bagels

All posts tagged bagels

Jalapeno and Onion Bagels

Published September 30, 2012 by jenmatteson

While checking off one more item on my 30 before 30 list and making rosemary olive oil bagels, I decided to make some jalapeno and onion bagels as well.  The original recipe from Hezzi-D was for jalapeno cheddar, but since I don’t do cheese, I decided to omit that.  I was concerned that the jalapenos alone wouldn’t be enough flavor, so I decided to add some onion as well.

Bagels are so much easier than I anticipated, I don’t know why I’ve put them off for so long.  These are incredibly simple and don’t take too long.  Nate and I aren’t really sweet bagel lovers, so both the recipes I’ve made so far are obviously more savory, however, I’m thinking with the ease of these, I might venture out and experiment with a few more flavors in the future.  Bagels freeze well, which is where we normally store our bagels since we don’t eat them all that often.  Take them out of the freezer, pop them in the microwave for 10-15 seconds, slice, and then toast, and it’s you’re good to go.  Otherwise, fresh is always just a little better.

Of the two, these were my favorite.  There was just enough jalapenos for good flavor, but definitely not hot at all.  The best part was the chunks of onion you’d get every now and again.  So falvorful.  These were perfect toasted with just a little bit of cream cheese.

Jalapeno and Onion Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
3 quarts water with 1 tbsp sugar
2-3 jalapenos, sliced
1/4 cup onion, chopped
1 egg yolk, beaten

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy.  Add salt.

2. Slowly add in 2 cups of flour.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in jalapenos and onions.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Brush the top of each bagel with egg.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

Rosemary Olive Oil Bagels

Published September 30, 2012 by jenmatteson

I had a whole day of cooking this weekend, and I decided I needed to get back to my 30 before 30 list.  So my day of cooking really turned into a day of baking.  I’m really getting better…at least, I like to think so.

I decided to go with bagels, and my absolute favorite bagel at our local shop is rosemary olive oil.  Speaking of the local bagel place, Nate used to work there when he was in high school, so I was a little intimidated baking bagels for a former bagel baker.  At least I actually made the dough 😉

We had dinner with Nate’s parents last night, and just before we were leaving, Mama Marsha asked if we needed all sorts of veggies.  I said no (as we still have far too many tomatoes and cucumbers), but I could use some rosemary if she has any.  Of course she did, so she just pulled it right out of her garden and gave it to me.  Score!

I have had Hezzi-D’s recipe saved for quite some time, so I’m so happy that I finally got to try it out.  Her recipe was for jalapeno cheddar bagels, which I’m sure Nate would have loved, but not me.  She also had salt bagels, which really didn’t interest me, either.  I figured it wouldn’t be too difficult to swap out the additions and add in my own.  I divided the dough in half, and made one half rosemary olive oil, and the other jalapeno onion.  The recipe is written to make 8 rosemary and olive oil bagels.

These tasted just like (Nate says better) than the local bagel place’s rosemary olive oil bagels.  I absolutely loved them and am surprised as to how easy they really are!

Rosemary and Olive Oil Bagels

Source: Adapted from Hezzi-D’s Books and Cooks
Servings: 8

Ingredients:

1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
2 tbsp olive oil, plus more for drizzling
3 quarts water with 1 tbsp sugar
2 tbsp rosemary, chopped

Directions:

1. In a large bowl, combine water, yeast, and sugar.  Let stand for 10 minutes until frothy (The picture to the right is what your yeast should look like when it’s ready).  Add salt.

2. Slowly add in 2 cups of flour and 2 tbsp olive oil.  Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour.  Continue kneading for another 10 minutes or until dough is no longer sticky.  Transfer to a lightly oiled bowl and cover with damp kitchen towel.  Let dough rise for 1 1/2 hours, or until doubled in size.

3. Punch down dough and lightly knead in rosemary.  Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center.  Work each into a 2-inch diameter donut shape.  Place on a cookie sheet.

4. Preheat oven to 400 degrees.  Bring 3 quarts of water plus 1 tbsp sugar to a boil.  Drop bagels in, two at a time.  Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet.  Repeat for remaining bagels.

5. Drizzle each bagel with olive oil and spread on top using your finger.  Bake bagels until cooked through and beginning to brown on top, about 20 minutes.  Remove from oven and let cool on a wire rack.

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