Jalapeno Popper Bagel Bombs Recipe

Introduction

These Jalapeno Popper Bagel Bombs are a fun and flavorful twist on classic bagels. Filled with cream cheese and spicy jalapenos, then topped with melted cheddar, they make a perfect savory snack or appetizer.

Ingredients

• 3 ¾ cups all-purpose flour
• 1 tsp salt
• 2 ¼ tsp active dry yeast
• 2 tbsp honey
• 1 cup sourdough discard
• 1 cup warm water
• 4 – 6 oz cream cheese
• Diced jalapeno (pat dry)
• ¾ cup shredded cheddar cheese
• 1 tablespoon baking soda
• 1 tablespoon sugar
• Egg wash (for brushing)

Instructions

1. Step 1: In your stand mixer bowl, combine the flour, salt, and yeast. Mix these dry ingredients together.
2. Step 2: In a small bowl, whisk warm water, honey, and sourdough discard until the discard dissolves into a milky liquid.
3. Step 3: With the mixer on low, slowly add the sourdough liquid to the dry ingredients. Knead on low speed for 5 to 7 minutes until a smooth dough ball forms.
4. Step 4: Allow the dough to rise until doubled in size. Then, turn it onto a lightly floured surface and divide into 10 equal pieces using a bench scraper or large knife.
5. Step 5: Flatten each dough piece and place about one tablespoon of cream cheese in the center. Top with a spoonful of diced jalapenos, then fold the dough edges up and pinch to seal the filling inside.
6. Step 6: Gently roll each stuffed piece into a smooth ball shape.
7. Step 7: Bring a large pot of water to a boil. Add baking soda and sugar to the boiling water. Boil the bagel bombs for 45 seconds, then remove with a slotted spoon and place on parchment paper.
8. Step 8: Preheat your oven to 425°F (220°C).
9. Step 9: Brush the tops of the bagel bombs with egg wash, then sprinkle with shredded cheddar cheese and extra jalapenos if desired.
10. Step 10: Bake for 25 minutes or until the tops turn golden brown.
11. Step 11: Let the bagel bombs cool slightly before serving and enjoy the spicy, cheesy goodness!

Tips & Variations

• Pat jalapenos dry before adding to avoid excess moisture that can make the dough soggy.
• For a milder version, remove seeds from the jalapenos or use roasted bell peppers instead.
• Try adding cooked bacon bits inside for extra flavor and texture.
• Use regular cream cheese or flavored versions like garlic herb for different taste profiles.

Storage

Store any leftover bagel bombs in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm in an oven at 350°F (175°C) for 10 minutes or until heated through to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic. It will take a bit more effort but works well.

What if I don’t have sourdough discard?

If you don’t have sourdough discard, you can substitute with 1 cup of buttermilk or additional warm water and a teaspoon of vinegar to provide some acidity and moisture.

Jalapeno Popper Bagel Bombs Recipe

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4.6 from 91 reviews

Jalapeno Popper Bagel Bombs are soft, homemade bagels filled with spicy diced jalapenos and creamy cream cheese, then topped with melted cheddar and a fresh jalapeno kick. These flavorful snacks offer a perfect combination of spicy, cheesy, and chewy textures, making them ideal for parties, brunch, or a comforting snack.

• Author: Lena
• Prep Time: 20 minutes (includes mixing and shaping)
• Cook Time: 30 minutes (boiling plus baking)
• Total Time: 2 hours (including dough rising time)
• Yield: 10 bagel bombs 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 3 ¾ cups all-purpose flour
• 1 tsp salt
• 2 ¼ tsp active dry yeast
• 2 tbsp honey
• 1 cup sourdough discard
• 1 cup warm water

Filling

• 4 – 6 oz cream cheese
• Diced jalapeno (amount as desired, patted dry)

Toppings

• ¾ cup shredded cheddar cheese
• Additional diced jalapenos for garnish
• Egg wash (1 egg beaten with a tablespoon of water or milk)
• 1 tbsp baking soda (for boiling water)
• 1 tbsp sugar (for boiling water)

Instructions

1. Combine Dry Ingredients: In your stand mixer bowl, add the flour, salt, and active dry yeast. Mix them together until evenly combined to form the dry base of your dough.
2. Prepare Sourdough Liquid: In a small mixing bowl, whisk together the warm water, honey, and sourdough discard until the sourdough discard dissolves completely and the mixture turns milky, ensuring an even hydration for the dough.
3. Mix Dough: With the mixer running on low speed, slowly pour the sourdough liquid into the dry ingredients. This blending step helps combine wet and dry components smoothly.
4. Knead Dough: Knead the mixture on low speed for 5 to 7 minutes, or until a smooth, elastic dough ball forms, which indicates proper gluten development.
5. First Rise: Allow the dough to rise until it doubles in size. This fermentation step develops flavor and texture.
6. Divide Dough: Turn the risen dough onto a lightly floured surface. Using a bench scraper or knife, divide it into 10 equal pieces to ensure uniform bagel bombs.
7. Fill Dough Balls: Flatten each piece of dough and place about one tablespoon of cream cheese in the center followed by a spoonful of patted-dry diced jalapenos. Carefully fold the dough sides up around the filling, pinching the seams closed to seal the filling inside.
8. Shape Balls: Roll each filled piece gently with your hands to create a smooth, sealed ball to prevent leaking during cooking.
9. Boil Bagel Bombs: Bring a large pot of water to a boil on the stovetop. Add 1 tablespoon of baking soda and 1 tablespoon of sugar to the boiling water. Carefully add the bagel bombs and boil for 45 seconds, which gives a chewy texture and glossy crust characteristic of bagels.
10. Drain and Preheat Oven: Using a slotted spoon, remove the boiled bagel bombs and place them on parchment paper. Preheat your oven to 425°F (220°C) to prepare for baking.
11. Apply Toppings: Brush the tops of the bagel bombs with egg wash for a golden finish. Sprinkle with shredded cheddar cheese and additional diced jalapenos to enhance flavor and presentation.
12. Bake: Bake the bagel bombs in the preheated oven for 25 minutes or until the tops are golden brown, indicating they are fully cooked with a crisp exterior.
13. Cool and Serve: Let the bagel bombs cool slightly before enjoying, so the filling sets and the flavors meld.

Notes

• Patting the jalapenos dry before filling prevents excess moisture from making the dough soggy.
• The sourdough discard adds unique flavor but can be substituted with a similar amount of water and a little extra yeast if unavailable.
• Adjust the amount of jalapenos to control the level of spiciness.
• Boiling with baking soda and sugar helps create the classic bagel crust and subtle sweetness.
• Egg wash is essential for achieving a golden and shiny crust on these bagel bombs.
• For cream cheese, full-fat varieties offer the best creamy texture and flavor.

Keywords: Jalapeno Popper, Bagel Bombs, Spicy Snack, Cheesy Bagels, Homemade Bagels, Sourdough Discard Recipe