These jalapeño cheddar bagels are wonderfully soft, chewy, and full of bold flavor. I love how quickly they come together—ready in just about two hours—and how perfectly they balance the spiciness of fresh jalapeños with the sharp richness of cheddar cheese. They’re ideal for breakfast, sandwiches, or simply toasted with butter or cream cheese.
Why You’ll Love This Recipe
I love this recipe because it’s quick, easy, and always turns out beautifully. The dough is simple to work with, the flavors are bold, and the texture is perfectly chewy with a golden crust. I also appreciate that these bagels freeze really well, so I can make a batch and enjoy them whenever I like. Plus, they make an amazing base for any savory topping.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 1/2 cups (375 ml) lukewarm water (about 105°F)
4 teaspoons (14 g) active dry or instant yeast
1 tablespoon granulated sugar
1 1/2 teaspoons fine table salt
1 tablespoon cornmeal (plus more for dusting parchment paper)
4 cups (500 g) all-purpose flour (approximately)
1/3 cup (80 ml) fresh jalapeño peppers, seeded, cored, and finely diced (about 2 medium jalapeños), plus extra slices for topping
1/3 cup (80 ml) shredded cheddar cheese, tightly packed, plus extra for topping
2 tablespoons baking soda (for boiling the bagels)
1 large egg
1 tablespoon water
Directions
I start by combining lukewarm water, yeast, and sugar in a large bowl or stand mixer. I let it sit for about 5 minutes until foamy.
Then I add the salt, cornmeal, and 2 cups (250 g) of the flour. I mix well, add another cup of flour, and continue mixing. I gradually add the remaining flour until the dough is smooth, slightly tacky, and cleans the sides of the bowl.
I turn the dough onto a lightly floured surface and knead in the diced jalapeños and 1/3 cup of shredded cheddar cheese until evenly distributed.
I place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.
Once the dough has risen, I gently deflate it and divide it into 8 equal portions (about 119 g each). I shape each piece into a ball, poke a hole in the center, and gently stretch it into a bagel shape.
I line a baking sheet with parchment paper, sprinkle it with cornmeal, and place the bagels on top. I cover them with a towel and let them rest for 30 minutes.
Meanwhile, I preheat the oven to 400°F (regular bake) and bring a large pot of water to a boil. I add the baking soda to the boiling water.
I boil 2 or 3 bagels at a time for 1 minute per side, then remove them with a slotted spoon and place them back on the prepared baking sheet.
I whisk the egg and water together for an egg wash, brush it over each bagel, and top with extra cheddar cheese and jalapeño slices.
I bake the bagels for 22–23 minutes, checking at 20 minutes and covering loosely with foil if they brown too quickly. They’re done when they’re deep golden and sound hollow when tapped.
I transfer them to a wire rack and let them cool completely before serving.
Servings and Timing
This recipe makes 8 bagels.
Prep Time: 15 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: About 2 hours 10 minutes
Variations
Sometimes I like to use sharp cheddar for a stronger flavor or mix in a blend of white and yellow cheddar for extra color. When I want a milder bagel, I reduce the jalapeños slightly or use only one medium pepper. For a more gourmet twist, I occasionally sprinkle coarse salt or a light dusting of garlic powder on top before baking.
Storage/Reheating
I store the cooled bagels in an airtight container at room temperature for up to 3 days. For longer storage, I wrap them tightly and freeze them for up to 3 months. When I’m ready to enjoy one, I thaw it while still wrapped to retain moisture, or I pop it directly from the freezer into the toaster for a warm, crisp result.
FAQs
How spicy are these jalapeño cheddar bagels?
The spice level depends on the number of jalapeños I use. I remove the seeds for mild heat, but leaving a few in gives a more noticeable kick.
Can I use pickled jalapeños instead of fresh?
Yes, I can substitute pickled jalapeños for fresh ones, though they give the bagels a slightly tangier flavor.
Can I make the dough ahead of time?
Yes, I can prepare the dough and refrigerate it after the first rise. When I’m ready to bake, I let it come to room temperature before shaping and boiling.
Why do I need to boil the bagels?
Boiling the bagels gives them their signature chewy texture and helps create a beautiful golden crust when baked.
Can I knead the dough by hand?
Yes, I often do. It just takes a few extra minutes of kneading on a floured surface until the dough becomes smooth and elastic.
Conclusion
These jalapeño cheddar bagels are one of my go-to recipes when I want something homemade, hearty, and full of flavor. I love their perfect balance of spice and cheese, the chewy texture, and the fact that they’re ready in just a couple of hours. Every bite is warm, comforting, and delicious—making these bagels a recipe I come back to again and again.
Soft, chewy homemade bagels loaded with finely diced jalapeños and sharp cheddar cheese for a bold and satisfying flavor. These Jalapeño Cheddar Bagels bring a spicy‑cheesy twist to breakfast, sandwiches, or any time you want something flavorful.
Ingredients
1½ cups lukewarm water (about 105 °F / 40 °C)
4 teaspoons (14 g) active dry or instant yeast
1 tablespoon granulated sugar
1½ teaspoons fine table salt
1 tablespoon cornmeal (plus more for dusting the parchment)
⅓ cup (≈80 ml) fresh jalapeño peppers, seeded, cored and finely diced (about 2 medium jalapeños)
⅓ cup (≈80 ml) shredded cheddar cheese, tightly packed (plus extra for topping)
2 tablespoons baking soda (for the boiling water bath)
1 large egg
1 tablespoon water (for egg wash)
Instructions
In a large bowl or stand mixer, combine the lukewarm water, yeast and sugar. Let it sit for about 5 minutes until foamy.
Add the salt, cornmeal and 2 cups (≈250 g) of the flour. Mix well, then add the remaining flour gradually until the dough is smooth, slightly tacky and clears the sides of the bowl.
Turn the dough onto a lightly floured surface and knead in the diced jalapeños and shredded cheddar cheese until evenly distributed.
Place the dough into a greased bowl, cover with plastic wrap or a towel, and let it rise in a warm spot for 45 minutes to 1 hour, or until doubled in size. :contentReference[oaicite:0]{index=0}
Once risen, gently deflate the dough and divide it into 8 equal portions (about 119 g each). Shape each piece into a ball, poke a hole through the centre, and gently stretch it into a bagel shape.
Line a baking sheet with parchment dusted with cornmeal. Place the bagels on the sheet, cover with a towel, and let them rest for 30 minutes. Meanwhile, pre‑heat the oven to 400 °F (200 °C) and bring a large pot of water to a boil, adding the 2 tablespoons of baking soda.
Boil 2 or 3 bagels at a time for 1 minute per side. Remove with a slotted spoon and place back on the parchment sheet.
In a small bowl, whisk together the egg and 1 tablespoon water to form an egg wash. Brush each bagel with the egg wash and top with extra cheddar cheese and jalapeño slices if desired.
Bake for 22‑23 minutes, checking at 20 minutes. If they are browning too fast, loosely tent with foil. The bagels are done when they’re a deep golden colour and sound slightly hollow when tapped. :contentReference[oaicite:1]{index=1}
Transfer the bagels to a wire rack and let them cool completely before slicing and serving.
Notes
For milder heat, seed the jalapeños and remove most of the membrane. For extra kick, leave some seeds in. :contentReference[oaicite:2]{index=2}
Sharp or extra‑sharp cheddar gives great flavour and a beautiful colour contrast. :contentReference[oaicite:3]{index=3}
You can freeze baked bagels for up to 3 months. Thaw or toast directly for best texture. :contentReference[oaicite:4]{index=4}
If you don’t have bread flour, all‑purpose flour works, though texture may be slightly less chewy. :contentReference[oaicite:5]{index=5}
