recipe for cheese flavored bagels (cheddar no herb or jalapeno)?

Answer 1

http://www.our-daily-bread.com/recipes/category/bagels.htm


Here's another alternative:

Bagels
4 to 4 1/2 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water, about 110°
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar
3/4 cup cheddar cheese

In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, the 3 tablespoons sugar, and salt; pour over flour mixture. Beat at low speed of electric mixer for 1/2 minute, scraping bowl a few times. Stir in as much flour as you can mix with a spoon. Add in 1 cup cheddar cheese and mix well.

Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes). Cover with a clean towel and let rest 10 minutes.

Cut into 12 equal portions; shape each portion into a smooth ball. Punch a hole in the center of each ball and pull gently to make a 1 1/2 inch hole in the center. Place on a greased baking sheet. Cover and let rise 20 minutes. Broil bagels 5 inches from the heat for 4 minutes, turning once. Tops shouldn't brown. Heat 1 gallon of water with 1 tablespoon of sugar; bring to a boil then reduce heat. Put bagels in water and begin timing when they rise to the top. Cook about 3 to 4 bagels at a time for about 3 minutes, turning once. Drain. Place on greased baking sheet. Bake at 375° for 25 to 30 minutes. Makes about 1 dozen bagels.

Answer 2

Cheese Bagels (bread machine dough cycle) (variations: bagel sticks and bagel chips)
Source: More Electric Bread

2/3 Cup Grated cheese*, Cheddar, Jack, or other
3/4 Cup Water; lukewarm
2 Cups White bread flour
2 Tablespoons Brown sugar
3/4 Teaspoon Salt
2 1/4 Teaspoons Active dry yeast

*Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead ~ approximately 20 to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes.

Bagel Success Hints

** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions.

** To make bagel chips, slice leftover bagels horizontally into thin slices. Brush with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.