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Sourdough Jalapeno Cheddar Bagel

RECIPE RATING
5/5
These sourdough jalapeno cheddar bagels are soft and chewy with melty cheese on the inside, crispy shredded cheddar on top, and just the right amount of spicy jalapeno in every bite. This recipe uses fresh jalapeno, grass-fed raw cheddar cheese, and the bagel is sourdough and naturally fermented, so it's gut healthy and nutritious! 
Sourdough Jalapeno Cheddar Bagel
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Sourdough Jalapeno Cheddar Bagel

Sourdough Jalapeno Cheddar Bagel


  • Author: sourdoughjesha
  • Total Time: 20 hours 16 minutes
  • Yield: 8 Bagels 1x

Description

These sourdough jalapeno cheddar bagels are soft and chewy with melty cheese on the inside, crispy shredded cheddar on top, and just the right amount of spicy jalapeno in every bite. This recipe uses fresh jalapeno, grass-fed raw cheddar cheese, and the bagel is sourdough and naturally fermented, so it’s gut healthy and nutritious! 


Ingredients

Units Scale
  1. 350g Bread Flour – A high protein flour is needed for bagel making. See notes for suggestions on what flour to use.
  2. 50g Whole Wheat Flour
  3. 200g Water – Preferably warm water is best! Warmer water helps kickstart fermentation.
  4. 100g Sourdough Starter – Be sure you are using active sourdough starter (not discard.
  5. 8g Sea Salt
  6. 15g Honey – Bagels need some type of sugar to soften the dough, I always use a good quality raw honey.
  7. 70g Raw Cheddar Cheese, sliced and cubed
  8. 1 jalapeno, chopped.

Toppings:

  1. Raw Cheddar Cheese, grated/shredded
  2. 1 Jalapeno (sliced into rings)
  3. Eggs (for egg wash)

Crispy Bacon Cream Cheese

  1. 23 TBSP Cream Cheese. I use Nancy’s Organic Probiotic Cream Cheese
  2. 1 strip of bacon, chopped.

Instructions

  1. MIX DOUGH AND FIRST RISE: In a bowl or stand mixer, add flour, sourdough starter, water, honey, cubbed cheddar chunks, chopped jalapeno and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough is smooth. Lightly grease a bowl and place the dough inside. Cover the bowl with a lid, plastic wrap or a clean kitchen towel.  Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  2. OVERNIGHT RISE: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough. Remember, the longer we ferment the better for us it gets!
  3. DIVIDE AND SHAPE: Dump out and divide your dough into 8 pieces, you can eyeball it or weight them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. 
  4. FINAL (SHORT) RISE: Place your bagels on a greased baking sheet and cover with a towel or plastic wrap and let it rest for 1-2 hours or until puffy to the touch.
  5. BOIL BAGELS: Preheat oven to 450f. Fill a large, wide pot with water and bring it to a boil. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and brush with egg wash.
  6. Add Toppings: Top each bagel with shredded cheddar cheese and 4 jalapeno rings.
  7. BAKE: Bake bagels for 16-20 minutes or until golden brown on the outside.
  8. Prep Cream Cheese: Add the cream cheese and chopped bacon to a bowl and mix until crispy bacon bits are well distributed throughout. 

Notes

Bread Flour: I usually use King Arthur’s Organic Bread Flour

Whole Wheat Flour: I like to use organic stone ground whole wheat flour. Typically from Farmer Ground Flour (local to the Northeast) or King Arthur (available nationwide). 

  • Fermentation Time: 20 Hours
  • Cook Time: 16 minutes
  • Category: Sourdough Bagels

Keywords: Sourdough Jalapeno Cheddar Bagel

sourdough jesha

About Jesha

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

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Hi, I'm glad you're here!

Hi! I’m Jesha, the person behind @SourdoughJesha and the founder of Jesha’s, a sourdough food brand. Jesha’s makes the first-ever collection of sourdough baking mixes made from simple ingredients and naturally crafted with sourdough. I’ve been baking sourdough bread for over 6 years and I am here to teach you everything I’ve learned along the way so you can make amazing, healthy sourdough bread (and so much more!) with confidence.

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