Jalapeño Cheddar Sourdough Bagels
These jalapeño cheddar sourdough bagels are soft and chewy with melty cheese and just the right amount of spicy jalapeno in every bite. This recipe uses fresh jalapeños, grass-fed raw cheddar cheese, and the bagel is sourdough and naturally fermented, so it's gut healthy and nutritious!
Ingredients
Bagel Dough
- 360 g Organic Bread Flour A high protein flour is needed for bagel making
- 40 g Organic Whole Grain Flour of Choice or Bread Flour I love whole wheat or spelt
- 200 g Water Preferably warm water is best (Warmer water helps kickstart fermentation!)
- 100 g Sourdough Starter active sourdough starter not discard
- 8 g Sea Salt enhances flavor and nutrition by slowing fermentation
- 15 g Honey I use raw honey
- 50 –70g Grass-Fed Cheddar Chopped cubes
- 42 g Fresh Jalapeños 1-2 Jalapeños, Diced
Additional/Optional Ingredients
- 30 –50g Grass-Fed Cheddar Cheese Shredded
- 1 Jalapeño Sliced into rings for topping
- Olive Oil used to grease the pan or plate where shaped bagels will rise
- Eggs Wash used prior to adding toppings and gives bagels a beautiful golden brown color
- Optional Toppings: everything bagel seasoning sesame seeds, poppy seed
Instructions
MIX DOUGH:
- STAND MIXER: In a stand mixer, add flour, sourdough starter, diced jalapeños (remove seeds), cheddar chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.
- BY HAND (My Preferred Method): In a bowl, add flour, sourdough starter, diced jalapeños (remove seeds), cheddar chunks, water, honey, and salt. Mix by hand for a couple of 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 looks smooth.
- FIRST RISE / STRETCH AND FOLDS: Place dough in a tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have the opportunity, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
- OVERNIGHT RISE: Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
- DIVIDE AND SHAPE: The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. 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. Refer to visual.
- FINAL (SHORT) RISE: Place your bagels in a greased tupperware and cover securely or a greased baking sheet and covered with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take 2 hours and in the winter, it could take 3-4 hours.
- BOIL BAGELS: Preheat oven to 425f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 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 a baking sheet or plate and brush with egg wash.
- ADD BAGEL TOPPINGS: Top each bagel with shredded cheddar cheese and thinly sliced jalapeño rings.
- BAKE: Bake bagels for 20-25 minutes or until golden brown on the outside.
Notes
*Whole Grain 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). If you do not have any whole grain flour, simply replace it with bread flour