Jalapeño Cheese Bagels
Published: April 10, 2025 / Updated: August 30, 2026
Soft, chewy and loaded with cheddar and jalapeños, these Jalapeño Cheese Bagels are everything you want in a homemade bagel. They’re perfect served warm for breakfast, brunch, or a cozy afternoon snack.
WHY YOU’LL LOVE THIS RECIPE
🧡 Soft and chewy - These bagels have that classic chewy texture on the outside while staying soft and fluffy inside.
🧡 Loaded with cheese - Cheddar is baked right into the dough for cheesy flavor in every bite, plus extra cheese on top for those delicious golden edges.
🧡 A little spicy - Fresh jalapeños add just the right amount of heat without overpowering the cheesy flavor.
🧡 Perfect for breakfast - Slice one open and serve it warm with cream cheese, butter or your favorite breakfast toppings.
🧡 Great for brunch - These savory bagels make a delicious addition to a weekend brunch spread.
🧡 Easy to customize - You can adjust the amount of jalapeño and cheese depending on how spicy or cheesy you like your 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 1.5-2 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.
5. Can I use a different type of cheese?
Yes! Cheddar works beautifully in this recipe, but you can also use cheeses such as Monterey Jack, Gouda, or Emmentaler. Choose a cheese that melts well for the best results.
6. Can I use pre-shredded cheese?
You can, but freshly grated cheese usually melts more smoothly and gives you better results. Pre-shredded cheese often contains anti-caking agents that can affect how it melts.
7. Do I have to boil the bagels before baking?
Yes! Boiling is an important step when making bagels. It helps create that classic chewy exterior and gives the bagels their distinctive texture.
Ingredients You Will Need For This Recipe
For the Dough
All purpose flour
Lukewarm water: The water should be lukewarm rather than hot so it doesn't interfere with the yeast.
Granulated sugar: Honey can be used instead.
Instant dry yeast: Helps the dough rise, giving the bagels their light and airy interior.
Fine sea salt: Regular table salt can be used.
Jalapeños: Chopping them finely helps distribute the jalapeño more evenly through the dough.
Cheddar cheese: Substitution: You can use another good melting cheese if preferred.
Vintage cheddar cheese: Substitution: Sharp cheddar or another mature cheese can be used.
Extras
Egg wash: Brushed over the shaped bagels before baking, it gives them a beautiful glossy, golden-brown finish.
Shredded cheese: Added on top before baking for an extra cheesy topping that melts and becomes beautifully golden and slightly crisp in the oven.
Jalapeños: Extra jalapeños on top add a little more heat and make the bagels look even more appetizing. You can adjust the amount depending on how spicy you like them.
Step By Step Directions With Photos
1. First prepare the dough.
2. In a large bowl, whisk together the flour, salt, sugar and yeast. Whisk in the shredded cheese and chopped jalapeño, then pour in the water.
3. Knead the dough: Using a stand mixer fitted with the dough hook or your hands, knead the dough until it becomes smooth and forms a ball.
4. Place the dough in a clean, oiled bowl, then cover the bowl and let it rise at room temperature until doubled in size, about 2 hours.
5. Once the dough has doubled in size, divide it into 10 equal portions. Each piece should weigh approximately 100g.
6. Shape the bagels: There are two easy ways to shape your bagels:
7. Finger Method: Shape each piece of dough into a smooth ball, then use your finger to poke a hole through the center. Gently stretch the hole until it is about 2–4 cm wide. The dough will spring back slightly, so make the hole a little larger than you want it to be after boiling and baking.
8. Rope Method: Flatten each ball into a small rectangle, then roll it tightly into a rope, pinching the seam to seal it. Flatten one end of the rope, brush it lightly with water and wrap the rope into a circle. Place the flattened end over the other end and pinch firmly to seal. This method creates a more uniform, classic bagel shape.
9. Place the shaped bagels on a baking tray lined with parchment paper. Cover them loosely and let them rest while you prepare the toppings and bring the water to a boil.
10. Prepare the water: Bring a large pot of water to a boil.
11. Preheat your oven to 200°C (400°F).
12. Boil the bagels: Carefully place the bagels into the boiling water, working in batches. Boil for about 1 minute on each side.
13. Place the boiled bagels back onto the parchment-lined baking tray. Brush the tops with egg wash, then sprinkle with additional shredded cheese and jalapeños on top.
14. Bake in the preheated oven for about 20 minutes.
15. Enjoy!
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
