Cheddar Cheese Jalapeño Bagels

Traditional Bagel

 

Make your own traditional Montreal-style boiled dumpling bagels the way they are supposed to be made! You will not want a grocery-store bagel again after you try one of these traditionally made bagels.

Cheddar Cheese Jalapeño Bagels

Ingredients                                                    Makes: 12 bagels
2 packages / 4 1/2 tsp active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 Tbsp honey + 1 Tbsp honey (for water bath)
4 cups all-purpose flour
2 tsp sea salt
6 cloves garlic, minced
2 jalapeño peppers, minced
1/4 cup of grated white cheddar cheese + 1/2 cup grated cheddar cheese (for topping)
1 egg
2 Tbsp milk
~Baking Tray Mixture~
2 Tbsp all-purpose flour
1/4 tsp garlic powder
pinch of sea salt

Instructions
Test for active yeast. It is a good idea too ensure the yeast is working and active. Do this by warming 1 1/2 cups of water to 110 degrees Fahrenheit; and by using a meat or candy thermometer.

In a deep medium to large bowl add the warmed water, stir in 2 tablespoons of honey (to give the yeast something to eat), and then stir in the 4 1/2 teaspoons or 2 packets of yeast. Gently stir, cover and allow the ingredients to proof for about 10 minutes; a foamy top should form up to an equal amount of the liquid. If no foam or very little foam appears than the yeast is not active.

Combine dry ingredients. While waiting for the yeast to proof sift the flour and the sea salt together, then set aside.

Prepare additional ingredients. Peal and mince the garlic cloves and jalapeño peppers and put aside in a bowl. Grate the cheese and set aside in its own bowl.

Prepare dough. Add the active yeast water mixture slowly to the sifted flour. Mix the dough with an electric mixer on low speed until the dough comes together (or knead with your hands for about 5 minutes). The dough will be slightly sticky.

On a lightly floured surface, turn out the dough and knead until it starts to become smooth and elastic (about 5 minutes). Add 1/4 cup of the grated cheddar, as well the minced garlic and minced peppers to the mixture, and then continue kneading for a few minutes longer or until smooth and elastic (3 to 5 minutes). Form dough into a ball and then lightly coat a large bowl with olive oil. Place the dough into the greased bowl and cover with a lid. Let the dough simply rest for about 15 minutes.

Portion and shape dough. After 15 minutes, roll the dough out into a long cylinder shape and cut into 12 portions, Shape these 12 portions into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape.

Grease a couple large baking trays lightly with olive oil, then place the shaped bagel dough onto the trays keeping the dough about 4 inches away from each other as they will expand when they rise.

Allow the shaped bagel dough to rise. Turn on an oven on for 1 to 2 minutes (no longer), to just lightly warm it, then turn it off. Turn on the oven light to maintain the warmth. Next place the trays in the lightly warmed oven and cover to retain moisture without touching the bagels. A large bowl of water could be placed on the rack underneath the bagels to keep bagels from drying out. Bagels should rise in 30 to 40 minutes.

Prepare boiling water. Meanwhile, in a dutch oven or large sauce-pot, bring a gallon of water to a boil. Put 1 tablespoon of honey in the water, and stir it in, then reduce the water to simmering.

Boil risen bagel dough. When the bagels are ready, put up to 3 bagels into the water, one at a time (if they will fit). Cook the bagels for 4 minutes, then gently flip them over with a spatula and cook for an additional 3 minutes in the simmering water. When bagels are ready, transfer them to a plate to drain. Repeat until all the bagels have been boiled. Be gentle as they are delicate at this stage.

Add an egg-wash and more toppings. Prepare the egg wash my mixing 1 egg and 2 tablespoons of milk together in a small bowl. Using a pastry brush, gently brush the tops of the bagels with the egg/milk mixture.

Prepare a small flour mixture to sprinkle on the baking trays to prevent sticking by combining the “Baking Tray Mixture” ingredients. Lightly rub coconut oil on the parchment paper and then sprinkle with the flour mixture. Place the bagels on the prepared baking sheet and then top with the reserved cheddar cheese.

Bake bagels. Preheat the oven to 375 degrees F. Bake the bagels in the preheated oven for 30 to 35 minutes or until they have become lightly golden on top.

Remove from oven and allow to cool on a wire rack for 10 to 15 minutes. Enjoy the bagels hot or cold.

Bagels are best eaten within 5 days. Freeze bagels for longer storage in an air-tight ziplock bag and thaw when wanted; will keep for 3 months frozen.

Recipe shared by: J. Marshall

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