Hi, all. I have been baking bagels for my family successfully for about 6 months now by adapting a recipe based on one by Peter Reinhart. It’s a very forgiving recipe that’s easy and consistent, and my children in particular can’t get enough.
A local chain of bakeries here in Chicagoland makes specialty loaves a couple days a week and there are some that you have to reserve in advance to get any sometimes. My favorite is a whole wheat with (literally) chunks of cheddar and jalapeno pieces all throughout the loaf. They used to make them like a regular sandwich loaf, but now it's more of a round hearth style.
I've tried for the last 13 years to duplicate it, but it always seems to come out too dense. What I really like about the loaf is that you can actually see the cheese and peppers throughout.
We used to buy a sourdough bread that had Jalapeno and Cheese in it that we really liked. When I saw in bread books formulas for Bacon and Cheese I thought why not Jalaneno, Bacon , and Cheese? I was right on track with that question as the bread really does taste great. Here is a picture of the finished bread.
And a picture of the crumb.