Jalapeño Cheddar High Protein (Print)

Soft, chewy bagels bursting with cheddar and jalapeños, enriched with protein for a hearty touch.

# Ingredients:

→ 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 at 100-110°F

→ Mix-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 large egg, beaten for egg wash

# Directions:

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 incorporated.
02 - Add warm water and stir until a shaggy dough forms. Knead by hand or with a stand mixer fitted with a dough hook for 8-10 minutes until the dough is smooth and elastic.
03 - Gently knead shredded cheddar cheese and diced jalapeños into the dough until evenly distributed throughout.
04 - Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm location for 45-60 minutes until doubled in volume.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
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 1½-inch holes.
07 - Cover shaped bagels and allow to rest for 10 minutes.
08 - Bring a large pot of water to a gentle boil and add honey.
09 - Working in batches of 2-3 bagels, boil for 45 seconds on each side. Remove with a slotted spoon and transfer to the prepared baking sheet.
10 - Brush bagels with beaten egg wash if desired. Sprinkle with additional shredded cheddar cheese and jalapeño slices.
11 - Bake for 18-22 minutes until golden brown and cheese is bubbling. Cool on a wire rack before slicing.

# Expert Tips:

01 -
  • These bagels deliver 18 grams of protein per serving without tasting like fitness food or chewing like a brick.
  • The sharp cheddar and spicy jalapeños create a flavor complexity that keeps you reaching for another slice hours later.
  • Once you nail the technique, you can make a week's worth and freeze them, turning lazy mornings into gourmet breakfast without effort.
02 -
  • Don't skip the boiling step thinking you'll save time—those 45 seconds per side are what separate a dense, bread-like bagel from the chewy, craggy-exterior bagel you're actually after.
  • Whey protein isolate doesn't behave exactly like regular flour, so your dough will feel slightly different and slightly looser than traditional bagel dough; this is correct, and fighting it by adding more flour will ruin the texture.
03 -
  • Watch your water temperature obsessively; bagel dough is unforgiving about yeast activation, and water that's even 10 degrees off will extend rising time unpredictably.
  • The boiling water's honey addition is small but essential—it's what gives real bagels their mahogany exterior and subtle caramelized sweetness that no amount of baking alone can achieve.
Back