Jalapeño Pretzel Bagels with Charred Scallion Cream Cheese

• Vegetarian

• Produce

  • 6 Jalapenos
  • 1 bunch Scallions

• Baking & Spices

  • 1/4 cup Baking soda
  • 4 cups Bread flour
  • 4 tsp Granulated sugar
  • 2 tsp Kosher salt
  • 2 tbsp Malt syrup or brown sugar
  • 1 Salt, Coarse
  • 1 (7 ounce package Yeast, dried

• Dairy

  • 8 oz Cream cheese

• Liquids

  • 1 1/2 cups Water

Found on holajalapeno.com

Description

Ingredients

• 6 jalapeños
• 1 1/2 cups warm water (between 105°F-110°F)
• 1 (7 ounce) package or 2 1/4 teaspoons dried yeast
• 4 cups bread flour
• 2 tablespoons malt syrup or brown sugar
• 2 teaspoons kosher salt
• 4 teaspoons granulated sugar
• 1/4 cup baking soda
• coarse salt, for sprinkling
• 1 bunch scallions
• 8 ounces cream cheese, at room temperature

Directions

• Heat broiler to high. Place jalapeños and scallions in a single layer on a baking sheet. Broil until charred on all sides, turning frequently, about 5 minutes, removing the scallions as they char. Transfer jalapeños to a bowl and cover with plastic wrap until cool, place scallions on a cutting board to cool.
• Once jalapeños have cooled, cut off the stem, peel off the charred skin, make a slit down one side and scrape out the seeds. Chop jalapeños finely.
• Combine water and yeast in a large measuring cup and whisk to dissolve.
• Combine flour, syrup (or brown sugar), salt, sugar, and chopped jalapeños in a stand mixer fitted with the hook attachment. Add yeast mixture and mix on low until most of the flour has been mixed in. Increase the speed to medium-low and knead for 8-9 minutes.
• Remove the bowl from the mixer, remove the dough hook, cover the bowl with a piece of plastic wrap and let rise 20 minutes (dough will not double in size).
• Heat oven to 425°F and arrange rack in the middle. Fill a large, deep frying pan with water and bring to a gentle simmer. Cover until bagels are ready to boil. Line a baking sheet with parchment paper and place a baking rack inside a second baking sheet, set both near the stovetop until ready to boil the bagels.
• Cut bagel dough into 12 pieces, and cover them with a clean towel to prevent them from drying out. Take one piece at a time and form into a 9-inch long rope. Overlap the ends by 1 inch and pinch to seal. Stretch the hole in the middle to make it about the size of a quarter. Repeat with the remaining dough pieces then cover and let rest 10 minutes.
• Once bagels are ready to boil mix 1/4 cup of baking soda into the water (careful, it will bubble up). Stretch 3 or 4 bagels to retain the quarter-sized hole and place into the water. Simmer the bagels for 1 minute, then flip and simmer on the other side for 1 minute. Remove them to the baking sheet with a rack and sprinkle with coarse salt. Repeat with remaining bagels.
• Transfer bagels to the parchment-lined baking sheet and bake for 15 minutes, rotate and bake 5 minutes more. Let cool 30 minutes before eating.
• Chop charred scallions and mix into cream cheese. Spread onto bagels and serve.