Tag Archives: Bagels

Pretzel Bagels with Roasted Jalapeno Cream Cheese #BrunchWeek

Welcome to the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! Eight amazing sponsors are helping us host a GIVEAWAY of some incredible prizes for multiple winners. CLICK HERE to enter!


One of our great sponsors for the week is Red Star Yeast – they generously sent us all a huge packet of their instant yeast for some baking experimentation. I made three recipes with it in the spirit of oh-I-have-to-test-a-bunch-of-yummy-yeasted-goods-nudge-nudge-wink-wink. I successfully made yeasted doughnuts, coffee flavored cinnamon rolls, and of course, these bagels that won out for a space at Brunch Week.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Pretzel Bagels with Roasted Jalapeno Cream Cheese

A couple months ago, I decided to be one of those nutso home cooks that uses real lye. In my defense, my husband is a professional scientist who has worked with tons of hazardous chemicals in his career, so I felt okay with him supervising. And I suppose it worked, as no one was harmed in the making of these bagels! They may look a bit rustic, but they are incredible and taste just as advertised – like the love-child of a bagel and a soft pretzel.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Now we all know that a good bagel needs a good cream cheese spread, and I wanted something savory, and unique. This is Brunch Week, after all. Roasted jalapenos and cilantro mixed with softened cream cheese did the trick beautifully! The spicy-creamy concoction meshed very well with the saltiness of the pretzel bagels – and yet the cream cheese spread is delicious in and of itself too; I think it would be wonderful with plain bagels.

Pretzel Bagels with Roasted Jalapeno Cream Cheese

Give these a try, and yes, you can use baking soda if you’d rather. 🙂 Enjoy!

Sources: Bagels adapted from The King Arthur Flour Baker’s Companion; Cream Cheese Spread from Brunch @ Bobby’s by Bobby Flay


1 tbs Red Star instant yeast
4 cups bread flour
2 tsp kosher salt
1 tbs granulated sugar
1 ½ cups lukewarm water
2 quarts water
2 tsp kitchen-grade lye or baking soda
Coarse pretzel salt
8 oz. cream cheese, at room temperature
2 tbs milk
Kosher salt and black pepper, to taste
2 jalapeno chiles, roasted, peeled, seeded, and finely diced
¼ cup finely chopped fresh cilantro

For the BAGELS: combine the yeast, bread flour, kosher salt, sugar, and 1 ½ cups lukewarm water in a large mixing bowl. Stir to combine, then knead by hand for 10-15 minutes. Place the bowl in a lightly greased bowl and set it aside to rise until noticeably puffy though not necessarily doubled in bulk, 1 to 1 ½ hours.
Transfer the dough to a work surface the divide into 8 pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap and let them rest for 30 minutes. They’ll puff up some.
While the dough is resting, prepare the water bath. Pour 2 quarts water into a large stainless steel stockpot. Bring to a boil, THEN add the lye while wearing disposable latex gloves (if you’re using baking soda it doesn’t matter as much when you add it, nor is it important to use stainless steel. Or gloves). The lye will bubble up and look rather menacing for a minute, but it is okay.
Preheat your oven to 425 F. Line a baking sheet with a silpat or parchment paper.
Working one at a time, use your index finger to poke a nice hole through the center of each ball of dough, then twirl the dough on your finger to stretch the hole to about 2 inches in diameter. Transfer the bagels to the boiling water bath. You’ll likely have to do this in batches – I fit two at a time in there. Cook the bagels 2 minutes, flip, and cook 1 minute more. Using a stainless steel skimmer or strainer, carefully lift the bagels out and transfer to the prepared baking sheet. Repeat with the remaining bagels. Liberally sprinkle the tops of each bagel with the coarse salt.
Now bake the bagels in the oven 20 to 25 minutes. You can flip them after 15 minutes of baking to help keep their shape better, but since I used the lye, I was a little afraid to do so.
Remove the bagels from the oven and cool on a wire rack.
Meanwhile, make the CREAM CHEESE SPREAD: combine the cream cheese, milk, salt, and pepper in a food processor and process until smooth and fluffy. Scrape into a bowl and fold in the jalapenos and cilantro. Cover and refrigerate at least 1 hour for best results, then let sit at room temperature 30 minutes before serving (though I can attest that serving it right away still tastes awesome).
Split the bagels, toast if desired, then spread with the cream cheese and eat!

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Apple Pie Bagels

Apple Pie Bagels

Three things I know to be true.

1)      I got thisclose to stepping on a rather large slug this morning. Shudder…
2)      Amazon Prime is a *very* dangerous thing. Beautiful, yes, but oh so dangerous.
3)      Bagels are way easier to make at home than you’d think.

apple pie bagels, after second rise

I should admit that these took two tries to get perfect, but I think two tries isn’t bad for a total homemade bagel rookie, which I was a week ago.

apple pie bagels

And you guys, these are outstanding. Seriously some of the best bagels I’ve ever eaten. The flavor was bar none, the texture was perfection, and I could go on and on. Whether you’re a bagel pro or a bagel novice, you need to make these soon. No one doesn’t deserve this deliciousness in their life.

crumble topping

So now let’s learn from Julie’s mistakes! First, I found that I needed to add all of the flour called for. I stopped shy by about half a cup the first time, and the dough was insanely sticky after first rise. Like, so sticky I couldn’t even work with it until I kneaded in quite a bit more flour. The second time around, I used all the flour called for and didn’t have any problems.

apple pie bagels

Now let’s talk shaping bagels. It’s actually really easy, though somewhat counter-intuitive. You want to form them into a ball; think of it like a large meatball. Then you use your thumb to poke a hole in the center. Use both thumbs to widen the hole a little. Do not shape your bagels into patty-type shapes before poking the hole, even if that seems more natural. If you do, they will look so funky and ugly after second rise.

apple pie bagel

And thirdly, the crumble topping here is just genius, but when you’re mixing it together, leave it a bit crummy. If you work it until it completely comes together, it clumps onto the tops of the bagels and you don’t get uniform-tasting bites. Not to mention it looks really, really weird.

Apple Pie Bagels

And now you know, so go forth and enjoy homemade, seasonal bagels! They are awesome!!

Apple Pie Bagels

{One year ago: Proper Texas Nachos}

Source: slightly adapted from Bakeaholic Mama

2 cups apple cider
1/4 cup butter
5-6 cups King Arthur Bread Flour (AP works well too)
1/4 cup brown sugar
1 tsp salt
3/4 tbs ground cinnamon
1/4 tbs ground nutmeg
2 1/2 tsp (1 packet) instant dry yeast
1 cup peeled and diced apples (1 medium apple)

1 egg white, beaten until smooth and no longer “gloppy”
1/4 cup room temperature butter
1/3 cup flour
1/2 cup brown sugar
Pinch of ground cinnamon
1/4 tsp salt

On your stove top, warm the cider and butter just until the butter is melted. Remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer, add one cup flour, sugar, cider mixture, salt, cinnamon, nutmeg, apples and yeast. Using the dough hook, mix on medium speed until it is combined. Keeping the mixer on medium, mix in the remaining flour a 1/2 cup at a time until the dough comes together and is just barely sticky.
Turn mixer to high and “knead” the dough for about 4-6 minutes or until the dough is elastic. If the dough seems too wet while mixing slowly add 1 tbs of flour at a time while mixing.
Turn dough out into a large bowl greased with cooking spray, cover with plastic wrap and place in a warm spot. Allow to rise until the dough has doubled in size, about 1 hour.
Punch dough down with your fist, and separate into 12 equal sized pieces. Place on a lightly floured surface. Shape the bagels by forming a ball and poking a hole in the center with your thumb. Use two thumbs to widen the hole a little until they are the size you want.
Once bagels are shaped, allow to rise for another 10-30 minutes on your floured surface, covered with a clean and slightly damp kitchen towel.
Bring a large pot of water to a boil. Preheat your oven to 420 F.
While you are waiting on the water, make the topping. To prepare the topping, add all of the ingredients into a small bowl and use a fork to mix until it is crumbly but not completely combined.
When the water comes to a boil, drop 3 bagels in at a time and boil for about 30 seconds per side. Remove with a spider or large slotted spoon.
After boiling, place bagels onto a silpat or parchment paper lined cookie sheet. Brush with your egg white and sprinkle with your topping. Bake for about 20 minutes or until they bagels are golden brown and cooked through.