Low Sodium Jalapeno Cheese Bagel
Spice up your breakfast routine with these homemade Low Sodium Jalapeño Cheese Bagels! Perfectly chewy on the inside with a golden crust, these bagels are infused with the fiery kick of fresh jalapeños and the rich, creamy flavor of low-sodium cheddar cheese—ideal for those looking to watch their sodium intake without sacrificing taste. Made from scratch with simple ingredients, these bagels boast a fluffy texture achieved through the classic combination of yeast and a quick stovetop boil before baking. Whether served fresh out of the oven or toasted to perfection, they’re a versatile choice for sandwiches, spreads, or enjoying on their own. Quick prep, bold flavor, and a healthier twist make these bagels a must-try for anyone craving a delicious homemade bread recipe with a spicy edge!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1 packet Active dry yeast
- 1 tablespoon Sugar
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 2 medium Fresh jalapenos, chopped
- 1 cup Low-sodium cheddar cheese, shredded
- 1 teaspoon Sugar
- 2 tablespoons Baking soda
- 1 large Egg white
- Non-stick cooking spray
Instructions
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over top and let it stand for about 5 minutes, until it becomes foamy.
Add olive oil to the yeast mixture and combine.
In another bowl, mix together the all-purpose flour and one teaspoon of sugar.
Gradually add the flour mixture into the yeast mixture, stirring to form a smooth dough.
Knead the dough on a floured surface for about 10 minutes until it is elastic and smooth.
Return the dough to a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Punch the dough down and transfer it to a floured surface. Flatten it out and sprinkle with chopped jalapenos and shredded low-sodium cheddar cheese.
Knead the dough gently to incorporate the jalapenos and cheese evenly throughout the dough.
Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and stretch into a bagel shape.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with non-stick cooking spray.
Bring a large saucepan of water to a boil, and add the baking soda.
Boil each bagel for 1 minute on each side. Remove with a slotted spoon and place on the prepared baking sheet.
Brush the tops of each bagel with egg white. This gives the bagels a shiny crust.
Bake the bagels for about 20 minutes in the preheated oven, or until they are golden brown.
Remove the bagels from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7821 mg | 340% | |
| Total Carbohydrate | 346.5 g | 126% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 19.1 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 865 mg | 67% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 795 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
