I added 1/3rd of a cup of cheddar (small handful) and half a jalapeño to Reinhardt's bagel recipe I've been using and then let the dough rise. I'd go with a full jalapeño if I do it again, but the cheddar was just right.
The bagels cooked up nicely, but I should have boiled them after my plain ones to avoid floaty-contamination.
Also, the cheese I was using was pre-shredded, because that's what I was told to use up. Not ideal. The shred was too short, so the sides of the bagels didn't get good cheese coverage while the top middle was swimming in cheese, and the cheese was too dry. Long, fresh shreds would fix this problem.
Still a delicious first attempt by all means but, as always, there's room for improvement.
And on another note, I tried shaping with less water and the bagels looked good until I boiled them and then they all developed that flair you see above, so less water is not the answer to "how do you shape the perfect bagel?"
- jmb
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