# 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)
→ 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 (optional)
# Method:
01 - In a large mixing bowl, whisk together bread flour, whey protein isolate, vital wheat gluten, sugar, instant dry yeast, and fine sea salt until thoroughly combined.
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 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 45–60 minutes until doubled in volume.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 8 equal portions. Shape each into a ball, then create a hole in the center and stretch to form a bagel shape with approximately a 1½-inch hole.
07 - Cover shaped bagels and allow to rest for 10 minutes at room temperature.
08 - Bring a large pot of water to a gentle boil and stir in honey. Boil bagels 2–3 at a time, 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 cheese and jalapeño slices as preferred.
10 - Bake for 18–22 minutes until golden brown with bubbling cheese. Cool on a wire rack before slicing.
