Soft, chewy bagels made with sharp cheddar, spicy jalapeños, and extra protein for a flavorful snack.
# 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
→ Add-ins & Toppings
08 - 1 cup sharp cheddar cheese, shredded
09 - 2 medium jalapeños, finely diced
10 - 1 tablespoon honey
11 - 1 egg, beaten
# Method:
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 to distribute all components evenly.
02 - Add warm water and stir until a shaggy dough forms. Knead by hand or with a stand mixer using the dough hook for 8 to 10 minutes until the dough becomes 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 to 60 minutes until the dough has 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 allow them to rest for 10 minutes.
08 - Bring a large pot of water to a gentle boil and add honey. Working in batches, boil bagels 2 to 3 at a time for 45 seconds per side. Remove with a slotted spoon and transfer to the prepared baking sheet.
09 - Brush bagels with beaten egg wash if desired. Sprinkle with extra shredded cheddar and additional jalapeño slices as preferred.
10 - Bake for 18 to 22 minutes until golden brown with bubbling cheese. Transfer to a wire rack to cool completely before slicing.
