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Homemade Bagels Trio: Jalapeño Cheddar, Blueberry, and Onion

This homemade bagels trio starts with one classic, chewy base dough and transforms it into three bakery-style flavors: spicy jalapeño cheddar, lightly sweet blueberry lemon, and savory onion. Each variation is mixed in after the first rise, then boiled and baked to achieve that signature bagel texture, crisp on the outside, soft and dense on the inside. Perfect for weekend baking, brunch spreads, or stocking the freezer, these bagels are approachable to make at home and endlessly customizable.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Servings: 9 Bagels per batch
Course: Breakfast
Ingredients Equipment Method

Ingredients
  

Base Bagel Dough
  • 4 cups bread flour plus extra for kneading
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 tbsp instant yeast
  • 1¼ cups warm water (105-115℉)
  • 1 tbsp vegetable or avocado oil optional, for softer dough
Jalapeño Cheddar Bagels
  • ½ cup finely diced fresh jalapeños seeds optional
  • 1 cup shredded sharp cheddar cheese plus extra for topping
  • 8-10 thin jalapeño slices
Blueberry Lemon Bagels
  • 1 cup fresh or frozen blueberries tossed with 1 tbsp flour to prevent bleeding
  • 1 tsp lemon zest
  • 1 tsp sugar
Onion Bagels
  • ½ cup finely chopped onions yellow or sweet
  • 1-2 tsp dried minced onions
  • 1 tsp poppy seeds or sesame seeds for topping

Equipment

  • Large mixing bowl
  • Measuring cups & spoons
  • Wooden spoon or dough whisk
  • Large pot
  • Slotted spoon
  • Parchment-lined baking sheet
  • Wire cooling rack
  • Sharp knife or bench scraper

Method
 

Base Bagel Dough
  1. Mix yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit 5 min until foamy.
  2. Form dough: Add flour, salt, and oil. Mix to form a stiff dough.
  3. Knead: Knead 8–10 minutes until smooth and elastic. Cover and let rise 1 hour, or until doubled.
  4. Shape: Punch down dough. Divide into 8–10 pieces, roll each into a ball, then shape into a bagel by poking a hole in the center and gently stretching.
  5. Boil & Bake: Boil bagels in simmering water 1–2 minutes per side. Bake at 425°F for 20–25 minutes until golden brown.
Jalapeño Cheddar Bagels
  1. Fold diced jalapeños and ¾ cup cheddar into the dough after the first rise.
  2. Shape, boil, and place on a parchment-lined baking sheet.
  3. Sprinkle remaining cheddar on top and add 1–2 jalapeño slices per bagel. Press lightly into dough.
  4. Bake 20–25 minutes until golden brown. Optional: brush with egg wash before baking for a shiny finish.
Blueberry Lemon Bagels
  1. Gently fold blueberries (and lemon zest, if using) into dough after the first rise.
  2. Shape bagels carefully to avoid crushing the berries.
  3. Boil, place on a parchment-lined baking sheet, and optionally brush with egg wash and sprinkle a little sugar.
  4. Bake 20–25 minutes until golden brown.
Onion Bagels
  1. Sauté chopped onions in 1 tsp butter or oil until soft and slightly caramelized. Cool.
  2. Fold onions and dried onion flakes into dough after the first rise.
  3. Shape, boil, and place on a parchment-lined baking sheet.
  4. Sprinkle optional seeds on top before baking. Bake 20–25 minutes until golden brown.