# What You 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 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)
# How To Make It:
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 blended.
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 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 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 opening.
07 - Cover the shaped bagels with a damp cloth and let rest for 10 minutes.
08 - Bring a large pot of water to a gentle boil and stir in honey. Working in batches of 2-3 bagels, boil for 45 seconds on each side. Remove with a slotted spoon and place on 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 and cheese is bubbling. Transfer to a wire rack to cool completely before slicing.
