These spicy jalapeño cheddar bagels are a fun twist on your regular breakfast treat! With bits of zesty jalapeños and gooey cheese, they pack a punch in every bite.
Making these bagels is as easy as mixing, shaping, and boiling. I love to toast them for breakfast or snack on them with some cream cheese—yum!
Key Ingredients & Substitutions
Active Dry Yeast: This is essential for letting the bagels rise. If you’re out of active dry yeast, you can use instant yeast in the same amount. There’s no need to dissolve it first.
Warm Water: Make sure the water is about 110°F (45°C). If you don’t have a thermometer, test the water with your wrist—it should feel warm, not hot.
Granulated Sugar: This helps activate the yeast. If you want a healthier option, try honey or agave syrup instead. Just use a bit less since they are sweeter.
Bread Flour: This gives the bagels their chewy texture. You can substitute all-purpose flour, but the texture will be slightly less chewy. If you’re gluten-free, use a gluten-free flour blend that is suitable for baking.
Sharp Cheddar Cheese: I love using sharp cheddar for its bold flavor. If you prefer, you can try pepper jack for more heat or mozzarella for a milder taste.
Jalapeño Peppers: Adjust the number based on your spice tolerance. You can swap them for other peppers like serrano for more heat or bell peppers for milder flavors.
How Do I Get That Perfect Bagel Shape?
Shaping bagels might seem tricky, but it’s quite straightforward once you get the hang of it. The goal is to make a nice ring, not just a ball of dough. Follow these simple steps:
- After dividing the dough, take one piece and roll it into a ball.
- Use your finger to poke a hole through the center of the ball.
- Gently stretch the hole to make it about 2-3 inches in diameter. Make sure the hole won’t close up while boiling or baking.
Practice makes perfect, and remember, you don’t have to stress about making them look identical; they’ll taste great regardless! Happy bagel making!
How to Make Spicy Jalapeño Cheddar Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 2 ¼ tsp (1 packet) active dry yeast
- 1 ½ cups warm water (110°F / 45°C)
- 1 tbsp granulated sugar
- 3 ½ cups bread flour
- 2 tsp salt
- 1 cup sharp cheddar cheese, shredded
- 1-2 jalapeño peppers, thinly sliced (adjust to taste)
For Boiling the Bagels:
- 1 tbsp baking soda
- 1 egg (for egg wash)
Optional:
How Much Time Will You Need?
This recipe will take about 1 hour and 45 minutes total. You’ll spend about 15 minutes preparing the dough, then it will need an hour to rise. After that, you’ll spend another 30 minutes boiling and baking the bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by pouring the warm water into a small bowl. Sprinkle the active dry yeast and granulated sugar over the water. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s ready when it looks foamy on top—this means the yeast is activated!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour and salt. Then, add the shredded sharp cheddar cheese and mix it well so the cheese is evenly distributed throughout the flour.
3. Make the Dough:
Pour the foamy yeast mixture into the bowl of dry ingredients. Stir everything together until a dough starts to form. It might be a bit sticky at first, but don’t worry!
4. Knead the Dough:
Sprinkle some flour on a clean surface and transfer the dough onto it. Knead the dough for about 8-10 minutes. You want it to be smooth and elastic. If the dough sticks to your hands, add a little more flour.
5. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl. Cover the bowl with a damp cloth and set it aside in a warm place. Let it rise for about 1 hour, or until it doubles in size.
6. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball. Then, poke a hole with your finger through the center of each ball and stretch it gently to create a bagel shape of about 2-3 inches in diameter.
7. Preheat and Boil:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and stir in the baking soda (this helps the bagels get that chewy texture!). Boil the bagels in batches of 2-3 for 1 minute on each side, then lift them out with a slotted spoon and place them on a parchment-lined baking tray.
8. Add Toppings:
Sprinkle extra shredded cheddar cheese and slices of jalapeño on top of each bagel, pressing them lightly into the dough so they stick.
9. Optional Egg Wash:
If you want a shiny finish, brush each bagel with a beaten egg before baking.
10. Bake the Bagels:
Pop the bagels in the oven and bake for 20-25 minutes or until they are golden brown and the cheese is bubbly and slightly browned.
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. They’re delicious served warm with cream cheese or your favorite spread!
Enjoy your homemade spicy jalapeño cheddar bagels!
Can I Substitute the Bread Flour with All-Purpose Flour?
Yes, you can use all-purpose flour instead of bread flour, but the bagels may not be as chewy. Bread flour has a higher protein content, which contributes to that classic bagel texture. If you use all-purpose flour, just be aware that the result might be slightly different.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Simply wrap each bagel in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I Use Different Types of Cheese?
Absolutely! You can experiment with different cheeses like pepper jack for extra spice, mozzarella for a milder flavor, or even a blend of cheeses for a unique taste. Just keep in mind that the flavor and texture may change with different types of cheese.
What If I Don’t Have Baking Soda?
If you don’t have baking soda, you can still boil the bagels in plain water! The baking soda helps with browning and gives the bagels a traditional chewy texture, but the bagels will still turn out fine without it. Just keep the boiling time the same, and enjoy your bagels!
