Print

Baked Pepper Jelly Cream Cheese Dip Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 13 reviews

These Jalapeño Cheddar Bagels are a flavorful homemade twist on classic bagels, featuring spicy jalapeños and sharp cheddar cheese kneaded into a chewy dough. Boiled briefly and baked to golden perfection, these bagels are perfect for breakfast or snacks, delivering a delicious blend of heat and cheesy richness.

Ingredients

Dough Ingredients

  • 1 1/2 cups lukewarm water (about 105°F)
  • 4 teaspoons active dry or instant yeast
  • 1 tablespoon white granulated sugar
  • 1 1/2 teaspoons fine table salt
  • 1 tablespoon cornmeal (optional, plus more for baking pan)
  • 4 cups all purpose flour (approximately)
  • 1/3 cup fresh jalapeño pepper (seeded, cored, finely diced, about 2 average jalapeños)
  • 1/3 cup cheddar cheese (shredded, well packed, plus more for topping)

Boiling and Topping Ingredients

  • 2 tablespoons baking soda
  • 1 large egg
  • 1 tablespoon water
  • 24 jalapeño slices (thinly sliced, optional)

Instructions

  1. Activate Yeast: In a large bowl or stand mixer bowl fitted with the kneading hook, combine lukewarm water, yeast, and sugar. Let stand for 5 minutes until foamy.
  2. Mix Dough: Add salt, cornmeal, and 2 cups of the all-purpose flour to the yeast mixture and combine. Add an additional cup of flour and mix well. Gradually add remaining flour in small increments until dough wraps around the hook and cleans the bowl, ensuring the dough is moist and smooth.
  3. Knead in Jalapeño and Cheese: Transfer dough to a lightly floured surface. Knead in finely diced jalapeños and 1/3 cup shredded cheddar cheese, scooping fallen bits back onto dough until evenly distributed.
  4. First Rise: Place dough in a greased bowl, cover with plastic wrap, and let rise until doubled in size, approximately 45 minutes to 1 hour.
  5. Prepare Baking Sheet: Line a large baking sheet with parchment paper and sprinkle with cornmeal. Set aside.
  6. Shape Bagels: Turn dough onto a floured surface and gently deflate. Divide into 8 equal pieces (about 119g each). Shape each piece into a ball, poke a hole through the middle with your fingers, and stretch to form a bagel shape. Place on prepared baking sheet.
  7. Second Rise: Cover bagels with a clean tea towel and let rise for 30 minutes.
  8. Preheat Oven and Boil Water: Bring a large pot of water to a boil and preheat oven to 400°F (regular bake setting, not convection).
  9. Boil Bagels: Add baking soda to boiling water. Re-stretch holes to prevent closing. Boil 2-3 bagels at a time for 1 minute per side (2 minutes total). Remove with slotted spoon and let excess water drip off before placing back on baking sheet.
  10. Apply Egg Wash and Cheese Topping: Brush tops of boiled bagels with beaten egg mixed with water. Sprinkle with additional shredded cheddar cheese and optional jalapeño slices.
  11. Bake: Bake at 400°F for 22-23 minutes. Check at 20 minutes and loosely cover with foil if tops are browning too quickly. Bagels are done when deep golden and sound hollow when tapped.
  12. Cool and Store: Transfer to a rack and cool completely. Store at room temperature for a couple of days or refrigerate for longer freshness. Freezing is also an option.

Notes

  • Use a kitchen scale to divide dough for uniform bagel sizes, about 119g each.
  • Be careful not to add too much flour; dough should be moist but manageable.
  • Knead in jalapeños and cheese gently to avoid too much falling out.
  • For boiling, do not overcrowd pot — boil 2-3 bagels at a time.
  • Watch bagels during baking to prevent over-browning by tenting with foil if needed.
  • Bagels freeze well; thaw before toasting or serving.
  • Adjust jalapeño quantity according to desired heat level.

Find it online: https://marthatasty.com/baked-pepper-jelly-cream-cheese-dip-recipe/