Jalapeno Cheese Bagel

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Made from scratch and ready to eat in 90 min, these Cheddar Jalapeño Bagels are completely beginner friendly, loaded with cheese and jalapeños right in the dough. It will be the best Jalapeño Cheese Bagel you'll ever have.

Prep Time45

Cook Time15

Resting Time30

Course: Breakfast

Cuisine: amercian

Keyword: cheddar jalapeno bagels

Servings: bagels

Author: Karli Bitner

Ingredients

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

Instructions

In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour, salt, 1/2 cup of shedded cheese and the canned diced jalapeños. Stir to combine.
Your yeast mixture should be bubbly and foamy. Add the yeast mixture to they dry ingredients.
If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.
If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes.
Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable.
Knead by Pushing the dough, turning and folding it in half. Repeating this for 10 minutes.
Once the dough has fished kneading, Allow the dough to rest for 5 minutes.
Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
Take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
Repeat with the remaining dough.
Cover the cookie sheet with plastic wrap and allow the bagels to rise for 20-30 minutes.
In a large pot, boil about 4 inches of water and preheat the oven to 425° F.
Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches.
Boil the bagels for 1 minute, flip over to the other side and boil for an additional minute.
Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
Repeat with the remaining bagels. While the next batch of bagels are boiling, top the boiled ones with 3 sliced jalapeño rounds and shredded cheddar cheese.
Once all of the bagels have boiled and are topped with shredded cheese, bake in the 425° F oven for 15-17 minutes or until golden brown.
Allow the bagels to cool for 10 minutes before cutting and enjoying.
Store in a zip top bag at room temperature for up to 3 days.

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