Description
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)
- 4 cups (≈ 500 g) all‑purpose flour (approximately)
- 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}
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread / Breakfast
- Method: Yeast‑dough, boil then bake
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: approx. 300
- Sugar: 3g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 30mg
