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.
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.