I think it’s safe to say that there are some universal truths learned when you start spending an
obsessive large amount of time around food prep and cooking. For example;
Fact #1. If you fry it, they’ll eat it. Ever since I got a deep frier (dubbed Tuck by my genius of a big sis) I’ve been amazed at how anything and everything that goes into it disappears crazy fast. Like, it’s essentially a black hole for food and I’m starting to wonder how far I can stretch this power in favor of my next not-so-popular recipe. Hmmm, this could prove very interesting….
#2. Pork fat rules, BABY! Okay, honestly I’m not the biggest fan of eating lots of pork personally, but when it comes to feeding a crowd (guys especially) the magic of adding some bacon or pepperoni has never failed me. I learned at a very young age from both my mom and my dad that bacon grease should never go to waste and I because of that I’ve found some really creative uses for it (crud muffins or maple blondies anyone?).
#3. Chocolate is always the answer no matter what the question is….. Does this one even need more explanation than that?
#4 Man can not be able to live by bread alone…. that’s why God gave us butter!!!!! I think this is pretty much the 11th commandment or golden rule no.2 or something. I have to give my mom full credit for teaching me, mostly by her devoted example, about this pivotal life law. Oh, and an honorable mention to one of my heroes, Paula Dean, for enforcing it.
I could go on in schooling you about these important life lessons, but I think you get the basic point here. Let me break this down for you guys, when it comes to food trends and fads, there is one thing that will never go out of style and that’s bread. Every time period, every culture, and every society has/had a form of it and, more often than not, it’s the basis around which meals are centered .
When it comes to types of bread, bagels are probably near the very top of favorites where my gang is concerned. Any of you that follow the blog may remember me talking about my (eh hem) bagel envy a few weeks ago. If not, then just know that I’m here to deliver on my promise of a new bagel recipe and I went with this super cheesy route because why not?
The recipe is fairly simple and pretty much the same as any other bagel recipe until you’re ready to pop them in the oven, that is. That’s when you smother them in tons of cheddar and plenty of jalapenos to fit your taste! The spicy jalapenos, sizzle on the cheese and create that classic and addictive flavor that everyone loves about this duo all over the bagels. These are all that you guys, you’ve just gotta try them if you’re a fan of bagels, spicy things, cheese, or just bread!!!
A little note to you that are actually going to make these; um, you may not want to do them all your favorite sil-pads because they’ll make everything you use them for afterwards taste like jalapenos. Not that I’d know anything about this from personal experience, just a tip that could prove helpful, yep.
Also, this is a really random sidenote, but I just realized it’s been way too long since I last decorated a cake. My family has been exceptionally boring with birthdays this year and most everyone seemed to want non-traditional desserts and denied me the chance to practice my cake decorating skills. It’s been even longer since I did it for no other reason than just getting to play in frosting, so I think there could potentially be a just-because cake coming soon.
So these are great as-is, or with bagel’s best friend (cream cheese), or you can make some killer amazing bagel sandwiches on them, something that my brothers have already proved but keep telling me they need to test some more and therefore I need to make more . There is clearly some serious bagel-obsession in my family.
Okay, so now that you’ve made it through all that rambling hopefully you’re at least going to give these a try!
- 2 Tbsp active dry
- 2 cups room temp milk
- 3 tablespoons sugar
- 1 tablespoon salt
- 1/4 cup olive oil
- 5 1/2 - 6 cups all purpose flour
- 1/3 cup baking soda
- large wide-mouthed pot of water
- 1 1/2 cup shredded cheddar cheese
- 1 cup sliced jalapeño peppers
- Combine yeast, milk, and sugar in a large bowl and let sit for about 5 minutes. Add salt and oil and mix well. Scrape the sides of the bowl and add 5 cups of flour until the dough comes together. Allow it to rest for about 10 minutes then turn out onto lightly floured surface and knead for about 5 minutes until the dough becomes smooth and resilient, adding up to 1 cup more flour as needed (it should slowly spring back when you press your thumb into it). Place dough in a well oiled bowl and cover with plastic then place in warm place to rise for right around an hour, until doubled in size.
- Once it has doubled, divide dough into 12 equal balls and flatten slightly into disks. Use your thumb to poke holes in centers and then stretch into bagel shapes. Remember to stretch them a little bit skinny and give them room to rise. Place them on baking trays lined with silicone mats or wax paper, about 2 inches apart, and allow them to rise for about 1 hour.
- Halfway through the rise time preheat your oven to 400 degrees F (200 C) and bring a pot filled with about 4 inches of water and 1/3 cup baking soda to a boil. Lay a clean towel on a tray, or counter top, and when water begins to boil, dip a few bagels at a time into water and boil on each side for about 30 seconds, using a large slotted spoon to flip them. Remove to towel for a moment to allow excess water on bottom to dry, then place back on tray; repeat with all 12 bagels.
- Sprinkle a generous amount of cheddar cheese over the tops of the bagels and lay desired amount of jalapeños on tops. Bake for 18 - 25 minutes or until edges are golden brown. Remove from oven and cool for at least 5 minutes before slicing.