Jalapeno Bagels with Beans (15g Protein, 9g Fiber)

These Jalapeno Bagels with Beans are very simple savory bagels made in under 30 minutes that bring over 15 grams of protein and 9 grams of fiber.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Jalapeno Bagels

These Jalapeno Bagels with Beans are very simple savory bagels made in under 30 minutes that bring over 15 grams of protein and 9 grams of fiber.

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 16 minutes mins

Total Time: 26 minutes mins

Course: Breakfast

Cuisine: American

Servings: 6 bagels

Calories: 412.5 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 can Black Beans - 15 ounces (425g), drained rinsed, (note 1)
• ▢ 1 cup Soy Milk - (note 2)
• ▢ 3 cups Self-Rising Flour - (note 3)
• ▢ 2 tablespoons Mild-Flavor Olive Oil - (note 4)
• ▢ ½ teaspoon Salt - (note 5)
• ▢ 2-3 tablespoons Canned Jalapeno Slices - drained, finely chopped (note 6)
• ▢ ½ cup Plant-Based Cheddar Cheese - shredded (note 7)

Topping

• ▢ 2-3 slices Jalapenos - per bagels, well drained

Instructions

• In a large mixing bowl, add self-rising flour and salt if used.
• In a blender, add the drained canned black beans, soy milk, and oil. Blend on high-speed until smooth.
• Pour the black bean mixture onto the dry ingredients. Add dairy-free cheddar, and finely chopped jalapenos – use 2 tablespoons for a mildly spicy version or more to intensify the spiciness.
• Stir with a rubber spatula at first until it starts forming lumps. Oil your hands with a bit of olive oil, knead, squeeze, and press the ingredients until they form a dough ball. If the dough is too dry, add a little more soy milk until the dough comes together into a ball. If it's too wet, sprinkle extra flour, but don't over-saturate the dough with flour. It should be soft.
• Set it aside 10 minutes to relax the dough. Meanwhile, preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Divide the dough into 6 equal portions, shape a nice round ball, then roll it into a cylinder and connect both ends, pinching them together to form a bagel shape.
• Transfer to the prepared baking sheet, leaving two inches of space between each bagel – they expand a lot in the oven.
• Brush the top of the bagels with a little soy milk, sprinkle some sesame seeds, and press in a few extra jalapeno slices if you like the spicy boost. You can also press extra grated cheese if you like.
• Bake the bagels on the center rack for 20-25 minutes at 400°F (200°C) until golden brown and a toothpick inserted in the center of one bagel comes out clean.
• Let the bagels cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Eat lukewarm or cold with avocado slices, hummus, or raw veggies for a filling breakfast or lunch.

Notes

Note 1: Equivalent to 1 1/4 cups of cooked black beans.

Note 2: Or any milk you love, but soy milk contains the most protein.

Note 3: This is equivalent to 3 cups of all-purpose flour, in which you whisk 4 1/2 teaspoons of baking powder. It sounds like a lot, but it’s what you need to raise the bagels! For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 4: Or any light-flavor oil you love.

Note 5: Skip the salt in the batter if your dairy-free cheese is already high in sodium.

Note 6: Measured unchopped. Add 2 tablespoons for a mild spiciness and 3 tablespoons for a spicier version.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Note 7: I use shredded vegan cheddar. Any grated cheddar works. You can skip the cheese if you prefer, but it tempers the spiciness of the jalapenos.

Storage: Store it for 2 days at room temperature, wrapped in a clean kitchen towel. Or freeze in Ziploc bags for up to 1 month and thaw at room temperature the day before eating.

Flavors: Feel free to add spices like 1/2 teaspoon of onion powder, cumin, paprika, garlic powder, or any spices you love to the dry ingredients.

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Nutrition

Serving: 1bagel (without seeds) | Calories: 412.5kcal | Carbohydrates: 67.1g | Protein: 15.5g | Fat: 8.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 3.7g | Sodium: 305.1mg | Potassium: 437.2mg | Fiber: 9g | Sugar: 1.6g | Vitamin A: 412.7IU | Vitamin B12: 0.5µg | Vitamin C: 35.6mg | Vitamin D: 0.5µg | Calcium: 89.2mg | Iron: 2.5mg | Magnesium: 76.2mg | Phosphorus: 180.6mg | Zinc: 1.4mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Black Beans – These are the core of the recipe, providing a substantial amount of protein and fiber. They also create a uniquely moist, soft, and dense texture that makes these bagels soft and light.
• Soy Milk – This ingredient provides the necessary liquid to bring the dough together. I recommend soy milk for its higher protein content, which contributes to a better structure, but any plant-based milk will work.
• Self-Rising Flour – This is the primary structural ingredient for the bagels. Since it already contains a leavening agent, it’s what helps the bagels rise and become fluffy without needing yeast. If you don’t have any, you can make your own by whisking 4 1/2 teaspoons of baking powder into 3 cups of all-purpose flour.
• Mild-Flavor Olive Oil – The oil adds a touch of fat to the dough, which results in a softer crumb and makes the dough smoother and easier to work with.
• Salt – This is a crucial flavor enhancer that brings out the savory notes of the beans, cheese, and jalapenos. As noted, you can adjust or skip it if your plant-based cheese is particularly salty.
• Canned Jalapeno Slices – These provide that signature spicy kick and a tangy, savory flavor throughout the bagels.
• Plant-Based Cheddar Cheese – The cheese melts into the dough, adding a delicious savory flavor and richness that perfectly complements and balances the heat from the jalapenos.

How to Make Jalapeno Bagels with Beans (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect bagel.

• Bake Only – It’s important to remember that these are not traditional bagels, so they should only be baked. The black bean dough can become tough if boiled, and baking directly gives you the best soft texture.
• Control the Heat – You can easily customize the spiciness. I find that 2 tablespoons of chopped jalapenos create a mild warmth, while using 3 tablespoons or more will give you a much spicier bagel.
• Cheesy Flavor – Any plant-based cheddar works well here. If you prefer a cheese-free option, you can get a similar savory flavor by adding 2 tablespoons of nutritional yeast. Just be prepared to add a little more soy milk, as nutritional yeast absorbs moisture.
• Serving Suggestions – These bagels are very filling and delicious on their own. For a complete meal, I love to top them with hummus, mashed avocado, or some fresh baby spinach and tomato slices.

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