You know, for being married to someone who’s allergic to gluten, my husband still manages to be utterly spoiled in the breads department.
The other day, I decided to treat him to a batch of my homemade bagels. It’s been a while, I definitely haven’t made them since the tornado, so it’s probably been over two years. Wow!
From the smell of these, right from the raw dough making through to the finished product… I would think that they were very much worth the wait. Hell, I seriously debated whether I should just snarf one and accept the week or two of serious fibromyalgia that THAT would mean, to me. I didn’t… but OH so close! So close. Also, there are three of them left in the kitchen right now, and my husband is away at work… oh, willpower!
Bagel making is a little bit of effort, but *nothing* beats fresh, homemade bagels. These are traditional bagels – chewy, dense, and wonderful. As we’re big fans of the cheddar / jalapeno / beer, I created this recipe to encompass those flavors. Sigh. I miss bagels…
Says my husband:
“They’re SO good; no bagel from a store can compete with an oven fresh bagel bursting with flavor and that amazing texture.”
Anyway, I’m gonna go ahead and post this recipe, so I can move on to something else… maybe distract myself from the thought of those golden rounds of heaven on the kitchen counter.
Jalapeno Cheddar Beer Bagels
(Makes 6 giant bagels, or 10-12 regular bagels)
1 12 oz bottle of beer. (We used a light tasting home brewed corn beer)
4 tsp yeast
3 Tbsp sugar
3 1/2 cups all purpose flour
2 tsp salt
6 oz cheddar cheese, cut into small cubes
2-3 jalapenos, seeded and chopped into small pieces.
Pour beer into a microwave safe bowl, heat til warm (not hot). Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Once dough is fully kneaded, add in cheese and jalapenos, knead to distribute. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, for LARGE bagels – but you can make them smaller by dividing into 8 or 12 equal sized pieces.
Preheat oven to 350F, and bring a large pot of water to a boil, while you form the bagels.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough our a bit to enlarge the hole. Personally, I prefer the latter.
Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on a greased cookie sheet.
Whisk egg together with 1 Tbsp of water, brush over the tops and sides of each bagel. Bake for 35-37 minutes (small) or 40-45 mins (large), until golden brown.