So, last weekend, I met up with my old co-workers for a bagel brunch….
I baked fresh home-made bagels: sun-dried tomato, olive and jalapeno.
and visited the Smithsonian Zoo to see Bao Bao, who was leaving 😦
We will miss you, Bao Bao!
Okay, I admit, I have never eaten this combination ever.
Except this past weekend. If you know me, you know this is my favorite combination.
Every time we headed out of town back in CA, we loved to pick up assorted bagels and cream cheese: Jalapeno, Sun dried tomato, blue berry, strawberry and more. California bakeries also were renowned for assorted cream cheese and assorted bagels.
But, I have never come across a Jalapeno and Sun dried bagel. Until recently. My recipe is loosely based on this one.
3/4 cup warm water
2 tsp active yeast
3/4 tsp salt
1/2 tbsp sugar
2 jalapenos, minced (de-seeded, optional)
1/2 cup sun dried tomatoes, soaked and sliced
1 cup whole wheat flour
1 cup white flour
Pre- heat oven to 400 degrees.
Combine warm water, yeast, salt and 1 tablespoon sugar. Add flour, jalapenos; mix into a ball.
Knead for 10 to 12 minutes, adding more flour if necessary, until dough is stiff. Let dough rest for 10 minutes.
Divide into 6 equal pieces and form into balls. Punch a hole in middle with floured finger and gently pull to enlarge hole to 2 inches.
Place bagels on greased baking sheet; cover with tea towel and allow to rise for 20 minutes.
Meanwhile, heat oven to broil. Prepare water bath and put it on to boil.
After bagels have risen for 20 minutes, broil for 1 1⁄2 minutes on each side.
Once water bath is boiling, reduce heat. Place bagels, 3 at a time, in water for 1 1⁄2 minutes, turning after 45 seconds.
Drain and place on greased baking sheet. If desired, brush with egg wash (beat egg with 1 tablespoon water).
Bake at 400°F for 18 to 20 minutes.
Enjoy warm with your favorite cream cheese!