Jalapeño-Cheddar Bagels

Ingredients

Dough

Same stiff, low-hydration base as a classic New York bagel

• 500g (4 cups) bread flour (12-13% protein minimum)
• 300g (1¼ cups) warm water (80-85°F / 27-29°C)
• 5g (1½ tsp) instant yeast
• 10.5g (1¾ tsp) fine sea salt
• 30g (1½ tbsp) barley malt syrup (or honey)

Mix-Ins

Folded in after the initial knead so the pieces stay distinct

• 150g (1⅓ cups) sharp cheddar cheese, diced small — freeze for 10 minutes before folding in so it holds its shape
• 60g (½ cup) fresh jalapeños, seeded and diced — leave a few seeds in for extra heat if you like it spicier

Boiling Water

• 3800g (4 quarts) water
• 30g (1½ tbsp) barley malt syrup (or honey)
• 15g (1 tbsp) baking soda

Topping

• 80g (¾ cup) shredded sharp cheddar cheese — for topping after boiling
• 20g (8 slices) sliced fresh jalapeño — one per bagel, for topping

Total flour: 500g

Hydration: 60%

Pro tip: Freeze the diced cheddar for 10 minutes before folding it into the dough, it holds its shape through kneading instead of smearing.

Equipment

Method

Mix the Base Dough (20 minutes)

Start with the same stiff, low-hydration dough used for a classic New York bagel before folding in the cheese and jalapeño.

1. Combine ingredients. In a stand mixer bowl, whisk the malt syrup into the warm water first, then add the flour, instant yeast, and salt.
2. Mix on low. Mix on low speed for 2-3 minutes until a shaggy dough forms.
3. Knead on medium. Knead on medium speed for 10-12 minutes until smooth, stiff, and pulling away from the bowl sides.
4. Windowpane test. Pinch off a piece and stretch it thin. It should hold without tearing, the windowpane test confirms readiness.

Fold in Cheese and Jalapeño (5 minutes)

Adding the mix-ins after the dough is fully kneaded keeps the cheddar and jalapeño distributed in distinct pockets instead of disappearing into the gluten network.

1. Chill the mix-ins. Dice the cheddar, spread it on a plate, and put it in the freezer for 10 to 15 minutes while the dough finishes kneading. Cold cheese folds in as distinct pieces. Room-temperature cheddar smears and turns the whole dough orange.
2. Flatten the dough. Turn the kneaded dough onto a lightly floured surface and pat it into a rough rectangle.
3. Scatter mix-ins. Scatter the chilled diced cheddar and jalapeño evenly over the dough.
4. Fold and knead briefly. Fold the dough over itself several times, kneading gently by hand for 1-2 minutes just until the mix-ins are evenly distributed.

Tip: Don't overwork it here, a minute or two of gentle folding is enough. Overkneading at this stage will smear the cheese and turn the dough orange.

Bulk Fermentation (3-4 hours)

As with any New York-style bagel, we want minimal rise here, the dense, chewy texture depends on underproofing relative to sandwich bread.

1. Shape into a ball. Form the dough into a tight ball and place in a lightly oiled bowl.
2. Cover and ferment. Cover and let rest at room temperature (70-75°F / 21-24°C) for 3-4 hours, until increased by 25-50%, not doubled.

Wait: PT3H30M

Divide and Shape (15 minutes)

Divide by weight for consistent bagels, then shape each piece into a tight ring using the poke method.

1. Divide. Divide the dough into 8 equal pieces, about 132g each.
2. Pre-shape into balls. Roll each piece into a taut ball, then rest 5 minutes under a damp towel.
3. Poke the hole. Push your thumb through the center of each ball and gently stretch the hole to about 1.5-2 inches wide.

Overnight Cold Retard (12-16 hours)

The cold retard develops deeper flavor and a better crumb, and it fits shaping into today's schedule while baking happens tomorrow.

1. Arrange on a sheet. Place shaped bagels on a parchment-lined baking sheet, spaced 2 inches apart.
2. Cover and refrigerate. Cover loosely with plastic wrap and refrigerate for 12-16 hours.

Wait: PT14H

Float Test, Boil, and Bake (35 minutes)

The boil sets the shiny, chewy crust; the bake finishes it with color and melts the cheese topping into place.

1. Float test. Drop one bagel into room-temperature water. If it floats within 10 seconds, they're ready to boil. If it sinks, let them rest at room temperature for 20 to 30 minutes and test again.
2. Preheat oven. Heat the oven to 450°F (230°C) with a rack in the center.
3. Boil. Bring 3800g (4 quarts) of water with malt syrup and baking soda to a rolling boil. Boil bagels in batches, 30-60 seconds per side.
4. Work in two batches. Boil and bake four bagels, then boil and bake the other four. Eight on one sheet crowds them and the crust steams instead of setting. Keep the second four in the fridge until the first tray comes out so they don't sit boiled and deflate.
5. Top and bake. Drain, top each bagel with shredded cheddar and a jalapeño slice, then bake at 450°F (230°C) for 20-25 minutes, rotating halfway, until the cheese is bubbling and golden.

Tip: The cheese topping will brown faster than the crust, if it's getting too dark before the bagel is done, tent loosely with foil for the last few minutes.

Poke Method

Push a hole through a pre-shaped ball and stretch gently, keeping the ring even so the cheese pockets bake evenly.

Poke Method (Recommended) (recommended)

Push a thumb through the center and stretch the hole to 1.5-2 inches.

1. Poke and stretch. Push your thumb through the center of the ball and gently widen the hole with your fingers.

Proof test: Float test in room-temperature water, ready when it floats within 10 seconds

Boil-and-Bake with Cheese Topping

Standard New York bagel bake temperature, with a shredded cheese topping added right after boiling.

Oven: 230°C / 450°F. Internal temperature when done: 93-96°C / 200-205°F.

Conventional Oven (Recommended) (recommended)

Equipment: Standard oven, baking sheets, parchment

1. Work in two batches. Boil and bake four bagels, then boil and bake the other four. Eight on one sheet crowds them and the crust steams instead of setting. Keep the second four in the fridge until the first tray comes out so they don't sit boiled and deflate.
2. Preheat and bake. Preheat to 450°F (230°C). Bake 20-25 minutes, rotating halfway.

Convection Oven

Equipment: Convection oven

1. Work in two batches. Boil and bake four bagels, then boil and bake the other four. Eight on one sheet crowds them and the crust steams instead of setting. Keep the second four in the fridge until the first tray comes out so they don't sit boiled and deflate.
2. Preheat and bake. Preheat to 425°F (220°C). Bake 18-22 minutes, watching the cheese topping carefully.

Note: Tent with foil in the last few minutes if the cheese topping browns faster than the bagel finishes baking.

Storage

• Room temperature: Best eaten same day, up to 2-3 days in a paper bag at room temperature
• Refrigerated: Not recommended, accelerates staling
• Frozen: Slice before freezing, freeze up to 3 months, toast directly from frozen

Toast straight from frozen to re-melt the cheese topping and restore the crust's crunch.

Frequently Asked Questions

Why does the cheese need to be cold before folding in?

Ten to fifteen minutes in the freezer keeps the diced cheddar firm enough to fold in as distinct pieces. Go in with it at room temperature and it smears, streaks the gluten, and turns the dough orange.

Can I use pickled jalapeños instead of fresh?

Yes, just pat them dry first. Pickled jalapeños add extra moisture, so drain them well or you'll risk a slightly wetter dough.

My bagels came out flat.

This is almost always over-proofing. Make sure the dough only increases 25-50% during bulk fermentation and check that the cold retard didn't run long.

Can I make these without the cold retard?

Yes, after shaping, proof at room temperature for 1-2 hours instead, then do the float test. You'll lose some depth of flavor but save a day.

How spicy are these?

Seeded jalapeños give a mild, background heat. Leave some seeds in, or add a diced habanero, if you want more kick.

Cheese came off in the boiling water. Did I do something wrong?

No. Any cheddar sitting on the surface will let go in the boil and cloud the water. That's why the topping cheese goes on after boiling, not before. Skim the pot between batches if it bothers you, and don't reuse the water for a second recipe.

Nutrition

Per serving (1 bagel (about 150g)): 310 calories, 48g carbohydrates, 12g protein, 8g fat, 2g fiber, 480mg sodium. Makes 8 servings.