Sourdough Bagels with Cheddar and Jalapeños Recipe
A delicious and authentic recipe for homemade sourdough bagels featuring a chewy texture and flavorful crust. Made with an active sourdough starter, these bagels are boiled and baked to perfection, with optional toppings of melted cheddar cheese and fresh jalapeños for an extra kick. Perfect for breakfast or a snack, these bagels deliver that classic bagel chew combined with tangy sourdough flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 9 hours 40 minutes
- Yield: 8 bagels 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough
- 1 cup active sourdough starter (bubbly and fed)
- 1 ½ cups warm water
- 4 cups bread flour
- 2 tsp salt
- 1 tbsp sugar
Boiling
- 8 cups water
- 1 tbsp honey or sugar
Toppings (Optional)
- 1 cup shredded cheddar cheese
- Fresh jalapeños (thinly sliced)
Instructions
- Make the Dough: In a large bowl, combine the active sourdough starter, warm water, and sugar until the mixture is well blended.
- Add Dry Ingredients: Stir in the bread flour and salt until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment.
- First Rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise at room temperature for 8-10 hours or overnight until doubled in size. If your kitchen is warm (above 75°F), you can refrigerate it overnight and then let it come to room temperature and rise before shaping.
- Shape the Bagels: Divide the dough into 8 equal portions and shape each into a ball. Poke a hole through the center of each ball with your finger and gently stretch it to form a bagel shape about 2 inches wide.
- Second Rise: Place shaped bagels on a parchment-lined baking sheet, cover with a damp towel, and allow them to rest for 30-60 minutes to slightly proof.
- Preheat Oven: Heat your oven to 425°F (220°C).
- Boil the Bagels: Bring 8 cups of water along with 1 tbsp honey or sugar to a boil in a large pot. Boil the bagels 2-3 at a time for 30-45 seconds on each side, then remove with a slotted spoon and place back on the parchment-lined baking sheet.
- Add Toppings: Generously top each boiled bagel with shredded cheddar cheese and thinly sliced jalapeños if desired.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes until they turn golden brown, the cheese is bubbly, and the toppings are slightly crispy.
- Cool and Serve: Remove from the oven and let the bagels cool on a wire rack for at least 10 minutes before serving. Enjoy them plain, with cream cheese, or your favorite spread.
Notes
- Ensure your sourdough starter is active and bubbly before starting the dough for the best rise and flavor.
- If your kitchen is warm, refrigerate the dough overnight and allow it to rise fully at room temperature before shaping.
- Boiling bagels briefly before baking is essential to achieve the classic chewy crust.
- Feel free to customize toppings—everything bagel seasonings or sesame seeds are excellent alternatives.
- Allow bagels to cool completely before slicing to maintain their texture.
Keywords: sourdough bagels, homemade bagels, sourdough bread, bagel recipe, chewy bagels, baked bagels, sourdough starter
