Jalapeno Cheddar Bagel

Total Time:
12 hr 15 min
Prep:
50 min
Inactive:
11 hr
Cook:
25 min

Yield:
4 to 5 dozen
Level:
Intermediate

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
Directions
  • 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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