Jalapeno Jack Sourdough Bagels (Edit recipe)

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You need to try these! These jumbo Jalapeno Jack Sourdough Bagels are absolutely incredible! No boiling required. ENJOY!

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Original Recipe

PREP TIME

15 hours

COOK TIME

18 minutes

INGREDIENTS

9

Serves: 8

Ingredients

0.75 cup Sourdough Starter, Homemade, Fed, Active, and Bubbly Sourdough Starter
1.25 cups Water
2 Tbsp Coconut Sugar
4 cups Bread Flour, Organic
2 tsp Himalayan Pink Salt
1 Avocado Oil Spray, Extra Virgin Olive Oil or Avocado Oil Spray
40 Jalapeño Pepper, Slices
2 cups Monterey Jack Cheese, Raw Jack or Cheddar Shredded
1 Maldon Sea Salt Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

The afternoon before you intend to bake the bagels, prep the dough.
In a stand mixer combine the water, starter, coconut sugar, and pink salt. Mix well.
Add the flour and mix until fully combined. The dough will appear dry, and this is good!
Let the dough sit for 30 minutes covered with a wet towel.
Using the stand mixer, knead the dough on medium speed for 5 minutes.
Spray a large bowl with the oil.
Add the dough to the bowl and tightly cover with plastic wrap.
Let the dough rise over night.
The next morning, remove the dough from the bowl and divide into 8 equal portions.
Line 2 cookie sheet pans with parchment paper. There will be 4 bagels per pan.
Lightly fold each dough portion and form a ball.
Poke a hole into the middle of each dough ball and form into the shape of a bagel.
Place the bagels on the cookie sheet.
You’ll need ¼ cup of cheese, couple dashes of sea salt, and 5 slices of jalapenos for each bagel.
Add half of the cheese to each bagel, top with the jalapeno slices, and then the remaining cheese.
Top each bagel with a couple pinches of sea salt.
Lightly cover the bagels with plastic wrap, and a dry kitchen towel. This is to help prevent the bagels from drying out during their 2nd rise.
Allow the bagels to rise for 2 – 3 hours. Until they have doubled in size.
Preheat the oven to 450F.
Remove the plastic wrap and the towels.
Bake at 450F for 16 – 18 minutes, when the cheese is melted and lightly golden brown.
Allow the bagels to cool. ENJOY!
These bagels toast very nicely throughout the week!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	734
Fat:	25 g
Carbohydrates:	99 g
Protein:	31 g
Cholesterol:	73 g
Sodium:	782 mg
Fiber:	4 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.