Description
Delight in the delicious contrast of spicy jalapeños and rich cheddar cheese with these homemade bagels, perfect for breakfast or brunch.
Ingredients
Scale
- 1 ½ teaspoons active dry yeast
- 1 ½ teaspoons salt
- 1 ¾ cups warm water (105-115°F or 40-46°C)
- 2 tablespoons barley malt syrup or honey
- 2–3 jalapeños, seeded and finely diced
- 8 cups water (for boiling)
- 2 tablespoons baking soda
- Optional: everything bagel seasoning
Instructions
- Mix the Dough: In a large bowl or stand mixer, combine the bread flour, yeast, and salt. Add the warm water and barley malt syrup (or honey). Stir until a shaggy dough forms.
- Knead the Dough: Knead the dough for about 8-10 minutes on a lightly floured surface or using the dough hook in a stand mixer until smooth and slightly tacky.
- First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with plastic wrap and allow to rise in a warm place for 60-90 minutes or until it doubles in size.
- Incorporate the Fillings: Once risen, punch down the dough to release air. Flatten the dough into a rectangle and distribute the shredded cheddar and jalapeños evenly. Knead until well combined.
- Shape the Bagels: Divide the dough into 8 pieces, roll each into an 8-inch rope and form a circle, overlapping and sealing the ends.
- Second Rise: Place bagels on a parchment-lined baking sheet, cover with plastic wrap, and let rise for 20-30 minutes.
- Boil: Preheat oven to 450°F (232°C) and bring 8 cups of water to a boil. Add baking soda.
- Cook in Batches: Boil bagels 2-3 at a time for 1 minute on each side.
- Bake: Remove with a slotted spoon and place back on the baking sheet. Sprinkle with seasoning if desired. Bake for 20-25 minutes until golden brown.
- Cool: Let bagels cool on a wire rack before slicing. Enjoy with toppings!
Notes
These bagels can be stored in an airtight container for up to 4-5 days or frozen for up to 3 months. Reheat in the oven or toaster for best results.
Nutrition
- Serving Size: 1 bagel
- Calories: 275
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg