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Vegan Jalapeno Cheddar Bagels













Hello & Happy Tuesday!!






I had so many other recipes to share, but lately I’m all about the homemade breads! Once upon a time I found them intimidating. However, after testing at least 10 different recipes I’m not phased by them. Yes, sometimes breads go wrong. A lot of times, it’s not your fault. It’s the yeast! It’s too old, or just not cooperating and the list goes on. With this recipe though, it’s fool proof even if you have yeast that’s on the older side. It works every time! 


So why make bread at home if you can buy? While you may be able to find some of your go to brands, others may not be able to. Like everything else, homemade is just so much better. I don’t eat bagels on the regular, but moving forward if I ever crave one, I’ll simply make them myself, as it’s totally worth it! Worried about what to do with the excess?! You can freeze them after baking!


I dont’ know about you, but I’m all about jalapeño cheddar everything! When I took a vote on Instagram, it was no surprised that it’s what people voted for. Whether you use a ton of jalapeños or just a lil, adding a dimension of heat is always a win for me. So the next bagel recipe after the staple blueberry, had to be this vegan Jalapeño Cheddar!



What’s fab about this recipe, is everything! It’s fairly quick, straightforward, tested multiple times, buttery soft, you can use the base to make countless other varieties, these are perfect for any season, great for avocado toast, great for entertaining for brunch, and you can even make them into mini bagels for more portion control or entertaining!



If you love all things bagels or jalapeño cheddar, you have to try this new recipe for vegan Jalapeño Cheddar Bagels!!












Why this recipe is great: 



Fairly quick


Buttery Soft 

No dairy or eggs

Vegan cheese works perfectly!

Packs a lil heat 









































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Vegan Jalapeno Cheddar Bagels

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  • Author: Eat Drink Shrink
  • Total Time: 1 hour 35 minutes
  • Yield: 8 1x




  • 1 and 1/2 cups warm water (between 100-110°F, 38-43°C)2 and
  • 3/4 teaspoons instant or active dry yeast
  • 4 cups bread flour (or 2 cups bread flour w/2 cups white flour) plus more for work surface
  • 1 Tablespoon sugar
  • 2 teaspoons salt
  • 1 Tablespoon olive oil, to coat bowl
  • 1 jalapeno, sliced
  • 1 1/2 cups grated Follow Your Heart vegan cheddar

For Boiling


  1. Make the dough: Whisk the warm water and yeast together in the bowl. Cover and allow to sit for 5 minutes to activate.
  2. Add the flour, sugar, and salt and combine with your hands. The dough is very stiff and will look somewhat dry, but won’t be once you knead it.
  3. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 4-5 minutes. I don’t recommend a mixer as the dough is too heavy.
  4. Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If the dough doesn’t double, give it more time to rise. Line two large baking sheets with parchment paper.
  5. Shape the bagels: When the dough is ready, punch it down to release any air bubbles. If the dough seems too wet, add a lil flour 1/2 tbsp at a time on your hands. Divide the dough into 8 equal pieces, doesn’t have to be exact.
  6. Shape each piece into a ball. Press a finger through the center of each ball to make a hole about 1.5 – 2 inches in diameter. Loosely cover the shaped bagels with kitchen towel and rest for a few minutes as you prepare the water bath. Preheat oven to 425°F (218°C).
  7. Water bath: Fill a large, wide pot with 2 quarts of water. Whisk in the maple syrup. Bring water to a boil, then reduce heat to medium-high. If the bagels don’t puff up a lil before boiling, give them some more time. Drop bagels in, 1 or 2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side. Immediately  while still wet top them with shredded vegan cheese and sliced jalapeños. While it looks like there may be a lot of cheese, it will shrink, so go wild!
  8. Place 4 bagels onto each lined baking sheet. Bake for 20-25 minutes, rotating the pan halfway through. You want the bagels to be a dark golden brown. Remove from the oven and allow bagels to cool on the baking sheets for 15-20 minutes, then transfer to a wire rack to cool completely.
  9. Slice, toast, and top with whatever you like! Keep bagels in a sealed container at room temperature to maintain freshness. * To freeze them for later use, do so immediately after baking.


*For more heat you can also add jalapeños to the dough. After the first rise, work finely chopped jalapeño into the dough. *If you don’t have bread flour you can do half and half, but I’ve tried both versions and all bread flour is better!

Make Overnight: To make the dough overnight, on the first rise I cover and place in the fridge. In the morning, remove the dough from the refrigerator and let the dough rise for 45 minutes at room temperature. Then proceed with the remaining steps!

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Category: French Toast
  • Cuisine: Breakfast


  • Serving Size: 1







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  1. Where did the blueberry’s come from? This was Supposed to be a recipe for jalapeño cheese bagels?

    1. Thanks for catching that, the recipe has been updated. It’s the same base recipe as all my bagels (even the blueberry). Simply boil and top with the jalapeño and cheddar. You’re welcome to work them also into the dough, but I didn’t.

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