Save These Mac and Cheese Cheddar Jalapeño Bagels combine two of my favorite comfort foods for a surprising twist on classic brunch baking. Imagine the chewy crust of a warm bagel packed with creamy cheddar macaroni, each bite bursting with gooey cheese and just the right amount of heat from jalapeños. Perfect for impressing guests at brunch or spicing up your snack routine.
Everyone in my house was skeptical and then fought over the last bagel. The mix of spicy jalapeño and rich cheddar in every bite quickly turned these into one of our most-requested recipes whenever friends come over.
Ingredients
- Bread flour: gives a chewy signature bagel texture use high-protein flour for best results
- Sugar: helps the yeast activate and balances the spice
- Salt: enhances all the flavors do not skip or reduce
- Instant dry yeast: ensures a good rise check the expiration date for freshness
- Warm water: activates the yeast should feel like a warm bath not hot
- Honey or barley malt syrup: in the boiling water develops a bagel’s iconic shine and light sweetness choose real honey if possible
- Baking soda: in the boil boosts crustiness for a bakery-worthy finish
- Elbow macaroni: classic shape soaks up cheese sauce use a sturdy brand that cooks al dente
- Sharp cheddar cheese: brings sharp rich flavor shred it yourself for best melt
- Unsalted butter: forms the base of creamy cheese sauce look for sweet cream butter if possible
- All-purpose flour: thickens the cheese sauce make sure it is fresh to avoid lumps
- Whole milk: creates a silky sauce use full-fat for ultimate richness
- Mustard powder: adds tang and complexity find a good-quality ground mustard
- Black pepper: tempers all the richness and elevates the flavor
- Fresh jalapeños: bring heat and brightness choose firm peppers with glossy skin
- Extra cheddar and jalapeños for topping: finish the bagels with a gooey spicy crust
Instructions
- Prepare the Dough:
- In a large mixing bowl combine bread flour sugar salt and yeast. Slowly stir in warm water until you get a shaggy dough. Knead by hand or with a stand mixer for seven to eight minutes until the dough feels smooth and elastic. Cover and let it rise in a warm spot until doubled this takes about one to one and a half hours.
- Make Mac and Cheese:
- While the dough rises cook one cup of elbow macaroni in boiling salted water until just al dente then drain and set aside. In a saucepan melt butter over medium heat and stir in flour cooking for one minute to remove any raw flour taste. Slowly whisk in whole milk and cook for three to five minutes until thickened and smooth. Stir in mustard powder and black pepper. Take off the heat and fold in shredded cheddar then add cooked macaroni and finely chopped jalapeños. Let this cool to room temperature so it will not melt your bagel dough.
- Shape the Bagels:
- Preheat your oven to four hundred twenty-five degrees Fahrenheit and line a baking sheet with parchment paper. Punch down your risen dough and cut into eight even pieces. Flatten each piece into a disc and add about two or three tablespoons of the cooled mac and cheese filling in the center. Pinch up the dough to fully seal the filling. Use your finger to poke a hole through the middle of each stuffed dough ball then gently stretch to create the classic bagel shape.
- Boil the Bagels:
- Bring two quarts of water to a boil in a large pot. Add honey or barley malt syrup and baking soda. Drop the bagels in two at a time and boil each for one minute per side. Use a slotted spoon to transfer each to the lined baking sheet.
- Top and Bake:
- Sprinkle a generous handful of shredded cheddar on each boiled bagel along with thin slices of jalapeño for extra color and spice. Bake in your preheated oven for eighteen to twenty-two minutes until your bagels look deep golden and the cheese is bubbling. Let them cool a bit on a wire rack before digging in.
Save Sharp cheddar is always the star for me. The flavor bloom in the oven reminds me of Sunday mornings when my whole family would line up in the kitchen waiting for that toasty baking smell. Once I got the filling ratio just right we had nonstop requests to make them again for game days and snow days.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Toast briefly to return the cheesy filling to full melt. These freeze well too individually wrap cooled bagels and store in a zip bag up to two months. Defrost overnight in the fridge and reheat in the oven for best texture.
Ingredient Substitutions
If you want more heat use pickled jalapeños or a good pinch of cayenne pepper in the cheese sauce. Monterey Jack or pepper jack cheese makes great swaps for sharp cheddar. For gluten-free try with a one-for-one gluten-free bread flour blend but expect a softer crumb.
Serving Suggestions
Best eaten warm from the oven sliced in half with a little smear of salted butter. They are ideal alongside a simple salad or vegetable soup. For brunch make a platter and serve with extra jalapeño slices and a bowl of salsa.
Cultural and Historical Context
Bagels are a beloved tradition across Jewish American bakeries but this fusion is a playful modern mashup. The idea of stuffing bagels with mac and cheese borrows from the comfort trend of putting favorite dishes inside carbs for extra indulgence. Cheddar and jalapeño are a classic pairing in the southwest, now perfectly at home in this unique snack.
Seasonal Adaptations
In summer swap jalapeños for roasted poblano peppers for a milder flavor During winter choose extra sharp aged cheddar for deeper richness Add fresh chives or scallions to the filling for a spring twist
Success Stories
I brought a batch of these to a family picnic and by the time I looked back half the basket was gone and everyone was asking for the recipe. Kids love them adults love them and somehow even picky eaters cannot resist a cheesy surprise in the middle of a freshly baked bagel.
Freezer Meal Conversion
After baking let bagels cool completely then wrap tightly in plastic and place in a freezer bag. To reheat put frozen bagels in a three hundred and fifty degree oven for about ten to twelve minutes. They make lunchbox heroes and midnight snacks alike.
Save I will always remember the laughter in my kitchen while making these for the first time and how no one could believe there was real mac and cheese tucked inside a bagel shell. Sharing food you love brings everyone together around the table.
Recipe Questions
- → How spicy are the jalapeño bagels?
The heat level is moderate, thanks to fresh jalapeños; you can adjust spiciness by adding more or using hotter peppers.
- → Can I substitute cheddar cheese?
Absolutely! Monterey Jack or pepper jack work well and offer different flavor profiles with similar melting quality.
- → Do I need a stand mixer for the dough?
No. Kneading by hand yields great results if a stand mixer isn't available; the dough should be smooth and elastic.
- → Can these be made ahead of time?
Yes, store cooled bagels in an airtight container and reheat until cheese is melty—perfect for busy mornings or snacking.
- → What is the best way to serve these bagels?
Serve warm, preferably fresh from the oven or reheated in a toaster oven for optimal cheese melt and flavor.
- → Are these suitable for vegetarians?
Yes, they use vegetarian ingredients. Always check cheese and flour labels for allergens or dietary information.