Jalapeño Cheddar Protein Bagels (Printable)

Savory bagels bursting with cheddar and jalapeños, packed with protein for a satisfying start.

# Components:

→ Dry Ingredients

01 - 2 cups bread flour
02 - 1 cup unflavored whey protein isolate
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant yeast
05 - 1 teaspoon salt
06 - 1/2 teaspoon baking powder

→ Wet Ingredients

07 - 1 cup warm water (110°F)
08 - 1 tablespoon olive oil

→ Mix-ins and Toppings

09 - 3/4 cup shredded sharp cheddar cheese, divided
10 - 2 medium jalapeños, seeded and finely diced
11 - 1 large egg for egg wash
12 - 1 tablespoon water for egg wash

# Method:

01 - In a large bowl, whisk together bread flour, whey protein isolate, granulated sugar, instant yeast, salt, and baking powder until evenly combined.
02 - Add warm water and olive oil to the dry mixture. Mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic.
04 - Gently knead in 1/2 cup shredded cheddar cheese and diced jalapeños until evenly distributed throughout the dough.
05 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes until doubled in size.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center and stretch to create a 1.5-inch opening for classic bagel shape.
08 - Arrange shaped bagels on the prepared baking sheet.
09 - Whisk egg with 1 tablespoon water. Brush each bagel evenly with the egg wash mixture.
10 - Sprinkle remaining shredded cheddar cheese and optional jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes until golden brown and cheese is bubbling.
12 - Transfer bagels to a wire rack and cool completely before slicing for sandwiches.

# Expert Advice:

01 -
  • They're protein-packed without tasting like a protein bar, which honestly feels like witchcraft.
  • The cheese melts right into the dough while jalapeños give you just enough heat to wake up your mouth.
  • You can make a batch and freeze them, so breakfast is literally just a toaster away on busy mornings.
  • They hold up beautifully to wet toppings like avocado or runny eggs without falling apart.
02 -
  • Protein powder makes dough absorb more water than regular flour, so if your dough feels too dry after adding water, resist the urge to add more—let it rest for five minutes and you'll see it come together naturally.
  • Don't skip the cooling step; bagels continue to set as they cool, and cutting into a warm one will compress it into something closer to a hockey puck.
03 -
  • Water temperature is genuinely make-or-break for yeast; use a kitchen thermometer if you have one because guessing is how batches fail silently.
  • Don't rush the kneading step even though it feels repetitive—those extra minutes develop the gluten network that makes bagels chewy instead of cakey.
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