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Overhead view of the bagels.

Jalapeno Cheddar Bagels

Jalapeno Cheddar Bagels are the perfect combination of spice and comfort. They are sure to be a new favorite breakfast for you to make on the weekend and enjoy throughout the week. These bagels are a game-changer when it comes to breakfast with their bold flavor, satisfying texture, and endless versatility. It's time to break out your apron and make a batch at home. Believe me, your taste buds will thank you!
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Prep Time: 30 minutes
Cook Time: 20 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 8 bagels
Calories: 315kcal
Author: Andee

Equipment

Ingredients
  

  • 1 ½ c warm water 100-110℉
  • 1 tablespoon honey
  • 3 teaspoon instant yeast
  • 4 c bread flour
  • ⅓ c jalapenos minced
  • 1 c shredded sharp cheddar cheese divided
  • 1 teaspoon salt
  • 2 tablespoon baking soda
  • 1 egg
  • 1 large jalapeno sliced

Instructions
 

  • In the bowl of a stand mixer or a large sized mixing bowl, whisk together the warm water and honey. Add the instant yeast and whisk again. Allow the mixture to sit for about 5 minutes for the yeast to bloom. If you haven't yet, mince your jalapenos while you wait.
    1 ½ c warm water, 1 tablespoon honey, 3 teaspoon instant yeast
  • Add the bread flour, salt, minced jalapenos, and ½ cup shredded cheddar cheese. Mix together with a dough hook or your hands until completely combined.
    4 c bread flour, ⅓ c jalapenos, 1 c shredded sharp cheddar cheese, 1 teaspoon salt
  • Lightly flour your work surface and turn the dough out onto it. Knead the dough for about 10 minutes or until it slowly bounces back when you softly poke it.
  • Spray a large sized mixing bowl with nonstick spray and place the dough in it, turning to coat all sides of the dough with the grease. Cover the bowl and allow to sit for about 1 hour or until the dough has doubled in size.
  • Dump the dough back out onto your lightly floured worksurface and divide it into 8 equal sized balls. Shape them into smooth balls before punching a hole in the center. Once you have your bagels shaped, cover again and let them rest while you prep the water bath.
  • Preheat your oven to 400℉. Fill a large pot with 2 quarts of water and bring it to over medium-high heat. Once the water is boiling, add in the baking soda. Working in batches, drop the bagels into the water and cook for about 1-2 minutes on each side. Remove and set on a baking sheet lined with parchment paper.
    2 tablespoon baking soda
  • In a small bowl, whisk the egg and 1 tablespoon water. Brush the tops and sides of the bagels with the egg wash. Sprinkle with shredded cheddar cheese before placing the jalapeno slices on top. Bake in the oven for 20-25 minutes.
    1 egg, 1 large jalapeno, 1 c shredded sharp cheddar cheese

Notes

Storage: Store in an airtight container or Ziplock bag at room temperature for up to 5 days or in the freezer for up to 6 months.

Nutrition

Serving: 1bagel | Calories: 315kcal | Carbohydrates: 50g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 1215mg | Potassium: 139mg | Fiber: 3g | Sugar: 3g | Vitamin A: 232IU | Vitamin C: 7mg | Calcium: 115mg | Iron: 1mg
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