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Homemade Jalapeno and Cheddar Bagels
- Prep time: 2 hours 30 min
- Cook time: 35 min
- Ready in: 3 hours 5 min
- Yields: 10-12 bagels
What kind of Bagels do you like?
I never used to like bagels all that much when I was younger. It was probably because I always ate the store bought ones topped with butter; they were not very tasty.
Also, it was because I was a kid, and I preferred doughnuts.
As I got older (in the 1990’s), coffee houses (Starbucks and Peet’s Coffee) and bagel shops (Noah’s Bagels) started sprouting up everywhere and I found myself giving bagels another shot with my morning coffee.
It was kind of easy since there were a huge variety of bagels to choose from: there were Onions, Tomato and Basil, and my personal favorite, Jalapeno and Cheddar.
I, suddenly, found myself loving bagels. But, as with everything, the question of price comes up.
“How much money do I spend purchasing bagels at a bagels shop?”
I started getting black “drip” coffee to save money when I would go to Starbucks (at $1.50 to 2.00 a “Vente”, it still is a lot), but the bagels can cost up to $3.00 to $4.00 dollars, if you get cream cheese or ham, cheese and eggs in them.
So, I figured if I can make them at home, I can save money.
Yes, it takes a little time using yeast in food recipes (roughly 3 hours) just to let the dough rise, but it is well worth it.
All you use is some flour, water, salt, sugar and yeast (all of which cost a fraction of what it costs you to buy premade bagels). You can spend less than ten dollars on ingredients and make enough bagels to last a month, and if you want to add a specialty topping (cheese or onions), that doesn’t cost much either; the cheddar and jalapenos for these ones are not that much either.
These homemade bagels taste as good as the coffee and bagel house ones and doing the work yourself will save you a descent amount of money.
1 cup of warm water
1 packet (1/4 oz.) of active dry yeast
3 cups of all-purpose flour
1 teaspoon of salt
1 ½ tablespoon of white sugar
1 (8 oz.) bag of shredded Cheddar Cheese
1 (16 oz.) jar of Tamed Sliced Jalapenos
1 Medium cooking pot
4 cups water
½ tablespoon white sugar
12 inches of parchment paper
1 baking tray
Some cooking spray, or 1 tablespoon of oil
24 inches of plastic wrap, divided into two 12 inch pieces
1 large bowl
1 standing mixer, with hook attachment
Directions (Step One)
1. First, turn your tap water to hot, and fill a measuring cup with one cup of hot water.
2. While it is standing (cooling a little), pour the dry active yeast and sugar into the standing mixer’s bowl.
3. Add the “hot” water, which should be down to “warm” by now, to the mixing bowl, and using a whisk, mix the water, yeast, and sugar together.
4. Let the mixture stand for 5 minutes.
1. Attachment the hook attachment arm to the standing mixer and start the mixer (on low speed).
2. Slowly add the flour, and raise the speed to medium, as the water and yeast mixes with the flour to create the dough.
3. If the dough is too dry, sprinkle a little hot water into the bowl, so that the dough can start to come together.
1. Spray the large bowl with the cooking spray to grease the bowl.
2. Remove the dough from the standing mixer and knead, by hand ,for 3-5 minutes (the dough should feel heavy and dense, but not very sticky).
3. Roll the dough into a large ball and place it into the greased bowl and cover with one of the 12 inch sheets of plastic wrap for 1 ½ hours.
4. After the time is up the dough should have grown to double its size.
5. Remove the dough from the bowl and “Punch Out” the air.
1. Roll the dough out and cut it into 10 – 12 equal sized pieces.
(You can get even more pieces / bagels out of this dough recipe, depending on how large or small you wish your bagels to be. If you want mini-bagels you can get 2 dozen.)
For this recipe I made 10 bagels because that is how many will fit easily on my baking tray.
1. Roll out each piece of dough into 4-6 inch long “tubes” and form them into doughnut shaped bagels.
2. Line the baking tray with parchment paper.
3. Place each bagel on the baking sheet, cover with the other 12 inch sheet of plastic wrap, and let them rest for 30 minutes (they will double in size).
1. Fill the cooking pot with the 4 cups of water and the ½ tablespoon of sugar.
2. Bring the water and sugar mixture to a boil.
3. Immerse each bagel, separately (one at a time), into the boiling water for 30 second to one (1) minute on each side, flipping them over halfway through the boiling.
4. Scoop out the bagel with a slotted spoon or “Spider web” spatula, allowing any excess water to drain off.
1. Place each bagel back on the parchment paper-lined baking tray.
2. Top each bagel with about ¼ cup of shredded cheddar cheese
3. Top each bagel with 3-5 tamed jalapenos (if you are using the jarred peppers, drain them of any juices and “pat dry” them with paper towels).
4. Now the bagels are ready to bake.
5. Pre-heat your oven to 400 degrees F.
6. Bake the bagels for 25-30 minutes, until the cheese is golden brown (don’t over bake them or the cheese will burn.)
7. Allow them to cool before eating (they are great split horizontal and filled with cream cheese or even ham and eggs as a bagel sandwich).