These jalapeno cheddar sourdough bagels are perfection. They’re packed with flavor, but light and airy. Smother them with cream cheese and enjoy them hot and you’ve got the perfect breakfast.
You haven’t lived until you’ve tried a homemade sourdough bagel. And you can’t convince me otherwise. When we talk about sourdough bread, so many people immediately think of that crusty, artisan loaf.
But if we’re being honest, the artisan loaves are probably my least favorite of all the sourdough bread options. (And trust me … I LOVE an artisan loaf!) And, while I love these bagels smothered with cream cheese, they also make the most amazing sandwiches. Just slice it, fill it with turkey, lettuce and a little mayo and you’ve got a delicious and filling lunch.
If you aren’t afraid of a little heat, this just might be your new favorite bagel recipe. Bonus points: you mix this dough up and all the magic happens while you sleep.
This recipe will make 8 large jalapeno cheddar bagels. If you prefer a smaller bagel, you may want to divide it into 10 instead.
As with everything sourdough, you can’t try to rush this process. Yes, I know you’re excited to eat your bagels, but try to be patient on the second rise. Don’t bake these if the bagels haven’t puffed up and risen by at least 50% (I prefer waiting until almost double).
Do you want to know my trick to packing these bagels with flavor? Use canned diced jalapenos. And instead of draining the liquid off, use the liquid in the can in place of some of your water. It’s going to give you such a good, even pepper flavor throughout all your dough.
How do you shape your bagels?
I’ve tried several different ways to shape my bagels and this is the way that I’ve found works best for me.
- Divide your dough into even sections. I use my kitchen scale to make sure they are all the same size.
- Gently fold each section and pinch the bottom together to start to form a ball.
- With a little pressure, roll your dough ball in your palm in a circular motion until the dough is in a tight, smooth ball.
- Gently flatten it just a bit. Cover and let rest for about an hour.
- Using your thumb and forefinger, gently pinch in the middle of your dough ball until you create a small hole. Then gently pull along the sides to stretch the opening.
- Let rest until you’re ready to boil and bake
Divide your dough
Pinch into ball
Roll ’em up
Let rest
Form the hole
Rest & Bake
Can they cold ferment in the fridge?
Yes. Just like all other sourdough bread, these bagels can absolutely do a cold ferment in the fridge. The extended fermentation time will give them even more great flavor and will make it easier to digest. So, if you’ve got a family member with a gluten sensitivity, a long proof in the fridge may be a great option for you.
Here’s a sample timeline you can use if you want to do a long, cold proof.
| Day 1 9 am | Mix your dough. Cover and let raise about 8 hours, until dough is nearly doubled in size and light and airy. |
| 5 pm | Shape bagels into round balls (don’t put the hole in yet). Place on a greased sheet pan. Cover and place in the fridge overnight. |
| Day 2 6 am | Remove bagels from the fridge. Let come to room temperature and raise – about 1 hour. |
| 7 am | Finish shaping bagels by making the hole in the middle. Cover while the oven preheats. |
| 8 am (or once bagels are puffed up and risen at least 50%) | Boil and bake bagels |
| 9 am | Enjoy a warm sourdough bagel for breakfast! |
Okay, now the part you’ve been waiting for … jalapeno cheddar bagels.
Jalapeno Cheddar Sourdough Bagels
Equipment
- large mixing bowl or stand mixer
- Kitchen scale
- Sheet pan with a lid
- large pot
- spider strainer
Ingredients
For the Bagels
- 100 grams sourdough starter, active and bubbly
- 225 grams water
- 550 grams bread flour
- 9 grams salt
- 25 grams granulated sugar
- 4 ounce entire can (including liquid) of diced jalapenos
For Topping
- sharp cheddar cheese, shredded – measure with your heart
- sliced jalapenos, if desired
For Boiling
- 1 tablespoon brown sugar
- 1 tablespoon baking soda
- 8 cups water
- 1 egg white
- 1 tablespoon water
Instructions
Make the Dough
- In a mixer, combine starter, water, salt, sugar, can of jalapenos and half the flour. Mix with dough whisk until incorporated. Add remaining flour.
- Knead for 5-8 minutes until a smooth dough forms. Dough should be slightly tacky, but not sticky. If dough is still sticky, try adding more flour 10 grams at a time.
- Cover and let raise at room temperature for about 8 hours overnight.
Shape the Bagels
- In the morning, remove your dough from the bowl and place it gently on the counter. Sometimes this dough can be a little sticky, so you may need to flour the counter a bit.
- Divide into even sections and roll into balls. Cover and let rest 60 minutes.
- Gently pinch the dough ball until a hole forms in the middle. Then gently stretch the hole until you have your desired bagel shape. Make sure to be gentle … you don’t want to lose all the air bubbles you’ve spent so many hours developing.
- Cover and let proof while your oven preheats. When the bagels have puffed up and are nearly doubled in size, it’s time to bake.
Boil & Bake
- Bring a pot of water to a boil. Add 1 tablespoon of honey (or brown sugar) and 1 tablespoon of baking soda to the water and mix.
- Place bagels seam side up into the boiling water. Place as many bagels as you can in the pot without overcrowding the bagels – they like a little personal space. Bagels should float within the first 10 seconds. If your bagels aren’t floating, that’s a sign they are underproofed. Let the next bath raise a little longer before boiling. Boil for 60 seconds. Then flip with spider strainer. Boil for 60 seconds on the other side. Then place on a sheet pan.
- Whisk together one egg white and one tablespoon of water. Brush on each bagel.
- Top with shredded sharp cheddar cheese and sliced jalapenos if desired.
- Bake bagels at 425 °F
- Let cool for 10 minutes, slice and then enjoy warm.
Notes
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