Jalapeno Cheddar Greek Yogurt Bagels
giftofchatzos26
May 14, 2026
super easy
Ready in under 30 minutes, these greek yogurt jalapeno cheddar bagels are the perfect make-ahead breakfast to have on hand for the week. The dough is made of yogurt, all-purpose flour, baking powder and salt and mixed in with some diced jalapenos and shredded cheddar cheese.
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Ingredients
Adjust Servings
| 1cup all-purpose flour | |
| 1cup low/non-fat Greek yogurt | |
| 2tsp baking powder | |
| 1/4tsp salt | |
| 2 small jalapeno peppers, deseeded if preferred | |
| 1/2cup shredded cheddar cheese, plus more to top | |
| 1 egg, whisked |
Directions
1.
Preheat the oven to 400 F
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2.
Dice one of the jalapenos into small pieces, and cut the other one into thin rounds. Set aside
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3.
In a bowl, combine the flour, salt and baking powder
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4.
Add in the greek yogurt and start mixing with a rubber spatula. Once the dough starts to come together, use your hands to continue mixing. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough
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5.
Add in the diced jalapeno with 1/2 cup shredded cheddar. Fold in the dough to incorporate the cheese and jalapeno
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6.
Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is sticky
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7.
Split the dough into 4 equal parts for 4 smaller bagels, or cut in half for 2 regular sized bagels. Roll each one into a 6″ strand then pinch the ends together to form the bagel. Repeat with remaining dough
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8.
Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg
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9.
Top each bagel with 2-3 pieces of the sliced jalapeno, then sprinkle a little extra shredded cheese on top- I also like to add a pinch of flakey salt
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10.
Bake the bagels for about 18-22 minutes, until the tops are brown. Let cool for 5-10 minutes before slicing
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11.
Before serving, slice the bagel in half and toast it for 2 minutes to crisp the inside
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12.
Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes to warm
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Notes
Important Note: I used whole wheat pastry flour, and added an extra 1/4 cup. It was too sticky for me to roll into strands, so I dropped 4 messy balls onto a cookie sheet, and used my thumb (with a glove) to make a hole in the center. These came out amazingly delicious! Highly suggest doubling the recipe on the first go.
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