why make this recipe
This bagel recipe is quick and easy. It uses Greek yogurt instead of yeast so you skip the long rise time. The jalapeno and cheddar add bright, spicy flavor. The bagels bake fast and taste great warm or toasted.
introduction
These Jalapeno Cheddar Greek Yogurt Bagels are soft inside and lightly crisp outside. They are simple to make with pantry ingredients and no yeast. If you like Greek-style breakfasts, check this Greek omelette recipe for another easy idea that pairs well.
how to make Jalapeno Cheddar Greek Yogurt Bagels
- Mix dry ingredients, then add Greek yogurt and form a dough.
- Fold in diced jalapeno and cheddar. Knead briefly on a floured surface until smooth.
- Divide and shape into bagels by rolling into strands and joining the ends.
- Place on a parchment-lined sheet, brush with egg, top with jalapeno slices and extra cheese.
- Bake at 400 F for 18–22 minutes until tops are brown. Cool slightly, then slice and toast before serving.
Ingredients :
- 1 cup all-purpose flour
- 1 cup low/non-fat Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 2 small jalapeno peppers, deseeded if preferred
- 1/2 cup shredded cheddar cheese, plus more to top
- 1 egg, whisked
Directions :
- Preheat the oven to 400 F.
- Dice one of the jalapenos into small pieces, and cut the other one into thin rounds. Set aside.
- In a bowl, combine the flour, salt and baking powder.
- 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.
- Add in the diced jalapeno with 1/2 cup shredded cheddar. Fold in the dough to incorporate the cheese and jalapeno.
- 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 your hands if the dough is sticky.
- 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.
- Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg.
- 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.
- Bake the bagels for about 18-22 minutes, until the tops are brown. Let cool for 5-10 minutes before slicing.
- Before serving, slice the bagel in half and toast it for 2 minutes to crisp the inside.
- 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.
how to serve Jalapeno Cheddar Greek Yogurt Bagels
Slice and toast each bagel before serving. Spread cream cheese, butter, or avocado. Add a fried egg or smoked salmon for a full meal. These bagels also go well with soups or salads.
how to store Jalapeno Cheddar Greek Yogurt Bagels
Keep bagels in an airtight container in the fridge for 4–5 days. For longer storage, double wrap and freeze for up to 2 months. Thaw and toast to reheat.
tips to make Jalapeno Cheddar Greek Yogurt Bagels
- Use a little extra flour on your hands if the dough is sticky.
- Wear gloves when handling jalapenos to avoid skin irritation.
- Do not overbake. Remove when tops are golden brown.
- For more flavor, use sharp cheddar or add a pinch of garlic powder.
- Brush edges with egg to help cheese stick and give a nice shine.
variation (if any)
- Use pepper jack instead of cheddar for more heat.
- Add chopped chives or green onions for freshness.
- Make mini bagels by cutting dough into more pieces.
- Use full-fat Greek yogurt for a richer texture.
FAQs
Q: Do these bagels use yeast?
A: No. They use baking powder and Greek yogurt, so they bake quickly.
Q: Can I make them less spicy?
A: Yes. Remove all jalapeno seeds and membranes, or use only a small amount of diced jalapeno.
Q: Can I use self-rising flour?
A: You can. If you use self-rising flour, skip adding baking powder and salt, or adjust to taste.
Q: How do I reheat frozen bagels?
A: Thaw, slice, and toast for a couple of minutes until warm.
Q: Can I use full-fat yogurt instead of low-fat?
A: Yes. Full-fat yogurt will make a slightly richer, softer bagel.
Jalapeno Cheddar Greek Yogurt Bagels
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These quick and easy bagels use Greek yogurt instead of yeast, resulting in a soft inside and lightly crisp outside. The jalapeno and cheddar add a bright, spicy flavor.
Ingredients
- 1 cup all-purpose flour
- 1 cup low/non-fat Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 2 small jalapeno peppers, deseeded if preferred
- 1/2 cup shredded cheddar cheese, plus more to top
- 1 egg, whisked
Instructions
- Preheat the oven to 400°F (200°C).
- Dice one of the jalapenos into small pieces, and cut the other one into thin rounds. Set aside.
- In a bowl, combine the flour, salt, and baking powder.
- 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 until smooth.
- Add in the diced jalapeno and 1/2 cup shredded cheddar. Fold into the dough.
- Transfer the dough to a lightly floured surface and knead for a couple of minutes.
- Split the dough into 4 equal parts and roll each into a 6-inch strand then pinch the ends together to form a bagel.
- Place the bagels on a parchment-lined baking sheet and lightly brush each with the whisked egg.
- Top each bagel with sliced jalapeno and extra shredded cheese, sprinkle with flakey salt.
- Bake for about 18-22 minutes until tops are brown.
- Let cool for 5-10 minutes before slicing and toasting before serving.
Notes
For a richer texture, use full-fat Greek yogurt. Store in an airtight container in the fridge for 4-5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
