Ultimate Jalapeno Cheddar Sourdough Discard Bagels
Make chewy, flavorful bagels using your sourdough starter discard, packed with sharp cheddar and spicy jalapeno.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 14 hours 5 min (includes 12-hour cold proof)
- Yield: 6 bagels 1x
- Category: Breakfast
- Method: Boiling and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 250g active sourdough discard (100% hydration)
- 200g bread flour
- 50g whole wheat flour
- 5g salt
- 5g malt syrup or honey
- 100g sharp cheddar cheese, shredded
- 50g fresh jalapenos, finely diced (seeds removed for less heat)
- 1 tablespoon baking soda (for boiling water)
- 1 tablespoon barley malt syrup or honey (for boiling water)
Instructions
- In a large bowl, combine the sourdough discard, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.
- Add the diced jalapenos and shredded cheddar cheese to the dough. Knead by hand for 8 to 10 minutes until the cheese and peppers are evenly distributed and the dough is smooth.
- Place the dough in a lightly oiled bowl, cover, and allow for bulk fermentation at room temperature for 2 to 3 hours, or until slightly puffy.
- Divide the dough into 6 equal pieces (about 100g each). Shape each piece into a ball.
- Poke a hole through the center of each ball using your thumb or a floured dowel. Gently stretch the hole to about 1.5 inches wide, as the dough will shrink during proofing.
- Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and refrigerate for a cold proof for at least 12 hours, up to 24 hours. This develops flavor and texture.
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
- Prepare the boiling bath: Fill a wide pot with water, add the baking soda and malt syrup/honey. Bring to a gentle boil.
- Carefully drop 2 or 3 bagels at a time into the boiling water. Boil for 30 seconds per side. Remove with a slotted spoon and place them back on the prepared baking sheet.
- Bake for 20 to 25 minutes, rotating the sheet halfway through, until the bagels are deep golden brown and crusty.
- Cool completely on a wire rack before slicing.
Notes
- For a chewier crust, you can use an egg wash mixed with a little water before baking.
- If you prefer a tangier flavor, extend the cold proofing time in the refrigerator.
- Use sharp cheddar for the best cheese flavor against the spice of the jalapeno.
Nutrition
- Serving Size: 1 bagel
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 2
- Protein: 14
- Cholesterol: 30