Jalapeño Cheddar Protein Bagels (Print Version)

Savory bagels with cheddar and jalapeños, enriched with protein for a fulfilling start to your day.

# Ingredient List:

→ 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
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

# How-To Steps:

01 - In a large mixing bowl, whisk together flour, protein powder, sugar, instant yeast, salt, and baking powder until fully combined.
02 - Add warm water and olive oil to the dry mixture. Stir 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 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 location for 60 minutes until doubled in volume.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal portions. Roll each portion into a ball, then poke a hole in the center and stretch to form a 1.5-inch opening for authentic bagel shape.
08 - Arrange shaped bagels on the prepared baking sheet.
09 - Whisk egg with 1 tablespoon water. Brush each bagel generously with egg wash using a pastry brush.
10 - Sprinkle remaining cheddar cheese and optional fresh jalapeño slices over each bagel.
11 - Bake for 20 to 25 minutes until golden brown and cheese is melted and bubbling.
12 - Transfer bagels to a wire rack and cool completely before slicing for assembly into sandwiches.

# Helpful Tips:

01 -
  • They're loaded with 19g of protein per bagel, so you stay full through your morning meetings without feeling weighed down.
  • The combination of sharp cheddar and jalapeño feels indulgent but totally practical for breakfast sandwiches, and honestly, they taste better than anything you'd buy at a bagel shop.
02 -
  • Protein powder can absorb moisture differently depending on the brand, so if your dough feels too dry after mixing, add water one tablespoon at a time rather than committing to the full amount upfront.
  • These bagels don't need boiling like traditional bagels, which is why the recipe is so forgiving and why you actually get a crispy exterior instead of that thick, rubbery skin.
03 -
  • If you love heat, definitely leave the jalapeño seeds in and maybe even add a pinch of cayenne to the dry mixture for a slower burn that builds as you eat.
  • Swapping a quarter cup of your water for Greek yogurt adds another layer of tang and sneaks in even more protein without changing the texture, making these feel almost decadent for breakfast.
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