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Cheddar Jalapeño Sourdough Bagels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 39 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 9 hours 40 minutes
  • Yield: 8 bagels
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This sourdough bagels recipe combines the tangy flavor of a naturally fermented sourdough starter with the classic chewy texture of traditional bagels. Featuring a long, slow rise for deep flavor development, followed by boiling and baking, these bagels come out perfectly golden with an optional topping of melted cheddar cheese and fresh jalapeños for a spicy kick.

Ingredients

Dough Ingredients

  • 1 cup active sourdough starter (bubbly and fed)
  • 1 ½ cups warm water
  • 4 cups bread flour
  • 2 tsp salt
  • 1 tbsp sugar

Boiling Water

  • 8 cups water
  • 1 tbsp honey or sugar

Toppings (Optional)

  • 1 cup shredded cheddar cheese
  • Fresh jalapeños, thinly sliced

Instructions

  1. Make the Dough: In a large bowl, combine the active sourdough starter, warm water, and sugar. Mix until well incorporated.
  2. Add Flour and Salt: Add the bread flour and salt to the wet mixture, stirring until a shaggy dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead using a stand mixer with a hook attachment.
  4. First Rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise at room temperature (65-75°F) for 8-10 hours or overnight until doubled in size. If your kitchen is warmer than 75°F, refrigerate overnight and then allow it to finish rising at room temperature.
  5. Shape the Bagels: Divide the dough into 8 equal pieces and shape each into a ball. Poke a hole through the center of each ball with your finger and gently stretch it to form a bagel shape about 2 inches wide.
  6. Proof the Bagels: Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and let them rest for 30-60 minutes to slightly puff.
  7. Preheat Oven and Boil Water: Preheat your oven to 425°F (220°C). In a large pot, bring 8 cups of water and 1 tablespoon honey or sugar to a boil.
  8. Boil the Bagels: Boil the bagels in batches of 2-3 for 30-45 seconds on each side. Use a slotted spoon to remove them from the water and return to the parchment-lined baking sheet.
  9. Add Toppings: While still moist, top each bagel generously with shredded cheddar cheese and sliced jalapeños if desired.
  10. Bake the Bagels: Bake in the preheated oven for 20-25 minutes, or until the bagels are golden brown and cheese is bubbly and slightly crispy.
  11. Cool and Serve: Transfer bagels to a wire rack and let cool for 10 minutes before serving. Enjoy with cream cheese or on their own.

Notes

  • Using a fed and bubbly sourdough starter is essential for good rise and flavor.
  • Adjust the jalapeño amount to control the spiciness of your bagels.
  • For a sweeter bagel, substitute honey for sugar in the dough or boiling water.
  • If refrigerator rising, allow enough time for bagels to come to room temperature and finish doubling before shaping.
  • Boiling the bagels creates their signature chewy crust; do not skip this step.
  • Use bread flour for best gluten development and chewy texture.

Find it online: https://ivysrecipes.com/cheddar-jalapeno-sourdough-bagels-recipe/