Cheddar - Jalapeno Bagels |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
These are one of Andrew's favourite bagels when he buys them from Great Canadian - I figured I could give him the same benefit of carbo-loading, but made with love (and a touch of whole wheat flour too!). Ingredients:
1/2 cup warm water |
1 tbsp maple syrup |
1 pkg active dry yeast |
3/4 cup warmed 1% milk |
3 tbsp jalapeno pepper slices |
3 cups flour |
1 cup whole wheat flour |
1 tbsp gluten flour |
1/4 cup macaroni and cheese style cheddar cheese powder (i get mine at bulk barn) |
1/4 tsp salt |
2 tbsp maple syrup or honey (for boiling) |
Directions:
1. Pour 1/2 cup warm water into a large bowl (preferably in a standing mixer fitted with a dough hook).
2. Add the syrup and yeast and let stand 10 minutes, until foamy.
3. Combine the milk and jalapeno slices and add to above mixture.
4. Whisk together flours, gluten, cheese powder and salt in a separate bowl.
5. With the mixer running, begin adding the dry ingredients to the wet mixture about 1/4 cup at a time.
6. Knead with the mixer 5-7 minutes. Finished dough will be very stiff.
7. Place into a greased bowl, turn to grease the top and cover. Allow to rise 2 hours.
8. Deflate the dough, divide into 10 pieces and allow to rest another 5 minutes.
9. Shape each dough portion into a ring shape and place on greased or parchment-lined sheets. Cover and let rise 40 minutes.
10. Preheat the oven to 375F and bring a large pot of water to a boil and add syrup.
11. Place the risen bagels, two at a time, into the boiling water mixture and cook 30 seconds each side.
12. Drain well and place back on greased or lined sheets.
13. Bake bagels 30 minutes, until crusty, and cool on wire racks.
|
|