I've made some crazy things in my day (see: baked Alaska, pumpkin spice eclairs), but today was my first foray into bagels! Indulging my apple/cheddar obsession all the more, I dispensed with plain and made apple-cinnamon, apple-cheddar (also with a touch of cinnamon), and apple-caramelized onion varieties, with the help of a lovely assistant from the other end of the fourteenth floor.
I used onions and beautiful Crispin apples from the Bellevue farmers market. The cheese is also local New York cheddar.
Luckily, there were people around to eat the bagels as soon as I pulled them out of the oven. Otherwise, disaster might have happened (read: I'd have been forced to consume them all myself. Horrors!)
I combined Ultimate Bread and Bread Baker's Apprentice recipes to make these half-whole wheat, half-white flour concoctions. Next time, plain bagels (or perhaps just sesame or onion powder-dusted) will be in order, if only because it will generate fewer dirty dishes!