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Cheddar Jalapeño Bagels Recipe

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4.1 from 86 reviews

  • Author: Mary & Susan
  • Total Time: 90 minutes
  • Yield: 8 bagels

Description

These homemade Cheddar Jalapeño Bagels are soft, cheesy, and packed with the perfect amount of heat from fresh and canned jalapeños. Made from scratch with simple ingredients and ready in just 90 minutes, they are beginner-friendly and ideal for breakfast or a spicy snack. Boiled and baked to golden perfection, these bagels boast a crusty exterior with a tender, cheesy interior.

Ingredients

Dough Ingredients

  • 2 cups warm water (105°F-113°F)
  • 1 1/2 tbsp dry active yeast
  • 1 tbsp packed brown sugar
  • 4 1/2 cups bread flour, plus 2-3 tbsp as needed
  • 2 tsp salt
  • 1/2 cup shredded cheddar cheese (reserved from total)
  • 2-4 tbsp canned diced jalapeños

Toppings

  • 1 1/2 cups shredded cheddar cheese (divided)
  • 2 fresh jalapeños sliced into rounds

Instructions

  1. Activate Yeast: In a small bowl, combine warm water, dry active yeast, and brown sugar. Stir gently to mix and let it sit until the mixture becomes bubbly and foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large bowl or stand mixer bowl, combine bread flour, salt, 1/2 cup of shredded cheddar cheese, and canned diced jalapeños. Stir to blend these dry ingredients evenly.
  3. Add Yeast Mixture: Pour the activated yeast mixture into the dry ingredients. If using a stand mixer, attach the dough hook and begin kneading for about 10 minutes, adding 2-3 tablespoons extra flour as needed to keep the dough soft but workable. If kneading by hand, stir to form a shaggy dough, then turn it out onto a floured surface and knead for 10 minutes, adding extra flour as necessary.
  4. Rest Dough: After kneading, let the dough rest for 5 minutes to relax gluten and make shaping easier.
  5. Shape Bagels: Using a sharp knife or bench scraper, cut the dough into 8 equal pieces. Shape each piece into a tight ball. Press your thumb into the center of the ball and gently stretch the hole while rotating it around your thumb to form the classic bagel shape. Place shaped bagels on a parchment- or silicone-lined large baking sheet.
  6. Proof Bagels: Cover the baking sheet with plastic wrap and let the bagels rise for 20-30 minutes until slightly puffed.
  7. Preheat and Boil: While the bagels proof, bring about 4 inches of water to a rolling boil in a large pot and preheat your oven to 425°F (220°C). Once boiling, carefully drop the bagels in batches into the water. Boil each side for 1 minute, flipping after the first minute.
  8. Drain and Top: Use a slotted spoon or spider strainer to remove boiled bagels and place them back onto the lined baking sheet. Immediately top each with sliced jalapeño rounds and a generous sprinkle of shredded cheddar cheese.
  9. Bake Bagels: Bake in the preheated oven for 15-17 minutes or until the bagels are golden brown and the cheese topping is melted and bubbly.
  10. Cool and Serve: Allow bagels to cool for about 10 minutes on a wire rack before slicing and enjoying fresh. Store leftovers in a zip-top bag at room temperature for up to 3 days.

Notes

  • Adjust the amount of jalapeños to control the spiciness based on your heat preference.
  • Using bread flour is essential for a chewy texture typical of bagels.
  • Make sure water for activating yeast and boiling bagels is at the right temperature for best results (activation: 105°F-113°F; boiling: rolling boil).
  • Boiling the bagels before baking gives them their characteristic chewy crust.
  • You can freeze baked bagels for longer storage and thaw when needed.
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/cheddar-jalapeno-bagels-recipe/