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

Units Scale

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