Mr. Reinhart’s Bagels – with cheddar cheese
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!