Jalapeño-Cheddar Bagel
Queso Cream Cheese, Cheddar, Heirloom Tomato, Jalapeño
Baker Sam Zeitlin of Zeitlin’s Delicatessen | Chicago
Adapted by StarChefs | September 2024 | Photo: Brad Danner
INGREDIENTS
Bagel:
Yield: 1 dozen bagels
150 grams sourdough starter
1 kilogram King Arthur Sir Lancelot high-gluten flour
16 grams granulated sugar
6 grams malt powder
4 grams instant yeast
32 grams kosher salt
160 grams chopped jalepeño
Cornmeal
Queso Cream Cheese:
Yield: 2 cups
2 cups cream cheese
2 tablespoons charred jalepeño
1 tablespoon sundried tomato
¼ teaspoon ground cumin
¼ teaspoon ground coriander
To Assemble and Serve:
Yield: 1 sandwich
3 slices jalapeño
1 slice cheddar
1 slice heirloom tomato
METHOD
For the Bagel:
In the bowl of a stand mixer fitted with a paddle attachment, add sourdough starter and 540 grams cold water. Mix until just combined. Add flour, sugar, malt powder, instant yeast, and salt. Mix on low speed until well incorporated and a shaggy dough forms. Increase speed to medium and mix 15 minutes. Add jalepeño. Mix additional 5 minutes. Transfer dough to a floured work surface. Knead a small amount of dough to ensure the dough passes the windowpane test. Let sit 15 minutes. Divide dough into 5-ounce portions. Using both hands, roll each portion into a large rope. Wrap dough rope around your finger, squeezing tight to roll the ring around your wrist. Place on a cornmeal-sprinkled cutting board and let sit 1½ hours at room temperature. Once proofed, place in refrigerator, uncovered, for 24 hours. The next day, heat oven to 450°F. Bring a pot of water to a boil. Place cornmeal in a shallow baking dish and set aside. Working batches, add dough rounds to the water. Cook 45 seconds. Flip and cook additional 45 seconds. Dredge bottom sides of boiled dough in cornmeal. Transfer to a sheet tray. Bake 9 minutes. Flip and bake additional 9 minutes, or until both sides are lightly browned. Set aside.
For the Queso Cream Cheese:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
Heat oven to 450°F. Place jalapeño slices on top of Bagel hole. Top with cheddar. Bake until cheese is melted. Remove from oven. Once cooled, slice Bagel in half. Smear both sides with desired amount Queso Cream Cheese. On the bottom half, place tomato. Close sandwich and serve.
