Yes, these are as good as they look. And yes, like all of my other bagels, they’re pretty quick and simple to make, even for someone who’s never done it before. Score!
I love this cheddar cheese/jalapeño flavour combo, as well as the look of the crispy cheese all over the outside and green flecks of jalapeño throughout. Surprisingly, these bagels are not as spicy as you might think – just accented with the flavour of jalapeño, which is a perfect complement to the cheddar cheese smothering the tops. Also, for some reason (like my Asiago Bagels), I find that cheesy bagels always have the BEST texture, which is so incredibly satisfying!
Slather one of these up with cream cheese, some good quality butter, or throw some bacon and egg on there to make a sandwich – these bagels are a winner, no matter how you slice ’em! They are also definitely beginner-friendly, and If you haven’t clicked on it already, check out the link for my Asiago Bagels if you want to see a few more photos of what this process will look like. You can also check out my Montreal Style or Everything Bagels for more photos still, if you need as much visual aid as possible. (I’m a super visual learner, which is why I wanted those pictures to be available to you!)
Scroll down for the recipe!
Jalapeño Cheddar Bagels
As opposed to the 12-24 hour period you need to make most bagels, these cheesy bagels can be sizzling out of your oven in just 2 hours. No special ingredients required.
Ingredients
- 1-1/2 cups lukewarm water
- 1/2 Tbsp sugar
- 1 Tbsp dry active yeast
- 2 Tbsp oil olive oil or vegetable oil
- 2 Tbsp liquid honey
- 1-1/2 tsp molasses fancy/table molasses or blackstrap - table molasses is my preference
- 1 tsp salt
- 2 cloves fresh garlic minced
- 2 jalapeño peppers seeded and minced
- 1 egg beaten
- 5 cups all-purpose or bread flour
- 2-3 cups sharp cheddar cheese grated
Poaching Syrup:
- 1/2 cup liquid honey
- 16 cups water 16 cups = 1 gallon
Instructions
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In a large mixing bowl, combine the lukewarm water with sugar and yeast, and stir to dissolve (there may be small clumps that don't blend in very well - this is okay). Allow this mixture to rest about 10 minutes, or until slightly risen and bubbly.
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Sauté the minced garlic and jalapeño peppers in a bit of oil until soft and fragrant; set aside to cool.
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Add the oil, honey, molasses, salt, beaten egg, and cooled jalapeño/garlic mixture to the yeast/water mixture; stir to combine. Stir in the flour, and knead on a lightly floured work surface until smooth and elastic, about 3-5 minutes. Place the dough back into the bowl, cover with plastic, and allow to rise 1 hour or until doubled.
Note: To test if the dough is risen enough, stick your finger into the dough - if an indentation remains without shrinking back where your finger was, it is ready to use.
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While the dough is rising, combine the water and honey for the poaching syrup in a large pot and bring to a boil. Reduce heat to a simmer, just to keep it hot, until ready to use.
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When the dough has risen enough, punch it down to remove any air bubbles. Turn it out onto a clean work surface. Divide the dough into 12 evenly divided portions (each should weigh about 100 grams).
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Roll each portion of dough into a long rope, about 12 inches long. Bring the ends together with about a 1-inch overlap, pinching the ends together firmly to seal. Roll over the pinched portion of dough a couple of times, with your hand in the hole of the bagel, to make the seam a little smoother and more uniform. Set the finished bagel onto a parchment lined baking sheet, and repeat with the other bagels until all 12 have been shaped. The holes in the centre of the just-shaped bagels should be large enough to fit a golf ball inside snugly.
Note: If the dough is sticky, you can use a little flour on the work surface to prevent sticking. Also, I like to make my bagel holes a little smaller, so I usually roll them with 3 fingers in the hole instead of my whole hand.
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Bring the poaching syrup back to a boil, preheat the oven to 425 degrees Fahrenheit, and allow the bagels to rest 10-20 minutes, or until about 1-1/2 times their original size. They won't look very much larger - just slightly more puffy.
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Drop 3-5 bagels into the boiling poaching syrup (depending on the size of your pot - you want them to have room to expand without overlapping each other), and allow them to poach 1 minute on each side, but not longer. If anything, take the bagels out slightly before they reach the 1 minute mark per side. Lift the bagels out of the water using a slotted spoon or fork, allowing them to drip slightly before setting them onto a parchment-lined baking sheet. The bagels should double in size during this step.
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Allow the bagels to cool slightly, and then re-attach the ends of any bagels that broke open during the poaching process. Sprinkle the bagels generously with grated cheddar cheese. (The dough should be a sticky, spongy texture at this step.)
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Bake at 425 degrees Fahrenheit for 12-15 minutes or until golden brown. Cool on wire racks.
Recipe Notes
1 cup flour = 140 grams in this recipe.
IMPORTANT: When dealing with jalapeño peppers, it's important to wear plastic disposable gloves and to refrain from touching your face, especially around your eyes. I once burned myself with jalapeños, working with unprotected hands - so please, be careful! Wash your hands well when you're finished chopping them, and discard the used gloves.
As always, feel free to leave questions in the comments – and, if you make them, I’d love to hear how they turn out!
Thanks for stopping in,
–Naomi
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