Jalapeño Cheddar Sourdough Bagels
from sourdoughjesha.com
6 servings
These jalapeño cheddar sourdough bagels are soft and chewy with melty cheese and just the right amount of spicy jalapeno in every bite. This recipe uses fresh jalapeños, grass-fed raw cheddar cheese, and the bagel is sourdough and naturally fermented, so it's gut healthy and nutritious!
Ingredients
- 360 g Organic Bread Flour
- 40 g Organic Whole Grain Flour of Choice or Bread Flour
- 200 g Water (Preferably warm water is best (Warmer water helps kickstart fermentation!))
- 100 g Sourdough Starter (active sourdough starter not discard)
- 8 g Sea Salt (enhances flavor and nutrition by slowing fermentation)
- 15 g Honey (I use raw honey)
- 50 –70g Grass-Fed Cheddar (Chopped cubes)
- 42 g Fresh Jalapeños (1-2 Jalapeños, Diced)
- 30 –50g Grass-Fed Cheddar Cheese (Shredded)
- 1 Jalapeño (Sliced into rings for topping)
- Olive Oil (used to grease the pan or plate where shaped bagels will rise)
- Eggs Wash (used prior to adding toppings and gives bagels a beautiful golden brown color)
- Optional Toppings: everything bagel seasoning (sesame seeds, poppy seed)
Directions
- 1
STAND MIXER: In a stand mixer, add flour, sourdough starter, diced jalapeños (remove seeds), cheddar chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.