Jalapeño Cheddar Bagels
1208
16
Sponge
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups room temperature water
Dough
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 1/2 teaspoons salt
1 tablespoon honey
8 ounces extra sharp cheddar cheese, shredded
2 cups finely diced jalapeño peppers, seeds and membranes removed and discarded (about 12 -16 medium sized pepper)
Finishing
1 tablespoon baking soda
cornmeal
8 ounces extra sharp cheddar cheese, shredded
1 teaspoon instant yeast
4 cups bread flour
2 1/2 cups room temperature water
Dough
1/2 teaspoon instant yeast
3 3/4 cups bread flour
2 1/2 teaspoons salt
1 tablespoon honey
8 ounces extra sharp cheddar cheese, shredded
2 cups finely diced jalapeño peppers, seeds and membranes removed and discarded (about 12 -16 medium sized pepper)
Finishing
1 tablespoon baking soda
cornmeal
8 ounces extra sharp cheddar cheese, shredded
Sponge
In the bowl of a stand mixer, stir together the yeast and flour. Add in the water and stir just until it forms a smooth and sticky batter. Cover the bowl with plastic wrap and let it sit at room...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
319
Sodium
709mg
29% DV
Fat
2g
3% DV
Protein
7g
15% DV
Carbs
53g
18% DV
Fiber
2g
11% DV
