High protein cheddar jalapeno bagels made using greek yogurt and basic pantry ingredients! No yeast or boiling…simply make the dough, shape the bagels, and bake right away!
Compared to traditional bagels, these greek yogurt cheddar jalapeño bagels are much more simple to make and come together in less than half the time.
They’re made without yeast so there’s no waiting for the dough to rise, the bagels don’t require boiling before baking, and they’re ready to bake as soon as you finish prepping them.
Garlic powder is added to the flour for extra flavor, the cheddar cheese is finely shredded and the jalapenos are chopped into small pieces before being mixed into the dough. This way you get the cheddar jalapeno flavor in every bite!
A few tips
- It’s best to measure in grams so use a kitchen scale if you have one. If not, measure the flour using the spoon and level method.
- I’ve made these using serranos and jalapenos and both taste great so use whichever you like. I don’t deseed but you can do so if you wish.
- When you add the greek yogurt and start forming the dough, it will seem crumbly at first and that’s fine. Don’t add more yogurt since that can make the dough too sticky. Just continue working it with your hands and it will come together.
- The dough should feel tacky, not dry or sticky. Tacky means that the dough feels a little sticky but pulls away from your hands easily without leaving much residue.
- Once the bagels are done baking, let them cool for at least 10-15 minutes before serving. I like to transfer them to a wire rack and let them cool on that.
Just like traditional bagels, greek yogurt bagels can be made in a variety of flavors and these cheddar jalapeño greek yogurt bagels are just one of many variations. They’re easy to make and thoroughly enjoyed by everyone!
I hope you enjoy this recipe and would greatly appreciate a rating and review! I would love to hear your feedback and answer any questions you may have! Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials, updates, & more!
Cheddar Jalapeño Greek Yogurt Bagels
Ingredients
- 3 cups (390 g) all purpose flour
- 2 tbsp baking powder
- 1.5 tsp salt or to taste
- 1 tsp garlic powder (optional)
- 1 & 1/2 cup + 3 tbsp (420 g) non fat greek yogurt
- 1 & 1/2 cup (150 g) shredded cheddar cheese
- 3 serranos or jalapenos (+/- to your preference, deseed if desired, cut a few thinly sliced rounds and finely chop the rest)
- 1 tbsp milk OR 1 whole egg, beaten
Instructions
- Preheat the oven to 375℉ (190℃) and line a baking tray with parchment paper. Set aside.
- In a large bowl, combine the all purpose flour, salt, baking powder, and garlic powder (if using).
- Add the shredded cheese and chopped jalapenos and mix again.
- Add the greek yogurt and start mixing with the spatula, then switch over to using your hands to form the dough. It will look crumbly at first but it will come together as you continue working it.
- Transfer to a work surface and form into a dough ball using your hands. Continue working it until it's well formed and feels tacky. (Tacky means the dough feels a little sticky but pulls away from your hands easily without leaving much residue).
- Separate into 6 equal pieces and roll each piece into a smooth ball. Then poke a hole into the center and stretch it out slightly to form a bagel shape. Alternatively, you can roll out each piece of dough to form a rope and then join the ends together. The hole in the center shouldn't be too wide or too small.
- Transfer to the prepared baking tray, brush the tops with an egg wash or milk and top with shredded cheese and the sliced round jalapeno slices.
- Bake for 19-20 minutes and then switch the oven to broil at 400℉ (204℃) and broil for a few minutes, until the tops develop a nice golden color. Please keep an eye on them to avoid burning.
- Remove from the oven and let them cool for at least 10-15 minutes, then serve as desired and enjoy!
