I am now questioning every single time I have purchased bagels in my life.
These Jalapeño Bagels (with TWO cheeses) have taught me a very valuable life lesson and that is this… making your own bagels vs. buying them is life-changing. Earth-shattering. World-rocking. Am I over selling it? I don’t know if that’s possible. They’re that good.
Have you ever had homemade perogies (pierogies? pierogi?)? Whatever. The point is that they are not one thing like the kind you buy in the grocery store. It’s like they’re not even the same food. Same with bagels. Homemade are the bomb. They slay (please don’t tell my kids I used that word or I’ll get in big trouble).
The other thing I didn’t realize about homemade bagels is how easy they really are. You know I avoid things that seem overly fussy, which is why I haven’t made a practice of making homemade bagels. Until now. The whole process is pretty simple, highly hands off and pretty tough to mess up which I really appreciate.
It’s pretty safe to say that homemade jalapeño bagels are going to become a regular item around here along with all the other kinds, so if you have flavour suggestions for me fire away… I’m up for the task!
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Jalapeño Bagels with Asiago & Mozzarella
- 1 1/4 cups water warm, not hot
- 1 tsp sugar
- 1 Tbsp active dry yeast
- 3 1/2 cups flour
- 1/2 tsp garlic powder
- 1/4 cup honey
- 1 1/2 tsp salt
- 3 Tbsp pickled jalapeños diced**
- 1/4 cup brown sugar or honey
- Egg wash 1 egg white with 1 Tbsp water
- 1/2 cup Asiago cheese grated***
- 1 cup mozzarella cheese grated***
- Pour the water into the bowl of an electric mixer fitted with the dough hook. Mix in the sugar, then the yeast. Stir well and let sit for several minutes, until foamy.
- Add the flour, garlic powder, jalapeños, salt and honey.
- Mix and allow to knead for about 5 minutes until dough is smooth.
- Cover and allow to rise for 45-50 minutes.
- When the dough is ready, punch it down and divide into 8 pieces. Shape each piece into a ball. Place the dough balls on a parchment lined baking sheet, cover with a tea towel and allow to rest again for about 15-20 minutes.
- While they rest, heat the oven to 425.
- Bring a large pot of water to boil and add in the brown sugar.
- Uncover the dough. Press your index finger through the center of each dough ball to create a hole about 1 inch in diameter.
- Boil the bagels, a few at a time, for about a minute on each side. Remove and place back on the baking sheet.
- Brush with egg wash.
- Sprinkle evenly with the cheese and top with a few extra jalapeño slices, if desired.
- Bake for 15-20 minutes.
***you can use cheddar cheese instead, or any other cheese you like.
jalapeño bagels with cheese Recipe ingredients, tips, substitutions:
Flour – I use all purpose flour.
Yeast – regular active dry yeast.
Jalapeños – pickled jalapeños are my preference, but you can use fresh jalapeños. Be aware though, that if you leave in the seeds the bagels will be much spicier. If you’re braver than me you should totally try it.
Cheese – I love the combo of mild, melty Mozzarella and sharper Asiago, but use whatever cheese you like. Obviously jalapeño cheddar is a great combo so I highly recommend that option too.
Jalapeño Bagel Recipe Variations:
- Cheeseless Version – pretty self-explanatory. Leave out the cheese completely.
- Jalapeno Cheddar Cheese Version – swap out all the cheese for grated cheddar cheese.
- Onion Version – add 1 tsp onion powder into the flour mixture and add a sprinkle of dried onion flakes on top of the cheese before baking.
jalapeño bagels recipe, how to make it…
Activate the yeast by mixing it with the sugar and the warm water. Allow the mixture to rest until it’s foamy and then add the flour, garlic powder, jalapeños, salt and honey. Mix with an electric mixer fitted with the dough hook and allow to knead for about 5 minutes until dough is smooth. You can do this by hand too.
Cover the dough and allow it to rise for 45-50 minutes. When the dough is ready, punch it down and divide it into 8 roughly equal pieces. Shape each piece into a ball and place the balls on a parchment lined baking sheet, cover with a tea towel and allow to rest again for 20 minutes or so.
Next you’ll take each ball, press your finger through the center of each dough ball to create a hole about 1 inch in diameter. Now you’re ready to boil them. Boil the bagels, a few at a time so you don’t crowd the pot, for about a minute on each side. Remove and place the bagels back on the baking sheet.
Sprinkle the bagels evenly with cheese and top with a few extra jalapeño slices.
Bake. Eat. Preferably with a big smear of butter or cream cheese.
looking for more super yummy cheesy recipes? try these…
- 15 Minute Stuffed Naan Bread with Garlic Butter & Cheese
- Havarti Grilled Cheese with Pickles & Chili Crisp
- Grilled Cheese with Honey, Sage & Butternut Squash
- Mexican Sopita Shells and Cheese
- Spicy Cheese Sandwich with Chili Crisp & Honey
- Cheese Tteokbokki – Crispy Cheesy Korean Rice Cakes
Let me know what you think below!