jalapeno-cheddar-bagels

🥘 Ingredients

• 110F water 120 ml
• granulated sugar 4 ½ tsp
• active dry yeast 2 ¼ tsp
• bread flour 500 g
• 110F water 180 ml
• minced jalapeño 3 tbsp
• olive oil
• egg 1
• cheddar cheese ½ cup
• jalapeño 1

1. 1

   In the bowl of a stand mixer add 110F water and the granulated sugar . Stir to combine and slightly dissolve the sugar. Add the active dry yeast , stir quickly and set aside for 5-10 minutes to bloom.
2. 2

   Once the yeast and sugar mixture becomes foamy and bubbly, add the bread flour and salt{1.5%tsp} to the bowl and mix using the dough hook attachment on low. Slowly begin to add the remaining 110F water .
3. 3

   Once the dough has begun to come together, add the minced jalapeño . Add 1-2 teaspoons of additional flour if needed as the jalapeños may release a little liquid. Allow the mixer to knead the dough for 10-12 minutes. The dough should be smooth (shaggy dough is too dry and sticky dough is too wet).
4. 4

   Remove the dough from the bowl, drizzle the bowl with the olive oil and brush up the sides with a paper towel to coat the bowl. Return the dough to the bowl, cover with a damp kitchen towel and store in a warm place for 2 hours or until the dough has doubled in size.
5. 5

   After two hours, punch the dough down, cover and rest an additional 10 minutes.
6. 6

   Remove the dough from the bowl to a floured surface. Knead the dough for 2-3 minutes to return the dough to a smooth ball.
7. 7

   Using a sharp knife, divide the dough into 8 pieces. Pressing the dough between your palm and the floured counter, work in a circular motion to form a small ball. Punch your thumbs through the center and work in a circular motion to smooth the bagel shape.
8. 8

   Place the formed bagels on a parchment-lined baking sheet and cover with a damp kitchen towel for 10 minutes.
9. 9

   Preheat the oven to 425°F. Fill a large pot with water and bring to a boil.
10. 10

    Working 1-2 bagels at a time (depending on the space in your pot), add the bagels to the boiling water. Boil on each side for 1 minute, flip and continue to boil for an additional minute on the other side. Remove the boiled bagel from the water and place on a separate piece of parchment paper on the counter to slightly cool. Once all the bagels have been boiled and slightly cooled, move to the dry parchment-lined baking sheet.
11. 11

    Brush the bagels with whisked egg wash and generously sprinkle each bagel with the cheddar cheese and top with slices of jalapeño .
12. 12

    Bake for 18-20 minutes until golden. Remove from the oven and cool for 5 minutes before slicing and devouring!