Monday, November 9, 2009

Suite Mea 4: Jalapeno Bagels

Oh how I love my new little oven. But I love my new books more: Artisan Breads Every Day by Peter Reinhart

He rocks! I am now addicted. I actually think I need an intervention. I have made two breads: Bagels and Challah Bread

I have made these in less then two days! My husband is afraid I am trying to make him fat and I can't stop!!

I need more!!! I need more!!!! I want to make the Cinnamon Rolls, The pizza, The Chocolate Bread, The Chocolate Croissants, The English Muffins. LOL. Should I go on?

I am honestly going to give the homemade Croissants a try today or tomorrow....We shall see.

I also received his Bread Bakers Apprentice. That will be my next book I cook out of. It looks like lots of fun too.

Oh, how I love bread.

Now, let me just say. These are mouthwatering and amazing. I made his bagels, but I made my husbands favorite. I made Jalapeno Cheddar Bagels! They are FANTASTIC! Yes, I am patting my own back! I am very very surprised I managed to make Jalapeno Cheddar Bagels in my VERY VERY small hotel kitchen.

Now, on to the recipe

Jalapeno Cheddar Bagels
adapted from Peter Reinhart's Artisan Breads Every Day

1 TB honey
1 tsp. instant yeast
2 tsp. coarse salt
1 cp + 2 TB lukewarm water
3 1/2 cp. bread flour, unbleached
2 jalapenos diced

Poaching liquid:

3 quarts of water
1 1/2 TB honey
1 TB Baking Soda
1 1/2 tsp. coarse salt

1. Add malt, salt, yeast and water. Let set for a few minutes. Mix with the flour and jalapenos with dough hook for three minutes on the lowest speed. (Or mix by hand with sturdy spoon.)Rest for 5 minutes.
2. Mix for another 3 minutes. Place in a lightly oiled boil for an hour. Make sure that you tightly wrap with plastic wrap.
3. Line pan with parchment. Spray with oil and divide into 6 to 8 equal sizes. Roll on a dry surface and then form the bagels. Spray with oil if you need too.
4. Place each bagel on the pan spay with oil and cover over night.
5. Remove bagels 90 minutes before ready to prepare. (Place in a cup of cold water to see if it floats. It is ready if it floats.)
6. Prepare the poaching liquid. Cover. Bring to a boil. Then let simmer. Add the ingredients.
7. Poach each bagel 60 minutes each side. Remove. Put on oiled baking sheet with parchment paper.
8. 450 oven. Bake 8 minutes, then rotate for another 8 minutes. (I topped mine with cheddar here.)

I made Breakfast sandwiches for the hubby and I for breakfast the last few mornings. I also made BLT (picture above) for lunch. These turned out so wonderful. Mine where shaped a little oddly. Not as much like bagels, but it was because of my lack of spray oil and I used regular AP flour. I did not have bread flour.
I still tasted amazing.

You can make a huge batch and freeze them. Take them out when needed. They are incredible and worth the time. If I can make them in a tiny hotel room. I promise you can make them! Enjoy!