Sourdough Bagels are simply delicious. Add bacon, cheese, and jalapenos and you have a winner!! The combination of this flavor just can’t be beat.

Bagels have always been a favorite of our family. They much prefer my homemade sourdough bagels over store-bought ones. The directions for making bagels may appear difficult but when broken down into steps it really isn’t. I often mix the dough a day before boiling/baking them. After the dough is mixed, it is allowed to ferment at room temperature for 4 hours. Then the dough is placed in the fridge for 12 hours or when I have time to boil/bake them. Cold dough is much easier to handle; I remove the dough from the fridge and immediately shape the bagels.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Bacon, Cheddar, Jalapeno Sourdough Bagels, THM XO

• 2/3 cup water
• 1 cup sourdough starter
• 2 tablespoons finely chopped jalapeno
• 2 slices bacon, fried and crumbled, reserve the bacon fat
• 1 tablespoon vital wheat gluten
• 1/4 cup shredded cheddar cheese
• 1 teaspoon honey
• 2 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 egg white
• 1 tablespoon water
• Mixing: Mix water, starter, jalapenos, bacon and reserved fat, vital wheat gluten, cheese, honey, and 1 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 3-4 minutes. The bagel dough should be stiffer than bread dough.
• Fermenting: Place in a covered, greased bowl for 4 hours. Refrigerate for 12+ hours.
• Shaping: Remove from fridge. Divide dough into 7 4-ounce balls. Place parchment paper on a cookie sheet. Spray lightly with Pam Spray. Shape each dough ball into a bagel shape. Allow to rise for 30 minutes.
• Boiling/baking: Preheat oven to 400 degrees F. Beat egg white with water. Fill a kettle with 4 inches of water–enough for the bagels to float. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Lay on a paper towel to drain. Place on baking sheet. Brush with egg wash. Sprinkle with additional cheese and peppers if desired. Bake for 20-22 minutes or until browned. 7 large bagels.
• The dough can be shaped, boiled, and baked after 7 hours at room temperature.

Below is how the dough looked after it had kneaded for 3 minutes in my Kitchen Aid Mixer. Mixers vary; so be sure you dont knead the dough too long.

The bagels are shaped and placed on a greased sheet of parchment paper that is on a baking sheet. I only allow the bagels to set at room temperature for 30-45 minutes. In the meantime, I preheat the oven and get the water boiling. Each bagel is placed in the water upside down. The bagel is boiled for 30-45 seconds, turned, and allowed to boil for 30 seconds more. Dip the bagel out of the water with a slotted spoon, lay on a paper towel to drain, and then place again on the parchment-lined baking sheet.

I often finish boiling and baking the bagels while I am in the kitchen preparing our evening meal. Which may not be the wisest because many of them disappear before or at our evening meal. The texture of these bagels is very similar to what you would find in a New York City bagel shop. But best of all….you can make them in your own kitchen for a fraction of the cost.

Immediately after removing the bagel from the water, brush with beaten egg white, and garnish as desired. Place in the oven to bake until golden brown.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store where they can be purchased.

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The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

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Bacon, Cheese, Jalapeno Sourdough Bagels

Course Breakfast

Cuisine American

Prep Time 20 minutes

Cook Time 23 minutes

Fermenting Time 7 hours

Ingredients

• 2/3 cup water
• 1 cup sourdough starter
• 2 tablespoons finely chopped jalapeno
• 2 slices bacon fried and crumbled, reserve the bacon fat
• 1 tablespoon vital wheat gluten
• 1/4 cup shredded cheddar cheese
• 1 teaspoon honey
• 2 cups white whole wheat flour
• 3/4 teaspoon salt
• 1 egg white
• 1 tablespoon water
• addiotnal cheese and jalapenos to garnish

Instructions

1. Mixing: Mix water, starter, jalapenos, bacon and reserved fat, Vital Wheat Gluten, cheese, honey, and 1 1/2 cups flour together in mixer bowl until smooth. Add flour in 1/4 cup increments until dough pulls away from the sides of the mixer bowl. Let dough rest for 20 minutes. Add salt and knead 3-4 minutes. The bagel dough should be stiffer than bread dough.
2. Fermenting: Place in a covered, greased bowl for 4 hours. Refrigerate for 12+ hours.
3. Shaping: Remove from fridge. Divide dough into 7 4-ounce balls. Place parchment paper on a cookie sheet. Spray lightly with Pam Spray. Shape each dough ball into a bagel shape. Allow to rise for 30 minutes.
4. Boiling/baking: Preheat oven to 400 degrees F. Beat egg white with water. Fill a kettle with 4 inches of water–enough for the bagels to float. Bring water to a boil. Drop bagels in, cooking for 30+ seconds on each side. Remove from water. Lay on a paper towel to drain. Place on baking sheet. Brush with egg wash. Sprinkle with additional cheese and peppers if desired. Bake for 20-22 minutes or until browned. 7 large bagels.
5. The dough can be shaped, boiled, and baked after 7 hours at room temperature.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.