Sourdough Bagels with a Jalepeno Cheddar twist!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more economical.

honey

🥗Healthier: maple syrup

💰Cheaper: granulated sugar

Maple syrup offers a unique flavor, while sugar is a budget-friendly sweetener.

sourdough starter

🥗Healthier: commercial yeast

💰Cheaper: none

Commercial yeast provides a quicker rise but lacks the unique flavor of sourdough.

De-seed and finely chop two jalapeno peppers.

In a mixing bowl, combine 500 grams of bread flour, 70 grams of sourdough starter, 23 grams of sugar, 10 grams of active dry yeast, and 6 grams of salt.

Mix the dry ingredients together.

Slowly add 295 grams of warm water to the mixture.

Add the chopped jalapeno and shredded sharp cheddar cheese to the dough.

Knead the dough in a stand mixer or by hand until smooth and it clings to the dough hook.

Cover the dough and let it rise for one hour.

After the rise, separate the dough into about eight equally sized balls on a lightly floured surface.

Allow the formed balls to rest for about 10 minutes.

Heat a pot of water to a simmer.

Poke an initial hole in the middle of each ball using your finger and thumb, then round it out by spinning it or pulling the dough away evenly.

Simmer the bagels in the water bath for one to two minutes per side.

Sprinkle extra cheese on top of the bagels before baking.

Bake the bagels at 425°F for 20 minutes.

Allow the bagels to cool before cutting and enjoying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens