# What You Need:
→ Dry Ingredients
01 - 2 cups bread flour
02 - 1 cup unflavored whey protein isolate
03 - 2 tablespoons granulated sugar
04 - 2 teaspoons instant yeast
05 - 1 teaspoon salt
06 - 1/2 teaspoon baking powder
→ Wet Ingredients
07 - 1 cup warm water
08 - 1 tablespoon olive oil
→ Mix-ins and Toppings
09 - 3/4 cup shredded sharp cheddar cheese, divided
10 - 2 medium jalapeños, seeded and finely diced
11 - 1 large egg
12 - 1 tablespoon water for egg wash
# How To Make:
01 - In a large mixing bowl, whisk together bread flour, whey protein isolate, granulated sugar, instant yeast, salt, and baking powder until evenly combined.
02 - Add warm water and olive oil to the dry mixture. Mix until a shaggy dough forms, incorporating all flour without overmixing.
03 - Knead the dough on a lightly floured surface for 7 to 8 minutes until the texture becomes smooth and elastic.
04 - Gently knead 1/2 cup shredded cheddar cheese and diced jalapeños into the dough until evenly distributed throughout.
05 - Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60 minutes or until doubled in volume.
06 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
07 - Punch down the risen dough and divide into 6 equal portions. Shape each portion into a ball, then poke a hole in the center and stretch to create a 1.5-inch opening for a classic bagel shape.
08 - Arrange the shaped bagels onto the prepared baking sheet, spacing them evenly.
09 - Whisk together 1 egg and 1 tablespoon water. Brush each bagel generously with the egg wash mixture.
10 - Sprinkle the remaining 1/4 cup shredded cheddar cheese and optional jalapeño slices evenly over each bagel.
11 - Bake for 20 to 25 minutes until the bagels are golden brown and the cheese is bubbling.
12 - Transfer bagels to a wire rack and allow to cool before slicing and serving.
