why make this recipe
These bagels are quick, soft, and full of flavor. You use Greek yogurt instead of yeast, so the dough is easy to make. The jalapeno gives a nice kick and the cheddar adds gooey cheese in every bite. They bake fast and work great for breakfast or a snack.
introduction
This recipe makes 2–4 bagels with simple pantry ingredients and small effort. If you like simple Greek yogurt recipes, try this idea and also see a related Greek omelette recipe for more quick breakfasts.
how to make Jalapeno Cheddar Greek Yogurt Bagels
- Preheat the oven to 400 F and line a baking sheet with parchment.
- Mix the dry ingredients, then add Greek yogurt and combine to form dough.
- Fold in diced jalapeno and cheddar, then knead on a floured surface until smooth.
- Shape the dough into 2 or 4 bagels, brush with egg, and top with jalapeno rounds and extra cheddar.
- Bake 18–22 minutes until brown on top. Cool a few minutes, 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 flaky 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
Split and toast each bagel. Serve with cream cheese, butter, or avocado. They also work well with eggs, smoked salmon, or a simple deli meat. For a spicy boost, add hot sauce or extra jalapeno slices.
how to store Jalapeno Cheddar Greek Yogurt Bagels
Cool completely before storing. Keep in an airtight container in the fridge for 4–5 days. For longer storage, freeze whole or sliced bagels up to 2 months. Toast from frozen or thaw then toast to reheat.
tips to make Jalapeno Cheddar Greek Yogurt Bagels
- Use a little extra flour on your hands if dough is sticky.
- Deseed jalapenos if you want less heat.
- Press the center lightly after forming the ring to keep the hole open.
- Brush egg gently to avoid pushing toppings off.
- Toast before serving to get a crisp inside and melty cheese.
variation (if any)
- Swap cheddar for pepper jack for more spice.
- Add chopped green onions or cooked bacon for extra flavor.
- Make plain bagels by leaving out the jalapeno and mixing extra cheese or herbs.
FAQs
Q: Can I use non-fat Greek yogurt?
A: Yes. Non-fat or low-fat Greek yogurt works fine. The bagels may be slightly less rich but still tasty.
Q: Do these bagels need yeast?
A: No. This recipe uses baking powder and Greek yogurt, so no yeast or rising time is needed.
Q: Can I make more than four bagels?
A: You can double the recipe to make more. Keep the same ratios and bake on two trays if needed.
Q: How do I reduce the heat from jalapeno?
A: Remove the seeds and white ribs inside the pepper before chopping. You can also use only one jalapeno or substitute with a milder pepper.
Q: Can I freeze baked bagels?
A: Yes. Freeze whole or sliced bagels in a freezer bag for up to 2 months. Reheat by toasting from frozen or after thawing.
Jalapeno Cheddar Greek Yogurt Bagels
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-4 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick, soft bagels made with Greek yogurt featuring a spicy kick from jalapenos and gooey cheddar cheese.
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 and line a baking sheet with parchment.
- In a bowl, mix the flour, salt, and baking powder.
- Add the Greek yogurt and mix until a wet dough forms.
- Fold in diced jalapeno and cheddar; knead on a floured surface until smooth.
- Shape into 2 or 4 bagels and brush with egg.
- Top with jalapeno rounds and extra cheddar.
- Bake for 18-22 minutes until brown on top.
- Cool for a few minutes, slice, and toast before serving.
Notes
Refrigerate leftovers for 4-5 days or freeze for up to 2 months. Toast before serving for best results.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
