# Ingredients:
→ Dry Ingredients
01 - 2 cups bread flour
02 - 1 cup unflavored whey protein isolate
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant yeast
05 - 1 teaspoon salt
06 - 1/2 teaspoon baking powder
→ Wet Ingredients
07 - 1 cup warm water (110°F)
08 - 1 tablespoon olive oil
→ Mix-ins and Toppings
09 - 3/4 cup shredded sharp cheddar cheese, divided
10 - 2 medium jalapeños, seeded and finely diced
11 - 1 large egg for egg wash
12 - 1 tablespoon water for egg wash
# Directions:
01 - In a large bowl, whisk together flour, protein powder, sugar, instant yeast, salt, and baking powder until evenly combined.
02 - Add warm water and olive oil to dry mixture. Mix until a shaggy dough forms.
03 - Knead dough on a lightly floured surface for 7 to 8 minutes until smooth and elastic.
04 - Gently knead in 1/2 cup cheddar cheese and diced jalapeños until evenly distributed throughout dough.
05 - Place dough in a greased bowl and cover. Let rise in a warm spot for 60 minutes until doubled in size.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 6 equal pieces. Shape each piece into a ball, then poke a hole in the center and stretch to create a 1.5-inch opening for classic bagel shape.
08 - Arrange shaped bagels on the prepared baking sheet.
09 - Whisk egg with 1 tablespoon water. Brush each bagel with egg wash using a pastry brush.
10 - Sprinkle remaining cheddar cheese and jalapeño slices on top of each bagel.
11 - Bake for 20 to 25 minutes until golden brown and cheese is bubbling.
12 - Transfer bagels to a wire rack and cool before slicing for sandwiches.
