Jalapeño Cheddar Protein Bagels (Print Version)

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

# Components:

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

# Method:

01 - In a large bowl, whisk together flour, protein powder, sugar, instant yeast, salt, and baking powder until well 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 7-8 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 risen dough and divide into 6 equal portions. Shape each portion into a ball, then create a 1.5-inch opening in the center and stretch to form traditional bagel shape.
08 - Transfer shaped bagels to prepared baking sheet, spacing them evenly.
09 - Whisk together egg and water, then brush mixture generously over each bagel.
10 - Sprinkle remaining cheddar cheese and jalapeño slices over each bagel.
11 - Bake for 20-25 minutes until golden brown and cheese is bubbling on top.
12 - Remove from oven and cool on a wire rack before slicing for sandwiches or serving.

# Expert Advice:

01 -
  • They actually keep you full—no mid-morning energy crash sneaking up on you.
  • Homemade bagels taste infinitely better than what you'd grab at a café, and freezing them means you're never more than a toaster away from fresh breakfast.
  • The protein powder blends so seamlessly you won't notice it's there, just taste the cheddar and heat from the jalapeños.
02 -
  • If your dough feels too sticky after mixing, resist the urge to dump in more flour—knead it for the full 7–8 minutes and it'll become workable and smooth.
  • The rise time is non-negotiable if you want that airy interior; I tried rushing it once with a 30-minute rise, and the bagels came out dense and disappointing.
03 -
  • Use a kitchen scale if you have one—it removes the guesswork from flour measurements and makes the dough texture more predictable every time.
  • Don't be tempted to skip the egg wash step; it's what separates homemade looking from bakery quality looking.
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