Sometimes you just need some good, carb-loaded comfort food. I used jalapeños from my garden for this recipe. This isn’t my first year growing jalapeños, but it is the first year that I grew enough to really enjoy. I am so surprised at how potent homegrown jalapeños are. I sliced and grilled one for burgers one night and still the heat was enough to bring tears. In case you are wondering, I do have a pretty good tolerance for spicy food, but this was just so intense.
Fortunately, they don’t seem to be so intense once baked in a bagel with a ton of cheese. These jalapeño and cheddar bagels are perfect on their own or used for sandwich bread. When you begin working with the dough after adding the cheddar and jalapeño, it may seem as though there is too much cheese for the dough to handle. Wipe that thought from your mind and work through it. Once you let the dough rise, it will cover some of the cheddar and jalapeños and you might lose a tiny bit of the cheese when boiling (I found the jalapeños stayed in just fine), it won’t be enough for you to get upset over. I chose to add the additional cheese 6 minutes before the bagels were done baking. I regret that decision because I prefer when my cheese gets a little brown and toasty. At five minutes, it melts and gets a little bubbly, but almost no browning.
Find my New York Bagels base here.
PrintFresh Jalapeño and Cheddar Bagels
- Total Time: 1 hour 40 minutes
- Yield: 7 bagels 1x
Description
These fresh, chewy bagels are loaded with sharp cheddar cheese and spicy jalapeños, offering a perfect balance of heat and richness in every bite.
Ingredients
- 1 recipe for New York bagels (see link above)
- 4 medium jalapeños, finely diced
- 3 - 4 oz sharp cheddar cheese, shredded and diced, plus more for topping
- 2 tablespoons cornmeal
Instructions
- Prepare the dough for the New York bagels and allow it to rise for one hour as instructed in the base recipe.
- Deflate the dough and work in the diced jalapeños and shredded cheddar cheese until they are evenly distributed throughout the dough. Expect the dough to seem overloaded with cheese, but it will incorporate as it rises.
- Divide the dough into 7 equal pieces and shape each piece into a bagel.
- Bring a large pot of water to a boil and preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and sprinkle with cornmeal.
- Boil each bagel for 1-2 minutes on each side, then remove and place on the prepared baking sheet.
- Bake the bagels for 20-25 minutes. Five minutes before they are done, sprinkle additional cheddar cheese on top of each bagel for a bubbly, slightly browned finish.
- Remove from the oven and allow to cool on a wire rack before serving.
Notes
Use homegrown jalapeños for extra heat, but be aware they might be spicier than store-bought. If you prefer your cheese more browned, add it 5 minutes before the bagels are done baking. These bagels are great on their own or as sandwich bread. Store leftover bagels in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
How do I prevent the jalapeños from being too spicy in the bagels?
Using homegrown jalapeños can be more potent, so consider using fewer or removing the seeds and membranes to reduce the heat before adding them to the dough.
What should I do if the dough feels overloaded with cheese when mixing in the cheddar?
Despite feeling like there’s too much cheese, continue to knead the dough; it will rise and incorporate the ingredients better.
When is the best time to add extra cheese for a more toasted finish?
Add the additional cheese about five minutes before the bagels are done baking for a better chance of achieving a brown and toasty finish.
