Jalapeño Cheddar Bagels Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness and helps activate the yeast.

Salt: Enhances the flavor of the bagels.

Yeast: Essential for the dough to rise and become fluffy.

Water: Combines with the flour to form the dough.

Cheddar cheese: Adds a rich, cheesy flavor and melts beautifully.

Jalapeños: Provides a spicy kick and unique flavor.

When folding in the shredded cheddar cheese and diced jalapeños, ensure they are evenly distributed throughout the dough. This will help achieve a consistent flavor and texture in every bite. To do this effectively, flatten the dough slightly, sprinkle the cheese and jalapeños over the surface, and then fold the dough over itself multiple times before kneading gently to incorporate.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bagels a chewier texture.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slightly different flavor profile.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in water first, though it may take slightly longer to rise.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• shredded cheddar cheese - Substitute with shredded Monterey Jack cheese: Monterey Jack has a similar melting quality and flavor profile, though it is slightly milder.

• jalapeños - Substitute with serrano peppers: Serrano peppers are slightly hotter than jalapeños but have a similar flavor, making them a good substitute.

• Allow the bagels to cool completely at room temperature before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the bagels in an airtight container or a resealable plastic bag. They will stay fresh at room temperature for up to 2 days.

• If you plan to keep them for longer, wrap each bagel individually in plastic wrap or aluminum foil. This helps to maintain their freshness and prevents freezer burn.

• Place the wrapped bagels in a large resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• Store the bagels in the freezer for up to 3 months. When you're ready to enjoy them, simply remove the desired number of bagels from the freezer.

• To thaw, leave the bagels at room temperature for about 1-2 hours. For a quicker option, you can microwave them on a low setting for 20-30 seconds or until they are soft.

• For a crispy exterior, reheat the bagels in a preheated oven at 350°F (175°C) for about 10 minutes. Alternatively, you can slice them in half and toast them in a toaster or toaster oven.

• If you prefer a softer texture, wrap the bagels in a damp paper towel and microwave them on a low setting for 30-45 seconds. This will help to retain their moisture.

• Enjoy your jalapeño cheddar bagels with your favorite toppings, such as cream cheese, butter, or avocado.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each bagel in aluminum foil to prevent them from drying out. Place the wrapped bagels on a baking sheet and heat for about 10-15 minutes until they are warmed through and the cheddar cheese is melty.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Slice the bagels in half and place them directly on the rack or on a baking sheet. Heat for 5-7 minutes until the bagels are warm and the cheese is bubbly.

• Microwave Method: Place a bagel on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Microwave on medium power for 30-45 seconds. Check if it’s warm enough; if not, continue in 10-second intervals.

• Stovetop Method: Heat a non-stick skillet over medium heat. Slice the bagels in half and place them cut-side down in the skillet. Cover with a lid and heat for 2-3 minutes, then flip and heat for another 2-3 minutes until both sides are warm and the cheese is melted.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the bagels in the air fryer basket in a single layer. Heat for 3-5 minutes until they are warm and the cheese is gooey.

• Steam Method: Boil a small amount of water in a pot and place a steamer basket over it. Place the bagels in the steamer basket, cover, and steam for 3-5 minutes. This method helps retain moisture and keeps the bagels soft.

• Mixing bowl: A large bowl used to combine the flour, sugar, salt, and yeast with the warm water to form the dough.

• Measuring cups: Used to accurately measure the flour and warm water.

• Measuring spoons: Used to measure the sugar, salt, and yeast.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Kneading surface: A clean countertop or large cutting board where you can knead the dough until it becomes smooth and elastic.

• Dough scraper: Helps to fold in the shredded cheddar cheese and diced jalapeños into the dough.

• Kitchen towel: Used to cover the dough while it rises for an hour.

• Baking sheet: A flat sheet where you will place the shaped bagels for baking.

• Parchment paper: Lining the baking sheet with parchment paper prevents the bagels from sticking.

• Oven: Preheated to 425°F (220°C) for baking the bagels.

• Cooling rack: Allows the bagels to cool evenly after baking.

Prepare ingredients in advance: Dice the jalapeños and shred the cheddar cheese before starting the dough to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough for 10 minutes, saving you from manual labor.

Quick rise method: Place the dough in a warm oven (around 100°F or 38°C) to speed up the rising process.

Boil before baking: Boil the shaped bagels for 1-2 minutes on each side before baking to achieve a chewy texture and save baking time.