Jalapeno Cheddar Cheese Bagels Recipes

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