Jalapeno Cheddar Sourdough Bagels
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.
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
During the summer (hot) months, you may want to reduce the amount of starter to 75 grams to keep it from over-proofing overnight. You can also use really cold water to slow down fermentation.
Bagels are best enjoyed within 2 days. I recommend freezing any leftovers the day they’re baked. Then thaw and toast when you’re ready to enjoy another bagel.
