Jalapeño Cheddar High-Protein Bagels (Print Version)

Soft, chewy bagels with sharp cheddar and spicy jalapeños, boosted with added protein for a nutritious twist.

# 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, 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

# Step-by-Step:

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 evenly blended.
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 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 into a ball, then poke a hole in the center and stretch to form a bagel shape with approximately 1½-inch hole diameter.
07 - Cover shaped bagels and let rest for 10 minutes.
08 - Bring a large pot of water to a gentle boil and add honey. Boil bagels 2-3 at a time, 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. Cool on a wire rack before slicing.

# Expert Tips:

01 -
  • They actually keep you full, thanks to real protein that sticks around instead of vanishing by mid-morning.
  • The cheddar melts into pockets of flavor while the jalapeños give you that perfect kick without overwhelming the chew.
  • You can make a whole batch on Sunday and freeze them, then toast one up whenever you need something that feels homemade but takes 90 seconds.
02 -
  • The boiling step is not optional—it's what separates a bagel from fancy bread, so don't skip it or rush it, even when you're hungry and impatient.
  • Whey protein absorbs more water than regular flour, so if your dough feels too dry during kneading, add water one tablespoon at a time rather than in a splash.
  • Don't over-knead once you've added the cheese and jalapeños, or you risk breaking down the dough and losing air bubbles that make bagels, well, bagel-shaped.
03 -
  • If your kitchen is cold, let the dough rise in a turned-off oven with just the light on—it creates the perfect warm environment without being too hot.
  • Shape bagels the night before, refrigerate them covered, and boil and bake them in the morning for fresh bagels with minimal effort when you're actually hungry.
  • Use a slotted spoon specifically for boiling to avoid accidentally breaking bagels as you fish them out—trust me on this one.
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