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My husband is awesome. And a pretty adventurous cook. He makes a mean grilled cheese and is officially known in our house as the “pancake guy”. But, he also dares to make some recipes that I take one look at and shy away from immediately. He’s the one who fearlessly works in his favorite flavors into everything he makes. And makes his food uniquely delicious. He also is an amazing photographer and designer. Just look at all the delicious photos all over this site for his handy work. Or check out his Flickr page (And yes, there is a video on there featuring dancing tigers & kilted men).
I’m totally that guy. You know, you have to get to work early and are waiting in line to order some breakfast, or maybe are at an early office meeting wishing you could have coffee intravenously- and then you see him. THAT guy. No matter how early it is, he seems wide awake, waaaaay too energetic for the time of day, and just obnoxious by being able to function at a high level so early in the morning. He’s the guy who dumps hot sauce on his eggs, adds extra hot salsa to his breakfast burrito- you know, that guy. All you really want to do is punch him in the face, if only you could get your body to cooperate so early in the morning.
What can I say, I like mornings and I like spicy food! Nothing says ‘Good morning!’ like a jalapeno ripping through your face or some chiles working their magic within your digestive tract. It’s a great pick-me-up when you need that little extra boost to get going in the morning, without the deleterious side-effects of caffeine. Ergo, whenever I can find a breakfast food that brings the heat, I am there.
These bagels are not as hot as they could be, but they are probably not for the faint of heart, at least not in the morning. I won’t make you sign a waiver, but exercise due caution with these guys. They are tasty, but they can bite back!
⁃ 2 packages of active dry yeast
⁃ 3 tablespoons (give or take) of sugar
⁃ 1 1/2 teaspoons of Kosher salt
⁃ 6 cups of flour (5 1/2 cups for the bagels, 1/2 cup for the kneading)
⁃ 1/3 pound of asiago cheese
⁃ 8 oz sliced jalapenos
⁃ 4 oz of green chilis
⁃ 1 large egg yolk
How to Make It:
1. Take the yeast and mix it with about 2 cups of warm water and let it sit for about 5 minutes; then, add in the sugar, salt and 5 1/2 cups of flour. Dice the jalapenos and add them, mixing thoroughly.
2. Spread some flour on a cutting board so the dough won’t stick, and knead it for about 10 minutes until it is smooth.
3. Oil a bowl, place the dough in it, cover and let rise for about 40-45 minutes. (It might be good to preheat an oven to about 200, turn it off, and then stick the dough inside.
4. Once the dough has risen about 2 times its original size, boil 3-4 quarts of water.
5. Knead the dough one more time, then divide into 12 pieces. Roll the pieces into balls, then poke a finger through to form the bagel hole. Work the dough out from the hole until it is at the desired thickness.
6. Put the bagels into the boiling water 4 at a time for about 3-5 minutes, turning constantly.
7. Once they have finished boiling, place them on a lightly greased baking sheet.
8. Beat an egg yoke with 1 tablespoon of water, mix thoroughly and then brush onto the bagel tops. Add desired amount of asiago cheese to each bagel.
9. Add green chilies to the top center of each bagel as desired.
10. Bake at 375 for 30-35 minutes. make sure to not let the cheese burn.
11. Let it cool, toast it and then burn off your face!
Source: Modified from myrecipes.com