Make your own incredibly delicious jalapeño cheddar bagels from scratch! Bagels are much easier to make than you might think… pass the cream cheese!
Do you enjoy bagels? We sure do, in our home. I love eating them AND making them, especially when they come out tasting as good as these homemade Jalapeño Cheddar Bagels!
I’ve made several types of bagels in the past (see list below). I discovered that New York style bagels are much easier to make than you might think! This time around, I decided to try my hand at making Jalapeño Cheddar bagels! YUM.
TIP: Make these delicious bagels when you have a little time on your hands, because the dough has to rise for a while. Making homemade bagels is an economical way to make 8 great quality bagels, without ever having to leave your own home!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
The Basic Method Used To Make Jalapeño Cheddar Bagels
When I made these jalapeño cheddar bagels, I didn’t take photos of the “how-to’s”, but if you wish to SEE how they are made, check out my step by step pics/tutorial for my New York Style Blueberry Bagels. This will give you a good idea of the method involved to make bagels (they’re EASY).
Here’s the basic process: The jalapeño cheddar bagel dough is mixed, then left to rise. Once the dough has risen, it is divided into balls of dough. The dough balls are formed into bagel shapes, boiled, and then baked until done. By boiling AND baking, these jalapeño cheddar bagels transform into a nice looking, chewy bagel! That’s just the way a New York style bagel should be! YUM!
Who Wants A Delicious Bagel?
Adding finely chopped jalapeños and cheddar cheese give this variety of bagel wonderful, extra flavor! When you add a dollop or schmear of cream cheese on top, you’ve got bakery shop quality jalapeño cheddar bagels that can’t be beat! They are sooooo good! Here ya go…would you like one? I made extra, because I like to share!!!
Jalapeño cheddar bagels are golden brown on the outside, and they are nice and chewy on the inside. Who wants to eat one? YES, PLEASE!
I hope you will consider giving this recipe for jalapeño cheddar bagels a try. They are fairly easy to make, and taste wonderful! Thanks for stopping by today, and I invite you to come back soon for more family friendly recipes.
Looking For More BAGEL Recipes?
If you enjoy making homemade bagels, then be sure to check out the other bagel recipes I have on this blog. They include:
Interested In More Recipes?
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Recipe Source: My version of New York Blueberry bagels, with slight tweaks for the different ingredients (jalapeños and cheddar)
↓↓ PRINTABLE RECIPE BELOW ↓↓
- 0.25 ounces active dry yeast (1 envelope)
- 2 Tablespoons granulated sugar
- 1¼ cups warm water , divided
- 3½ cups all-purpose flour
- 1½ teaspoons salt
- 3 medium jalapeño peppers , de-seeded and diced
- 4 ounces sharp cheddar cheese , grated, divided
- In a small bowl, dissolve yeast and sugar in 1/2 cup of warm water. Let rest for 5 minutes. Little bubbles should form on the surface after 5 minutes, indicating the yeast is "alive".
- In large bowl or the bowl from a stand mixer, mix together salt and flour - making a "well" in the center of flour. Add yeast mixture and additional water to the flour. Gently fold in diced jalapeños and 3/4 of the grated cheddar cheese.
- Knead (either by hand or by using the dough hook on your stand mixer) until dough becomes soft and elastic (this could take approx. 5 + minutes).
- Cover the dough bowl with a dishtowel, set bowl in a warm place and let dough rise, until doubled in size (about 1-1½ hours). Turn risen dough out onto lightly floured surface (dust dough with flour so it is easier to work with).
- Divide dough into 8 balls (shape and pull the edges of dough to the underside of the ball for a smoother ball). With floured hands, take both of your thumbs and press into the center of each ball, forming a hole. Stretch hole to form a bagel shape (can pick up the bagel dough and enlarge the hole from the bottom). Once bagels have been formed, set aside; let dough rest for 30 minutes.
- While bagel dough is resting, preheat your oven to 425 degrees AND bring a large stock pot 3/4 full of water to a rolling boil.
- Place bagels 2-3 at a time in boiling water for 3-4 minutes, flipping them over halfway through cooking time (make sure they have floated to the top of the pan). Remove the bagels from water (I use 2 chopsticks), and place on an ungreased baking sheet. Repeat process with remaining bagels.
- Bake in a 425 degree oven for 10 minutes. Sprinkle remaining cheddar cheese on top of bagels, then continue baking for another 10 minutes or until you see they are golden brown on top (mine usually take a bit longer...just keep an eye on them). When done, remove from oven... and ENJOY!
Here’s one more to pin on your Pinterest boards!
Have you made these with Red Mill Gluten-free 1 to 1 flour?
Hi, Joyce! No, I have never made these bagels using gluten-free flour. Each time I’ve made them ove the years, I have used all purpose flour.
Great recipie. Can’t wait to try the next one. I didn’t have sharp cheddar, so so I used Mexican blend! Worked great.
Also, for a neophyte in the kitchen( like me!) I used a slotted spoon to dip the bagels. I’m not that good with chop sticks on any food!
Thanks for writing, Gary! Glad you liked the bagels. For the record… I’m not so good with chopsticks either… ha ha! We use what we have, right? Have a great day.
Can I use slice jalapenos from a can or do they have to be real jalapenos from the vegetable area? These look awesome!
Hi, Rachel… I’ve never used canned jalapenos for these bagels. Always have used fresh. But I don’t see why you couldn’t use them, if drained really well! Have a good day!
Is it possible to bake them without boiling it?
Would that be 1 teaspoon of yeast?
Hi, Joan. Thank you for writing. I checked online and 0.25 ounces would be the equivalent to 2.5 teaspoons.
I think your yeast measurement is wrong. The recipe calls for 1 pack which is 1/4oz(.25 oz) and not .75 oz
Hi, Amy… OH MY GOSH! Yes, you are absolutely correct! I have changed the measurement in the printable recipe card, and really want to thank you for that catch. Don’t have a clue how I ever missed that typo. Thank you so much for writing… I appreciate it. Take care, and have a great day.
Can I use rapid rise yeast
Hi, Carrie – thanks for writing! Yes, you can use rapid rise yeast for this recipe. If using rapid rise yeast, you will need to reduce the rising time for your dough by 10-15 minutes, because rapid rise will activate faster than active dry yeast. Other than that, you should be good to go!
These turned out lovely! I followed the recipe exactly, although I did have a hard time getting them off the pan afterwards. May grease it next time. Will definitely be making again.
Good morning, Shivani! Thanks for writing. Glad you enjoyed these bagels. Take care.