Jalapeño Cheddar Bagels !! The cheese melts down deliciously, with some bits crisping up and others staying nice and gooey, and the jalapeños get soft and a little charred in the oven.

Today, we’re making Jalapeño Cheddar Bagels! Bagels were one of the first “intimidating” bakes I tried when I was younger, and my everything bagels are still a Sunday staple in my kitchen. This time I swapped the everything seasoning for a pile of freshly grated cheddar and jalapeños. That’s the beauty of mastering a staple recipe. You can create many, many variations from there!

Few Tips ᝰ.ᐟ

• Make sure your yeast is active! It should be bubbly and foamy after about 10 minutes. If it isn’t, start over with fresh yeast.
• Use lukewarm water, not hot. Hot water will kill your yeast.
• Only add extra flour 1 tablespoon at a time if the dough is too sticky to handle. Too much flour makes dense bagels.
• Knead until the dough passes the poke test. It should be smooth and spring back slowly when you press it.
• Shred your own cheddar from a block. Pre-shredded cheese has anti-caking agents, so it doesn’t melt as smoothly or get as golden.
• Pat your jalapeño slices dry before topping so they don’t make the cheese watery.
• For milder bagels, take out the seeds and ribs before slicing. Leave them in if you like it spicy!
• Don’t crowd the pot when boiling. Two or three bagels at a time is perfect depending of the size of your pot.
• Since these have cheese on top, I keep them at room temperature for the first day and in the fridge after that.

Process ✮⋆˙

Jalapeño Cheddar Bagels

Today, we’re making Jalapeño Cheddar Bagels! The cheese melts down deliciously, with some bits crisping up and others staying nice and gooey, and the jalapeños get soft and a little charred in the oven.

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Prep Time 45 minutes mins

Cook Time 35 minutes mins

Resting time 55 minutes mins

Total Time 2 hours hrs

Course Breakfast

Servings 8 large bagels

Ingredients

  

Yeast mixture

• 360 grams lukewarm water (1 1/2 cups)
• 1 tbsp active dry yeast
• 1 tbsp granulated sugar

Dough

• 625 grams all-purpose flour (5 cups, plus more as needed)
• 3 tbsp packed light brown sugar
• 2 tsp Diamond Crystal kosher salt

For boiling

• 2 quarts water
• 60 grams light brown sugar (1/4 cup)

Topping

• 3 to 4 jalapeños, thinly sliced (seeded if you want less heat)
• 226 grams sharp cheddar (freshly shredded 2 cups)

Instructions

 

• Make the yeast mixture: In a measuring cup or small bowl, combine the water, yeast, and granulated sugar. Mix with a fork until combined, then cover with a damp paper towel and let it rest until it bubbles and foams, about 10 minutes.
• Make the dough: In a large bowl, whisk together the flour, the 3 tablespoons brown sugar, and the salt. Add the yeast mixture and stir to combine. If the dough is too sticky to handle with your hands, add 1 tablespoon of flour at a time until it comes together into a rough ball, then transfer it to a lightly floured work surface.
• With lightly floured or oiled hands, knead the dough for 10 to 15 minutes until it’s smooth and passes the poke test. (If you have a stand mixer, use the dough hook on low speed until the flour is incorporated, then gradually work your way up to medium speed.)
• Cover, and rest for 1 1/2 to 2 hours, until doubled in size.
• Shape the bagels: Pinch off the dough into eight equal portions and gently roll them into smooth balls. Set them on a lightly floured surface, cover with a damp towel, and let rest for 30 minutes.
• Press your index finger through the center of each dough ball. Lightly flour your hands and thread your pointer finger and thumb through the hole, bringing those two fingers together to make an O-shape. Use your other hand to rotate the bagel 360 degrees. As you turn it, your O-shaped fingers help the bagel keep its shape. You want to slightly stretch the dough without ruining the overall shape!
• Cut eight squares of parchment paper slightly larger than the bagels. Dust them with flour, and set a bagel on each square as you finish shaping. This makes boiling sooo much easier. Cover the bagels again with a clean damp towel and let rest for 30 minutes.
• While the bagels rest, preheat the oven to 350°F and line a sheet pan with parchment paper. Shred your cheddar and slice your jalapeños so they’re ready to go.
• Boil the bagels: Fill a large pot with about 2 quarts water. Whisk in the 1/4 cup brown sugar and bring to a boil. Working in batches of two or three, hold each bagel by its parchment square and tip it into the boiling water (don’t put the parchment in the water!). Boil for 1 minute on each side, then use a wooden spoon or flat spatula to move the bagels to the lined sheet pan.
• Top the bagels: If you'd like, you can brush the top and sides of each bagel with the egg wash (optional). Sprinkle on a small handful of cheddar, lay 4 to 5 jalapeño slices on top, and finish with a bit more cheddar.
• Bake: Bake until the bagels are deeply golden and the cheese is bubbly and browned in spots, 25 to 35 minutes. If the cheese is browning too fast before the bagels are done, loosely tent the pan with foil.
• Let the bagels cool on the sheet pan for 10 to 15 minutes, then move them to a wire rack to cool completely. Toast before serving!
• Storage: Wrap leftover bagels tightly in plastic wrap or keep them in an airtight container. Leave them at room temperature for the first day, then move them to the fridge for up to 5 days.

Keyword bagels, dough, fresh bread, jalapeno cheddar