Ingredients
Equipment
Method
- Remove the insert from your bread machine and make sure the paddle is in place.Pour the warm water into the bread machine insert. Add the sugar and stir until dissolved.Sprinkle the bread machine yeast over the surface of the water and give it a gentle stir.
- Cover the pan loosely with plastic wrap and leave it for 5 to 10 minutes.When the mixture looks bubbly or lightly foamy, your yeast is active and ready. If there is no activity, discard and start again with fresh yeast so you do not waste flour and cheese.
- Once the yeast mixture is bubbly, add the 2 finely diced jalapeños (seeds removed), and the 1 cup shredded cheddar cheeseStir gently with a spoon just to distribute them through the liquid. You do not need everything perfectly mixed because the machine will finish that part for you.
- Pour the 3 cups of flour on top of the liquid mixture so that it creates a full layer and covers the liquid completely.
- Use a finger or the handle of a spoon to make a small well in the top of the flour. Add the salt into that well, then cover it lightly with a bit of the surrounding flour.Keeping the salt up in the flour like this stops it from touching the yeast too early, which can affect how strongly the dough rises.
- Place the insert back into the bread machine.Select the “dough” cycle on your bread machine. My compact Cuisinart dough cycle runs for about 1 hour 30 minutes.When the cycle finishes, the dough should feel soft, slightly tacky, and well risen.
- Remove the finished dough from the machine and pull out the paddle if it is stuck inside.Shape the dough into a rough ball and place it on a lightly floured surface or in a lightly oiled bowl. Cover with plastic wrap and let it rest for 15 to 20 minutes. This short rest relaxes the gluten and makes shaping easier.
- After resting, use a bench scraper or knife to divide the dough into 6 equal pieces for large deli style bagels. You can weigh them if you want perfect consistency, but I usually eyeball it.Roll each piece into a smooth ball and keep them under plastic wrap while you work. Starting boiling your water whilst you move on to shape your bagels.
- There are two easy methods that work well, and I find I do not need to use any extra flour with my bagel dough. Option 1: Rope method Roll each ball into a short rope, bring the ends together, and pinch the seam firmly. Roll the seam gently on the counter to seal.Option 2: Poke and stretch method Flatten a ball slightly, poke a hole through the centre with your thumb, then gently stretch it in circles until the hole is larger than you think it should be. It will shrink during boiling and baking.Place the shaped bagels on a parchment lined baking sheet.
- Preheat your oven to 375°F.
- When you've brought a large pot of water to a gentle boil. Stir in the 3 tbsp honey. This gives the bagels a lovely colour and a hint of sweetness, a lot like bakery bagels.Working in batches, lower the bagels into the boiling water. Do not crowd the pot.
- Boil each bagel for about 30 seconds per side (1 minute total). Use a spider strainer or slotted spoon to flip gently.As they come out of the water, place them on a clean parchment lined baking sheet ready for baking.Do not skip the boiling step. It is what gives bagels their classic dense chew and shiny crust.
- Beat the egg with 1 tbsp water to make a simple egg wash, and brush the tops and sides of each boiled bagel with egg wash.
- Sprinkle the 1 cup shredded cheddar evenly over the bagels. Press lightly so it clings.Arrange the jalapeño slices over the tops. You can place one or two rings on each bagel, or add more if your family enjoys a stronger kick.
- Bake the topped bagels at 375°F for about 20 to 25 minutes, depending on your oven, until golden brown with melted cheddar that is bubbling and just starting to crisp at the edges. The bagels should feel set and firm on the outside but still soft when gently pressed
- Transfer to a cooling rack and let them cool for at least 15 minutes before slicing. The cheese will set slightly as they cool which makes them easier to cut.Then enjoy! These are utterly delicious and just as good as the bakery kind!
Video
Notes
- All purpose or bread flour both work. Bread flour will give a slightly chewier texture.
- You can swap cheddar for other cheeses. Asiago, Colby Jack, or a pepper jack blend all work beautifully.
- Adjust heat easily. For less spice, remove all seeds from the jalapeños and reduce the number of slices on top. For more spice, add a third jalapeño into the dough or keep the seeds in the garnish.
- Make the centre hole larger than you think. It shrinks during boiling and baking.
Storage
- Store cooled bagels in an airtight container for up to 3 days.
- For longer storage, slice bagels in half, wrap each one tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month.
- To reheat from frozen, unwrap, separate the halves, and toast straight from the freezer. You can also bake at 350°F for 8 to 10 minutes.
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Check out all our bagel recipes HERE!Nutrition information is automatically calculated, so should only be used as an approximation.