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Jalapeno Popper Bagel Bombs Recipe

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.

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

  • 46 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