Jalapeño Cheddar Protein Bagels (Printable)

Savory bagels featuring cheddar, jalapeños, and added protein for a satisfying morning start.

# 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, approximately 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:

01 - In a large bowl, whisk together flour, protein powder, 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 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, 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. Brush each bagel generously with egg wash.
10 - Sprinkle remaining cheddar cheese and jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes until golden brown and cheese is bubbling.
12 - Transfer bagels to a wire rack and cool before slicing for sandwiches.

# Expert Advice:

01 -
  • They're genuinely chewy like a proper bagel, not dense or cake-like the way protein baking often goes wrong.
  • You get nearly 20 grams of protein per bagel without any weird aftertaste, which changes the whole breakfast game.
  • Jalapeño and cheddar together hit that savory-spicy sweet spot that makes you want seconds before you've finished the first.
02 -
  • If your dough feels too wet after kneading, resist the urge to add more flour—protein powder absorbs liquid differently than regular flour, and it'll firm up as it rests.
  • Don't skip the egg wash, even if you're in a hurry; it's the difference between matte bagels and ones that look like they mean business.
03 -
  • If you want more heat, leave some jalapeño seeds in during kneading—the difference between pleasant spice and real kick is honestly just a few seeds.
  • Swapping a quarter cup of the water for Greek yogurt adds tang and another protein boost that makes these even more breakfast-sandwich ready.
Go Back