Cheesy Jalapeño Bagels
These cheesy jalapeño bagels have become one of my go to things to bake. I’ve probably made them at least 30 times by now. They’re soft, a little spicy and the cheese gets all nice and golden on top. Perfect for breakfast or just as a snack with cream cheese.
These cheesy jalapeño bagels have become one of my go to things to bake. I’ve probably made them at least 30 times by now and every single time they come out soft, fluffy and really delicious. It’s one of those recipes that just works. No stress, no surprises!
They’ve got a good mix of spicy and cheesy, but not in a way that’s overwhelming. The jalapeños bring just enough heat to keep it interesting and the cheese on top gets all golden and crisp in the oven. Inside, they’re soft and pillowy, exactly how I want a bagel to be.
I love them with plain cream cheese, but if you want something extra good, try them with garlic herb cream cheese. That combo is next level! The flavors work so well together, especially if you’re into savory breakfasts. I’ve also had them with fried eggs on top, and that’s honestly one of my favorite ways to eat them. Just a warm bagel, a runny yolk and some flaky salt. So good. :)
This recipe has never failed me. I’ve tested it so many times and it’s always given me a good result. I don’t always say that about recipes. Some need lots of testing but this one’s solid.
It’s also the perfect thing to make on a Sunday morning if you’re up early and feel like baking. It’s not too complicated and the dough is easy to work with. Plus there’s something nice about starting the day with fresh, homemade bagels.
Bagels vs Bread: What makes it so special?
At first glance, bagels and bread might seem similar, but they’re actually pretty different. The key difference? Bagels are boiled before they’re baked. This simple step is what gives them that chewy texture on the inside and the slightly crispy exterior.
The hole in the middle of the bagel is another unique feature. Some say it’s there to help with even cooking, others claim it’s just a fun quirk. Either way, it’s become part of the charm of bagels.
So, while bread might be your go to for sandwiches, bagels have earned their own spot in the breakfast and brunch world. It’s all about that perfect balance of soft and crisp.
Frequently asked questions
1. How to store these bagels? - Once they’re fully cooled, you can store them in an airtight container or bag at room temperature for up to 2 days. I recommend toasting them before serving.
2. What yeast can I use? - I use instant yeast most of the time, just because it’s easy and I don’t have to activate it first. But active dry yeast works too, just let it sit in warm water with a pinch of sugar for about 10 minutes before mixing it into the dough.
3. How long should I let the dough rise? - It usually takes about 1.5 hours, depending on how warm your kitchen is. You’re looking for the dough to double in size. I cover mine with a clean towel and just check on it every now and then.
4. Can I knead the dough by hand? - Yes! It takes a bit more effort, but it’s totally doable. I’ve done it both ways. Just knead for about 10 minutes until the dough is smooth and bouncy.
Ingredients you will need for this recipe
Bread flour: Bread flour has a higher protein content than regular all purpose flour, which helps give bagels their chewy, dense texture. It creates the right structure for the dough, so your bagels hold up well during boiling and baking.
Instant dry yeast: Yeast helps the dough rise and gives it that airy, fluffy interior. Instant yeast is convenient because you don’t have to dissolve it in water first, just mix it directly into the dry ingredients.
Salt: Salt is essential for flavor. It enhances the taste of the dough and balances out the richness of the cheese and heat from the jalapeños.
Warm water: The warm water helps activate the yeast, giving it the right environment to start working. It should be warm to the touch (about 37C), not too hot, to avoid killing the yeast.
Cheese: The star of the show! Cheddar, gouda or mozzarella are common choices. Cheese adds flavor and makes the bagels deliciously gooey, especially when it melts on top during baking.
Jalapeños: Fresh jalapeños give your bagels a spicy kick. You can adjust the heat level depending on how much you use and removing the seeds can reduce the heat if you prefer something milder.
Egg, for egg wash: ): An egg wash gives the bagels a shiny, golden brown finish when they bake. It also helps any toppings stick to the dough. You just brush it on top before baking!
Step by step directions with photos
1. In a large bowl, whisk together the flour, salt and yeast. Then whisk in the cheese along with the jalapeño and pour in the water.
2. Using your stand mixer or your hands, knead until the dough forms into a ball. If the batter is too wet then add more flour, if too dry then add more water.
3. Once ready, cover and let it rise at room temperature until doubled in size (about 1.5- 2 hours)
4. Once the dough has doubled in size divide into balls. Each one should weight 100 grams.
5. Time to shape the bagels:
- Finger Method: After shaping the dough into a ball, use your finger to poke a hole through the center. Then gently stretch the it until it’s about 2–4 cm wide. The dough will spring back a bit, so make the hole slightly larger than you want it to end up.
- Rope Method: Roll the dough into a rope, then wrap it into a circle and pinch the ends together firmly to seal. This creates a hole in the center and gives a more uniform bagel shape.
6. After shaping, boil each bagel in boiling water for about a minute on each side.
7. Once ready, place them on a baking tray, brush with an egg wash and sprinkle cheese on top.
8. Bake in the preheated oven for 18 to 20 minutes at 200C.
Cheesy Jalapeño Bagels
These cheesy jalapeño bagels have become one of my go to things to bake. I’ve probably made them at least 30 times by now. They’re soft, a little spicy and the cheese gets all nice and golden on top. Perfect for breakfast or just as a snack with cream cheese.
Ingredients
- 500g bread flour
- 280g lukewarm water (i recommend using a scale to measure the water in grams)
- 7g instant dry yeast
- 1 tsp salt
- 2 jalapeno peppers chopped (or 30g jarred)
- 150g shreded cheese, I used Cheddar cheese
- Egg wash and more shreded cheese for topping
Instructions
- In a large bowl, whisk together the flour, salt and yeast. Then whisk in the cheese along with the jalapeño and pour in the water.
- Using your stand mixer or your hands, knead until the dough forms into a ball. If the batter is too wet then add more flour, if too dry then add more water.
- Once ready, cover and let it rise at room temperature until doubled in size (about 1.5- 2 hours)
- Once the dough has doubled in size divide into balls. Each one should weight 100 grams.
- Time to shape the bagels: - Finger Method: After shaping the dough into a ball, use your finger to poke a hole through the center. Then gently stretch the it until it’s about 2–4 cm wide. The dough will spring back a bit, so make the hole slightly larger than you want it to end up. - Rope Method: Roll the dough into a rope, then wrap it into a circle and pinch the ends together firmly to seal. This creates a hole in the center and gives a more uniform bagel shape.
- After shaping, boil each bagel in boiling water for about a minute on each side.
- Once ready, place them on a baking tray, brush with an egg wash and sprinkle cheese on top.
- Bake in the preheated oven for 18 to 20 minutes at 200C.
Nutrition Facts
Calories
279Fat
7 gSat. Fat
4 gCarbs
41 gFiber
2 gNet Carbs
40 gSugar
0 gProtein
12 gSodium
377 mgCholesterol
35 mg
