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When you cut open a freshly baked Jalapeño Cheddar Sourdough Bagel, you'll catch that amazing smell mixing tangy sourdough with melty cheddar and the kick of jalapeños. You'll love how the bagel feels when you bite in—tough and chewy on the outside, soft but firm inside, with pockets of gooey cheese and spicy pepper bits throughout. This isn't your regular bagel; it brings together old-school bagel-making with bold Southwest flavors that'll make your breakfast something to look forward to.
I made a batch for our family get-together last Sunday, and my sister's husband, who usually just grabs bagels from the store on his way to work, said these were 'totally worth getting up early for.' Seeing everyone's faces light up as they pulled apart those cheese-topped beauties felt almost as good as eating them myself.
Key Ingredients and Shopping Advice
- Sourdough Starter: Make sure it's lively and bubbling at its height. If you're using discard instead, add about ¼ teaspoon regular yeast for each cup of flour you use.
- Bread Flour: You need the extra protein (12-14%) to get that chewy bagel texture we all want.
- Cheddar Cheese: Go for sharp or extra-sharp to make sure the cheese flavor stands up against the sour tang.
- Jalapeños: Fresh ones give you bright heat and nice color, while pickled ones offer steady spiciness and last longer in your fridge.
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Step-by-Step Baking Guide
- Get Your Starter Ready:
- Take 150g of active, bubbly starter, or mix discard with 1 tsp yeast in 2 tbsp warm water if that's what you have.
- Mix Your Base:
- Combine 300g water with 500g bread flour, 10g salt, and 15g sugar in your mixer. Run it for 5-7 minutes until it looks smooth.
- Build Texture and Taste:
- Knead by hand for another 2-3 minutes, shape into a ball, and let it sit somewhere warm for 4-6 hours.
- Fix Your Mix-ins:
- Shred 150g of sharp cheddar and cut up 3-4 jalapeños. Save about a third of both for topping your bagels later.
- First Fold and Wait:
- Push the air out gently, pull the dough into a rectangle, and add cheese and jalapeños. Fold it up and wait 30 minutes.
- Cut and Shape:
- Cut into 8 equal pieces (about 115-120g each), roll into balls, and let them sit for 15 minutes.
- Make Them Bagel-Shaped:
- Poke your thumb through the middle to make a 1½-inch hole, or roll dough into ropes and join the ends.
- Chill Overnight:
- Put them in the fridge for 12-18 hours to develop better flavor.
- Get Ready to Bake:
- Take them out and let them warm up for 45-60 minutes. Heat your oven to 450°F.
- Give Them a Bath:
- Drop each bagel in water with 1 tbsp honey added, and cook for 45 seconds on each side.
- Top and Bake:
- Sprinkle with the cheese and jalapeño slices you saved. Bake for 20-25 minutes until they're golden brown.
- Rest and Eat:
- Let them cool for about 20 minutes before cutting into them.
When I first tried making these bagels, I learned that taking your time with fermentation really pays off. I tried to rush the cold part once and ended up with something that looked more like dinner rolls with holes in them.
Watching your temperatures throughout really changes how your bagels turn out. Your dough should grow noticeably and feel puffy when you touch it lightly.
Getting the cheese and jalapeños mixed in takes some thought—folding them in creates nice flavor pockets without messing up your dough.
These Jalapeño Cheddar Sourdough Bagels bring together different food traditions—Polish bagel-making, Southwest flavors, and ancient sourdough techniques.
You'll love how the crunchy cheese on top meets the chewy bagel with bursts of spicy jalapeño in every bite—it's a whole experience.
These bagels show how old meets new in the best way, using time-tested baking methods but adding in bold modern flavors.
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Frequently Asked Questions
- → Is sourdough discard OK to use here?
- Definitely! Whether your starter is freshly fed or just discard, it'll work fine. A fed starter might puff your dough up a touch more.
- → How much heat do these bagels have?
- You control the spice! Adding 4-5 jalapeño slices per bagel gives medium heat, but feel free to use more or less. Pickled slices are nicely spicy but not overpowering.
- → What if I don't have bread flour?
- All-purpose flour will do if bread flour isn't available. The bagels won't be as chewy but will still taste amazing.
- → What's the best way to store leftover bagels?
- Keep them at room temperature in a sealed container for 2-3 days, or freeze sliced bagels in a zip-top bag for up to 3 months. Toast after thawing for best results.
- → What pairs well with these bagels?
- Cream cheese is always a winner. Adding avocado, eggs, turkey, or ham makes them even better. Love heat? Spread a jalapeño-flavored cream cheese.