These jalapeno popper bagel bombs are a sure-fire way to knock someone’s socks off. They are simple to make but definitely achieve that “wow factor” for family and friends with just a couple of added ingredients to my sourdough discard bagel recipe!
❤️ Why You’ll Love Jalapeno Popper Bagel Bombs
When is the last time you went to a store or coffee shop and ordered a jalapeno popper bagel bomb? Never? Exactly. Some things are better homemade, but also somethings are only possible homemade. Which makes these equal parts delicious and special. Not to mention they are so much easier to make then you think!
🍲 Ingredients
Sourdough Discard – unfed or fed sourdough starter.
Yeast – This is the only yeast I use, and it never fails me. Highly recommend!
Water – Filtered water is always best for sourdough recipes.
Salt – Any salt you have on hand!
Flour – I like to use Kirklands organic all-purpose flour because it is great quality and a better value. But use what you have on hand! If you like bread flour it will give the bagels a chewier texture.
Jalapenos – Jarred jalapeños are convenient and can be used if you’re short on time, or you can use fresh, even candied if you don’t like it too spicy!
Cream Cheese – This recipe takes about half a block of cream cheese, straight out of the fridge is best.
Optional: Shredded cheddar cheese and bacon bits for the full jalapeno popper effect.
👩🍳 How to Make Jalapeño Popper Bagel Bombs
- In your stand mixer bowl, add flour, salt, yeast and mix together.
- In a small mixing bowl, whisk together the water, honey and sourdough discard until the discard has dissolved and you have a milky liquid.
- With the speed on low, slowly add the sourdough liquid into the dry ingredients.
- Knead on low for 5 – 7 minutes until a smooth ball forms.
- Once the dough has risen and doubled in size, turn over onto a lightly floured work surface. Using your bench scraper or large knife, separate the dough into 10 equal pieces.
- Flatten the dough out and place a dollop (about one tablespoon) of strawberry cream cheese directly to the middle and top with a spoon full of jalapeno’s (pat dry so they don’t release too much moisture). Fold the sides up towards the middle and pinch the seams closed around the cream cheese.
- With your hand, roll the dough carefully so it comes together as a smooth ball.
- Boil a pot of water on the stove over high heat. Add 1 tablespoon of baking soda + 1 tablespoon into the boiling water. Place your bagel bombs into the pot of boiling water for 45 seconds. Using a slotted spoon, remove the bagels from the water and onto a piece of parchment paper.
- Preheat your oven to 425 degrees.
- Brush the tops of your bagel bombs with egg wash and top with shredded cheddar cheese and more jalapenos.
- Bake at 425 for 25 minutes or until the tops are golden brown.
- Let cool slightly and enjoy!
🪄 Tips and Tricks
- Filling Amount: Don’t overfill the bagel bombs, or they will burst during baking.
- Size: Aim for a manageable size – this recipe makes 8 bagel bombs but can easily be turned into 10 – 12 for a smaller size.
- Baking Time: Adjust baking time depending on the size of the bagel bombs and the oven.
- Add bacon on the top or in the cream cheese mixture for true jalapeno popper flavor!
🗒 Variations
Bagel bombs are a simple way to level up your bagel game! If you like these, here are a few other recipes to try… with many more on the way 😉
- Cinnamon Crunch Bagel Bombs – Acts Of Sourdough
- Strawberry Bagel Bombs – Acts Of Sourdough
- Banana Bread Cinnamon Crunch Bagels – Acts Of Sourdough
- Sourdough Discard Blueberry Bagels – Acts Of Sourdough
🗒 Substitutions
- Other Cheeses: Consider adding a small amount of Monterey Jack, Pepper Jack, or a Mexican cheese blend for extra flavor and texture.
- Onion/Garlic: Finely minced onion or a pinch of garlic powder can add depth of flavor to the cream cheese mixture.
- Fresh vs. Jarred: Fresh jalapeños offer the best flavor and texture. Jarred jalapeños are convenient and can be used if you’re short on time. Adjust the amount to control the heat level.
- Flour – Bread flour will give the bagel bombs a chewier texture, or you can use half and half.
🗒 Best served with
- Soup: A soup with a smooth texture like tomato soup or potato soup would complement bagel bombs.
- Side Salad: A side salad with tomatoes, cucumbers, and any vegetables that you like will go well with your bagel bombs.
- Simple Snack: Jalapeño bagel bombs with cream cheese or guacamole.
- Light Lunch: Jalapeño bagel bombs with a side salad and a glass of iced tea.
- Heartier Meal: Jalapeño bagel bombs with a creamy coleslaw or pickle spears.
- Game Day: Jalapeño bagel bombs with a variety of dipping sauces (ranch, sour cream, etc.) and beer.
👝 How to Store Leftovers
Cool Completely: Allow the bagel bombs to cool down completely to room temperature after baking or purchasing. This is crucial to prevent condensation, which can make them soggy.
Paper Bag or Loose Container: The best option is to use a paper bag or a container with a loose lid. This will prevent the bagel bombs from getting soggy.
Wrap Individually: The best way to freeze bagel bombs is to wrap each one individually in plastic wrap or place them in a freezer-safe bag to prevent freezer burn.
Oven/Toaster Oven: Bake directly from frozen in a preheated oven (around 350°F or 175°C) or toaster oven until heated through and the outside is crispy.
🤔 Common Questions
Yes! So delicious, pop these in the air fryer instead of the oven at 425 for 8-12 minutes.
Jalapeno Popper Bagel Bombs
Equipment
- large pot
Ingredients
- 3 ¾ cups all-purpose flour
- 1 tsp salt
- 2 ¼ tsp active dry yeast
- 2 tbs honey
- 1 cup sourdough discard
- 1 cup warm water
- 4 – 6 oz cream cheese
- diced jalapeno
- ¾ cup shredded cheddar cheese
Instructions
- In your stand mixer bowl, add flour, salt, yeast and mix together.
- In a small mixing bowl, whisk together the water, honey and sourdough discard until the discard has dissolved and you have a milky liquid.
- With the speed on low, slowly add the sourdough liquid into the dry ingredients.
- Knead on low for 5 – 7 minutes until a smooth ball forms.
- Once the dough has risen and doubled in size, turn over onto a lightly floured work surface. Using your bench scraper or large knife, separate the dough into 10 equal pieces.
- Flatten the dough out and place a dollop (about one tablespoon) of strawberry cream cheese directly to the middle and top with a spoon full of jalapeno's (pat dry so they don't release too much moisture). Fold the sides up towards the middle and pinch the seams closed around the cream cheese.
- With your hand, roll the dough carefully so it comes together as a smooth ball.
- Boil a pot of water on the stove over high heat. Add 1 tablespoon of baking soda + 1 tablespoon sugar into the boiling water. Place your bagel bombs into the pot of boiling water for 45 seconds. Using a slotted spoon, remove the bagels from the water and onto a piece of parchment paper.
- Preheat your oven to 425 degrees.
- Brush the tops of your bagel bombs with egg wash and top with shredded cheddar cheese and more jalapenos.
- Bake at 425 for 25 minutes or until the tops are golden brown.
- Let cool slightly and enjoy!
Notes
Nutrition
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Quick question…directions say add 1 Tablespoon of baking powder plus 1 tablespoon to the boiling water. What is the second ingredient? I’m so excited to make these!!
Same question…1 tablespoon baking soda + ?
Ohhhh no, Thank you for noticing… It’s 1 tbs baking soda + 1 tbs. sugar.
Question. Can I make them with just starter??
Yes! If you want to use active starter instead of yeast, use 1/2 cup of bubbly starter in the dough and let it ferment over night. In the morning you can shape and let rise for another 1 – 2 hours before boiling and baking!