Jalapeño Cheddar Protein Bagels (Printable)

Chewy bagels bursting with cheddar and jalapeño flavors, packed with extra protein.

# What You 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 at 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 mixing 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. Stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead for 7 to 8 minutes until the dough becomes smooth and elastic.
04 - Gently fold 1/2 cup shredded cheddar cheese and diced jalapeños into the kneaded dough, ensuring even distribution throughout.
05 - Place dough in a greased bowl, cover with a cloth, and allow to 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 risen dough and divide into 6 equal portions. Roll each portion into a ball, then create a hole in the center and stretch to form a 1.5-inch opening characteristic of traditional bagels.
08 - Place shaped bagels onto the prepared baking sheet, spacing them evenly.
09 - Whisk together egg and 1 tablespoon water. Brush the egg wash evenly over each bagel surface.
10 - Sprinkle remaining cheddar cheese and optional jalapeño slices across the tops of each bagel.
11 - Bake bagels for 20 to 25 minutes until golden brown and cheese begins to bubble.
12 - Transfer bagels to a wire rack to cool completely before slicing and serving.

# Expert Advice:

01 -
  • Each bagel packs nearly 20 grams of protein, so you're actually full until lunch without feeling like you're choking down a chalky bar.
  • That jalapeño heat balanced with sharp cheddar makes your taste buds wake up, even on mornings when you'd rather sleep in.
  • They freeze beautifully, which means weekend meal prep feels less like a chore and more like setting yourself up for success.
02 -
  • The water temperature truly matters for yeast; if it's above 120°F you'll kill the yeast and end up with dense, flat bagels that taste like regret.
  • Don't skip the egg wash even if you're in a hurry, because it's what creates that beautiful golden exterior and helps the cheese melt into the bagel instead of sliding off.
  • These bagels are sturdier than they look, so don't be gentle when shaping them; you need that tight tension in the dough or they'll spread and lose their classic hole during baking.
03 -
  • If you love spice, leave the jalapeño seeds in and add extra slices on top, because the heat mellows as the bagels cool but stays bright and present if you're someone who actually enjoys sweating a little at breakfast.
  • Substitute half the water with Greek yogurt for tangy, extra-protein bagels that stay moist longer and have this subtle cultured flavor that makes everything taste more sophisticated than it has any right to.
Go Back