Jalapeño Cheddar High Protein (Printable Version)

Soft, savory bagels with cheddar and jalapeño, boosted with protein for a hearty snack or meal.

# 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)

→ Mix-ins and Toppings

08 - 1 cup shredded sharp cheddar cheese, 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 becomes smooth and elastic.
03 - Gently knead the 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 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 risen 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 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, boil 2-3 bagels at a time for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush boiled bagels with beaten egg wash if desired. Sprinkle with additional shredded cheddar and jalapeño slices as preferred.
10 - Bake for 18-22 minutes until golden brown with bubbling cheese. Transfer to a wire rack and cool completely before slicing.

# Expert Hints:

01 -
  • These bagels keep you satisfied for hours, thanks to 18g of protein per bagel, so you're not raiding the pantry by 10 AM.
  • The sharp cheddar and jalapeño combo tastes indulgent but the nutrition profile means you're actually taking care of yourself.
  • Homemade bagels beat anything from a store, and once you see how easy this is, you'll wonder why you ever bought them.
02 -
  • The boiling step is non-negotiable—it's what separates bagels from bread rolls, so don't skip it or rush it; those 45 seconds per side create the chewy exterior you're after.
  • Whey protein can absorb more water than regular flour, so if your dough feels too dry after mixing, add a tablespoon of water at a time until it's soft but not sticky, otherwise you'll end up with dense bagels.
03 -
  • Toast these bagels after the first day and fill them with eggs, avocado, or turkey; the protein-rich bagel becomes a legitimate power breakfast that holds you through lunch.
  • If your dough seems sticky after adding cheese and jalapeños, dust lightly with bread flour rather than adding water, as the vegetables release moisture as they sit.
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