Jalapeño Cheddar Bagel

Hey, lovely readers! Happy Thursday! I bring you this bagel as part of a group blogging challenge entitled, Gluten-Free Dream Day at Panera Bread.

What’s a Gluten-Free Dream Day at Panera Bread?

Well, basically a bunch of us bloggers came together and we each re-created our favorite Panera Bread bakery treat into a gluten-free vegan version. Pretty cool, huh? Some very talented folks are participating, and I’m excited to be part of it.

When I was invited to work on this idea with Marly, of Namely Marly, the same genius who brought us Top Ten Sandwiches: Veganized , I was all about it. But, I have to admit…. I haven’t been to a Panera Bread chain in a very, very, very long time. In fact, I think the last time I was in one was about 4 years ago, and that was only to pick up some grub for my office friends’ lunches. I did however get myself a soy latte, and from what I remember, it was pretty tasty.

Once I finally took a looksy at Panera’s menu and realized they had a Jalapeño Cheddar Bagel, I decided I wanted to recreate it in my own gluten-free and animal friendly kitchen. I love bagels… so I thought this would be right up my alley. Even though I had never had the actual Panera bagel, it sounded like something I would totally be into. And, man, was I right.

Chewy, crunchy (once toasted), spicy, and cheesy, this is definitely my kinda bagel. I’ve always been much more of a savory breakfast kinda gal, and I could get used to waking up to this deliciousness each morning with a piping hot cuppa joe… couldn’t you?

Jalapeño Cheddar Bagel ~ Vegan and Gluten Free

Yield: 8 bagels

  • 1 cup buckwheat flour
  • 2 cups sweet white sorghum flour, divided
  • 1 cup cornstarch
  • 1/2 cup tapioca starch
  • 1/2 cup nutritional yeast
  • 2 tsp xanthan gum
  • 1 tsp sea salt
  • 1 tbsp dry active yeast
  • 2 tsbp granulated organic sugar
  • 1 1/4 cup warm water (110ºF)
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 3 tbsp flaxseed meal mixed with 6 tbsp water
  • 2-4 jalapeño peppers, seeds removed, minced, and lightly sauteed in some oil for browning
  • 2 cups Daiya cheddar cheese, divided

In medium-sized mixing bowl, sift together buckwheat flour, 1 cup sorghum flour, cornstarch, tapioca starch, nutritional yeast, xanthan gum, and salt.

In large mixing bowl, combine dry active yeast with sugar and warm water and proof until foamy.

Once yeast is foamy and proven to be usable, mix in olive oil, vinegar, and prepared flaxseed meal. Gradually add in your flour mixture until all is combined. Mix on medium speed for one minute until dough is sticky.

Scrape down sides of bowl and stir in an additional 1/2 cup sorghum flour until dough is once again workable. Use your hands to add in up to 1/2 cup more sorghum until dough is soft and easily handled.

Gently knead in (only briefly!) the cooked jalapeño and 1 cup Daiya. If the dough becomes sticky again, cover your hands in flour while working the mix-ins into the dough.

Using slightly wet hands, divide dough into 8 equal sized balls, and pat each into patties. Use your finger to make a hole in the middle of each bagel. Place onto parchment or silicon mat covered cookie sheet and let rest about 30 minutes.

Preheat oven to 375 ºF.

Bring a small pot full of water to a boil and drop 1-2 bagels at a time into the boiling water, allowing to cook for 1 minute. Use a slotted spoon to remove the bagel from the water and transfer back to cookie sheet. Repeat until all bagels have been boiled.

Once the bagels are no longer wet, transfer to a second, dry, parchment lined and cornmeal covered cookie sheet.

Top each bagel with a little bit of Daiya shredded cheese (the remaining 1 cup) and bake in oven for 25-30 minutes, or until golden brown on bottoms and cooked through in the middles. I will often just break a bagel apart to test for done-ness, but they are usually done around the 27 minute mark in my oven.

Serve toasted ans smeared with your favorite bagel topping.

Check out what the other participants in this challenge baked up!!

Absolutely droolworthy.

Muffins

Family Fresh Cooking — Wild Blueberry Muffins
Oh She Glows — Apple Crunch Muffins
Veggie Num Num — Pumpkin Muffin
Multiply Delicious — Chocolate Chip Muffins

Scones

Heather Strang — Orange Scones

Breakfast Sweets

Namely Marly — Caramel Pecan Rolls
Diet Dessert Dogs — Cinnamon Crumb Cake

Souffles

Clean Green Simple — Spinach & Artichoke Souffle

Also, check out some other great Gluten-Free bloggers offering delicious recipes for café-type bread bar items:

Share with friends!

31 Responses to Jalapeño Cheddar Bagel

  1. A says:

    The jalapeno cheese bagel looks like sublimity.

  2. Oh wow, those look amazing! I’ve never had a gluten-free bagel before, definitely going to attempt these.

  3. Those bagels look amazing! I want me some of those….

  4. Jim says:

    Just made these–big thumbs up from me AND from my omnivore housemate and his 18-year-old hollow-legged brother. Thanks for developing and sharing such great recipes….

  5. Laurel says:

    Oh my gosh, bagels! Is there anything you can’t do? I swear, I’m either going to have to grow another stomach or steal my neighbors’ kids to help me eat. I’m calling you if I get arrested. LOL

  6. This looks so good! I’ve made bagels before but mine came out tough. I will try these!

  7. Shut. the. front. door.

    These look ridonk!

  8. Wow! I am seriously impressed. Love that flavor combo! I am so hungry right now that I am practically licking the screen. It just looks so fabulous!

  9. Yes indeed these do look delicious!! Bagels aren’t as big here in Australia as they appear to be in the US, non the less I love them when I can find them. But, now I can bake my very own vegan and GF version, yum!!

  10. [...] Allyson Kramer ~~ Jalapeno Cheddar Bagel [...]

  11. Katrina says:

    This is such a great recipe! Awesome idea!

  12. Alta says:

    I’ve never eaten at Panera Bread, but I remember Einstein Bros. having an asiago cheese bagel at one point in time. I’m not generally a bagel fan – I remember them not agreeing with my stomach (for obvious reasons – gluten and I don’t get along), but that was one delicious bagel. I have yet to make a bagel gluten-free. Yours looks so great though, I might just have to try it.

  13. [...] Simple 4. Blueberry Lemon MuffinsRecipe: Family Fresh Cooking 5. Jalapeno Cheddar BagelRecipe: Manifest Vegan6. Cinnamon Crumb Coffee CakeRecipe: Diet, Dessert and Dogs7. Pumpkin MuffinsRecipe: Veggie num [...]

  14. Oh my! I’m drooling right now! I’m such a bagel junkie and I can practically taste these! Great recipe!

  15. Wow, so impressed! They look better than most bagels I see at the store. Panera would be foolish not to pick these up on their menu. :)

  16. Marly says:

    Allyson, this looks so delicious! I have been craving bagels lately and so this is going high on my list of recipes to make soon…very soon!

  17. Heather says:

    A GF and vegan bagel, a dream come true! These look amazing! I can’t wait to try them.
    I’m so excited to be apart of this day with other amazing bloggers. Many I’m meeting for the first time. I love your blog and I’m now officially addicted. :)

  18. [...] Allyson Kramer – Jalapeno Cheddar Bagel [...]

  19. Stacy says:

    OMG, you make creating GF bagels seem effortless. I’m definitely going to try this recipe. Back in my “gluten days” I loved Einsteins Bro’s Bagels… until they switched over to the steam and bake method, yuck! Thanks so much for the recipe :)

  20. Noelle says:

    Whoa, I mean that is all I can say. How do you do it>????

  21. Mihl says:

    There is no doubt, you are a genius!

  22. Caitlin says:

    i can’t remember the last time i was in a panera bread, either! i used to get the soup and salad combo- garden veg soup and classic cafe salad! this bagel looks super delicious!

  23. Ricki says:

    Allyson, these look amazing! I am so wishing I could eat yeast right now. ;) Thanks for co-creating the event (and sorry I didn’t realize until now–it’s been rectified on my post!). So much fun! :D

    • allyson says:

      Thank you, Ricki! Marly was really the driving force behind this, though… mostly I just offered my humble opinions. :) This has been fun! <3