Jalapeño Cheddar High-Protein (Print Version)

Soft, chewy bagels infused with sharp cheddar and diced jalapeños, packed with extra protein.

# 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 (100–110°F)

→ Add-ins and Toppings

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

# How to Make:

01 - In a large mixing bowl, combine bread flour, whey protein, vital wheat gluten, sugar, yeast, and 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 for 8–10 minutes, until smooth and elastic.
03 - Gently knead in shredded cheddar and 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 45–60 minutes, or until doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the 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 1½-inch hole.
07 - Cover shaped bagels and let rest for 10 minutes at room temperature.
08 - Bring a large pot of water to a gentle boil and add honey. Working in batches of 2–3 bagels, boil for 45 seconds per side. Remove with a slotted spoon and place on prepared baking sheet.
09 - Brush bagels with beaten egg wash if desired. Sprinkle with extra shredded cheddar and jalapeño slices.
10 - Bake for 18–22 minutes, until golden brown and cheese is bubbling. Transfer to a wire rack to cool before slicing.

# Expert Advice:

01 -
  • They're actually satisfying on their own, packed with enough protein that you won't be hungry an hour later.
  • The cheddar and jalapeño combination tastes indulgent but comes together faster than you'd expect.
  • That perfect chewy-yet-sturdy bagel texture rivals anything from a bagel shop, and you get the smug satisfaction of homemade.
02 -
  • The boiling step isn't optional or a suggestion—it's what separates a bagel from a dense roll, so don't skip it or rush through it.
  • If your dough feels too sticky after mixing, resist adding more flour; a slightly tacky dough is actually what you want here, and it firms up as you knead.
  • Watch your bagels in the oven toward the end because ovens vary wildly, and you want that cheese bubbling and golden, not burnt on top.
03 -
  • Keep your water temperature precise using a thermometer—yeast is finicky, and even 10 degrees off can slow your fermentation or kill it entirely.
  • Divide your dough into equal portions by weight if you want them to bake at the same rate and look uniform on the plate.
  • Don't let your bagels sit in the boiling water too long thinking it'll make them fluffier—it actually makes them heavy and dense, so stick to 45 seconds per side like your life depends on it.
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