Homemade Jalapeno Bagels

I absolutely love making jalapeno bagels at home because they’re incredibly chewy, packed with flavor, and honestly a million times better than anything you’d grab from the store. There’s something magical about pulling a batch of golden, glossy bagels from your own oven, knowing exactly what went into them.

The first time I made homemade bagels, I was nervous about the boiling step, but it turned out to be way easier than I expected. Now I make jalapeno bagels regularly because my husband can’t get enough of that perfect combination of chewy texture and spicy kick. The smell of fresh bagels baking fills the whole kitchen with that unmistakable bakery aroma. These homemade jalapeno bagels have that authentic New York-style chew with just the right amount of heat from pickled jalapenos. You can customize the spice level to your liking, and the best part is you don’t need any fancy equipment to pull off bakery-quality results.

What You’ll Need for Perfect Jalapeno Bagels

I always recommend using bread flour for these jalapeno bagels because the higher protein content gives you that signature chewy texture. Pro tip: pickled jalapenos from a jar work better than fresh because they add both heat and a tangy flavor that balances beautifully with the dough.

For the Bagels:

• 1 ½ cups warm water (110°F to 115°F, not exceeding 120°F)
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 tablespoon granulated sugar
• 3 ½ cups bread flour
• 1 ½ teaspoons salt
• 1 cup finely diced pickled jalapenos (about one 12 oz jar), plus extra for topping (optional)
• 1 tablespoon olive oil
• 1 egg white (optional, for topping adhesion)

For the Everything Topping (Optional):

• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1 tablespoon dried garlic flakes
• 1 tablespoon dried onion flakes
• 1 teaspoon coarse sea salt

For Boiling:

• 6 cups water
• 2 tablespoons honey or brown sugar
• 1-2 tablespoons cornmeal, for dusting

Equipment Needed:

• Large mixing bowl
• Stand mixer with dough hook (or mix by hand)
• Large pot or Dutch oven (6-8 quart capacity)
• Two baking sheets
• Parchment paper
• Slotted spoon or spider strainer
• Wire cooling rack
• Plastic wrap

When using pickled jalapenos, I prefer the ones in vinegar brine rather than fresh because they distribute moisture more evenly through the dough and add that classic deli-style tang.

Step-by-Step Instructions for Homemade Jalapeno Bagels

I recommend reading through all the steps before you start so you know exactly what to expect. Take your time with each step, especially the shaping – it gets easier with practice.

Step 1: In the bowl of a stand mixer, whisk together the warm water (110°F to 115°F), yeast, and granulated sugar. Let it sit for 5-10 minutes until the mixture becomes foamy and bubbly on top. This tells you the yeast is active and ready to work. If nothing happens, your yeast may be expired or your water was too hot.

Step 2: Add the bread flour, salt, diced pickled jalapenos, and olive oil to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms and no dry flour remains visible at the bottom of the bowl.

Step 3: Increase the mixer speed to medium-low and knead for 8-10 minutes until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl. The dough should feel tacky to the touch but not overly sticky. If dough sticks to your hands and doesn’t release, add flour 1 tablespoon at a time. The dough should pass the windowpane test – when you stretch a small piece thin, you should be able to see light through it without it tearing.

Step 4: Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat all sides. Cover tightly with plastic wrap and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. The dough should roughly reach near the rim of your bowl when fully risen.

Step 5: Line two baking sheets with parchment paper and sprinkle lightly with cornmeal to prevent sticking.

Step 6: Once the dough has doubled, gently punch it down to release the air and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (about 4 oz each) using a bench scraper or sharp knife for even-sized jalapeno bagels.

Step 7: Shape each piece of dough into a smooth ball by tucking the edges underneath and rolling against the counter. To form the bagel hole, poke your finger through the center of each ball and gently stretch the opening to about 2 inches in diameter. The hole should look quite large at this stage – it will shrink to about 1 inch after boiling and baking. Place the shaped bagels onto the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Cover the bagels loosely with plastic wrap and let them rest for 15-20 minutes while you preheat your oven and prepare the water bath. This short rest helps the bagels hold their shape during boiling.

Step 9: Preheat your oven to 425°F (220°C).

Step 10: In a large pot or Dutch oven (at least 6 quarts), bring the 6 cups of water and 2 tablespoons of honey or brown sugar to a rolling boil. The water should be actively bubbling but not so vigorous that it would break the bagels apart. This is the crucial boiling step that gives jalapeno bagels their signature chewy crust.

Step 11: Working with two or three bagels at a time, carefully slide them into the boiling water using your hands or a slotted spoon. Boil for exactly 1 minute per side (2 minutes total). They should puff up slightly and float to the surface. Don’t crowd the pot.

Step 12: Using a slotted spoon or spider strainer, lift the bagels from the water, letting excess water drip off completely, and place them back on the parchment-lined baking sheets.

Step 13: If using toppings, immediately brush the tops of the wet bagels with beaten egg white (this helps seasonings stick better) and sprinkle generously with the everything seasoning mix and extra diced jalapenos for more heat and visual appeal.

Step 14: Bake for 20-25 minutes, rotating the pans halfway through for even browning, until the jalapeno bagels turn deep golden brown with a shiny, crisp crust on top and bottom.

Step 15: Transfer the bagels immediately to a wire cooling rack and let them cool for at least 30 minutes before slicing. I know it’s tempting to cut into them right away, but letting them cool helps set that perfect chewy texture inside.

Best Ways to Serve Your Jalapeno Bagels

These spicy bagels pair beautifully with creamy, cooling flavors that balance the heat and complement the tangy pickled jalapeno notes.

Classic Cream Cheese Spread: Slather a toasted jalapeno bagel with plain or scallion cream cheese for the ultimate breakfast. The cool, tangy cream cheese perfectly offsets the spicy jalapenos and adds richness to every bite.

Breakfast Sandwich: Layer scrambled eggs, melted cheddar cheese, and crispy bacon on a split jalapeno bagel for a hearty morning meal that’ll keep you satisfied for hours. The spicy bagel adds an unexpected kick to traditional breakfast flavors.

Smoked Salmon and Capers: Top with cream cheese, smoked salmon, thin-sliced red onion, and capers for an elevated brunch option that looks impressive but comes together in minutes. The salty fish balances the heat beautifully.

Avocado Toast Style: Mash ripe avocado with lime juice and sea salt, spread on a toasted bagel half, and top with everything bagel seasoning for a trendy, nutritious option that works for breakfast or lunch.

Deli Sandwich: Use jalapeno bagels as the base for turkey, roast beef, or pastrami sandwiches with spicy mustard, crisp lettuce, and fresh tomato for a lunch with serious flavor that stands up to bold deli meats.

More Delicious Homemade Bread Recipes to Try

These chewy jalapeno bagels are perfect alongside other homemade breads that bring bakery-quality results to your kitchen. For a sweet breakfast option, try the Easy Chocolate Chip Bagels that use the same basic bagel-making technique but with a dessert twist. The Sourdough Bagels with Sun-Dried Tomatoes and Herbs offer a tangy, savory alternative with complex flavor from the sourdough starter.

For complementary bread recipes that pair beautifully with these spicy bagels, the Garlic Herb Dutch Oven Bread makes an impressive accompaniment to soups and spreads. The Cheddar Cheese Quick Bread requires no yeast and comes together quickly when unexpected guests arrive. Round out your baking repertoire with Crusty Mini Baguettes for sandwich making or the tender Milk Brioche for a buttery, slightly sweet option.

How to Store Homemade Jalapeno Bagels

Store your jalapeno bagels in an airtight container or resealable plastic bag at room temperature for up to 2 days. Make sure the bagels are completely cooled before storing to prevent condensation and sogginess inside the bag. They stay surprisingly fresh and maintain that chewy texture when properly sealed.

For longer storage, slice the bagels in half first, then freeze them in a heavy-duty freezer bag for up to 3 months. Freezing them pre-sliced means you can pop them straight into the toaster from frozen whenever a craving hits, making busy mornings so much easier.

Pro tip: I always make a double batch of jalapeno bagels and freeze half immediately. That way, I have fresh bagels ready to toast on busy mornings without any extra work. Just toast them directly from frozen for 3-4 minutes until heated through and crispy on the outside.

Common Questions About Making Jalapeno Bagels

Print