Description
A fresh, chewy bagel baked with rich cheddar cheese and a hint of spicy jalapeños is a perfect, carb-loaded comfort food, especially when homemade.
Ingredients
Scale
- 1 recipe for my New York bagels (see link above)
- 4 medium jalapenos, finely diced
- 3 – 4 oz sharp cheddar cheese, shredded and diced, plus more for topping
- 2 tablespoons cornmeal
Instructions
- Make the dough for the New York bagels allow to rise for the one hour as instructed.
- Deflate the dough and work in the jalapenos and cheddar until it is evenly spread throughout the dough. It may seem as though there is too much, but trust me on this.
- Boil a large pot of water, then turn down the heat so the water is at a bare simmer.
- Divide the dough into 7 balls. Try to work the balls so that most of the filling is inside the dough, but is it okay if some sticks out. Use a lightly floured finger to push a hole through the middle of the balls and gently spread out the hole until it is about an inch in diameter. Place on a lightly greased baking sheet. Allow to rise for about 30 minutes. Preheat the oven to 425 degrees F.
- Boil the bagels for about 1 minute on each side. Sprinkle the baking sheet with cornmeal and place bagels on top.
- Bake for about 10 – 13 minutes, and then top with cheese. Bake for another 6 – 8 minutes. Allow to cool for about 15 minutes before transferring to a wire rack to cool completely.
- Category: Bread, Baking