Description
These jalapeño cheddar sourdough bagels are soft, chewy, and perfectly spicy. Made with real ingredients and naturally fermented, they’re gut-friendly and full of flavor.
Ingredients
360 g Organic Bread Flour
40 g Whole Grain Flour (or more bread flour)
200 g Warm Water
100 g Active Sourdough Starter
8 g Sea Salt
15 g Raw Honey
50–70 g Grass-Fed Cheddar, cubed
42 g Fresh Jalapeños, diced
30–50 g Shredded Cheddar (topping)
1 Jalapeño, sliced into rings (topping)
Olive Oil (for greasing)
1 Egg (for egg wash)
Instructions
1. In a bowl, combine flour, starter, jalapeños, cheddar cubes, water, honey, and salt. Mix until shaggy.
2. Knead dough until smooth and elastic (3–4 mins).
3. Cover and let rise 6–8 hours at room temperature. Do stretch-and-folds during the first 3 hours.
4. Refrigerate overnight for cold fermentation.
5. Divide dough into 6–8 pieces, shape into bagels, and rest 1–3 hours covered.
6. Bring water to boil, gently boil each bagel 1 min per side.
7. Brush with egg wash, top with shredded cheddar and jalapeño slices.
8. Bake at 425°F for 20–25 minutes until golden brown.
Notes
Use organic, high-protein flour for the best chewy texture.
These freeze well—slice and store in freezer bags for quick breakfasts.
Shaping tip: wet fingers make handling sticky dough easier.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Sourdough Bagels
- Method: Baking
- Cuisine: Breakfast