Jalapeño Cheddar High-Protein Bagels (Printable Version)

Soft, chewy bagels with sharp cheddar and spicy jalapeños, enriched with extra protein for a hearty bite.

# Ingredient List:

→ 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, optional

# How to Make:

01 - In a large mixing bowl, combine bread flour, whey protein, vital wheat gluten, sugar, yeast, and salt. Mix thoroughly until well incorporated.
02 - Add warm water and stir until a shaggy dough forms. Knead by hand or with a stand mixer fitted with 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.
07 - Cover 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 of 2-3, boil bagels 45 seconds per side. Remove with a slotted spoon and place on prepared baking sheet.
09 - Brush bagels with egg wash if desired. Sprinkle with extra cheddar and jalapeño slices.
10 - Bake for 18-22 minutes until golden brown with bubbling cheese. Cool on a wire rack before slicing.

# Expert Suggestions:

01 -
  • These bagels have 18 grams of protein per serving without tasting like a fitness experiment.
  • The combination of sharp cheddar and jalapeño makes every bite feel a little bit indulgent, even though you're making something genuinely nutritious.
  • They freeze beautifully, so you can have a homemade, restaurant-quality breakfast ready in minutes on weekday mornings.
02 -
  • The boiling step is absolutely critical—don't skip it or reduce the time, because that's what distinguishes a real bagel from a round bread roll.
  • If your dough feels sticky after adding the cheese and jalapeños, that's normal and means your cheddar was releasing moisture; resist the urge to add more flour because it will make them tough.
03 -
  • If you want extra spice, leave some of the jalapeño seeds in the dough—they contain most of the heat, so this is your control lever.
  • Substituting Greek yogurt for half the water boosts the protein even further and creates a slightly more tender crumb that some people prefer to the chewier version.
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