Jalapeño Cheddar Bagels

My favorite snack at the start (or middle.... or end...) of a big day of trail running or skiing, or pretty much any adventure is a jalapeño cheddar bagel with peanut butter. Don't knock it until you try it! It sounds weird, but it's actually quite good.

The other week I made jalapeño cheddar bagels and they turned out so well that I decided to make them again... and actually measure things so that I could share the recipe with you.

  • 1½ cups warm water (between 100 and 110 F)

  • 2¾ teaspoons active dry yeast

  • 4 cups bread flour (plus a little extra for dusting your work surface)

  • 1 Tablespoon packed light brown sugar

  • 2 teaspoons salt

  • jalapeños (4 with seeds removed and chopped, 1 sliced thinly)

  • 2 cups freshly shredded sharp cheddar cheese

  • 1 Tablespoon oil for coating the bowl (I use grapeseed oil, but olive oil is fine)

  •  Egg wash: 1 egg white beaten with 1 Tablespoon water

  • 2 quarts water

  • ¼ cup honey

  1. In the bowl of a stand mixer, whisk together 1½ cups warm water and yeast together. Cover with a kitchen town and let sit for 5 minutes.
  2. Add the flour, brown sugar, salt, 4 chopped jalapeños, and 1½ cups shredded cheddar cheese. (Reserve the sliced jalapeño and remaining cheese). Using the bread hook attachment, beat on low speed for 2 minutes. The dough will come together and be very stiff.
  3. Turn the dough out onto a lightly floured surface and knead for 4 to 5 minutes.
  4. Lightly coat a large bowl with grapeseed or olive oil. Place the dough in the bowl and lightly coat the top of it. Cover and allow to rise for 90 minutes or until doubled in size.
  5. Line two baking sheets with parchment paper.
  6. Punch down the dough then divide it into 8 roughly equal pieces. Shape each piece into a ball then press your index finger through the center of the ball to make a hole about 2 inches in diameter. Once all the bagels have been shaped, cover them with a kitchen towel and let them rest.
  7. While the bagels are resting, prepare the water bath by filling a large pot with 2 quarts water. Whisk in the honey and bring the mixture to a boil. Once boiling, reduce the heat to medium-high.
  8. Drop bagels in the water bath 2 at a time and cook them for 1 minute on each side.
  9. Brush the top of each bagel with the egg wash using a pastry brush. Sprinkle the top of each bagel with cheese and place the sliced jalapeños on top, 3-4 slices per bagel).
  10. Place 4 bagels on each baking sheet and bake one sheet at a time for 20-25 minutes, rotating the pan halfway through. Remove from the oven and allow the bagels to cool for 15-20 minutes then transfer to a wire rack to cool completely.
  11. Slice, toast, spread on some peanut butter and enjoy!


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