Cheddar Jalapeño Bagels

This is one of my favorite flavor combinations that’s not commonly found in stores or bakeries, making it a special treat to make at home. Perfect for breakfast, a savory snack, or a hearty sandwich, these bagels are a must-try for anyone craving something a bit more adventurous!

Cheddar Jalapeño bagels

Wonderfully chewy and fluffy bagels with a cheesy topping that melts perfectly, and the pickled jalapeños add a tangy heat that pairs wonderfully with the bread!

Print Recipe Pin Recipe

Course: Breakfast

Keyword: bagels, bread making, made from scratch

Servings: 6

Author: Hailey McCluskey

Ingredients

For the bagel dough:

• ⅔ cup warm water
• 2 tsp dry active yeast
• 2 tbsp granulated sugar or honey
• 3 cups flpur all purpose
• 1 tsp salt
• 1 jalapeño diced and seeded

For the poaching:

• 8-10 cups water
• ⅓ cup brown sugar

For the egg wash:

• 1 egg
• 1 tbsp water

For the toppings:

• shredded yellow cheddar measure with your heart!
• pickled (or fresh) jalapeño slices I use 3-4 / bagel

Instructions

• In a large bowl of a stand mixer, add the warm water, dry active yeast & sugar. gently stir until sugar is dissolved & let it stand for about 5 minutes or until it gets bubbly. add the flour, salt & diced jalapeño to the bowl & stir on medium speed with the dough hook.
• Stop and scrape sides as needed until a dough ball forms. set timer for 10 mins and let the dough knead on medium speed — this really helps the end texture! leave dough in the bowl and cover with a damp towel. let rise until it doubles in size, about 30 mins – 1 hr. punch the dough and cut into 8 equal pieces, roll into a ball and cover again with the towel to let rise for 30 mins.
• Once risen, poke a hole in the center of each dough ball to form the bagel shape. place a parchment paper square under each bagel & allow these to rise once more for another 30 mins under the damp towel. while these rise, prepare your poaching water, bringing water + brown sugar to a gentle boil.
• Using a spider or a slotted spoon, place a bagel including the parchment paper into the simmering water (2 will fit in the pot at once), poach each side for 1 min and set on a baking rack (keeping the parchment square on the bottom) once removed from the pot while you poach the rest.
• Using a pastry brush, mix the egg + 1 tbsp water and coat the bagels in the egg wash. top with cheese and jalapeños.
• Arrange bagels on their parchment squares on a baking sheet & bake at 415 F for 20-25 mins; until cheese is lightly browned.

Video

View this post on Instagram

A post shared by Hailey Pipher (@shelikesmilk)

Made this recipe? Leave a review below!