Japanese Style Cream Cheese Stuffed Jalapeno Bagel
This Japanese Style Stuff Jalapeno Bagel is my favorite flavor of ALL TIME. It is the ultimate savory bagel you need to try: spicy, creamy, crispy. From a crunchy cheese crust to the melty filling, this is a cheese-lover’s dream. For a beginner baker like me, my mom’s Japanese Bagel recipe was a breeze! Make this spicy creamy stuffed bagel with me this weekend, and you’ll have breakfast all week!
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Spicy Creamy Jalapeno Bagels
I love baking these Stuffed Jalapeno Bagels in bulk and keeping them in my freezer. All you have to do is pop them in the toaster, and you’ll have a spicy creamy bagel ready for breakfast. Using my mom’s Classic Japanese Bagel dough, we add pickled jalapenos and cream cheese for a crispy-soft bagel with a gooey center. It’s a 10 out of 10, hands down my favorite flavor!
Baking 6 Kinds Of Japanese Bagel With Mama Chen
My mom bakes every weekend, keeping our house stocked with so many delicious baked goods like milk breads and no knead cheese buns. Growing up, I used to love coming home to my mom’s freshly baked bread. My mom’s recipes are all super beginner friendly, because even I can bake them!
Key To Baking A Great Japanese Bagel
To make a great bagel, you’ll have to boil the dough first before baking. This causes the surface of the bagels to become extra crispy after baking. You’ll see a diamond cracking pattern on the surface, which means the bagel is a success.
Even after freezing, the bagel is still fluffy and soft on the inside. You can put them in the freezer after they’ve cooled down from baking. Once frozen, you can take them out anytime and reheat in the toaster.
Cream Cheese Stuffed Jalapeno Bagel Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey (or sugar)
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 1 cup shredded cheese
- ½ cup pickled jalapeno, chopped
- ¼ cup cream cheese
Making Cheesy Jalapeno Stuffed Bagels
Making Dough
- In a cup, mix water and honey until fully combined
- Next, add flour, salt, yeast, jalapeno, and honey water into the stand mixer with a dough hook and mix until fully combined. The dough may seem more on the dryer side, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shaping Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up cream cheese at the top of the bagel, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 100 minutes or until it has risen. Since it is acidic, it will take longer to rise.
Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Baking Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Top the bagels with shredded cheese before transferring them back to the baking sheet and place them in the preheated oven. Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
Baking as a beginner is easy with these Asian Bread Recipes
Japanese Style Cream Cheese Stuffed Jalapeno Bagel
By Tiffy Cooks
Equipment
Ingredients
- 2 cups All Purpose Flour
- ½ tsp Salt
- 1 tbsp Honey or sugar
- ⅔ cup Water
- 1 tsp Yeast
- ½ cup Sugar
- 1 cup shredded cheese
- ½ cup pickled jalapeno chopped
- ¼ cup cream cheese
Instructions
Mix Dough
- In a cup, mix water and honey until fully combined. Next, add flour, salt, yeast, jalapeno, and honey water into the stand mixer with a dough hook and mix until fully combined. The dough may seem more on the dryer side, but keep mixing until it forms into a dough. This process will take around 5-6 minutes.
- Once the dough forms into a ball in the stand mixer, remove and knead with your hands for 2-3 minutes or until it forms into a smooth, elastic ball. Cover and let it rest for 10-15 minutes. Or until the dough becomes slightly softer so it is easier to work.
- After 10-15 minutes, cut the dough into six even pieces and roll each portion into individual balls. Cover the dough to prevent them from drying up while you work on the dough one by one.
Shape Bagels
- Take one piece of ball, and roll the dough flat to around 12cm square.
- Line up cream cheese at the top of the bagel, leaving room on the sides to prevent the fillings from spilling.
- Tuck and roll the dough from the top down with your fingers, pinching the ends close before rolling each section and tucking the fillings in. Once you reach the end, pinch the ends close before rolling out the dough to around 15cm lengthwise.
- Flatten one of the dough ends and connect the ends together to form a bagel shape. Make sure to pinch the dough tightly, cover and let it rest for 100 minutes or until it has risen. Since it is acidic, it will take longer to rise.Optional: I like to place each bagel on an individual parchment paper so it is easier to add to the water later.
Bake Bagels
- Once the dough has risen, preheat the oven to 400F. Make sure the oven is fully heated before preparing the water mixture.
- In a large pot, bring around 8-10 cups of water to a boil and add in ½ cup of sugar to the boiling water. Boil each bagel for around 30 seconds on each side; this boiling step helps create the bagel’s characteristic chewy texture.
- Top the bagels with shredded cheese before transferring them back to the baking sheet and place them in the preheated oven.
- Bake for 12-15 minutes or until golden brown and have a firm texture. Every oven is slightly different, so keep an eye out.
- Allow the bagels to cool on a wire rack. Once cooled, you can slice them and enjoy your homemade Japanese bagels. They’re delicious on their own or with your favorite spreads.
Make these for my family all the time now, and they absolutely love them!
I just been wanting to ask if you can make the dough a day ahead? Have yet to try it.