Jalapeño Cheddar High Protein (Printable Version)

Soft bagels with sharp cheddar and jalapeños, boosted with extra protein for a satisfying bite.

# The Ingredients 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)

→ Add-ins & 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

# Step-by-Step Instructions:

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 distributed.
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 to 10 minutes until the dough becomes smooth and elastic.
03 - Gently knead shredded cheddar 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 to 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 portion into a ball, then poke a hole in the center and stretch to form a bagel shape with approximately a 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 to 3, boil bagels for 45 seconds per side. Remove with a slotted spoon and place on the prepared baking sheet.
09 - Brush bagels with egg wash if desired. Sprinkle with extra shredded cheddar and jalapeño slices.
10 - Bake for 18 to 22 minutes until golden brown and cheese is bubbling. Cool on a wire rack before slicing.

# Additional Tips::

01 -
  • These bagels have 18g of protein per bagel, so you're actually full until lunch instead of hunting for snacks by 10 AM.
  • Sharp cheddar and jalapeños create a flavor that feels indulgent, so your brain doesn't register this as "healthy food" in a boring way.
  • They freeze beautifully and toast back to life perfectly, which means weekend prep pays dividends all week.
02 -
  • Overworking the dough after adding cheese and jalapeños will cause the cheese to break down and release its oil, making the dough greasy and your bagels tough instead of tender.
  • The boiling step is non-negotiable—it's what separates these from bread rolls; skipping it or cutting the time short removes the chewy texture that makes bagels worth eating.
  • Whey protein isolate behaves differently than regular flour in dough, so don't try to substitute concentrate or collagen; the chemistry changes and your rise will suffer.
03 -
  • If you want extra heat, leave some jalapeño seeds in the dough, or reserve a few whole slices for topping—the heat concentrates on the surface.
  • Substitute half the water with Greek yogurt for even more protein and a noticeably tender crumb; adjust water ratio carefully since yogurt adds moisture differently.
  • These are incredible toasted and filled with scrambled eggs, turkey, or avocado—the sharp cheddar and jalapeño backbone works with almost any filling you'd want.
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