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Cheddar and jalapeno bagels


Photo by Sandra Phinney

These hefty bagels are perfect with a dab of butter. They also make perfect BLTs.

Yields 18 bagels at +/- 130 grams each

Correction: The amount of flour use in this recipe was misstated in the print edition. The correct amount appears below. East Coast Living regrets the error. 

Kim Hart Macneill

Recipe courtesy of Neal Bowers


  • 1400 grams (3.1 lb) all-purpose flour
  • 800 grams (28 oz) room temperature water
  • 150 grams (5.3 oz) warm water
  • 2 tbsp. (30 ml) honey
  • 1 package yeast
  • 1 or 2 jalapeno peppers, diced
  • 25 grams (.88 oz) salt
  • 1 to 1 1/2 cups (250 ml to 375 ml) sharp cheddar cheese


  1. Make soaker in large bowl using 800 g (1.8 lb) flour and half room temperature water. Mix and let stand for one hour.
  2. In small bowl, mix warm water, honey, and yeast. When mixture is foamy, add to soaker with remaining room temperature water, remaining flour, peppers, and salt. Mix until thoroughly blended.
  3. Turn dough out on a table or counter to knead. Knead seven to 10 minutes, adding in remaining flour until incorporated and the dough is bouncy and smooth.
  4. Transfer to greased bowl and let rise until doubled in bulk, about 1 hour to 90 minutes depending on room temperature.
  5. Punch down dough and place on floured surface. Divide dough into 18 pieces, about 110 grams (4 oz) each, and form into small balls.
  6. Let balls rest, covered with a towel, 10 to 15 minutes.
  7. Form bagel shape by poking thumb and middle finger through. Squeeze and rotate until desired size and shape is achieved.
  8. Place on floured surface and cover with towel to rise for another 10 to 15 minutes.
  9. Bring large pot of water to boil. Working in batches of three to four, carefully boil bagels for about one minute, flipping once during boiling.
  10. Remove bagels with slotted spoon. Place on baking sheet lined with parchment paper. Most ovens will fit six bagels each on three baking sheets.
  11. Top each bagel with small handful of cheese.
  12. Bake 20 to 25 minutes at 193 to 204°C (380 to 400°F). Bagels should be slightly brown with crispy cheese.
  13. Bread is done when probe thermometer inside the bagel reads 93°C (200°F).

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