Homemade Jalapeño Cheddar Bagels
Spicy, cheesy, and chewy homemade jalapeño cheddar bagels with golden tops and bakery-style flavor ; perfect for breakfast or sandwiches.
Print Pin Servings: 12 bagels
Calories: 250kcal
Cost: $6 (for full batch)
Equipment
- 1 Large mixing bowl
- 1 Stand mixer with dough hook (optional)
- 1 Large pot
- 1 Parchment-lined baking sheet
- 1 Slotted spoon
- 1 Pastry Brush
Ingredients
For the Bagel Dough
- 4 cups bread flour
- 1 packet active dry yeast 2¼ tsp
- 1½ cups warm water 110°F
- 2 tablespoon sugar
- 2 teaspoon salt
- 2 tablespoon olive oil
For the Jalapeño Cheddar Mix
- 1 cup sharp cheddar cheese cubed small
- 3–4 fresh jalapeños seeded and diced
- ½ cup shredded cheddar cheese for topping
For Boiling and Finishing
- 8 cups water
- 2 tablespoon sugar
- 1 egg beaten (for egg wash)
- coarse salt for sprinkling
Instructions
- Dissolve yeast in warm water with sugar until foamy.
- Mix – Combine flour, salt, yeast mix, olive oil. Knead until smooth.
- Fold – Add diced jalapeños and cubed cheddar, distributing evenly.
- Shape – Divide dough, roll into balls, poke holes to form bagels.
- Rise – Let shaped bagels rest until slightly puffed.
- Boil – Drop into boiling sugared water, 1 minute per side.
- Top – Brush with egg wash, sprinkle with shredded cheese and coarse salt.
- Bake – Bake at 425°F for 20–25 minutes until golden brown.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 95g | Calories: 250kcal | Carbohydrates: 38g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.5g | Cholesterol: 25mg | Sodium: 320mg | Potassium: 110mg | Fiber: 2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 2.5mg