Jalapeno Bagels

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5 from 6 votes

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/jalapeno-bagels-with-beans/ or scan the QR code here ➡️

Prep Time10

Cook Time16

Total Time26

Servings: bagels

Calories: 412.5kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition