet pan lined with parchment paper and coat with non-stick spray.
In a 10 quart stock pot, boil 2 gallons (32 cups) of water with the remaining 1/4 cup of syrup. Working in batches, drop half of the bagels into the boiling water. Boil for 2 to 3 minutes. Transfer to the prepared baking sheet. Repeat with the remaining bagels. Top each bagel with one Cheddar slice and bake until golden brown, 20 to 25 minutes.

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