Jalapeño 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.

JALAPENO CHEDDAR CHEESE BAGELS

Steps:

• In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the salt, cornmeal and 2 cups of the all purpose flour. Mix to combine. Add another cup of flour and mix in well. Begin adding the last cup of flour in small increments, mixing well between additions and adding flour only until the dough wraps around the kneading hook and cleans the bowl. *You may not need all of the last cup OR you may need a bit more that the last cup. Use as much flour as you need to get a moist, smooth dough that cleans the bowl.
• Remove the dough to a lightly floured work surface. Knead in the jalapeno pepper and 1/3 cup of cheddar cheese. *Take your time doing this. A lot will fall out as you knead. Just scoop it up and place on top and keep kneading. Knead until the cheese and jalapeno are evenly distributed in the dough.
• Place dough into a greased bowl, cover with plastic wrap and let rise until doubled, about 45 minutes - 1 hour.
• Prepare a large baking sheet with a sheet of parchment paper and sprinkle the parchment with a bit of cornmeal. Set aside.
• Remove dough to a lightly floured work surface and gently deflate. Divide dough into 8 equal-sized pieces. *I like to weigh the whole dough ball first, then divide by 8 to get the weight I need for each piece. In my case, that was about 119g per piece. I weigh each piece out so they are all the exact same size.
• Form the 8 dough pieces into balls, then using your fingers, poke a hole in the middle and stretch the hole gently, into a bagel shape. Place shaped bagels on the prepared baking sheet.
• Cover the bagels with a clean tea towel and let rise for 30 minutes.
• Meanwhile, bring a large pot of water to a boil and preheat oven to 400F (not convection bake).
• When bagels are ready, add baking soda to boiling water. Gently re-stretch the hole in the bagels, to make sure the bagel hole doesn't close in when boiled. Add 2 or 3 bagels to the boiling water and boil 1 minute per side (2 minutes total), then remove to the same baking sheet. Repeat with remaining bagels until all have been boiled. Brush top of bagels with eggs wash, then sprinkle with shredded cheddar cheese.
• Bake in preheated 400F oven for about 22-23 minutes. Check at 20 minutes and cover top loosely with a sheet of aluminum foil for the last few minutes of baking, if they are at risk of over-browning. Remove from oven and transfer the bagels to a cooling rack to cool completely.
• Bagels will keep well a couple of days at room temperature or a few days more if kept in the fridge. They also freeze beautifully.

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

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.

JALAPENO CHEESE SPREAD

Steps:

• Place block of cream cheese on a serving plate; sprinkle with jalapenos and pecans. Serve with bagel chips or crackers.

JALAPENO CREAM CHEESE

Steps:

• Blend together softened cream cheese, mayonnaise and garlic powder until smooth and no longer lumpy. Add chopped jalapeno to cream cheese mixture and stir until just blended.
• The longer the mixture sits, the hotter it becomes.

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 CHEESE BREAD

Steps:

• In a very large bowl, combine 7 cups of flour, cheese, jalapenos, 7 tablespoons sugar and the salt; mix well.
• In a separate bowl, combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
• Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated.
• Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
• Place in a large greased bowl and invert dough so top is greased; cover with a dry towel and let stand in a warm place (90 - 100F) until doubled in size, about 1 hour. Punch down dough.
• To Make Bread: Divide dough into 3 equal portions. Form each into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into loaves. (Note: I like to use a rolling pin and roll out dough, which pops all bubbles easily and quickly.) Place in 3 greased 8 1/2 x 4 1/2 inch loaf pans. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour.
• Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes. Let cool about 1 hour before slicing.