Effort Level: Medium
Servings: 6 bagels
I love bagels. If I could eat one thing every morning and not gain weight, it would be bagels. Chef actually did't like bagels when we met, 9 years later I've tricked him into liking certain kinds of bagels. He actually was responsible for getting me off plain bagels, moving to onion and everything, and eventually settling on cheddar jalapeño bagels. So when I saw IP bagel recipes for asiago, I thought to myself why not jalapeño cheddar. And if you think chive cream cheese is weird combo with jalapeño bagels, you haven't lived- this is my favorite!
Because you are adding foreign ingredients to the dough (cheese and jalapeño), knead as much as possible. I've made these several times and despite the best attempts to make smooth, it just didn't happen. These taste awesome, but they look fugly. That is my full disclosure, what is on the inside is what counts right? Frankly these were good enough I decided I'm totally fine with fugly bagels.
Tips:1. Bagels stay good about 3 days, after that point they get a bit stale so be sure to eat semi fresh.
2.You are more than welcome to try to cook boil the water in the IP, but you really need to get water to a roaring boil and the stove achieves this faster/better.
3. Coat the crap out of your baking sheet, they are prone to stick.
4. If you are struggling to get out of the dough stage and need extra time, you can over with tin foil to keep cooking without burning.
5. If you have a grated rack, this is even better than a baking sheet.
6. Knead as much as possible, to try to reduce fugliness.
Do note, you will need a DUO model with the Yogurt Function. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!
Source: Inspired by cookingwithkarli.com, adapted to a different flavor bagel.
Ingredients
Bagel Ingredients
- 3 cups flour
- 1 1/4 cups warm water (1/2 cup for starter and 1/2-3/4 cup for mix)
- 1/2 tsp instant yeast
- 1 1/2 tbsp sugar divided (1/2 tbsp for starter and 1 tbsp for mix)
- 5 tsp baking powder
- 1 1/2 tsp sea salt (plus a bit for sprinkling)
- 1 tsp garlic salt
- 1 egg
- 1/2 tsp baking soda
- 3 jalapeños, cored and diced small (seeds removed and dabbed with paper towel to remove excess moisture)
- 1 cup cheddar cheese (add half to dough and save half to sprinkle over bagels later)
Garnish Ingredients
- 8 oz whipped cream cheese
- 4 green onions, diced
1. In a bowl add 1/2 cup of warm water (SAVE the remaining 3/4 cup is for later), 1/2 tsp yeast, and 1/2 tbsp sugar (SAVE the remaining tbsp is for later). Mixing briefly. Let it sit for 8 minutes, when you check back it will look like little floating algae in the bowl.
2. While your base is sitting, in a small separate bowl combine additional seasonings: 1 tbsp sugar, 5 tsp baking powder, 1 1/4 tsp salt, and 1 tsp garlic salt. Set aside.
3. Measure out 3 cups flower and set aside.
4. Once your 8 minutes are up, add in your measured flower and your mixed seasonings. It may make hissing bubbling noises.
5. Add 1/2 cup of the water first and mix.
6. If it's super dry, add the remaining 1/4 cup of water. If it's formed dough and is not sticky, then don't add that last 1/4 of water. You are shooting for a solid dough without a lot of stick or too much moisture.
7. Spray the inside of your Instant Pot with non-stick spray. Set IP to yogurt function, but reduce the time on the clock to 30 minutes. Place the dough inside your pot and cover with a pot top or glass top (I didn't have glass top for IP so I used a stew pot).
8. While it's sitting in pot, shred cheese. Dice jalapeños by cutting around the core (see picture). Be sure to remove all seeds and chop jalapenos into small squares. Squeeze jalapeños with paper towel, removing excess moisture. Set aside.
9. Once 30 minutes are up, remove dough from pot and let it rest on a counter or chopping board for 10 minutes.
10. Preheat your oven to 425°. Prepare either baking rack or a tinfoil covered baking sheet with non-stick spray. It's important to really cover that sheet with non-stick, don't put sparingly, since it's going to stick. If you have a grated baking sheet, that is going to be the best since it will brown more evenly.
11. Add about 14 cups of water to a large pot on the stove and set to high (if you cover it, it will boil faster). Bring it to a boil.
12. Once the dough has finished it's 10-minute-rest and your water is bringing to a boil, divide dough into 4. Kneed for 30 seconds. Then toss in jalapeños and cheese, kneed it in. It's important you really kneed in these ingredients as much as possible to make one cohesive unit.
13. Then separate the dough into 6 balls, to make size bagels. It's very important to smooth these as much as possible, if you don't do this, you will end up with fugly looking bagels. They will still taste good, but if the surface is really rough or not fully mixed, it will show in the final product.
14. Place your thumb in middle of each ball, creating a hole. This hole should be about an inch wide. 15. Shape around the whole to look like a bagel. Again, smooth surfaces as much as possible.
16. Once the water on the stove is boiling, and I mean a raging bowl, add 1/2 tsp baking soda and a a bit of sea salt. Drop each bagel in. Cook bagels for 3 minutes, flipping frequently with a wooden spoon gently (make sure none stick to bottom of pot). Some of the cheese will melt off, do not worry this is okay.
17. Remove bagels and move to sprayed sheet or baking rack. If any bagel holes appear to have shrunk, use back end of wooden spoon to make sure you have at least a 1 inch hole (if you don't do this, it will close up baking).
18. Sprinkle a bit of sea salt on bagels.
19. In a small bowl, crack your egg and scramble with fork (this will be your egg wash). Brush egg wash onto bagel, this will give it that sheen and finish you see at bagel shops. Cover the sheet with bagels with tinfoil.
20. Place in preheated oven and cook for for 10 minutes (covered in tin foil).
21. While your bagels are baking, dice green onions and add to your whipped cream cheese. Blend together. Set aside.
22. Remove bagels from oven, flip upside-down and cook 10 more minutes (uncovered).
23. Remove again, sprinkle with cheddar cheese and cook 5 minutes uncovered.
24. Remove bagels and let rest 5 minutes. Slice bagel using a bread knife.
25. Spread cream cheese and enjoy!
2. While your base is sitting, in a small separate bowl combine additional seasonings: 1 tbsp sugar, 5 tsp baking powder, 1 1/4 tsp salt, and 1 tsp garlic salt. Set aside.
3. Measure out 3 cups flower and set aside.
4. Once your 8 minutes are up, add in your measured flower and your mixed seasonings. It may make hissing bubbling noises.
5. Add 1/2 cup of the water first and mix.
6. If it's super dry, add the remaining 1/4 cup of water. If it's formed dough and is not sticky, then don't add that last 1/4 of water. You are shooting for a solid dough without a lot of stick or too much moisture.
7. Spray the inside of your Instant Pot with non-stick spray. Set IP to yogurt function, but reduce the time on the clock to 30 minutes. Place the dough inside your pot and cover with a pot top or glass top (I didn't have glass top for IP so I used a stew pot).
8. While it's sitting in pot, shred cheese. Dice jalapeños by cutting around the core (see picture). Be sure to remove all seeds and chop jalapenos into small squares. Squeeze jalapeños with paper towel, removing excess moisture. Set aside.
9. Once 30 minutes are up, remove dough from pot and let it rest on a counter or chopping board for 10 minutes.
10. Preheat your oven to 425°. Prepare either baking rack or a tinfoil covered baking sheet with non-stick spray. It's important to really cover that sheet with non-stick, don't put sparingly, since it's going to stick. If you have a grated baking sheet, that is going to be the best since it will brown more evenly.
11. Add about 14 cups of water to a large pot on the stove and set to high (if you cover it, it will boil faster). Bring it to a boil.
12. Once the dough has finished it's 10-minute-rest and your water is bringing to a boil, divide dough into 4. Kneed for 30 seconds. Then toss in jalapeños and cheese, kneed it in. It's important you really kneed in these ingredients as much as possible to make one cohesive unit.
13. Then separate the dough into 6 balls, to make size bagels. It's very important to smooth these as much as possible, if you don't do this, you will end up with fugly looking bagels. They will still taste good, but if the surface is really rough or not fully mixed, it will show in the final product.
14. Place your thumb in middle of each ball, creating a hole. This hole should be about an inch wide. 15. Shape around the whole to look like a bagel. Again, smooth surfaces as much as possible.
16. Once the water on the stove is boiling, and I mean a raging bowl, add 1/2 tsp baking soda and a a bit of sea salt. Drop each bagel in. Cook bagels for 3 minutes, flipping frequently with a wooden spoon gently (make sure none stick to bottom of pot). Some of the cheese will melt off, do not worry this is okay.
17. Remove bagels and move to sprayed sheet or baking rack. If any bagel holes appear to have shrunk, use back end of wooden spoon to make sure you have at least a 1 inch hole (if you don't do this, it will close up baking).
18. Sprinkle a bit of sea salt on bagels.
19. In a small bowl, crack your egg and scramble with fork (this will be your egg wash). Brush egg wash onto bagel, this will give it that sheen and finish you see at bagel shops. Cover the sheet with bagels with tinfoil.
20. Place in preheated oven and cook for for 10 minutes (covered in tin foil).
21. While your bagels are baking, dice green onions and add to your whipped cream cheese. Blend together. Set aside.
22. Remove bagels from oven, flip upside-down and cook 10 more minutes (uncovered).
23. Remove again, sprinkle with cheddar cheese and cook 5 minutes uncovered.
24. Remove bagels and let rest 5 minutes. Slice bagel using a bread knife.
25. Spread cream cheese and enjoy!
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| Starter bubbling and seasoning ready to add. See above instructions. |
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| Once you have mixed dough, set ball into IP. Set yogurt function to 30 mins. |
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| Cover using a pot top or IP glass top. |
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| Shred Cheddar Cheese. |
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| Core jalapeños, slicing around the core. Chop into small squares. Toss core, be sure to get rid of all seeds. |
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| Jalapeños on the left. Chopped green onions on the right. |
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| Combine the green onions with whipped cream cheese. |
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| After 30 minutes in IP, let dough rest for 10 minutes. |
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| Kneed in jalapeños and cheese. Be sure to really mix to be cohesive. |
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| Separate into 6 balls. Really mix and smooth (smoother than pictured) otherwise it will result in lumpy fugly bagels. |
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| Make hole in the middle, bagel shape. Again really smooth more than pictured. Sprinkle with sea salt, cover with egg wash. |
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| Add bagels to ROARING pot of boiling water. |
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| Cook for 3 minutes, flipping bagels frequently with a wooden spoon. |
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| This is what they will look like when ready to come out. |
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| Remove and put on a tin foiled lined baking sheet, be sure to spray a lot of nonstick on sheet before putting bagels on it. Sprinkle with sea salt, then brush with egg wash. |
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| Bake for 10 minutes in 425 degree oven. Flip bagels upside down, cook 10 minutes. Remove and sprinkle with cheese, cook 5 minutes. Let cool and cover with chive cream cheese. |
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| Enjoy your bagels :) |