Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
35 min
Servings
6
Course
Breakfast, Snack
I'll never forget the morning I stumbled into a tiny bagel shop in Brooklyn's Bushwick neighborhood, jet-lagged and craving something substantial. The owner, Maria, a Puerto Rican woman who'd been making bagels for twenty years, was experimenting with adding black beans to her dough. "Protein, mija," she told me with a knowing smile. "Everyone wants protein these days, but they also want real food." She handed me a warm, spicy bagel studded with jalapeños and vegan cheese, and I stood there on the sidewalk, completely mesmerized. The exterior had that perfect bagel chew, but inside? Soft, slightly earthy from the beans, with pockets of melted cheese and bursts of heat from the peppers. I knew immediately I had to recreate this magic.
Why You'll Love This Recipe
These aren't your typical New York bagels, and that's exactly the point. By blending black beans into the dough, we're creating something revolutionary – bagels that are genuinely filling and nutritious without relying on meat or processed vegan proteins. Each bagel delivers over 15 grams of protein and 9 grams of fiber, which means they'll actually keep you satisfied until lunch. The jalapeños add a gentle heat that wakes up your palate without overwhelming it, and the pockets of melted vegan cheddar create these little flavor explosions throughout. Plus, they're ready in under 30 minutes – no boiling, no overnight fermentation, no complicated techniques. Just mix, shape, and bake.
What I love most is how the black beans virtually disappear into the dough, adding nutrition and moisture without any "beany" flavor. Even my most skeptical friends (you know the ones who wrinkle their noses at anything health-forward) couldn't identify the secret ingredient. They just knew these bagels tasted incredible and kept them full for hours.
Pro Tips for Perfect Bagels Every Time
The key to success here is getting your dough consistency just right. After blending the black beans with soy milk and oil until completely smooth – and I mean *completely* smooth, no chunks – you want a dough that's soft and slightly tacky but not sticky. Think of it like play-dough: pliable and easy to shape. If your dough feels too wet and sticks to your hands, sprinkle in a tablespoon of flour at a time. Too dry and crumbly? Add soy milk by the tablespoon until it comes together. The 10-minute rest period isn't optional – it allows the flour to fully hydrate and makes shaping so much easier.
When forming the bagels, resist the urge to make the holes too large. They'll expand significantly in the oven, and you don't want to end up with bagel-shaped crackers. I aim for a hole about the size of a quarter, maybe slightly larger. Press those ends together firmly – really pinch and seal them. And here's a trick Maria taught me: lightly oil your hands instead of flouring them when shaping. It keeps the exterior smooth and helps achieve that beautiful golden finish.
Customize to Your Heat Preference
Let's talk spice levels because not everyone has the same relationship with heat. The recipe calls for 2-3 tablespoons of chopped jalapeños in the dough, which creates a mild, pleasant warmth – perfect for breakfast. If you're heat-averse, start with just 1 tablespoon, or use pickled jalapeños which tend to be milder. For my fellow spice lovers, go ahead and use fresh jalapeños (seeds and all), or add a pinch of cayenne to the dough. You can also brush the tops with jalapeño brine before baking for extra tang.
Don't have black beans? Pinto or kidney beans work beautifully. No vegan cheddar? Try nutritional yeast for a cheesy flavor, or fold in sun-dried tomatoes and olives for a Mediterranean twist. You could even make these sweet by omitting the jalapeños and cheese, adding cinnamon and dried cranberries instead. The base recipe is incredibly forgiving.
Storage & Make-Ahead Magic
These bagels stay fresh at room temperature for 2 days in an airtight container, though they rarely last that long in my house. For longer storage, slice them in half and freeze for up to 3 months. Toast them straight from frozen – they'll taste like you just baked them. I often make a double batch on Sunday and freeze half for quick breakfasts throughout the week.
They're fantastic with everything: smashed avocado and tomatoes, cashew cream cheese and cucumber, hummus and sprouts, or my personal favorite – loaded with sautéed mushrooms and wilted spinach. Sometimes I'll slice one horizontally, toast it, and use it as a burger bun. The protein content means they hold up to even the juiciest veggie burgers without falling apart.
That morning in Brooklyn changed how I think about bagels. They don't have to be empty carbs that leave you hungry an hour later. With a little creativity and some humble black beans, they can be sustaining, delicious, and ready faster than you can get delivery. Maria would be proud.
30-Minute Jalapeño Black Bean Bagels (High-Protein & Vegan)
Protein-packed vegan bagels with black beans and jalapeños, ready in 30 minutes. Each bagel delivers 15g protein and 9g fiber!
👩🍳Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Set aside.
Add the self-rising flour to a large mixing bowl. If your flour doesn't already contain salt, stir in the 1/2 teaspoon of salt now.
In your blender, combine the drained black beans, soy milk, and olive oil. Blend on high speed until completely smooth with no visible bean pieces – this should take about 1 minute. The mixture should look like a thick, creamy smoothie.
Pour the black bean mixture over the flour. Add the shredded vegan cheddar and chopped jalapeños (start with 2 tablespoons for mild heat, or use 3 tablespoons if you love spice).
Using a rubber spatula, stir everything together until it starts forming shaggy lumps. Lightly oil your hands with olive oil, then dive in and knead the dough directly in the bowl, squeezing and pressing until it comes together into a soft, cohesive ball. If it's too dry and crumbly, add soy milk 1 tablespoon at a time. If it's sticky, add flour 1 tablespoon at a time. The dough should be soft and pliable like play-dough, not sticky or stiff.
Cover the bowl with a kitchen towel and let the dough rest for 10 minutes. This allows the flour to fully hydrate and makes shaping much easier.
Divide the dough into 6 equal portions (each will be about 140-150g if you want to weigh them for consistency). Working with lightly oiled hands, shape each portion into a smooth ball, then roll it between your palms into a 6-inch cylinder.
Bring the two ends of each cylinder together to form a ring, overlapping them by about an inch. Pinch and press firmly to seal – really squeeze them together so they don't separate during baking. The center hole should be about quarter-sized; it will expand significantly in the oven.
Place the shaped bagels on your prepared baking sheet, leaving at least 2 inches between each one – they'll spread and puff up beautifully. Brush the tops lightly with soy milk for a golden finish.
Now for the fun part: press 2-3 jalapeño slices onto the top of each bagel. Sprinkle with sesame seeds if you like that classic bagel look, and add a little extra shredded vegan cheese if you're feeling indulgent.
Bake on the center rack for 20-25 minutes, until the bagels are golden brown and a toothpick inserted into the thickest part comes out clean. They should sound slightly hollow when tapped on the bottom.
Let the bagels cool on the baking sheet for 10 minutes – this helps them firm up and makes them easier to handle. Then transfer to a wire rack to cool completely, or enjoy them warm. They're incredible sliced and loaded with avocado, hummus, vegan cream cheese, or used as burger buns. Store any leftovers in an airtight container at room temperature for up to 2 days, or slice and freeze for up to 3 months.
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