Go Back
A close-up shot showcases the delicious texture and melted cheddar cheese of freshly baked Spicy Jalapeño Cheddar Bagels.

Spicy Jalapeño Cheddar Bagels

These homemade bagels offer a delightful combination of spicy jalapeño and sharp cheddar flavors, resulting in a warm, chewy, and satisfying treat. This recipe provides detailed instructions and tips to achieve the perfect balance of flavor and texture, making it a rewarding baking experience.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ teaspoons 7g
  • 1 ½ teaspoons 9g
  • 1 ¾ cups 420ml) warm water (105-115°F or 40-46°C
  • 2 tablespoons barley malt syrup or honey
  • 2-3 jalapeños, seeded and finely diced adjust to your spice preference
  • 8 cups water
  • 2 tablespoons baking soda
  • Optional: everything bagel seasoning

Equipment

  • Large bowl
  • Stand mixer (optional)
  • Dough hook attachment (optional)
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • Large pot
  • Slotted spoon
  • Wire rack
  • Knife
  • Cutting board

Method
 

  1. In a large bowl (or the bowl of a stand mixer), combine the bread flour, yeast, and salt. Add the warm water and barley malt syrup/honey. Mix until a shaggy dough forms.
  2. Knead the dough for 8-10 minutes, either by hand on a lightly floured surface or with a dough hook in a stand mixer. The dough should be smooth, elastic, and slightly tacky.
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 60-90 minutes, or until doubled in size.
  4. Punch down the dough to release the air. On a lightly floured surface, gently flatten the dough into a rectangle. Sprinkle the shredded cheddar cheese and diced jalapeños evenly over the dough. Knead the cheese and jalapeños into the dough until well distributed.
  5. Divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches long. Bring the ends together, overlapping them slightly, and press down to seal. Alternatively, you can shape them into balls and poke a hole through the center, stretching it to create the bagel shape.
  6. Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 20-30 minutes.
  7. Preheat the oven to 450°F (232°C). Bring the 8 cups of water to a boil in a large pot. Add the baking soda.
  8. Gently drop the bagels into the boiling water, 2-3 at a time. Boil for 1 minute per side.
  9. Remove the bagels from the water with a slotted spoon and place them back on the parchment-lined baking sheet. If desired, sprinkle with everything bagel seasoning.
  10. Bake for 20-25 minutes, or until golden brown.
  11. Let the bagels cool on a wire rack before slicing and enjoying.

Notes

For a milder flavor, use less jalapeño or remove the seeds and membranes completely. Experiment with different types of cheese, such as Monterey Jack or pepper jack. These bagels are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage. To reheat, toast or bake until warm.