Spicy Homemade Bagels (Print Version)
# Ingredients:
→ For the Bagel Dough
01 -
3-4 large fresh jalapeños (about 100g), finely grated
02 -
3/4 cup lukewarm water (180g)
03 -
4 cups all-purpose flour (500g)
04 -
1/2 cup coarsely grated medium sharp cheddar cheese (50g)
05 -
4 teaspoons granulated sugar (18g)
06 -
1 tablespoon Diamond Crystal kosher salt (10g)
07 -
2 teaspoons instant yeast (6g)
→ For the Topping
08 -
1 large egg for egg wash
09 -
1-2 teaspoons freshly grated jalapeño
10 -
1 cup medium sharp cheddar cheese, freshly grated
11 -
Extra jalapeño slices for garnish
# Instructions:
01 -
Using disposable gloves, finely grate the jalapeños using a paddle grater until you have 100 grams. Keep the seeds for extra heat or discard for milder flavor. Reserve any extra grated jalapeño for the egg wash later.
02 -
Combine the grated jalapeños with lukewarm water in a measuring cup and stir well. Let this mixture sit while you prepare the dry ingredients.
03 -
In your stand mixer bowl, whisk together flour, salt, sugar, and yeast. Grate the cheddar cheese directly into the bowl using a coarse grater, then mix everything together to coat the cheese with flour.
04 -
Pour the jalapeño water into the center of the dry ingredients. Using a spatula, mix until the dough becomes lumpy and starts clumping together. Attach the dough hook and mix on low-medium speed until a messy ball forms.
05 -
Increase mixer speed to medium and knead for 3-5 minutes until the dough pulls away from the bowl sides and feels smooth and slightly tacky. Adjust with flour or water droplets as needed.
06 -
Shape dough into a ball and place in a greased bowl. Cover and let rise for 1 hour in a warm spot until nearly doubled. The dough should spring back slowly when poked.
07 -
Punch down the risen dough to release air bubbles. Cover and let rest for another 10 minutes to relax the gluten.
08 -
Divide dough into 8 equal pieces using a kitchen scale. On an unfloured surface, shape each piece into a tight ball by tucking edges underneath and rolling in circular motions.
09 -
Cover shaped dough balls with a damp towel and rest 10-15 minutes. Meanwhile, preheat oven to 420°F and bring a wide skillet of water to a gentle boil.
10 -
With lightly floured hands, poke your thumb through each bagel's center and gently stretch the hole to twice the width of the bagel walls. The holes will shrink during cooking.
11 -
Working in batches, boil each bagel for exactly 1 minute per side. Use a spider strainer to transfer boiled bagels to a parchment-lined baking sheet.
12 -
Whisk egg with reserved grated jalapeño for egg wash. Brush each bagel, top with jalapeño slices, then generously grate fresh cheddar cheese over each one.
13 -
Bake for 20 minutes at 420°F until golden brown. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling completely.
# Notes:
01 -
Store these bagels at room temperature in a paper bag or airtight container with a paper towel for up to 3 days, or freeze for longer storage.
02 -
King Arthur All-Purpose flour works best due to its higher protein content. If unavailable, substitute with bread flour for better results.
03 -
Always wear gloves when handling jalapeños and wash hands thoroughly afterward. Avoid touching your eyes!
04 -
In humid conditions, hold back some of the jalapeño water and add only if the dough seems too dry during mixing.