It's time to introduce these mini homemade cheddar jalapeño bagels!!! When I think about the breakfasts I used to eat as child my go-to was ALWAYS a bagel with cream cheese.
Was this my best decision for breakfast as a 15 year old? Absolutely not. Did I always eat 2 of them? Yes. Always. I was always so hungry but thinking back on it now I realized that a bagel with cream cheese has absolutely zero protein which really explains a lot.
Nevertheless, bagels have always been a staple in my kitchen. They make for such a good snack and although I don't eat them for breakfast on their own anymore, they make sure a good accompaniment!
These homemade bagels are PERFECT because they're mini and its a small batch recipe, only makes 6 bagels!!! They're like little bagel bombs so you can enjoy one (or two) with your breakfast and get a good bagel fix without feeling super full after eating them.
They can really be topped with anything your heart desires, which in my case, is always cheddar and fresh jalapeno.
How Bagels Are Made
Once upon a time I used to work at a fancy super French bakery. Our specialties were homemade bagels, croissants, and a few other French pastries. In the kitchen my duty at 4 am was always dipping and topping the bagels for the next level person to bake.
"Real" bagels get their super dark and beautiful crust from lye. If you are familiar with lye, you're probably thinking WHAT. Yep. That's exactly the response I had. If you're not familiar, lye is a sodium hydroxide chemical that when it bakes in the oven, browns the dough and gives bagels its distinct crust and flavor.
Lye however is super corrosive and will literally burn your skin!
Every morning I would glove up, wear protective goggles, and be as careful as humanly possible while also working as QUICKLY as possible to get the bagels dipped and ready to go into the oven before Chef yelled at me....YIKES.
I still have a very nice and permanent burn scar on my arm from my experience with lye 🙂
Fortunately you can still achieve a decent crust and fluffy flavor from baking soda! Adding some baking soda to a pot of water and boiling the dough before baking can still give us a pretty good crust without the weird crazy use of a chemical.
These homemade bagels are super easy and the toppings are endless!!
How to Make Homemade Bagels
- In a small bowl, add 1/2 teaspoon of active dry yeast and 1/3 cup of warm water. Mix together and let the yeast activate for 5 minutes until foamy.
- In a medium bowl, measure out 1 cup of flour and 1/4 teaspoon of salt and mix them together.
- Add the activated yeast, water, and 1 tablespoon of olive oil to the bowl of flour and mix to combine. The dough will be rough and dry at first. Knead and squeeze the dough with you hands to make it come together into a smooth ball. This will take about 3-4 minutes.
- Once the dough is smooth, lightly oil the bowl and place the dough inside it. Cover with plastic wrap and place in a warm spot to rise until doubled in size, about 30-45 minutes.a
5. In a small bowl, shred 1/2 cup of cheddar cheese and set aside.
6. Thinly slice half of a fresh jalapeno and set aside also.
7. Once the dough has doubled, portion the dough into 6 equal sized, approximately 1 ounce pieces.
8. Using the palm of your hands, roll each portion into a smooth ball. Place it on your surface and cup your hand around the ball, pressing into it while moving your hand in a clockwise motion. This will help form a perfect ball.
9. Cover the balls again and let rise until doubled, about 20-30 minutes.
10. In a medium pot, fill with water and bring to a boil. Add 1 1/2 tablespoons of baking soda to the water.
11. Very carefully, place each dough ball into the boiling water and boil for 30 seconds. Flip the ball over with a slotted spoon and boil for another 30 seconds.
12. Carefully remove each ball with a slotted spoon and place on a parchment lined baking tray.
13. Top each bagel ball with the cheddar cheese and then with the slices of jalapeno.
14. Bake the bagels at 425 degrees F for 12-15 minutes, or until the internal temp reaches 190 degrees F. After baking, the jalapeños may have slid off the top, just carefully move them back to the top while the cheese is warm!
Looking for More Breakfast Ideas?
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- Gluten Free Strawberry Banana Bread Recipe
- Coconut and Fresh Lime Pancakes
- Puff Pastry Crusted Breakfast Quiche
- Easy Cheddar Jalapeño Biscuits with Honey Butter
Homemade Cheddar Jalapeno Bagels
- 1/2 tsp active dry yeast
- 1/3 cup warm water
- 1 cup flour
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/2 cup cheddar cheese
- 1/2 fresh jalapeno
- 1 1/2 tbsp baking soda
- In a small bowl, combine the warm water and yeast. Mix together and set aside for 5 minutes for the yeast to get foamy.
- In a medium bowl, measure out the flour and salt. Mix together and set aside.
- When the yeast is ready, add to the bowl of flour and add the olive oil. Mix everything combine the dough. The dough will look dry and shaggy at first. Knead and squeeze the dough with your hands to form it into a ball. Continue kneading for 3-4 minutes or until the dough is smooth.
- Place the dough ball into a lightly oiled bowl and cover with pastic wrap. Place in a warm spot and let rise until doubled, about 30-45 minutes.
- While the dough rises, shred the cheese the slice the jalapeno. Set aside.
- Portion the dough ball into 6 equal sized, approximately 1 ounce pieces.
- Use the palms of your hands to roll into a ball. Place the ball onto your surface and cup the dough with your hand. Move your hand in a clockwise motion, putting pressure on the dough ball to from a perfect, tight ball. Cover with plastic wrap and let rise, again, until doubled in size.
- Preheat the oven to 425 degrees F.
- Bring a medium pot of water to a boil. Add the baking soda to the water.
- Place each dough ball into the boiling water and boil for 30 seconds. Flip with a wooden spoon and boil another 30 seconds.
- Carefully remove each dough ball with a slotted spoon and place on a parchment lined baking tray.
- Top each bagel with cheddar cheese and jalapeno slices, or desired toppings. Bake at 425 for 12-15 minutes, or until the internal temp reads 190 degrees.