Recipe courtesy of Bagel Street Grill

Jalapeno Cheddar Bagel

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  • Level: Intermediate
  • Total: 12 hr 15 min (includes proofing time)
  • Active: 55 min
  • Yield: 4 to 5 dozen
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12 1/2 pounds bleached, bromated high-gluten flour, such as Balancer

6 ounces sugar 

3 ounces salt 

1 ounce yeast

14 cups water 

2 pounds jalapenos, sliced 

28 ounces Cheddar, shredded 

Nonstick cooking spray


  1. Place the flour, sugar, salt, yeast and water in the bowl of a large mixer fitted with a dough hook. Mix on low speed for about 10 minutes. Add the jalapenos and mix for approximately 5 minutes more. Add the Cheddar and mix for 2 to 3 minutes. (Be sure to leave cheese visible throughout the dough.) Form small strips of dough into bagels. (See YouTube for many examples.) Let the dough proof for 1 to 3 hours, then refrigerate overnight. (To test the proofing before you refrigerate the dough, place a small piece in hot water; if it begins to float, it's ready.)
  2. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper and grease the parchment paper with cooking spray. Bring a large pot of water to a boil.
  3. Boil the bagels for 1 to 2 minutes. Remove the bagels from the water and place them on the prepared baking sheet. Bake until golden tan, about 20 minutes.

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