There is a small bagel shop that has reached celebrity status in our town for its notoriously gooey, doughy, new-york style bagels. Sunday mornings we inevitably wake up craving a sinful breakfast sandwich with cheddar and bacon overflowing. So much so, that we can't even bother to put on decent clothes and end up stumbling into the shop in our pjs, hair a disaster of a "bun". As wonderful as this is, it is putting a significant hole in our wallets and we decided to try to make our own bagels.
The jalapeño cheddar bagel at Goldberg's is one of the most interesting flavor combinations at Goldberg's; with the sweet, wheat-y taste of the bagel, combined with the sharp tang of the cheddar and the kick of the jalapeño.
Before making these bagels, we were unaware just how many steps it took to make a bagel, or at least a good, new-york-style one. The end product is well worth it though, so try to stick it out.
Recipe adapted from Strawberry Pepper
Ingredients:
(makes 16)
For Dough:
3 cups warm water (~110 ºF/45 ºC)
2 tbsp yeast
2 tbsp sugar
2 tbsp canola or olive oil
4 tsp barley malt syrup
2 tsp salt
2 cups + 1 cup medium sharp cheddar cheese, shredded
1 cup mozzarella cheese shredded
4 jalapeños, finely diced
8 cups bread flour
For Boiling:
3 tbsp barley malt syrup
2 tsp salt
Directions:
1. Dissolve yeast and sugar in a large mixing bowl with warm water. We used dry active yeast and let it sit about 10 minutes, stirring occasionally.
2. Stir in the oil, syrup and 2 cups of flour. Then add the salt, chopped jalapeños, and 3 cups of cheddar. Add the remaining flour until well-blended.
3. Turn out onto a clean floured surface and knead for about 10 minutes until a smooth and elastic dough has formed.. Once the dough is kneaded, cover with a dish towel and let the dough rest for 15 min.
4. Divide the dough into 16 pieces and roll between your hands into coils about 10inch long and 1 and a half inches thick. Form dough into circle and seal well, as they tend to come apart after being boiled. Cover and let sit for 15 minutes.
5. Bring a pot of water to boil and and the barley malt syrup and salt.
6. Preheat the oven to 450 and cover 2 baking sheets with parchment paper and sprinkle with cornmeal (we had to use crushed tortilla chips).
7. When dough is ready, drop 2 bagels at a time (depending on how large the pot is; do not crowd the pot!) and boil for 50 seconds on each side. Then remove and dry so that they do not stick.
8. Place boiled bagels on baking sheet and sprinkle tops with cheddar cheese (the more the better in our opinion)
9.Place the baking sheet in the oven, and reduce the heat to 425 ºF. Bake for about 20-25 minutes until the crust turns golden and has crisped. Remove from oven and cool on a wire rack.
10.Enjoy!
The jalapeño cheddar bagel at Goldberg's is one of the most interesting flavor combinations at Goldberg's; with the sweet, wheat-y taste of the bagel, combined with the sharp tang of the cheddar and the kick of the jalapeño.
Before making these bagels, we were unaware just how many steps it took to make a bagel, or at least a good, new-york-style one. The end product is well worth it though, so try to stick it out.
Recipe adapted from Strawberry Pepper
Ingredients:
(makes 16)
For Dough:
3 cups warm water (~110 ºF/45 ºC)
2 tbsp yeast
2 tbsp sugar
2 tbsp canola or olive oil
4 tsp barley malt syrup
2 tsp salt
2 cups + 1 cup medium sharp cheddar cheese, shredded
1 cup mozzarella cheese shredded
4 jalapeños, finely diced
8 cups bread flour
For Boiling:
3 tbsp barley malt syrup
2 tsp salt
Directions:
1. Dissolve yeast and sugar in a large mixing bowl with warm water. We used dry active yeast and let it sit about 10 minutes, stirring occasionally.
2. Stir in the oil, syrup and 2 cups of flour. Then add the salt, chopped jalapeños, and 3 cups of cheddar. Add the remaining flour until well-blended.
3. Turn out onto a clean floured surface and knead for about 10 minutes until a smooth and elastic dough has formed.. Once the dough is kneaded, cover with a dish towel and let the dough rest for 15 min.
4. Divide the dough into 16 pieces and roll between your hands into coils about 10inch long and 1 and a half inches thick. Form dough into circle and seal well, as they tend to come apart after being boiled. Cover and let sit for 15 minutes.
5. Bring a pot of water to boil and and the barley malt syrup and salt.
6. Preheat the oven to 450 and cover 2 baking sheets with parchment paper and sprinkle with cornmeal (we had to use crushed tortilla chips).
7. When dough is ready, drop 2 bagels at a time (depending on how large the pot is; do not crowd the pot!) and boil for 50 seconds on each side. Then remove and dry so that they do not stick.
8. Place boiled bagels on baking sheet and sprinkle tops with cheddar cheese (the more the better in our opinion)
9.Place the baking sheet in the oven, and reduce the heat to 425 ºF. Bake for about 20-25 minutes until the crust turns golden and has crisped. Remove from oven and cool on a wire rack.
10.Enjoy!
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