The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Mr. Reinhart’s Bagels – with cheddar cheese

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breadsong's picture
breadsong

Mr. Reinhart’s Bagels – with cheddar cheese

Hello,

Recalling Larry's wonderful cheese bread that we liked so much, I wanted to make cheddar cheese bagels (my husband's favorite bagel). We enjoyed these for breakfast today...so nice to have these warm treats on a cold, snowy day!

I followed Mr. Reinhart's Bagel formula in BBA, but added 172g of grated sharp cheddar to the flour mixture when mixing the dough.
I kneaded the dough by hand, and the some of the grated cheddar was still visible in the dough before baking.
Additional cheddar was sprinkled over the bagels after boiling, and before baking.

This was the best looking one of the bunch, and a close up of that yummy cheese:
 

The shaping could definitely use some improvement!, and a crumb shot:
  


 


I put some dill, shallot and black pepper cream cheese on my warm cheese bagel - heavenly!
(I'd mixed this up for some crostini, but it was really good on this bagel, too.)
8 ounces cream cheese, softened
1 1/2 tablespoons finely chopped fresh dill
2 tablespoons very finely chopped red onion (I used shallot)
1 teaspoon fresh ground black pepper


Happy Baking everyone!
from breadsong

Comments

SylviaH's picture
SylviaH

They look so mouthwatering with the cheese and beautiful crumb, even if you didn't care for the shaping, I think they have a very lovely hands on rustic look that is very appealing.


Sylvia

GSnyde's picture
GSnyde

Great idea, Breadsong.  I haven't made a cheese bread in too long.


Glenn

breadsong's picture
breadsong

It was good to revisit an old favorite with this bake.
It's been a long time since I've made bagels - must make these more often as they are so good, fresh from the oven!!!
from breadsong

ehanner's picture
ehanner

Those look delicious breadsong! Thank you for sharing.


Eric

breadsong's picture
breadsong

Hello Eric, Thanks so much! from breadsong

wally's picture
wally

Very nicely shaped too!  You're husband must have had a long, enjoyable breakfast over them.  I've only made cheese bagels with asiago (basically poured into the hole and then baked), but I like your idea.


Larry

breadsong's picture
breadsong

Hello Larry, So glad you saw the cheese bagels. My husband loves these, as he loved your cheese bread!
Thanks for the compliment on shaping but I thought these were rather 'rustic' as Sylvia described.
It was a challenge sealing the ends together, but they managed to maintain a somewhat round shape despite my efforts to mangle them.
Thanks, from breadsong

wally's picture
wally

Hamelman describes the technique pretty well.  You want to roll out a strand of dough about 10" long.  Pick it up and wrap it around your hand so that the two ends overlap in the middle of your palm by about 1 - 1 1/2 inches.  Give a good squeeze with your fingers to seal, and then, while the bagel is still wrapped around your hand, roll the bagel on its seam with a fair amount of pressure.  That usually seals the seam tightly and leaves you with a pretty consistent bagel in terms of thickness.


But with the cheese...who really cares?


Larry

breadsong's picture
breadsong

Thanks Larry, for these pointers. These will be helpful for next time.
from breadsong

Mebake's picture
Mebake

Looking Good, Breadsong! I never tasted a bagel...

breadsong's picture
breadsong

Hello Khalid, A fresh bagel is so good, and there are so many ways to flavor and top them. Mr. Reinhart's recipe is a good one if you have the Bread Baker's Apprentice, if you ever want to try making your own. I like to make and shape the bagels the day before, retard overnight in the fridge, then it's a quick boil and a fast, hot bake the next morning...so a fresh, warm bagel for breakfast is possible in no time. OK, I'll stop with the sales pitch now!  :^) from breadsong