Jalapeno Bagels

Product Information

Mix the dry ingredients together in a bowl (or the bowl of a stand mixer), then add the water and stir well until a dough is formed. These Jalapeno Cheddar Beer Bagels are SO good; no bagel from a store can compete with an oven fresh bagel bursting with flavor and that amazing texture."

Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about an hour, or until it has doubled in size. Brush the bagels with whisked egg wash and generously sprinkle each bagel with the cheddar cheese and top with slices of jalapeñoBring water and 1 Tablespoon barley malt syrup (or molasses) to a boil. Boil the bagels for 30 seconds on each side.

If you continue to work the dough, the gluten strands can become too tight. Just like adding in too much flour, this can also lead to dense bagels. However, if you’re using a stand mixer, keep a close eye on your dough to ensure you don’t accidentally overwork it. Substitutions and Swaps In a large bowl, mix together the gluten-free all purpose flour, baking powder, multi-purpose protein powder, and salt until well combined. Add in the greek yogurt and stir until bagel dough forms.It wasn’t till I brought home some Dora panties that she finally agreed to cover her sweet little behind. Sourdough bagels offer a plethora of gut-healthy benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the bagels easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough bagels ensures a steady and sustained release of energy (no energy crash!). With the addition of whole-grain flour, these bagels provide a nourishing blend of fiber, protein, and essential nutrients. But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough bagels a delicious and nutritious food that supports overall well-being (and is one of my favorite ways to start the day!) Bagel Recipe Ingredients

Homemade sourdough bagels are my new favorite way to use my sourdough starter! These bagels are soft, fluffy and topped with a variety of toppings. Change them up and make them your own. In a large mixing bowl, dissolve 1 tsp. of sugar in warm water. Water temperature should be between 110F and 115°F. OVERNIGHT RISE: Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.If your yeast doesn’t foam up in 10 minutes, something went wrong - either the water was too hot /not warm enough, or the yeast was no good. A poolish is a sourdough bread wet sponge that sits for 8-12 hours before adding the rest of the ingredients. It is used to help with the breads extensibility. To make the poolish, combine the bubbly active sourdough starter with water, flour and sugar. Of course toasting a freshly made bagel is the only logical thing to do. You can go with butter, but I am more of a cream cheese kind of gal.