Jalapeño Cheddar Protein Bagels (Print Version)

Chewy bagels infused with cheddar and jalapeños, enriched with protein for a savory breakfast option.

# What You’ll 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 (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
11 - 1 large egg for egg wash
12 - 1 tablespoon water for egg wash

# How to Make It:

01 - In a large bowl, whisk together flour, protein powder, sugar, instant yeast, salt, and baking powder.
02 - Add warm water and olive oil to dry mixture. Mix until a shaggy dough forms.
03 - Knead the dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic.
04 - Gently knead in 1/2 cup cheddar and the 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 with egg wash using a pastry brush.
10 - Sprinkle remaining cheddar and jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes, until golden brown and cheese is bubbling.
12 - Cool on a wire rack before slicing for sandwiches.

# Additional Tips::

01 -
  • They're packed with protein but don't taste like a fitness experiment—just honest bagels that happen to keep you full.
  • The cheddar and jalapeños make them exciting enough for breakfast but sturdy enough to hold up under eggs, avocado, or whatever you pile on.
  • You get that chewy bagel texture at home without the mystery ingredients of a bakery version.
02 -
  • Protein powder can dry out dough if you're not careful, so the water temperature and the warm rise are non-negotiable—skip either one and you'll end up with something dense and sad.
  • Don't knead the cheese and jalapeños in aggressively or the cheese will break down and your dough gets oily; fold gently and let them distribute naturally.
03 -
  • If you want to amp up the protein without making the dough too dry, substitute half the water with plain Greek yogurt—it adds tang and keeps everything tender.
  • Watch your oven's hot spots during baking because some ovens brown the bottom faster than the top; rotating the pan halfway through is the difference between perfect and burnt.
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