Jalapeño Cheddar Protein Bagels

I discovered these bagels by accident one morning when I had leftover protein powder and a bag of fresh jalapeños that needed using before they turned soft. There was something about the idea of combining the spicy kick with sharp cheddar that felt natural, like the bagel was meant to be savory all along. The first batch came out of the oven golden and slightly charred at the edges, with melted cheese pooling in the dimples, and I knew I'd stumbled onto something worth making again and again.

My neighbor stopped by one Saturday morning while these were cooling, and the smell pulled her right into the kitchen. She bit into one plain, then immediately asked for a second one with cream cheese and smoked salmon, and I realized these bagels had crossed over from personal experiment to something worth sharing. That's the moment they stopped being about the protein numbers and started being about the joy of feeding someone something unexpected.

Ingredients

• Bread flour (2 cups): The higher protein content in bread flour creates that chewy interior and structure you need for a proper bagel—all-purpose flour will give you something closer to a roll.
• Unflavored whey protein isolate (1 cup): This adds serious staying power to your breakfast without any weird aftertaste; neutral isolate matters here because flavored versions can clash with the jalapeño and cheddar.
• Granulated sugar (2 tbsp): Just enough to feed the yeast and balance the heat from the peppers without making these sweet.
• Instant yeast (2 tsp): Don't skip the warm water temperature—yeast is picky, and cold water means a sluggish rise.
• Salt (1 tsp): Strengthens the dough structure and brings out the cheddar flavor, so don't leave it out.
• Baking powder (1/2 tsp): Gives a tiny lift in the oven to keep these from becoming dense.
• Warm water (1 cup): The temperature matters—too hot kills the yeast, too cold and nothing happens, so use a thermometer if you have one.
• Olive oil (1 tbsp): Keeps the dough tender and adds richness that makes every bite feel substantial.
• Sharp cheddar cheese (3/4 cup): Sharp cheddar has more flavor punch than mild, so you actually taste it against the jalapeño heat instead of getting lost.
• Jalapeños (2 medium): Seeding them tames the heat without losing the flavor; if you like sweat on your forehead, leave the seeds in.
• Egg and water (for wash): Creates that glossy, bakery-style finish that makes people think you went to culinary school.

Instructions

Air fry, roast, reheat, and dehydrate meals quickly for crispy snacks and easy weeknight dinners.

Check price on Amazon

Mix your dry team:

Whisk flour, protein powder, sugar, yeast, salt, and baking powder together in a large bowl so the yeast is evenly distributed and won't create dead spots in your dough. This takes about a minute and makes everything rise more predictably.

Bring the dough together:

Pour in your warm water and olive oil, stirring until a shaggy mass forms—it'll look rough and loose, which is exactly right. Don't worry about it being perfect yet; that's what the next step is for.

Knead until smooth:

Work the dough on a lightly floured surface for 7 to 8 minutes, pushing it away from you with the heel of your hand and folding it back over itself, until it becomes smooth and elastic and springs back when you poke it. Your forearms will get a little workout, but that's the gluten developing and making these chewy.

Work in the cheese and jalapeños:

Gently knead in half a cup of cheddar and your diced jalapeños until they're evenly scattered throughout—you want every bite to have some of both. This takes about 2 minutes of careful folding.

Let it rise and double:

Place the dough in a greased bowl, cover it with a damp towel, and park it somewhere warm for about an hour until it's visibly puffy and roughly twice the size. A spot near a sunny window or on top of your oven works great.

Shape your bagels:

Punch down the risen dough, divide it into 6 equal pieces, and roll each into a tight ball—this tension keeps them from becoming flat. Poke your thumb through the center of each ball and stretch gently to create that signature 1.5-inch hole.

Prepare for baking:

Arrange your shaped bagels on a parchment-lined baking sheet, then brush each one generously with an egg wash made from one large egg whisked with a tablespoon of water. Top with the remaining cheese and jalapeño slices if you're using them.

Bake until golden:

Bake at 400°F for 20 to 25 minutes until the tops are deep golden and the cheese is actively bubbling and slightly browned at the edges. The aroma at minute 20 will test your patience, but wait for that cheese bubble to be sure they're done.

Cool before slicing:

Transfer the bagels to a wire rack and let them cool completely before slicing—they'll set up inside and hold together better for sandwich assembly. Trying to slice them while they're warm is a fast way to end up with crumbs instead of a proper bagel half.

Save to Pinterest

Last week I made a batch for a friend who's been meal prepping for a half marathon, and watching her face light up when she realized breakfast could taste this good and still support her training goals felt like I'd given her something more valuable than just food. These bagels have quietly become my go-to when I want to show up for people in a way that feels both thoughtful and nourishing.

Building Your Perfect Breakfast Sandwich

The beauty of these bagels is that they're assertive enough to stand up to bold toppings but not so aggressive that they'll overpower what you're pairing them with. I've had the best luck with combinations that respect the cheddar and jalapeño without trying to compete with them—creamy eggs work beautifully, as do crispy breakfast meats and ripe avocado. The cheese already brings richness, so sometimes I'll skip mayo and just use a spread of good butter or a thin layer of cream cheese to let the bagel shine.

Customizing Your Heat Level

Jalapeño intensity varies so much from pepper to pepper that I always do a quick taste test before committing my dough to them. If you find your peppers are mild, you can leave a few seeds in for extra kick, or add a pinch of cayenne to the dry ingredients—just start with 1/8 teaspoon and taste as you go. On the flip side, if your jalapeños are genuinely hot, fully seeding them and even removing some of the white membrane tames things down without erasing the flavor.

Making These Work for Your Week

These bagels are one of those recipes that actually improves your life if you make them on Sunday because they freeze beautifully and thaw in minutes. I've had great success splitting them horizontally before freezing so they're ready to toast straight from the freezer, and the texture holds up remarkably well through a month or two of storage. The first thing I do when I'm home and want a proper breakfast without thinking is pop a frozen bagel half into the toaster, which has become my secret weapon on mornings when effort feels impossible.

• Freeze them whole or split—either way works, but split bagels toast more evenly from frozen.
• Keep them in a freezer bag away from strong-smelling foods because the cheddar and jalapeño can pick up odors.
• Toast from frozen for about 3 minutes, and they'll taste nearly as good as the day you made them.

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

Check price on Amazon

Save to Pinterest

These bagels changed the way I think about breakfast because they proved that wholesome and delicious don't have to be opposites. Once you make them the first time, you'll find yourself reaching for the recipe again and again.

Common Recipe Questions

→ How do I enhance bagel dough with protein?

Incorporate unflavored whey protein isolate into the dry ingredients to boost protein content without affecting flavor.

→ What’s the best way to evenly distribute cheese and jalapeños?

Gently knead shredded cheddar and diced jalapeños into the dough after initial mixing to spread flavors evenly throughout.

→ How is the bagel shape formed properly?

Divide the dough into equal parts, roll into balls, then poke and stretch each to create a 1.5-inch hole for the classic bagel look.

→ What does egg wash do for these bagels?

Applying an egg wash before baking gives the crust a glossy, golden finish and helps toppings stick better.

→ Can I adjust the heat level of these bagels?

Yes, leaving jalapeño seeds inside increases the spiciness, while removing them creates a milder flavor.

→ How can I store these bagels for later use?

Bagels can be frozen for up to two months; thaw and warm before serving for best texture and taste.