Fluffy Jalapeño & Cheddar Bagels

There's something deeply comforting about making bagels from scratch. The quiet rhythum of kneading dough, the smell of bread baking, and the satisfaction of pulling a warm, golden bagel from the oven feels like home. These Fluffy Jalapeño & Cheddar Bagels are a staple in our kitchen - perfect fresh out of the oven, slathered with butter, or toasted the next morning after chores are done. They freeze beautifully too, making them an easy make-ahead staple for busy mornings. Made with simple ingredients and just enough kick, they're the kind of from-scratch comfort food that brings everyone back to the table. 

Prep Time: 30 mins

Bake Time: 30 mins

What you will need:

Yeast Mixture:

• 1 1/2 cups warm water
• 1 1/2 tbsp dry active yeast
• 1 tbsp brown sugar

Dry Ingredients & Inclusions:

• 4 cups flour
• 2 tbsp brown sugar
• 1 tsp salt
• 4 jalapenos, seeded and diced
• 2 cups cheddar cheese

Directions:

1. In the bowl of a stand mixer, combine the warm water, yeast and brown sugar. Whisk, cover and let sit for 10 minutes, until the mixture is bubbly and foamy. 
2. Once the yeast mixture is foamy, add the flour, brown sugar and salt and mix on low speed. Once the mixture is combined, allow the stand mixer to knead the dough for 10 minutes. * Do not lock the tilt head of your stand mixer to allow it to lift up and down as needed. (If you prefer, the kneading can be done by hand)
3. After the dough has kneaded for 10 minutes, add the jalapeños and 1 cup of shredded cheese. Knead for another 5 minutes. If the dough seems a bit sticky after adding the inclusions, add an extra tbsp of flour. 
4. Separate the dough into 10-12 even pieces and form into smooth balls. Roll as if you were turning the dough inside out and pinch the bottoms shut. Place on parchment paper lined baking sheet, cover with a damp towel and rest for 15 minutes. 
5. While you wait, preheat your oven to 350°F. Fill a large pot about half way with water, and bring to a boil. 
6. Poke a hole through the centre of your dough balls and stretch slightly. Place back on the parchment paper lined baking sheet and rest covered for another 15 minutes. 
7. Once your pot of water is boiling, add 1/4 cup brown sugar and stir. 
8. Drop 2-3 bagels into the boiling water at a time. Cook for 1 minute on each side. 
9. Remove from water and place back on the lined baking sheet. Continue until all of the bagels have cooked in the boiling water.
10. Sprinkle the tops of the bagels with the remaining shredded cheese. 
11. Bake for 30 minutes or until the bagels and cheese are starting to brown.
12. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. 
13. Enjoy warm with some butter or cream cheese!

Notes: Store in an airtight container or ziplock bag for 2-3 days or freeze for up to 6 months.