Jalapeño Cheddar Protein Bagels (Printable View)

Chewy bagels with sharp cheddar and jalapeños, enriched with protein for a flavorful morning treat.

# 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 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, plus extra slices for topping
11 - 1 large egg for egg wash
12 - 1 tablespoon water for egg wash

# How to Make:

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 - Knead the dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic.
04 - Gently knead in 1/2 cup cheddar and the diced jalapeños until evenly distributed throughout the dough.
05 - Place dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes, or 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 - Place shaped bagels onto the prepared baking sheet.
09 - Whisk egg with 1 tablespoon water and brush each bagel with the egg wash mixture.
10 - Sprinkle remaining cheddar and jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes, until golden brown and cheese is bubbling.
12 - Cool on a wire rack before slicing for sandwiches.

# Expert Tips:

01 -
  • They taste indulgent enough for a weekend breakfast but pack nearly 20 grams of protein per bagel without tasting like gym food.
  • That sharp cheddar melts into warm pockets while the jalapeños stay bright and punchy, creating a flavor combination that feels both familiar and exciting.
  • Once you nail the technique, you can make a week's worth of breakfast sandwiches in one baking session and freeze them.
02 -
  • Don't skip the egg wash thinking it's optional—it's what creates that shiny, golden exterior that makes them look bakery-quality and helps the cheese toppings adhere.
  • The protein powder changes how the dough absorbs water slightly, so if your dough feels too wet after mixing, resist adding more flour; let it rest for a minute and it usually comes together perfectly.
03 -
  • Invest in a thermometer for your water if you don't already have one—the difference between 108°F and 115°F might seem tiny, but it makes the difference between a rise that happens and one that barely whispers.
  • Shape your bagels as soon as the dough is cool enough to handle after rising; this prevents over-proofing and keeps them dense and chewy instead of puffy and bread-like.
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