Wait, Why Bagels? (And a Little Story)

Alright, so I didn’t grow up baking bagels—my first one was actually from a corner store in London, and let’s just say, it wasn’t exactly love at first bite (more like, what is this chewy hockey puck?). But then, a friend introduced me to homemade bagels, and long story short, I started making my own. Fast forward to a fridge full of sourdough discard and the sort of cheese drawer that might worry a nutritionist, and voilà—these Sourdough Discard Bagels with Cheddar Jalapeño happened. And, honestly, they’re the only bagels my family will eat now. The best part? They’re a bit wonky looking, but nobody cares.

Why You’ll Love These (Or At Least, Why I Do)

I make these bagels when I’ve got way too much sourdough discard (which is always). My kids go wild for anything with cheese, and jalapeños—well, those are just for me. Sometimes, I even make a batch just because I need the house to smell like freshly baked bread (it’s cheaper than therapy). Oh, and speaking of therapy, kneading dough is my stress-buster, but if you hate kneading, don’t worry—it’s only a few minutes.

To be honest, I used to think homemade bagels were a faff (so British, I know), but these are actually pretty forgiving. The only tricky bit is not eating all the cheese before it goes on the bagels.

What You’ll Need (And Some Quick Swaps)

1 cup sourdough discard (unfed, straight from the fridge is fine, but I’ve used bubbly, too—works both ways)
3 cups bread flour (AP flour works, but bagels are chewier with bread flour; my mom swears by King Arthur, but honestly, supermarket stuff is fine)
½ cup warm water (sometimes it needs more, sometimes less, because flour is weird)
2 teaspoon sugar (I’ve used honey or maple syrup when I’m out, and it’s still tasty)
1 packet instant yeast (2 ¼ tsp) — yes, even with discard, you’ll want yeast, unless you want to wait all day
1 ½ teaspoon salt (Diamond Crystal is my fave, but whatever you’ve got)
1 to 1 ½ cups sharp cheddar cheese, grated (pre-shredded works but melts a bit odd sometimes)
1-2 fresh jalapeños, finely chopped (or a handful of pickled ones if you want it milder - and hey, sometimes I toss in both)
1 tablespoon baking soda (for the boiling water, not the dough!)
Extra toppings: more cheese, sesame seeds, poppy seeds—whatever you like

How To Make ‘Em (Don’t Stress—It’s Not Fancy)

Mix the dough: In a big bowl, combine the discard, warm water, yeast, and sugar. Stir it up. Let it sit for, I dunno, 5-10 minutes. It’ll get foamy-ish (and if it doesn’t, don’t panic—just keep going; it’s usually fine).
Add flour & salt: Dump in the flour and salt, then mix until it forms a shaggy dough. Now, knead! On a floured surface, work it for 5-8 minutes. It should be smooth-ish. If it’s sticking, add a bit more flour. (This is where my dog usually starts begging for cheese.)
First rise: Pop the dough in a greased bowl, cover with a towel, and let it rise until doubled—about 1 hour (unless your kitchen is freezing, then maybe a bit longer). Sometimes I forget it for 90 minutes; it’s forgiving.
Add the goodies: Punch down the dough and flatten it slightly. Sprinkle in most of the cheese and chopped jalapeños, saving some for topping later. Fold and knead until they’re kind of evenly distributed (not gonna lie, sometimes there’s a cheesy pocket or two—no complaints here).
Shape the bagels: Divide into 8 pieces. Roll each into a ball, poke your finger through the middle, and gently stretch into a ring. Don’t worry if they look a bit like doughnut ghosts.
Second rise: Place shaped bagels on a parchment-lined tray, cover, and let them puff up for about 20-30 minutes. I usually clean up the cheese shrapnel at this point, or… just eat it.
Get boiling: Bring a big pot of water to a boil, add the baking soda (careful, it bubbles up—ask me how I know). Boil bagels, 2-3 at a time, for about 1 minute per side. Flip with a slotted spoon. They’ll look weirdly puffy and a bit slimy—that’s normal!
Cheese it up: Set boiled bagels back on the tray. Sprinkle with the rest of the cheese and any extra jalapeños (and more toppings if you want).
Bake: Into a preheated oven at 425°F (220°C) for 18-22 minutes, or until golden and the cheese is bubbly and brown. Try not to burn your tongue if you ‘test’ one straight out of the oven (I always do).

Some Honest Notes from (Too Much) Trial and Error

If your bagels come out flat, it’s probably the flour type or the dough was too wet. Actually, I find bread flour is the safest bet.
Don’t overdo the jalapeños; once I did three and, um, my mouth was on fire. Less is more!
They freeze okay, but honestly, they taste best the day you make them, when the cheese is still a bit gooey. Or maybe that’s just me.
And if the cheese spills out during baking? That’s the crunchy bit—my favourite.

What Else Works (Variations I’ve Tried, Some More Successful Than Others)

Swap the cheddar for pepper jack or gruyere—pretty fab, honestly.
I once tried olives instead of jalapeños and, well, let’s just say I won’t do that again (tasted like a pizza bagel gone wrong).
No cheese? Sprinkle with everything bagel seasoning or just sea salt. Or… nothing. Still good.
For a sweet version, swap jalapeños for dried cranberries and cheddar for white chocolate—sounds odd, but I swear it works. (Only sometimes, though. Must be the mood.)

Equipment (And a Few Hacks If You’re Missing Stuff)

Mixing bowl (large-ish)
Baking tray, lined with parchment (if you don’t have parchment, just grease the tray; I’ve done it, it’s fine)
Slotted spoon—although I once used a fish slice. A wooden spoon works too, it’s just a bit more awkward.
Oven, obviously
Pot for boiling (the biggest one you’ve got; or, just boil one bagel at a time—takes forever, but it’s possible)

Sourdough Discard Bagels with Cheddar Jalapeño

Keeping Them Fresh (If You Can...)

So, technically, you should let these bagels cool completely, then store them in a paper bag or wrapped in a tea towel for 1-2 days. Or freeze them up to a month (slice first, so you can toast straight from frozen).
But honestly, in my house, they never last more than a day. Maybe two, once.

How I Serve ‘Em (And a Family Quirk)

Best way? Warm, with extra butter (not optional in this house) and sometimes a drizzle of honey if I’m feeling wild. My partner likes them with scrambled eggs tucked inside—sort of a breakfast sandwich, but messier.
And at least once, my youngest dipped hers in tomato soup, which... actually tasted great.

Lessons Learned the Hard Way (Maybe Save Yourself the Trouble)

Don’t skip the boiling step, even if you’re tempted—it gives that chewy crust. I tried once (lazy day), and they came out all bready, not bagely. Regretted it instantly.
If you rush the second rise, the bagels won’t hold their shape as well (trust me, they turn into strange blobs—but still edible!).
Don’t overload with cheese inside; too much and it leaks out everywhere. A little restraint goes a long way (and believe me, I love cheese).

Burning Questions (From Actual Friends and Family, Plus One Neighbor)

Can I use whole wheat flour? Yep, but swap just half or they get a bit dense. Tried all whole wheat once, and honestly, it was like chewing on a gym mat. Maybe that’s just me.
Do I have to use jalapeños? Absolutely not. Skip ‘em, or try bell peppers for mild, kid-friendly bagels.
Why sourdough discard? It adds a tangy flavor and helps use up leftovers. Plus, it feels thrifty. This King Arthur recipe helped me get started.
Help, my dough is too sticky! Add a bit more flour, a spoonful at a time. But don’t overdo it or your bagels get tough.
Can I double the recipe? Sure thing, but use two trays—and maybe swap them halfway through baking if your oven runs hot (like mine does).
What’s the point of baking soda in the water? It gives that classic, slightly pretzel-y crust. Here’s a solid explainer: Why Boil Bagels.

Oh, quick aside: If you’re looking for another way to use up discard, I sometimes make these pancakes. Not as showy, but just as tasty.

Anyway, if you make these, let me know how it goes! Or if yours come out looking, erm, 'rustic,' just call them 'artisan.' That’s what I tell my family, anyway.

Sourdough Discard Bagels with Cheddar Jalapeño