Jalapeno Cheddar Sourdough Bagels with Freshly Milled Flour

Ingredients

• 2/3 cup warm water
• 1 cup active sourdough starter
• 1 tsp honey
• 289 grams hard white wheat
• 2 Tbsp fresh jalapenos ((or pickled, just drain) )
• 2 slices thick-cut bacon ((chopped and fried; transfer and cool with the grease) )
• 1/4 cup cheddar cheese ((shredded))
• 3/4 tsp sea salt
• 3 quarts water
• 1 Tbsp brown sugar
• 1 Tbsp baking soda
• 1 small jalapeno pepper ((sliced into pieces))
• 1/3 cup cheddar cheese ((shredded))

Instructions

1. 1

   --- Directions: ---

2. 2

   Make sourdough bagel dough: Add the water, sourdough starter, honey, freshly milled flour, chopped jalapenos, 1/4 cup cheddar cheese, and bacon with the grease to a stand mixer. Knead for 15-20 minutes until the dough is smooth and no longer sticks to the sides. Add the salt and continue to knead for five more minutes.

3. 3

   Ferment the dough: Transfer to a glass bowl and cover with a lid. Ferment dough for 4 hours at room tempertature and then place bowl into the fridge to cold ferment 12-24 hours. See notes below on how to make same-day bagels.

4. 4

   Shape the bagels by dividing the dough into seven equal pieces. Form each piece into a ball and poke a hole through the middle to make a bagel.

5. 5

   Rise the bagels: Place bagels on a cornmeal-dusted tray and let them rise for 30 minutes.

6. 6

   Boil the bagels: Meanwhile, preheat the oven to 400°F. Bring the water to a boil and add the baking soda and brown sugar. Drop the bagels in, four at a time, and flip over to each side for 30-40 seconds. Transfer them to a silicone-lined baking sheet.

7. 7

   Top bagels with cheddar cheese and jalapenos.: Sprinkle the tops with 1 Tbsp of cheddar cheese and a few jalapeno pieces.

8. 8

   Bake the bagels for 20-22 minutes or until golden brown.