Jalapeño Cheddar High Protein (Printable Version)

Soft bagels bursting with cheddar and jalapeño, enriched with protein for a chewy, flavorful bite.

# What You'll Need:

→ Dry Ingredients

01 - 3 cups bread flour
02 - 1 cup unflavored whey protein isolate
03 - 2 tablespoons vital wheat gluten
04 - 2¼ teaspoons instant dry yeast
05 - 1½ teaspoons fine sea salt
06 - 1 tablespoon granulated sugar

→ Wet Ingredients

07 - 1¼ cups warm water

→ Add-ins and Toppings

08 - 1 cup sharp cheddar cheese, shredded
09 - 2 medium jalapeños, finely diced
10 - 1 tablespoon honey for boiling water
11 - 1 egg, beaten for egg wash

# Cooking Steps:

01 - In a large mixing bowl, combine bread flour, whey protein isolate, vital wheat gluten, granulated sugar, instant dry yeast, and fine sea salt. Mix thoroughly until evenly distributed.
02 - Add warm water and stir until a shaggy dough forms. Knead by hand or with a stand mixer using the dough hook attachment for 8 to 10 minutes, until the dough becomes smooth and elastic.
03 - Gently knead in the shredded cheddar cheese and finely diced jalapeños until evenly distributed throughout the dough.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 to 60 minutes, or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
06 - Punch down the risen dough and divide into 8 equal portions. Shape each portion into a ball, then poke a hole in the center and stretch to form a bagel shape with approximately a 1½-inch hole diameter.
07 - Cover the shaped bagels and let rest for 10 minutes at room temperature.
08 - Bring a large pot of water to a gentle boil and stir in honey. Working in batches, boil 2 to 3 bagels at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush each bagel with beaten egg wash if desired. Sprinkle with extra shredded cheddar cheese and jalapeño slices for additional flavor and visual appeal.
10 - Bake for 18 to 22 minutes, until bagels achieve a golden brown color and the cheese is bubbling. Cool on a wire rack before slicing.

# Expert Advice:

01 -
  • They're genuinely chewy and soft inside, nothing like the dense protein-heavy bread disasters I'd made before.
  • Each bagel has about 18 grams of protein, so you can actually eat one for breakfast and not be starving two hours later.
  • The cheddar and jalapeño combo is addictive without being overwhelming—it tastes like real food, not a health food compromise.
02 -
  • The water temperature for mixing dough matters way more than I ever thought; too cold and the yeast won't activate, too hot and you'll kill it outright.
  • Boiling bagels isn't optional—it's what separates them from rolls; the honey creates that signature chewy crust and subtle sweetness you can't get any other way.
03 -
  • If you don't have a stand mixer, hand-kneading actually works great here; it just takes 10 to 12 minutes and your forearms will feel the workout.
  • Make a double batch and freeze the boiled bagels before baking; you can bake them straight from frozen whenever you want fresh bagels without the full prep time.
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