Jalapeno Popper Bagel Bombs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- First Rise: Allow the dough to rise until it doubles in size. This fermentation step develops flavor and texture.
- 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.
- 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.
- Shape Balls: Roll each filled piece gently with your hands to create a smooth, sealed ball to prevent leaking during cooking.
- 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.
- 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.
- 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.
- 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.
- 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
