Bagels. They just remind me of New York City. In my mind I’m sure people eat them during their morning commute with a cup of coffee and the newspaper. If this assumption is incorrect, I don’t want to know! Jalapeno bagels remind me of Vancouver, in particular, but also always remind me that I WANT THEM RIGHT NOW.
I haven’t seen bagels be that popular where I live … there is a perfunctory offering in supermarkets of either plain or cinnamon raisin, and they can be hard to find. Why? I’ve no idea. Bagels are amazing. Bagels are crunchy and chewy and delicious with cream cheese and should be delivered to my door in a variety of flavours on a regular basis.
The humble jalapeno bagel entered my stratosphere when we went to visit Veggie Dad’s brother in Vancouver. The jalapeno bagel entered my mouth one morning and I did not want it to leave. I envied those that could easily purchase the gigantic bag that from the nearest Safeway and pop them into a toaster without a care in the world, ready for breakfast any time.
When we stopped in New York on our whirlwind North American adventure, I ate bagels. I ate a lot of bagels.
I could have eaten them at the top of the Empire State Building.
I could have eaten them in Central Park.
I could have eaten them in Grand Central Station (I didn’t I ate a giant pretzel)
I could have eaten them in Times Square.
Me and Teddy Roosevelt could have eaten them at the American Museum of Natural History.
I could have eaten them while looking at the Statue of Liberty.
I could have eaten them at the New York Public Library. Would probably get thrown out though…
I could have eaten them on Broadway.
I could have eaten them on the Staten Island Ferry, looking at the New York City skyline.
When we got home, the first thing I did was make a batch of jalapeno bagels. And they go a little something like this. (And are way easier than I ever imagined!)
- 1 3/4 cup lukewarm water
- 1/2 teaspoon dried yeast
- 2 teaspoons salt
- 1 1/2 tablespoons sugar
- 5 cups flour
- 1/3 cup sliced pickled jalapenos
- Mix water, yeast, salt and sugar. Add flour and jalapenos and mix into a ball.
- Knead for 10 minutes. You may need to add more flour if necessary, until dough is stiff. I use pickled jalapenos and they can be a bit damp, and need more flour. You could also press out the liquid with paper towels.
- Let dough rest 10 minutes, then cut into 12 pieces.
- Roll each into a sausage shape. Overlap the two ends and make sure they stick, turning them into little rings.
- Cover with a damp towel and let rise 1 – 1.5 hours.
- Fill a large pot with water and bring to a boil. Place bagels in boiling water until they float to the top – about 20 seconds.
- Remove, draining all water and place on a greased tray. Bake for 15-20 minutes until golden brown.
Now I can eat jalapeno bagels in my own kitchen. And back yard. And dining room. And bedroom. And anywhere I damn well please! They also freeze well, but you might want to cut them in half first.