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JALAPENO CHEDDAR SOURDOUGH BAGELS - RECIPE FEATURE IMAGE

Jalapeño Cheddar Sourdough Bagels

A spicy twist on classic sourdough bagels! These delicious, chewy jalapeńo cheddar sourdough bagels will be your new favorites! Spread them cream cheese or leave them plain!
5 from 4 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Fermentation Time 16 hours
Total Time 17 hours
Course Bread, Breakfast
Cuisine American
Servings 11 bagels
Calories 246 kcal

Equipment

  • Stand Mixer recommended
  • Baking Trays
  • Stock Pot for boiling bagels
  • Slotted Spoon

Ingredients
  

  • 100 g Sourdough Starter can be discard or fed and bubbly
  • 500 g Bread Flour
  • 250 g Water Warm
  • 30 g Sugar
  • 10 g Salt
  • 200 g Cheddar Cheese shredded
  • 48 Jalapeńo Slices or as much jalapenos are you can handle!

For Boiling

  • 2 Litres Water
  • 40 g Honey

Instructions
 

  • I recommend using a stand mixer for this recipe as it is a stiff dough and can easily be kneaded in a stand mixer. However it's perfectly fine to use your hands too!
    Add sourdough starter, water, flour, sugar and salt to the bowl of your stand mixer and bring together to form a shaggy dough (you can use the paddle for this part).
    If using a Thermomix, just knead the ingredients for 30 seconds til it forms a shaggy dough.
  • Allow the dough to rest for around 15 minutes.
  • Knead the dough for around 10 minutes until it is smooth and supple. This is a stiff dough (much like sandwich bread dough) so it won't be super elastic, however it should be smooth and not sticky. Remember to give the stand mixer a break every few minutes.
    If using a Thermomix, knead the dough for up to 4 minutes.
  • Once the dough is sufficiently kneaded, you'll need to allow it to rise or ferment.
    You want the dough to double and be puffy and soft.
  • Once the dough has risen, you'll need to shape the bagels. It's quite simple, you just need a little patience.
    Divide the dough into 11 pieces weighing 80g each. Shape each piece of dough into a small ball.
  • Take each ball and poke a hole in the middle. Gently stretch the hole out and then place each bagel on a sheet of baking paper to rise.
  • Cover the bagels with a dish cloth and allow them become lovely and puffy.
  • While they are puffing up, bring a pot of water with 40g of honey added to the boil and preheat your oven to 200C/392F.
  • When the water is boiling, carefully place 3-4 bagels into the boiling water at a time. You want to boil them for around 30 seconds each. They should float to the surface and that's when you know to take them out.
    If you prefer really chewy bagels, boil them for up to 2 minutes each.
  • Carefully remove the bagels from the boiling water using a slotted spoon.
    Place boiled bagels onto a baking tray and top with shredded cheddar cheese and sliced jalapenos.
  • Bake the bagels for around 20 - 25 minutes at 200C/392F. Remove them from the oven when the cheddar cheese is golden brown and bubbly.
  • Allow them to cool before you enjoy them!

Notes

 
  • You can swap up to half of the bread flour for whole wheat flour for a more nutrient dense bagel. You may need to add a little extra water if you are using whole wheat flour though. 
  • Ideally this recipe should be done in a stand mixer because it is a stiff dough - but you can knead it by hand if you wish. If using a Thermomix, utilise the knead function and follow the recipe as per normal.
  • You can add a little bit of non-diastatic malt powder to increase the color and texture of your bagel crust. You'll have a deeper color and chewier texture.
  • If you'd prefer not to use honey to boil the bagels, you can use brown sugar, barley malt syrup, maple syrup or even baking soda.
  • You can use any type of cheese you like. A strong or sharp cheddar cheese works really well, but use whatever cheese you have on hand. Pre-shredded cheese does contain some anti caking agents, but it won't make too much difference in this instance.
  • I've used sliced, pickled jalapeños as I love the flavor that they give to the finished bagel. I also find they cook up the best. You can of couse use fresh jalapeño slices if you prefer.

Nutrition

Calories: 246kcalCarbohydrates: 37gProtein: 9gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 17mgSodium: 442mgPotassium: 56mgFiber: 1gSugar: 5gVitamin A: 168IUVitamin C: 0.02mgCalcium: 130mgIron: 0.4mg
Keyword Sourdough Discard, Sourdough Rolls
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