Print

Foolproof Jalapeño Cheddar Bagels Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

These Foolproof Jalapeño Cheddar Bagels are a spicy, cheesy twist on the classic bagel. Made from scratch with freshly grated jalapeños and sharp cheddar cheese, these bagels offer a perfect balance of heat and flavor. The dough is enriched with jalapeño-infused water for a subtle kick throughout and finished with a jalapeño-cheddar topping. Boiled and baked until golden and chewy, they make an irresistible treat perfect for breakfast or snacks.

Ingredients

Dough Ingredients

  • 100 grams jalapeños (3-4 large or 4-8 small)
  • 180 grams lukewarm water
  • 500 grams all-purpose flour
  • 50 grams medium sharp cheddar cheese, coarsely grated
  • 18 grams sugar
  • 10 grams diamond crystal kosher salt
  • 6 grams instant yeast

Egg Wash and Topping

  • 1 large egg (for egg wash)
  • 1-2 teaspoons grated jalapeño (reserved from earlier)
  • 1 cup medium sharp cheddar cheese, grated
  • Thinly sliced jalapeños (for topping, optional)

Instructions

  1. Grate the jalapeños: Using a fine paddle grater, grate jalapeños until you have 100 grams. For spicier bagels, include some seeds; for milder flavor, leave seeds out. Reserve some grated jalapeño for the egg wash. Wear gloves to avoid irritation.
  2. Make jalapeño water: Combine lukewarm water with the grated jalapeños and stir. Set aside to infuse.
  3. Combine dry ingredients: In a stand mixer bowl, whisk together flour, salt, sugar, and yeast. Add 50 grams of grated cheddar cheese and mix to coat the cheese evenly with flour.
  4. Add the jalapeño water: Pour the jalapeño water into the center of the dry ingredients in the mixer bowl.
  5. Mix the dough: Stir the mixture with a spatula until lumpy. Attach dough hook and mix on low-medium speed until dough forms a messy ball, adding small amounts of water if needed.
  6. Knead: Increase mixer speed to medium and knead for 3-5 minutes until dough is smooth and slightly tacky. Adjust by adding flour or water if dough is too sticky or dry.
  7. First rise: Shape dough into a ball, place in a lightly greased bowl, cover, and let rise for 1 hour in a warm spot until nearly doubled.
  8. Punch down and rest: Punch down the dough to release air bubbles, cover, and rest for 10 minutes.
  9. Divide and shape: Weigh and divide dough into 8 equal pieces. Shape each piece into a smooth ball by tucking edges under and tightening the surface.
  10. Rest shaped dough: Cover dough balls with a damp paper towel and let rest 10-15 minutes to seal seams.
  11. Preheat oven and prepare water bath: Preheat oven to 420°F (215°C). Fill a wide skillet with about 3″ of water and bring to a low boil. Line a sheet pan with silicone mat or parchment.
  12. Form bagel holes: Lightly flour your hands and poke a hole through the center of each dough ball, gently stretching the hole to about twice the width of the dough rings.
  13. Boil bagels: Boil bagels in batches for 1 minute per side. Use a spider or slotted spoon to transfer them to the prepared sheet pan.
  14. Apply egg wash and toppings: Whisk egg with grated jalapeño and brush over bagels. Top with thin jalapeño slices and a generous amount of grated cheddar cheese, collecting any cheese that falls onto the pan and adding it back on top.
  15. Bake: Bake bagels at 420°F for 20 minutes until golden brown and cooked through.
  16. Cool: Let bagels cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Wear gloves when handling jalapeños to avoid skin irritation.
  • Adjust seeds in grated jalapeño to control spice level.
  • If dough sticks too much during kneading, add flour gradually.
  • Stretch bagel holes larger than desired as they shrink slightly during boiling and baking.
  • Use a silicone mat or parchment to prevent cheese from sticking during baking.
  • Allow bagels to cool fully to develop the best texture before slicing.

Find it online: https://yumntasty.com/foolproof-jalapeno-cheddar-bagels-recipe/