Jalapeno Cheddar Bagels
These Jalapeno Cheddar Bagels are bursting with spicy heat and melty cheese, perfect for breakfast, brunch, or a savory snack. Homemade and utterly delicious!
Equipment
- Mixing Bowl
- Wooden Spoon
- Measuring cups and spoons
- Plastic Wrap
- Baking Sheet
- Large Pot
- Slotted Spoon
Ingredients
- 1 cup water warm, ideally around 110°F for activating the yeast
- 2 1/4 tsp active dry yeast usually one packet, to help the bagels rise
- 1 1/2 tbsp sugar for feeding the yeast and adding a touch of sweetness
- 3 cups all-purpose flour the base for your bagels, providing structure
- 1 tsp salt to enhance the flavors
- 1 tsp garlic salt for an extra layer of savory goodness
- 2 tbsp jalapeno either fresh or canned, finely chopped for that spicy zing
- 1 1/2 cups cheddar cheese shredded, to melt into the bagel
- water for boiling the bagels, essential for that chewy crust
- 1 tbsp brown sugar to add to the boiling water for a hint of sweetness
- cooking spray to prevent sticking
Instructions
- In a mixing bowl, combine 1 cup of warm water, 2 1/4 tsp active dry yeast, and 1 1/2 tbsp sugar. Let it sit for about 5 minutes until frothy.
- In another bowl, whisk together 3 cups all-purpose flour, 1 tsp salt, and 1 tsp garlic salt.
- Gradually add the yeast mixture to the dry ingredients and stir with a wooden spoon until the dough begins to come together.
- Fold in 2 tbsp chopped jalapenos and 1 1/2 cups shredded cheddar cheese evenly into the dough.
- Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic, adding flour if sticky.
- Place the kneaded dough in a greased bowl, cover with plastic wrap, and let rise in a warm area for about 1 hour until doubled in size.
- Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball and poke a hole through the center, stretching to form bagels.
- Fill a large pot with water, bring to a simmer, and add 1 tbsp brown sugar. Boil each bagel 1-2 minutes per side, then remove with a slotted spoon to a baking sheet lined with parchment paper.
- Preheat oven to 425°F (220°C). Spray bagels lightly with cooking spray and bake for 20-25 minutes until golden brown.
- Remove bagels from oven and let cool on a wire rack. Enjoy fresh or toasted with butter or your favorite spread.
Notes
- Use warm water around 110°F to properly activate the yeast for best results.
- Do not over-boil the bagels to avoid a tough crust; 1-2 minutes per side is sufficient.
- Store bagels in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- For vegan versions, substitute cheddar cheese with a vegan cheese alternative and use plant-based butter for spreads.
- Experiment with different fillings like herbs or other cheeses to customize your bagels.