Jalapeño Cheddar High Protein (Printable)

Soft, protein-packed bagels with sharp cheddar and diced jalapeños for a flavorful, chewy bite.

# Components:

→ 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 & Toppings

08 - 1 cup sharp cheddar cheese, shredded, plus extra for topping
09 - 2 medium jalapeños, finely diced with seeds removed
10 - 1 tablespoon honey for boiling water
11 - 1 egg, beaten for egg wash (optional)

# Method:

01 - In a large mixing bowl, combine bread flour, whey protein isolate, vital wheat gluten, sugar, instant dry yeast, and fine sea salt. Mix thoroughly until uniform.
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 the dough becomes 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 gently to form a bagel shape with approximately a 1½-inch hole.
07 - Cover the shaped bagels and allow them to rest for 10 minutes at room temperature.
08 - Bring a large pot of water to a gentle boil and add honey. Boil bagels 2-3 at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with egg wash if using. Sprinkle with extra shredded cheddar and jalapeño slices if desired.
10 - Bake for 18-22 minutes until golden brown and cheese is bubbling. Transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Each bagel packs 18g of protein, so you're not just eating carbs and cheese like the bagel shop down the street.
  • The jalapeños provide a sneaky spicy kick that keeps things interesting bite after bite.
  • You'll actually enjoy the process because kneading dough is weirdly meditative when you're not stressed about a deadline.
02 -
  • Don't skip the boiling step thinking you can just bake them—boiling creates that chewy exterior that makes bagels actually bagels and not just dense bread with a hole.
  • If your bagels spread out flat instead of staying puffy, your dough was too warm or you didn't let it rest after shaping; next time, watch the temperature and don't skip that 10-minute rest.
  • The whey protein makes the dough stickier than regular bagel dough, so if it feels wrong, that's normal—add flour by the tablespoon only if it's truly unmanageable.
03 -
  • If your dough feels too sticky after adding the cheese and jalapeños, resist the urge to flour it heavily—the moisture is working for you, creating that tender crumb; just wet your hands instead.
  • Keep your boiling water at a gentle rolling boil, not a vigorous one, because violent boiling makes the bagels tough on the outside instead of chewy.
  • The second day, these actually taste better toasted because the flavors meld and the texture becomes even more interesting.
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