Jalapeño Cheddar Protein Bagels (Printable version)

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

# What You'll Need:

→ 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

# Directions:

01 - In a large bowl, whisk together flour, protein powder, sugar, instant yeast, salt, and baking powder until evenly 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 pieces. Shape each piece into a ball, poke a hole in the center, and stretch to create a 1.5-inch opening characteristic of bagels.
08 - Arrange shaped bagels on the prepared baking sheet with adequate spacing.
09 - Whisk egg with 1 tablespoon water. Brush each bagel generously with the egg wash mixture.
10 - Sprinkle remaining cheddar cheese and optional jalapeño slices over each bagel.
11 - Bake for 20 to 25 minutes until golden brown and cheese is bubbling.
12 - Transfer bagels to a wire rack and allow to cool completely before slicing.

# Expert Tips:

01 -
  • These pack 19g of protein per bagel without tasting like a fitness experiment.
  • The jalapeños give you just enough heat to wake you up without the egg wash making them soggy.
  • You can freeze a batch and have a real breakfast sandwich ready in minutes on days when time is tight.
02 -
  • If your dough feels sticky after kneading in the cheese and peppers, resist the urge to add flour; it'll come together as you work with it and shapeable dough makes better bagels.
  • The egg wash makes a huge difference in how the cheese melts and browns, so don't skip it even if you're in a hurry.
  • Protein powder makes dough absorb more water, so don't add extra liquid if you think it looks dry; trust the process and give it time to hydrate.
03 -
  • If you want serious heat, leave the jalapeño seeds in the diced peppers and add a few extra slices on top before baking.
  • Greek yogurt can replace about a quarter of the water for extra tang and additional protein that stretches the nutrition further.
  • These shine as breakfast sandwiches with scrambled eggs, avocado, and turkey bacon, but leftovers also make great snacking bread with cream cheese and roasted turkey.
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