JALAPEñO CHEESE BAGELS
With chewy, dense interior and some heat to them, these bagels are delightfully delicious either for lunch or breakfast!
Provided by Francine Lizotte
Categories Other Breads
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. In a bowl of a stand mixer, combine yeast, warm water, and honey; let it sit until bubbly, about 30 minutes. In a large mixing bowl, combine flour, sea salt and Pepper Jack cheese; stir until well blended. Add dry to yeast mixture. With the dough hook attached, process on speed 2 for 5 minutes. Scrape sides and bottom of bowl before increasing speed to 3 and knead for 5 minutes than speed 4 for another 5. If dough is not smooth, add ¼ cup flour more and knead again for 5 minutes or until dough form a ball and is elastic.
- 2. Place dough a lightly floured work surface (hands as well) and stretch to form a rectangular shape. Add most jalapeño and flip dough over, kneading it. Add the remaining peppers, knead again and place the dough in an oily bowl. Cover, and let it raise for 1 hour in a warm area such as an oven or until it approximately doubles in size.
- 3. Remove dough from the bowl onto a floured work surface, sprinkle flour on top and knead it again. Form a ball by pulling under and separate it into 8 equal balls using a bench scraper. Roll each ball down to 4-inch diameter. Make a hole with a 1 ½-inch cookie cutter or stick your thumb in the center. Reuse the holes by rolling another bagel but don't use the cookie cutter. Place bagels on a baking sheet lined with parchment paper, cover and proof for 20 minutes.
- 4. Preheat oven to 400ºF. In a large shallow skillet filled with water and kosher salt, bring it to a boil. Place bagel into boiling water without crowding it and boil 1 minute per side. Strain bagels on a wire rack until excess water drips off while boiling the others.
- 5. Transfer bagels to baking sheet lined with silicone mat or parchment paper. Brush bagels with egg wash. Top with extra-old cheddar cheese, covering the entire surface and place as many jalapenos slices over the cheese, pressing gently to prevent from falling off. Transfer to preheated oven and bake for 25 to 30 minutes, turning half way during cooking time, or until sides and top are a golden color. Allow to cool on a wire rack for 10 minutes before serving. Makes 9 bagels
- 6. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=hyfpNwCJJ8Y
JALAPENO RIBS
These ribs are unique because of the spicy rub and the combination of sweet brown sugar and spicy jalapeno peppers in the sauce. I always make them for my husband's birthday. -Shirley Manthey, Omaha, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients; rub onto both sides of ribs. Place ribs, meat side up, on a rack in a foil-lined roasting pan. Bake at 325° for 1-1/2 to 1-3/4 hours or until tender. , Meanwhile, in a large saucepan, combine sauce ingredients; simmer, uncovered, for 30-40 minutes or until thickened. , Grill ribs, uncovered, over medium heat for 10-15 minutes or until browned, basting with sauce and turning several times. Reheat remaining sauce and serve with ribs.
Nutrition Facts : Calories 937 calories, Fat 56g fat (21g saturated fat), Cholesterol 223mg cholesterol, Sodium 1651mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 2g fiber), Protein 56g protein.
JALAPENO BAGELS
Make and share this Jalapeno Bagels recipe from Food.com.
Provided by gailanng
Categories Yeast Breads
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine warm water, yeast and 1 tablespoon sugar. Allow to stand 3-5 minutes. In a large bowl, combine the flour and red chili pepper flakes; stir in the chopped jalapenos. Add the yeast mixture to the flour mixture. Stir until it forms into a ball.
- Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.
- Divide into 8 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.
- Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
- Meanwhile, prepare water bath and put it on to boil.
- Once water bath is boiling, reduce heat to a simmer. Place bagels, 2-3 at a time, in water for 1 1/2 minutes, turning after 45 seconds.
- Remove and drain, placing on greased baking sheet. Brush with egg wash. The egg wash enhances browning of the bagels.
- Bake at 400°F for 18 to 20 minutes.
Nutrition Facts : Calories 250.1, Fat 0.9, SaturatedFat 0.1, Sodium 470.5, Carbohydrate 52.4, Fiber 2.7, Sugar 3.5, Protein 7.4
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- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, combine the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the salt, cornmeal and 2 cups of the all purpose flour. Mix to combine. Add another cup of flour and mix in well. Begin adding the last cup of flour in small increments, mixing well between additions and adding flour only until the dough wraps around the kneading hook and cleans the bowl. *You may not need all of the last cup OR you may need a bit more that the last cup. Use as much flour as you need to get a moist, smooth dough that cleans the bowl.
- Remove the dough to a lightly floured work surface. Knead in the jalapeno pepper and 1/3 cup of cheddar cheese. *Take your time doing this. A lot will fall out as you knead. Just scoop it up and place on top and keep kneading. Knead until the cheese and jalapeno are evenly distributed in the dough.
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Reviews 15Category Bread/BreakfastCuisine AmericanTotal Time 2 hrs 50 mins
- In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
- In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
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Reviews 2Calories 287 per servingCategory Bread
- Start by adding 3 1/4 cups of bread flour, 2 1/4 tsp instant yeast, 1 tsp salt, 1 cup warm water and 2 tsp of malt syrup or honey into the bowl of a stand mixer or a large bowl.
- Knead either by hand or with a dough hook on a medium-low speed for 1 minute, then add in 1/2 cup diced jalapeños and 2/3 cup finely grated cheddar cheese.
- Continue mixing on a medium speed or kneading by hand until the dough is elastic but firm (about 10 minutes by hand or 5 minutes with a dough hook).
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- Combine warm water (about 110 degrees F) with yeast and sugar in the bowl of your electric mixer, fitted with a dough hook. Let sit until foamy (about 10 minutes). Slowly add in the flour, jalapenos, salt and garlic salt. Mix with the dough hook until the dough comes together, and then let it continue to knead the dough for about 5 minutes. Add more flour if the dough is too sticky. It should be more elastic and bounce back when pushed.
- Remove the dough from the bowl and place on a floured surface. Knead it a few more times with your hands and shape into a ball. Place the ball into a bowl coated with cooking spray, then coat the dough with cooking spray as well. Cover and let rise in a warm place for about 1 hour, or until the dough doubles in size.
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