Jalapeño Cheese Bagels Recipe • How to Make Homemade - Episode 163

Combine active dry yeast and warm water in a bowl of a stand mixer, add 2 tablespoons of honey, stir quickly, and let sit for 15 minutes until bubbly.

Drain pickled jalapeno peppers in a colander and set aside.

In a large mixing bowl, combine bread flour, ground sea salt, and pepper jack cheese, whisk until blended, and set aside.

Once the yeast is foamy, add the dry ingredients to the yeast mixture and process with a dough hook on speed 2 for 5 minutes.

Scrape the sides of the bowl and gently scrape under the dough to release it from the bottom, then knead again on speed 3 for 10 minutes, increasing to speed 4.

If the dough is not smooth, add 1/4 cup of flour and knead for another 5 minutes until it forms a ball around the hook and cleans the sides of the bowl.

Press the dough; if it bounces back, it’s ready. Place the dough on a floured surface and stretch it into a rectangular shape.

Add most of the pickled jalapeno peppers to the dough, knead to distribute evenly, then add remaining peppers and continue kneading until round.

Place the dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size in a draft-free area.

Deflate the dough with a punch, pull it from the sides of the bowl, and dump it onto a floured work surface.

Sprinkle flour over the dough, knead again, and reshape into a ball by pulling it under.

Cut the dough into 8 equal pieces using a bench scraper or knife, forming each piece into a ball by pulling under.

Roll each ball to about a 4-inch diameter, then cut a hole in the center using a 1.5-inch cookie cutter or stretch it with your fingers.

Combine the centers from the cookie cutter to form another bagel, or stretch the hole in the center if not using a cutter.

Place each bagel on a parchment-lined baking sheet, cover, and proof for 20 minutes.

In a shallow skillet, combine water with kosher salt and bring to a boil.

Boil each bagel for 1 minute per side, ensuring not to crowd the pan, for a chewy crust.

Transfer boiled bagels to a wire rack to drain excess water, then to a baking sheet.

Brush each bagel with an egg for browning and to help toppings stick.

Spread grated cheddar cheese on top of each bagel, covering the surface, and add 3-4 slices of jalapeno pepper, pressing gently.

Transfer bagels to a preheated oven at 400 degrees and bake for 25-30 minutes, turning the baking sheet halfway through for even baking.

Remove from the oven when the sides are brown and cheese is melted, and cool on a wire rack for 10 minutes before serving.

Equipment Needed

Spice Level:

Allergens