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    Home » Recipes » Homemade Bagels

    Jalapeno Cheddar Beer Bagels

    Published: Jan 8, 2021

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    Jalapeno Cheddar Beer Bagels

    Originally Posted February 21, 2013. Updated 1/8/2021

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels.

    Jalapeno Cheddar Beer Bagels! These are traditional bagels – chewy, dense, and wonderful.. and surprisingly easy to make at home.

    You know, for being married to someone who's allergic to gluten, my husband still manages to be utterly spoiled in the breads department.

    The other day, I decided to treat him to a batch of my homemade bagels. It's been a while, I definitely haven't made them since the tornado, so it's probably been over two years. Wow!

    From the smell of these, right from the raw dough making through to the finished product... they were very much worth the wait.

    There are three of them left in the kitchen right now, and my husband is away at work... oh, willpower!

    Anyway.

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels.

    Cheddar Jalapeno Beer Bagels!

    Bagel making is a little bit of effort, but *nothing* beats fresh, homemade bagels.

    These are traditional bagels - chewy, dense, and wonderful.

    As we're big fans of the cheddar / jalapeno / beer, I created this recipe to encompass those flavors. Sigh. I miss bagels...

    Says my husband:

    "These Jalapeno Cheddar Beer Bagels are SO good; no bagel from a store can compete with an oven fresh bagel bursting with flavor and that amazing texture."

    Anyway, I'm gonna go ahead and post this recipe, so I can move on to something else... maybe distract myself from the thought of those golden rounds of heaven on the kitchen counter.

    A close up photo of a plate of Cheddar Jalapeno Beer Bagels.

    How to Make Jalapeno Cheddar Beer Bagels

    I know that baking yeast/risen breads can be intimidating for those who haven’t done it before, but seriously ... don’t worry!

    Start Your Yeast

    The recipe starts out with sugar, yeast, and beer. This is one of the most important parts of the recipe, so make sure it’s all in place!

    - The beer has to be warm, but not hot. You want to encourage the growth of the yeast, without killing it.

    Cool beer won’t “wake up” the yeast the way warm does, and it won’t rise as much / quickly.

    Hot beer will kill the yeast.

    The sugar feeds the yeast.

    Make sure to use yeast that has been properly stored and is fresh. Very old yeast doesn’t always work.

    Anyway, you mix the three together and leave it for a few minutes, and this is what you should see:

    A 2 cup glass measuring cup is half filled with a cloudy liquid. There is a thick layer of fine bubbles on top of the liquid.

    When it’s all foamy like this, you’re good to go!

    If your yeast doesn’t foam up in 10 minutes, something went wrong - either the water was too hot /not warm enough, or the yeast was no good.

    No foam means start over again.

    Make Your Bagel Dough

    You can do this by hand, or - like I do - in a stand mixer.

    However you do it, just mix together your flour, salt, and foamy yeast beer, until it’s well incorporated and relatively smooth.

    Once it’s all together, you’ll knead the dough. This develops the gluten in the dough, making the dough soft, stretchy, and perfect.

    In a stand mixer:

    Affix a dough hook and just let it go on medium speed for about 7 minutes or so, until it’s smooth and stretchy.

    I start timing once the mixing is done, and all of the extra flour has been “cleaned” off the mixer bowl:

    A 4-photo compilation of progress shots, showing the progression from ingredients, through rough dough, to a smooth dough.

    By hand:

    Once the dough has come together - and you have all of the flour incorporated into it - dump it out on a clean work surface and knead it.

    Basically, I’ll use the heels of my hands to push down and stretch the dough, fold it over, and repeat for about 15+ minutes.

    It’s a great way to get out some anger, aggression, frustration, or ~feelings~ in general, but it is labourious... so I generally use the stand mixer!

    Anyway, whichever way you go:

    When it’s ready, it’ll be smooth and stretchy.

    You can test readiness by pinching off a small bit of dough, flattening it a bit, and stretching it. If you can stretch it really thin without tearing, it’s done!

    Once dough is fully kneaded, add in cheese and jalapenos, knead to distribute.

    A big ball of dough is pictured on a white plate. The dough is generously studded with pieces of cheddar cheese and jalapeno peppers.

    Proof your Dough

    “Proofing” is just letting the dough rise.

    You’ll want a warm - not hot - area to do this.

    As I tend to keep my house nice and cool, I generally cheat at this: I’ll turn the oven on for a few minutes to warm it up a bit, then turn it off and use it as a proofing oven.

    Let it rise - undisturbed - until it’s doubled in volume. Give it a good 45 minutes - 1 hour for this, but don’t leave it much longer than that without checking on it.

    A 3 photo compilation image, showing the progression from the initial dough, the risen dough, and the punched down dough.
    While I haven't taken photos of THIS bagel dough before and after the initial rise, this is what my plain bagel dough looks like, before and after, for some reference!

    OVERproofing the dough - letting it rise too long / too far - will result in deflated dough, and hockey puck bagels.

    Once your initial proofing is done, punch it down and divide it out.

    Forming Your Bagels

    Punching the dough down removes some of the air, so it’s easier to work with.

    From there, you’ll divide it out to relatively-equal portions.

    I usually go with 6 for nice big bagels, but you can do 8 if you’d like them more grocery-store-sized.

    Once they’re divided out, smooth them out into balls.

    I’ll usually smooth it all out towards the edges, and tuck everything under.

    A 3 photo compilation image showing the progression from lump of dough, to dividing it in 6 rough pieces, to those pieces being smoothed and rounded balls of dough.
    Again, I haven't taken photos of dividing this dough specifically, but here's a basic guide. The technique is no different when peppers and cheese are involved 🙂

    When it comes to making them bagel shaped, there are two main methods:

    1. Roll each lump of dough into a thick “snake” and secure the ends together

    and

    2. Roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.

    Personally, I prefer the latter, so that’s what’s pictured.

    6 raw bagels are shown on a parchment lined surface. They are generously studded with jalapeno pepper pieces and cheese.

    The bagels before the final rise

    Let them rise for another 10 minutes, as you get things ready to proceed:

    6 raw bagels are shown on a parchment lined surface. They are generously studded with jalapeno pepper pieces and cheese.

    The bagels, after the final rise.

    Prepare your Baking Sheet

    Line a baking sheet with parchment paper.

    If you like, you can scatter a layer of cornmeal on the parchment paper as well. This is totally optional, but gives a nice crunchy texture on the bottom of the bagel.

    A parchment paper lined baking sheet, with a generous amount of cornmeal scattered all over it.

    Set prepared pan aside.

    This is also a good time to start preheating your oven.

    Boil Your Bagels

    As your bagels are rising for the second and final time, you’ll get ready to boil them.

    Get a large pot of water boiling.

    If you’re adding anything to the water (see variations, below), add it in and get that well incorporated before adding the bagels.

    Once the water is boiling, turn the temp down enough to keep it at a gentle simmer.

    You want to cook the outsides of the bagels gently, not brutalize them.

    Once the water is simmering and 10 minutes are up, gently drop 2 or 3 bagels into your pot.

    Allow them to cook for a minute, then gently flip them and allow them to cook for another minute.

    Use a big slotted spoon to remove them from the water and allow them to drain well, before placing them on your prepared baking sheet.

    Egg Wash Your Bagels

    Whisk together your egg and water. This is an egg wash, and it gives a great texture and finish to the bagels - don’t skip it!

    Brush the egg wash over as much of the bagels as are exposed. Tops and sides - you don’t need to flip them to get underneath, though.

    Bake Your Bagels

    Put your pan in the oven and bake until they’re golden brown.

    Just don’t over bake them, or you’ll end up with hard bagels! As soon as they go golden, take them out!

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels.

    Enjoy!

    Let them cool a LITTLE when you remove them... but otherwise, you can dig in while they’re still warm.

    Enjoy fresh out of the oven, or let them cool and toast them later!

    A close up photo of a plate of Cheddar Jalapeno Beer Bagels.

    More “Capital B” Baking Recipes

    Does the smell of yeast proofing just get cheer you up? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!

    Apple Cinnamon Buns
    Banana Nut Bagels
    Basil, Roasted Red Pepper, & Asiago Bread Braid
    Beer Pretzels & Jalapeno Jack Dip
    Buffalo Chicken Buns
    Chai Cinnamon Rolls
    How to Make Bagels
    Jalapeno Popper Stuffed Pretzel Bites
    Marble Rye Bagels
    Maple Walnut Spiced Pumpkin Buns
    Paska - Ukrainian Easter Bread
    Persians Recipe
    Pumpernickel Everything Bagels
    Reuben Buns
    Rye Bagels with Caraway Seeds
    Sauerkraut Balls - Pyrizhky
    Spinach Hand Pies

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.

    Well, the published nonsense, anyway!

    A close up photo of a plate of Cheddar Jalapeno Beer Bagels.

    Cheddar Jalapeno Beer Bagels

    A close up photo of a plate of Jalapeno Cheddar Beer Bagels.
    Print Recipe Pin Recipe Save Recipe Saved!
    4.86 from 14 votes

    Jalapeno Cheddar Beer Bagels

    Bagel making is a little bit of effort, but *nothing* beats fresh, homemade bagels. These are traditional bagels – chewy, dense, and wonderful. As we’re big fans of the cheddar / jalapeno / beer, I created this recipe to include those flavors.
    Prep Time45 mins
    Cook Time45 mins
    Rising Time1 hr 10 mins
    Total Time2 hrs 40 mins
    Course: Breakfast
    Cuisine: European, Jewish, Polish
    Servings: 6 Giant bagels, or 12 regular sized bagels
    Calories: 448kcal
    Author: Marie Porter

    Ingredients

    • 12 oz Bottle of beer We used a light tasting home brewed corn beer
    • 4 teaspoon Active Dry Yeast
    • 3 tablespoon Granulated Sugar
    • 3 ½ cups All Purpose Flour
    • 2 teaspoon Salt
    • 6 oz Sharp Cheddar Cheese Cut into small cubes
    • 2-3 Jalapenos Seeded and chopped into small pieces.
    • 1 Large Eggs

    Instructions

    • Pour beer into a microwave safe bowl, heat til warm (not hot). Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour and salt. Pour in yeast mixture, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Once dough is fully kneaded, add in cheese and jalapenos, knead to distribute. Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled, punch it down, and divide it out. We divided the mixture into 6 equally sized balls, for LARGE bagels – but you can make them smaller by dividing into 8 or 12 equal sized pieces.
    • Preheat oven to 350F, and bring a large pot of water to a boil, while you form the bagels.
    • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though. Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole. Personally, I prefer the latter.
    • Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
    • Turn heat down a little, allowing water to simmer rather than boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute. Drain well, place on a greased cookie sheet.
    • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel. Bake for 35-37 minutes (small) or 40-45 mins (large), until golden brown.
    • Yum.

    Nutrition

    Calories: 448kcal | Carbohydrates: 65g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 967mg | Potassium: 168mg | Fiber: 3g | Sugar: 7g | Vitamin A: 374IU | Vitamin C: 6mg | Calcium: 222mg | Iron: 4mg

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    Reader Interactions

    Comments

    1. PolaM

      February 26, 2013 at 3:42 pm

      5 stars
      Never made bagels but really feel like trying now!

      Reply
    2. JimmySinn

      March 20, 2013 at 10:37 am

      5 stars
      Tried these out for the first time today. The recipe is fantastically easy to follow, and the dough seems to be turning out WAY better than the bagels I spent 4 hours trying to make yesterday. They're in the oven right now, and smell absolutely wonderful. I used whole wheat flour for mine. I'll let you know how they turned out! Thanks for the recipe!

      Reply
      • Marie Porter

        March 20, 2013 at 10:39 am

        Awesome, always good to hear!

        Reply
        • JimmySinn

          March 20, 2013 at 11:21 am

          5 stars
          They turned out BEAUTIFULLY! Color, consistency, everything is absolutely perfect! Thank you, again, for the awesome recipe!

          Reply
    3. Meghan

      April 09, 2016 at 4:48 pm

      5 stars
      I'm so excited to try these. If possible I'd like to do part of the process tonight and just bake in the morning. Have you ever done that? If so, do you know what step is best to cut off at?

      Thanks!

      Reply
    4. Shelley

      August 30, 2022 at 5:21 pm

      5 stars
      Followed the recipe exactly except I used bread flour instead of all purpose. Turned out so good! I will definitely make these again.

      Reply

    Trackbacks

    1. The Easiest Homemade Bagel Recipes You Can Make for Breakfast - FabFitFun says:
      March 1, 2021 at 10:55 am

      […] Jalapeno Cheddar Beer Bagels by Celebration Generation […]

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