Jalapeño Cheddar High Protein (Printable)

Soft bagels loaded with cheddar and jalapeños, packed with protein for a flavorful, satisfying bite.

# Required 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 (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 large egg, beaten for egg wash (optional)

# Preparation Steps:

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 well incorporated.
02 - Add warm water and stir until a shaggy dough forms. Knead by hand or with a stand mixer using the dough hook attachment 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 cloth, and let rise in a warm location for 45–60 minutes, or until the dough has doubled in size.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
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 allow them to rest for 10 minutes at room temperature.
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 the prepared baking sheet.
09 - Brush bagels with beaten egg wash if using. Sprinkle with extra shredded cheddar and additional jalapeño slices as desired.
10 - Bake for 18–22 minutes, until golden brown and cheese is bubbling. Transfer to a wire rack to cool before slicing.

# Expert Suggestions:

01 -
  • They're packed with 18 grams of protein per bagel, so you actually feel satisfied and energized, not hungry an hour later.
  • The spicy-savory-cheesy combo transforms a humble bagel into something that tastes indulgent while being genuinely good for you.
  • Once you nail the shaping, they come together faster than you'd expect, and your kitchen smells like a bakery doing something right.
02 -
  • The bagel hole is crucial—if it's too small, the center won't cook through and you'll bite into doughy sadness instead of the chewy texture you want.
  • Don't skip the boiling step thinking you can just bake them straight; boiling is what creates that signature bagel crust and texture that's completely different from bread.
  • Your water temperature matters for the initial dough—too hot and it'll kill the yeast, too cold and nothing rises; aim for 100-110°F, which feels warm to the touch but not hot.
03 -
  • Use a bench scraper or dough cutter instead of a knife when dividing the dough—it creates cleaner cuts and doesn't compress the dough like a knife does, giving you more even bagels.
  • The water temperature for boiling doesn't need to be rolling boil—a gentle boil is actually better because it keeps the outside from cooking faster than the inside.
  • If your bagels spread too much during shaping, they've probably overproofed; pop them in the fridge for 15 minutes to firm up before boiling.
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