Grammy's Kitchen · Bagels · Jalapeño Cheddar Bagels
One of 34 bagels recipes we measured
10 cooks on www.browneyedbaker.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| liquid | 60% | 88% |
| salt | 2% | 2% |
| yeast | 2% | 2% |
| total sugar | 1% | 6% |
| flour strength | 2.0 | 2.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 g | 1 teaspoon instant yeast |
| 510 g | 4 cups high-gluten or bread flour ((18 ounces )) |
| 592 g | 2 1/2 cups water (at room temperature) |
| 2 g | 1/2 teaspoon instant yeast |
| 482 g | 3 3/4 cups high-gluten or bread flour ((17 ounces )) |
| 15 g | 2 1/2 teaspoons salt |
| 9 g | 2 teaspoons malt powder or 1 Tablespoon dark or light malt syrup (honey or brown sugar) |
| 227 g | 8 ounces sharp Cheddar cheese (shredded) |
| 240 g | 2 cups minced jalapeño peppers (seeds and membranes removed (about 12 to 14 peppers, depending on size)) |
| 14 g | 1 Tablespoon baking soda |
| Cornmeal or semolina flour for dusting | |
| 227 g | 8 ounces sharp Cheddar cheese (shredded) |
Method: 12 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this recipe and also variation with cinnamon raisins on a different day. They were very tasty, but I had troubles really equating the volume and the written instructions. It called for 2.5 cups of water but described the sponge as consistency of panca” — a cook, 3.0★
“Turned out delicious! I used active dry yeast instead of instant and the bagels were delicious! I tweaked a couple things like not putting the dough in the fridge overnight and adding 1 teaspoon baking soda and 2 tablespoons brown sugar to the boil. I also lef” — a cook, 4.0★