Jalapeño Cheddar Protein Bagels (Printable)

Chewy bagels with sharp cheddar and spicy jalapeños, packed with extra protein for a nutritious boost.

# Required Ingredients:

→ 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
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

# Preparation Steps:

01 - In a large bowl, whisk together bread flour, protein powder, sugar, instant yeast, salt, and baking powder until evenly blended.
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 size.
06 - Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
07 - Punch down risen dough and divide into 6 equal pieces. Shape each piece into a ball, then create a 1.5-inch hole in the center and stretch to form the classic bagel shape.
08 - Place shaped bagels onto the prepared baking sheet with even spacing.
09 - Whisk together egg and 1 tablespoon water. Brush the egg wash evenly over each bagel.
10 - Sprinkle remaining cheddar cheese and optional jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes until bagels achieve golden brown color and cheese is bubbling.
12 - Transfer bagels to a wire rack to cool completely before slicing for sandwich preparation.

# Expert Suggestions:

01 -
  • They're genuinely high in protein without tasting like a protein shake in bread form.
  • You'll never go back to store-bought once you taste cheese and jalapeño this fresh inside a chewy bagel.
  • Perfect sandwich base that doesn't fall apart when you load it with eggs, avocado, or turkey bacon.
02 -
  • Don't skip the egg wash or those bagels will look pale and sad—it's the difference between homemade and store-bought appearance.
  • Protein powder changes how dough hydrates, so if you substitute brands, start with slightly less water and add more only if needed; I learned this after making one batch that turned into soup.
03 -
  • Don't rush the rise—sixty minutes is a minimum; if your kitchen is cool, give it longer and let the dough tell you when it's ready by doubling visibly.
  • That egg wash is doing heavy lifting; brush it on generously and don't feel bad about it being glossy and obvious, because that's what makes them look professional.
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