Jalapeno Cheddar Beer Bagels

5 from 15 votes

Bagel making is a little bit of effort, but *nothing* beats fresh, homemade bagels. These are traditional bagels – chewy, dense, and wonderful. As we’re big fans of the cheddar / jalapeno / beer, I created this recipe to include those flavors.

Prep Time45

Cook Time45

Rising Time1 10

Total Time2 40

Course: Breakfast

Cuisine: European, Jewish, Polish

Servings: Giant bagels, or 12 regular sized bagels

Calories: 448kcal

Author: Marie Porter

Ingredients

12 oz Bottle of beer We used a light tasting home brewed corn beer
4 teaspoon Active Dry Yeast
3 tablespoon Granulated Sugar
3 ½ cups All Purpose Flour
2 teaspoon Salt
6 oz Sharp Cheddar Cheese Cut into small cubes
2-3 Jalapenos Seeded and chopped into small pieces.
1 Large Eggs

Instructions

Pour beer into a microwave safe bowl, heat til warm (not hot). Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Once dough is fully kneaded, add in cheese and jalapenos, knead to distribute. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, for LARGE bagels – but you can make them smaller by dividing into 8 or 12 equal sized pieces.
Preheat oven to 350F, and bring a large pot of water to a boil, while you form the bagels.
There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on a greased cookie sheet.
Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel. Bake for 35-37 minutes (small) or 40-45 mins (large), until golden brown.
Yum.

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