But to make it up to you (by you I mean whatever loyal, occasional, or drive-by followers I may have), I will share this recipe. Bagels. Wait, let me rephrase that. Cheddar jalapeno bagels. Wait wait, there's more. Sun-dried tomato and herb cream cheese. Oh yes, this is next level Sunday Brunch. Whip up a mimosa with this and you're good to go. Okay, allow me to introduce you to a flavor explosion..
Cheddar Jalapeno Bagels
Yields 8 Bagels
3 1/2 cups bread flour
1 1/2 tsp salt
1 1/4 cup lukewarm water
1 1/2 Tbsp white granulated sugar
2 tsp (1 packet) active dry yeast
1/4 cup room temp water
1 cup shredded cheddar cheese
1/2 cup diced jalapenos (I eliminated the ribs and seeds of the jalapeno to keep the bagel itself pretty mild)
1 egg, lightly beaten
topping: extra shredded cheddar cheese, jalapeno slices (for the slices I cut straight down into the ribs and seeds which will add a spicy kick to the top)
1. In a medium mixing bowl, whisk together bread flour and salt. Set aside.
2. In a liquid measuring cup with lukewarm water, dissolve sugar. Then add yeast. Do not stir. Allow yeast to bloom-- this will take about 5-7 minutes.
3. Once yeast has bloomed, make a well in the dry ingredient mixing bowl. Gradually add water and yeast mixture into the well. Use a fork to incorporate the dry with the wet. At this point, it will look kind of shaggy and super dry.
4. Turn out the dough onto a flat surface. Begin kneading the dough. Add some of the reserved room temp water to help moisten the dough if necessary. I ended up using about 1/4 cup, but add more or less as needed. Knead for about 7-8 minutes until the dough is relatively smooth and elastic. If you punch your finger into it, the dough should spring back. At this point, slightly flatten the dough, add diced jalapenos and shredded cheddar cheese to center. Fold the dough over and knead everything together for a couple more minutes until it looks like the jalapeno pieces and cheese are distributed well.
5. Dust out any leftover dry that may have stuck to the sides of your medium mixing bowl. Lightly grease that same bowl with olive oil. In order to avoid over-greasing, I pour just a little bit onto my fingertips, then spread into the bowl.
6. Place the dough back into the greased bowl and allow to rise for about 1 hour in a warm spot. It's ready when it looks like it has doubled in size.
10. In a large pot of boiling water, boil the bagels--about 45 seconds to 1 minute on each side. You can boil the bagels in batches depending on the size of your pot. I was able to fit about 3 or 4 at a time. Remove the bagels from the boiling water and set back onto the parchment-lined baking sheet.
Sun-Dried Tomato and Herb Cream Cheese Spread
8oz. regular cream cheese spread (full fat, low fat, whatever you deal with)
1 Tbsp + 1 tsp roughly chopped fresh parsley
1 Tbsp + 1 tsp roughly chopped fresh basil
1 Tbsp + 2 tsp chopped sun-dried tomatoes, drained
1. Place all ingredients in a bowl and mix together well with a spatula.
2. Once all the ingredients are evenly combined, use the spatula to transfer the cream cheese mixture to a nice dipping bowl. Or do as I do-- throw it all back into the cream cheese container. Top with extra chopped herbs and/or sun-dried tomato if you like.
3. Done! Put the lid back on the cream cheese container and refrigerate any leftover.
I had brunch by myself but that's okay. It was still scrumptious. Totally hit the spot. Nom.
(p.s. do you see that melted cheddar in the middle?! ^^ YUM.)