These jalapeno cheddar sourdough bagels have a chewy, shiny crust, a tangy sourdough crumb, and little pockets of melted cheddar, crispy bacon, and fresh jalapeno in every bite. They taste like a bakery bagel, but you make them at home with a starter and freshly milled flour.
The process looks long, but most of it is waiting. You mix a stiff dough, let it rise, shape rings, give them a quick boil in baking soda water, and bake until golden. A sprinkle of cheese and sliced jalapeno on top finishes them.
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Why This Jalapeno Cheddar Sourdough Bagels Recipe Works
Boiling is what separates a bagel from a round roll. The short bath in baking soda water sets the outside of the dough, which gives the crust its chew and shine and keeps the bagels from puffing too much in the oven. These jalapeno cheddar sourdough bagels get that classic texture without any special equipment.
The mix-ins are balanced so they flavor the dough without weighing it down. Bacon brings salt and smokiness, cheddar adds richness, and fresh jalapeno gives heat and a green bite. Keeping the dough on the stiff side makes shaping easy and keeps the holes open.
Ingredients for Jalapeno Cheddar Sourdough Bagels
- 1/2 cup warm water
- 1 cup active sourdough starter
- 1 tsp honey
- 289 grams hard white wheat, freshly milled
- 2 tbsp finely diced fresh jalapenos (or drained pickled jalapenos)
- 2 slices thick-cut bacon, chopped and fried until crisp
- 1/4 cup shredded cheddar cheese for the dough
- 1 tsp sea salt
- 3 quarts water, 1 tbsp brown sugar, and 1 tbsp baking soda for boiling
- 1 small jalapeno, sliced, and 1/3 cup shredded cheddar for the topping
Active sourdough starter. It lifts the dough and gives the tang. Make sure it is bubbly and has doubled before mixing.
Hard white wheat. Milled fresh, it gives a mild, nutty whole grain bagel. Store-bought whole wheat flour can replace it.
Bacon and cheddar. Cool the bacon before folding it in, or it will melt the cheese into the dough. Sharp cheddar gives the most flavor.
Baking soda and brown sugar. Added to the boiling water, they help the crust turn deep golden brown and chewy.
How to Make Jalapeno Cheddar Sourdough Bagels
1. Make the dough. Stir the warm water, starter, and honey in a bowl. Gradually work in the flour and knead until a smooth, stiff dough forms. If it will not come together, add water a teaspoon at a time.
2. Add the mix-ins. Fold in the diced jalapenos, cooled bacon, 1/4 cup cheddar, and the salt until evenly spread through the dough.
3. Let it rise. Cover the dough and leave it at room temperature for about 4 hours, until doubled in size.
4. Heat the oven and water. Preheat the oven to 425 degrees F. Bring 3 quarts of water to a boil in a large pot and stir in the brown sugar and baking soda.
5. Shape the bagels. Divide the dough into 8 equal pieces. Poke a hole through the center of each piece and stretch it into a ring with a hole wide enough for two fingers.
6. Boil. Lower the bagels into the water a few at a time and boil about 1 minute on each side. Lift them out with a slotted spoon and set them on a parchment-lined baking sheet.
7. Top and bake. Press sliced jalapeno and the remaining 1/3 cup cheddar on top. Bake for 20 to 25 minutes, until golden brown, then cool on a wire rack.
How to Serve Jalapeno Cheddar Sourdough Bagels
Split jalapeno cheddar sourdough bagels and spread them with cream cheese for breakfast, or build a sandwich with a fried egg and extra bacon. A thick spread of roasted jalapeno cream cheese dip makes them even better.
For a bigger brunch, set them next to southern sausage biscuits bake and apple cinnamon breakfast quesadillas. Another good bacon and cheddar dinner is crack chicken with bacon and cheddar.
How to Store and Reheat Jalapeno Cheddar Sourdough Bagels
Because these bagels contain bacon and cheese, store them in an airtight container in the refrigerator for 3 to 4 days. Toast or warm them before serving.
For longer storage, slice the cooled bagels, freeze them in a freezer bag, and toast them straight from frozen. Do not leave them out at room temperature for more than 2 hours.
Tips and Variations for Jalapeno Cheddar Sourdough Bagels
Keep the dough stiff. A bagel dough should feel firm. If it is sticky, knead in a little more flour so the rings hold their shape and the holes stay open.
Cool the bacon. Warm bacon melts the cheese and makes the dough greasy, so let it cool before you fold it in.
Do not crowd the pot. Boil two or three bagels at a time so the water stays hot and they have room to float.
Dry the jalapenos. Pat fresh or pickled jalapenos dry so they do not make the dough wet.
Boil gently. Keep the water at a steady boil and flip each bagel once.
Store them safely. Chill leftovers promptly, and guidance on storing leftovers is available from University of Minnesota Extension.
Control the heat. Remove the seeds from the jalapenos for a mild bagel, or leave them in for more heat.
Try a variation. Skip the bacon for a vegetarian bagel, or swap the cheddar for pepper jack.
Frequently Asked Questions About Jalapeno Cheddar Sourdough Bagels
Can I make jalapeno cheddar sourdough bagels without bacon?
Yes. Leave it out and add a little extra cheddar for richness.
Why do jalapeno cheddar sourdough bagels need to be boiled?
Boiling sets the crust, which gives bagels their chew and shiny finish. Without it you get a round roll.
Can I use pickled jalapenos in jalapeno cheddar sourdough bagels?
Yes. Drain them very well and pat them dry so extra liquid does not loosen the dough.
Why is my bagel dough so stiff?
Bagel dough is meant to be firm. If it will not come together, add water a teaspoon at a time.
Can I use store-bought flour?
Yes. Use 289 grams of whole wheat flour, or try bread flour for a chewier bagel.
Jalapeno Cheddar Sourdough Bagels
Equipment
- Large mixing bowl
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- ½ cup warm water
- 1 cup active sourdough starter make sure it is active for the best rise
- 1 tsp honey
- 289 grams hard white wheat freshly milled flour is recommended
- 2 tbsp fresh jalapenos finely diced, or pickled and drained
- 2 slices thick-cut bacon chopped, fried, and cooled
- ¼ cup shredded cheddar cheese for the dough
- 1 tsp sea salt
- 3 quarts water for boiling
- 1 tbsp brown sugar for the boiling water
- 1 tbsp baking soda for the boiling water
- 1 small jalapeno pepper sliced, for the topping
- ⅓ cup shredded cheddar cheese for the topping
Instructions
Cooking
- Mix. Combine the water, starter, and honey, then work in the flour to make a smooth, stiff dough.
- Fold in. Add the diced jalapenos, bacon, 1/4 cup cheddar, and salt.
- Rise. Cover and let the dough double, about 4 hours at room temperature.
- Heat. Preheat the oven to 425 degrees F. Boil the water with the brown sugar and baking soda.
- Shape. Cut into 8 pieces, poke a hole in each, and stretch into rings.
- Boil. Boil 2 or 3 at a time, about 1 minute per side, then set on parchment.
- Top and bake. Add sliced jalapeno and cheddar. Bake 20 to 25 minutes until golden.
