Jalapeño Bagels Food

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.

JALAPEñO BAGELS

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.