Jalapeño Cheddar Protein Bagels (Print Version)

Chewy, savory bagels loaded with cheddar cheese, jalapeños, and protein for a flavorful morning 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, beaten with 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 fully 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 1/2 cup cheddar cheese and diced jalapeños into the dough until evenly distributed throughout.
05 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm location for 60 minutes or 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 poke a hole in the center and stretch gently to create a 1.5-inch opening for classic bagel formation.
08 - Transfer shaped bagels to the prepared baking sheet with adequate spacing.
09 - Whisk together egg and water. Brush the prepared egg wash evenly over each bagel surface.
10 - Sprinkle remaining cheddar cheese and jalapeño slices across the top of each bagel.
11 - Bake for 20 to 25 minutes until golden brown with bubbling cheese.
12 - Transfer baked bagels to a wire cooling rack and allow to cool completely before slicing.

# Expert Advice:

01 -
  • They taste indulgent enough for weekend breakfast but pack nearly 20 grams of protein per bagel, so you're actually satisfied until lunch.
  • That sharp cheddar and jalapeño combination keeps things interesting and spicy without ever feeling virtuous or boring.
  • Once you freeze a batch, having homemade bagels ready beats anything from a store, and they thaw perfectly for quick sandwiches.
02 -
  • Protein powder changes the hydration of your dough, so trust the water measurement even if it looks wetter than traditional bagel dough, because that's exactly right for this formula.
  • Don't skip the warm water temperature because yeast is temperamental and cold water means sluggish rising while hot water kills it completely, both disasters.
  • The egg wash makes a real difference in appearance and browning, so use a pastry brush and coat them evenly rather than rushing this step.
03 -
  • Don't judge the dough texture while it's wet; protein powder makes it feel wetter than regular bagel dough, but it bakes up perfect every time.
  • If your kitchen is cold, let the dough rise a bit longer rather than trying to speed it up with heat, because slow rising develops better flavor and structure.
  • Toast these bagels before eating them, even if they're fresh, because it brings out the cheddar flavor and tightens the crumb so they hold sandwich fillings better.
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