Recipe courtesy of Bagel Street Grill
Jalapeno Cheddar Bagel
- Level: Intermediate
- Yield: 4 to 5 dozen
- Total: 12 hr 15 min (includes proofing time)
- Active: 55 min
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.