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Jalapeño Cheddar Bagels Recipe

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3.8 from 13 reviews

Homemade New York-style chewy Jalapeño Cheddar Bagels with a thin, crispy crust and a soft, super chewy crumb, ready in under 2 hours. These bagels are infused with spicy jalapeños and savory cheddar cheese, perfect for breakfast or a snack.

  • Author: Chef
  • Prep Time: 45 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 46 minutes
  • Yield: 6 Bagels
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

For the Bagels

  • 1 Cup + 2 tablespoons (255g) Water
  • 2 Teaspoons (14g) Barley Malt Syrup
  • 1 Teaspoon (4g) Active Dry Yeast
  • 2 ½ Cups + 2 Tablespoons (315g) Bread Flour
  • ¾ Cup (90g) All-Purpose Flour
  • 2 Teaspoons White Sugar
  • 2 Teaspoons Fine Salt
  • 3 to 3 ½ Ounces (83g to 97g) Cheddar Cheese, shredded
  • 2 to 3 Jalapeño Peppers, sliced

For Water Bath

  • 8 Cups (1816 ml) Water
  • ¼ Cup (42g) Barley Malt Syrup (or substitute as noted)

Egg Wash (optional)

  • 1 Whole Egg
  • 1 Tablespoon Water

Instructions

  1. Bloom Yeast: Warm water with barley malt syrup to 105ºF and combine with active dry yeast in a bowl. Let it bloom for 5 to 7 minutes until frothy.
  2. Combine Dry & Wet Ingredients: In a large bowl or stand mixer, mix bread flour, all-purpose flour, sugar, and salt. Pour in the yeast mixture and stir until a dry shaggy ball forms.
  3. Knead the Dough: Knead the dough using a stand mixer on speed 2 for 10 minutes or by hand for about 15 minutes until smooth and tacky but not sticky. The dough should spring back when pressed.
  4. Rest: Cover the dough ball with an oiled bowl or wrap and let it rest for 10 to 15 minutes to relax the gluten for easier shaping without rising.
  5. Divide the Dough: Weigh and divide the dough into 6 equal balls, approximately 114 grams each.
  6. Shape Into Buns: Flatten each dough ball to remove air bubbles, pinch edges, and smooth into round buns with closed seams.
  7. Shape the Bagels: Create a 1.5-inch hole by piercing and twirling the dough around fingers, rolling in a circular motion to form classic bagel shapes.
  8. Proof Bagels: Place bagels on small parchment squares on a baking sheet. Cover with oiled plastic wrap and proof for 30 to 40 minutes until slightly puffed but not doubled, optionally performing a float test for readiness.
  9. Prep: Preheat oven to 450ºF (232ºC). Line a baking sheet with parchment. Shred cheddar, slice jalapeños, prepare egg wash by mixing egg and water, and bring water bath with barley malt syrup to a boil.
  10. Boil: Boil 2 to 3 bagels at a time in the water bath for 45 seconds per side, removing parchment paper once in water. Use a slotted spoon to transfer to prepared baking sheet.
  11. Egg Wash & Toppings: Brush bagels lightly with egg wash and top with cheddar, jalapeños, and sea salt. If not using egg wash, add toppings immediately after boiling to help them stick.
  12. Bake: Bake bagels for 16 to 20 minutes, rotating halfway through. Bake longer for a deep golden crust, tenting with foil if toppings brown too quickly.
  13. Cool & Serve: Transfer bagels to a wire rack to cool for at least 20 minutes before serving to develop the perfect texture.

Notes

  • Barley Malt Syrup in Dough: Substitute with molasses, maple syrup, honey, or brown sugar if unavailable.
  • Barley Malt Syrup in Water Bath: Substitute with 3 tablespoons molasses, maple syrup, honey, baking soda, or a few teaspoons of salt.
  • Blooming Yeast: If not using barley malt syrup during yeast blooming, add 1 teaspoon white sugar as yeast food.
  • Float Test: To check if bagels are ready to boil, place one in a bowl of water; if it floats, it’s ready.
  • Topping Options: Besides cheddar and jalapeños, try everything bagel seasoning, poppy seeds, caraway seeds, sesame seeds, or rosemary. For egg-free topping application, add toppings immediately after boiling.
  • Storage: Store bagels covered at room temperature for up to 2 days, in the fridge up to 1 week, or freeze for up to 2 months. Reheat in toaster or toaster oven before eating.

Find it online: https://cheftinaskitchen.com/jalapeno-cheddar-bagels-recipe/