Jalapeño Cheddar Protein Bagels (Print Version)

Chewy bagels with sharp cheddar, spicy jalapeños, and added protein make a hearty breakfast base.

# 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 & 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

# Step-by-Step:

01 - In a large bowl, whisk together bread flour, protein powder, sugar, instant yeast, salt, and baking powder.
02 - Add warm water and olive oil to dry ingredients. Mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 7-8 minutes until smooth and elastic.
04 - Gently knead in 1/2 cup cheddar cheese and diced jalapeños until evenly distributed throughout.
05 - Place dough in a greased bowl, cover with a damp towel, 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 piece into a ball, then pierce the center with your thumb and stretch to create 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 and brush evenly over each bagel.
10 - Sprinkle remaining cheddar cheese and optional jalapeño slices over each bagel.
11 - Bake for 20-25 minutes until golden brown and cheese is bubbling.
12 - Transfer bagels to a wire rack and allow to cool before slicing and serving.

# Expert Tips:

01 -
  • They're chewy and substantial enough to anchor a real breakfast sandwich without leaving you hungry by 10 AM.
  • The sharp cheddar and jalapeño combo tastes indulgent but feels intentional, not like a gimmick.
02 -
  • The dough will feel slightly different than traditional bagel dough because of the protein powder; don't second-guess yourself if it's a touch denser, that's exactly what you want.
  • Egg wash makes all the difference between bagels that look homemade and bagels that look bakery-quality.
03 -
  • If your kitchen is cold, placing the covered dough on top of your refrigerator or in a warm oven with the light on accelerates the rise without making the dough too warm.
  • Using a meat thermometer to check your water temperature takes the guesswork out of activating yeast correctly every single time.
Return