Showing how easy it is to make bread at home! This recipe for homemade jalapeño cheddar bagels uses organic all-purpose flour and quick-rise yeast, resulting in crispy, golden-brown bagels.
First, whisk together 2 cups of all purpose flour, 1 tbsp of sugar, 1 tsp of salt, and 1 tsp of yeast. Then, pour in 3/4 cup of warm water and mix until a shaggy dough forms. Dump this onto a clean surface, and knead until a smooth dough forms. The dough should be smooth and slightly tacky, but NOT sticky. If it’s sticky for some reason, try kneading it with another couple tbsp of flour. Once you have a smooth dough (should take about 4 minutes of kneading!), place it in a bowl and cover with a towel. Place somewhere warm for an hour—it should almost double in size. Tip: I turn my oven on to 200. Once it reaches 200, I turn it off, and then place the dough inside the oven with the door open—this makes it rise faster! After the dough has risen, transfer to a lightly floured surface and knead the dough for a minute. Cut into 4 equal sized pieces. Using your hands, roll the pieces of dough into smooth balls. Push down using your thumb to make a hole in the center, and shape like a bagel. Let the bagels sit for 5-10 mins to rest. Then, transfer them to a pot of boiling water and boil on each side for 1 minute. Transfer to a parchment paper lined baking sheet and top with 2 tbsp each of shredded sharp cheddar + 3 slices of jalapeño. Bake on 425 for 20 minutes. The bagels should be golden brown and CRISPY and perfect!!
