Real Recipes From Real Home Cooks ®

jalapeño cheese bagels

Recipe by
Francine Lizotte
Surrey South, BC

With chewy, dense interior and some heat to them, these bagels are delightfully delicious either for lunch or breakfast!

yield 9 bagels
prep time 45 Min
cook time 25 Min
method Stove Top

Ingredients For jalapeño cheese bagels

  • 2 1/4 tsp
    active dry yeast
  • 1 1/4 c
    warm water (between 105-110ºf)
  • 2 Tbsp
  • 1/2 c
    pickled jalapeño peppers, plus more for garnish
  • 3 c
    bread flour
  • 1/2 tsp
    ground himalayan sea salt
  • 1/2 c
    pepper jack cheese, grated
  • 1/2 c
    unbleached all-purpose flour, or more if needed
  • 1/2 tsp
    olive oil to coat the bowl, or more if needed
  • 1/2 Tbsp
    kosher salt
  • 1 lg
    free-run egg yolk, beaten mixed with 1 tsp. water
  • 1 1/2 c
    sharp cheddar cheese, grated

How To Make jalapeño cheese bagels

  • 1
    In a bowl of a stand mixer, combine yeast, warm water, and honey; let it sit until bubbly, about 30 minutes. In a large mixing bowl, combine flour, sea salt and Pepper Jack cheese; stir until well blended. Add dry to yeast mixture. With the dough hook attached, process on speed 2 for 5 minutes. Scrape sides and bottom of bowl before increasing speed to 3 and knead for 5 minutes than speed 4 for another 5. If dough is not smooth, add ¼ cup flour more and knead again for 5 minutes or until dough form a ball and is elastic.
  • 2
    Place dough a lightly floured work surface (hands as well) and stretch to form a rectangular shape. Add most jalapeño and flip dough over, kneading it. Add the remaining peppers, knead again and place the dough in an oily bowl. Cover, and let it raise for 1 hour in a warm area such as an oven or until it approximately doubles in size.
  • 3
    Remove dough from the bowl onto a floured work surface, sprinkle flour on top and knead it again. Form a ball by pulling under and separate it into 8 equal balls using a bench scraper. Roll each ball down to 4-inch diameter. Make a hole with a 1 ½-inch cookie cutter or stick your thumb in the center. Reuse the holes by rolling another bagel but don’t use the cookie cutter. Place bagels on a baking sheet lined with parchment paper, cover and proof for 20 minutes.
  • 4
    Preheat oven to 400ºF. In a large shallow skillet filled with water and kosher salt, bring it to a boil. Place bagel into boiling water without crowding it and boil 1 minute per side. Strain bagels on a wire rack until excess water drips off while boiling the others.
  • 5
    Transfer bagels to baking sheet lined with silicone mat or parchment paper. Brush bagels with egg wash. Top with extra-old cheddar cheese, covering the entire surface and place as many jalapenos slices over the cheese, pressing gently to prevent from falling off. Transfer to preheated oven and bake for 25 to 30 minutes, turning half way during cooking time, or until sides and top are a golden color. Allow to cool on a wire rack for 10 minutes before serving. Makes 9 bagels
  • 6
    To view this recipe on YouTube, click on this link >>>>