These jalapeño cheddar protein bagels are one of those simple wins: made with everyday ingredients, packed with protein from Greek yogurt, and just enough heat from the jalapeño to keep things interesting. They come together quickly, no yeast or rising time needed, and they bake up golden, fluffy, and just a little crispy on the outside. It's the kind of recipe you'll make once and immediately add into your weekly rhythm.
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Ingredients
These are the ingredients you'll need for these amazing bagels:
- All-purpose flour
- Baking powder
- Salt
- Plain Greek yogurt
- Jalapeño
- Cheddar cheese
- Egg
- Optional: everything bagel seasoning or extra cheddar for topping
See recipe card for quantities.
Instructions
- Prep your oven: Preheat oven to 375°F and line a sheet pan with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Form the dough: Add in the Greek yogurt and stir until the dough starts to come together. Use your hands to knead it gently (about 15-20 folds) until smooth.
- Add flavor: Fold in the diced jalapeño and shredded cheddar, distributing evenly through the dough.
- Let it rest: Cover the dough and let it rest for about 10 minutes-this helps hydrate the flour and makes shaping easier.
- Shape the bagels: Transfer dough to a lightly floured surface. Form into a log, then divide into 4 equal pieces. Roll each piece into a rope and connect the ends to form a bagel shape.
- Top and bake: Place on the prepared sheet pan. Brush each bagel with egg wash and sprinkle with seasoning if using. Bake for 25 minutes, until golden and puffed.
- Cool (don't skip this): Let the bagels cool for at least 15 minutes before slicing-this helps set the texture inside.
- Serve: Slice, toast, and enjoy warm with butter or cream cheese.
Substitutions
- Flour: Self-rising flour can be used-just omit baking powder and salt
- Greek yogurt: Use a thick dairy-free yogurt if needed (results may be slightly softer)
- Cheddar: Any melty cheese works-mozzarella, gouda, or a dairy-free alternative
- Jalapeño: Sub with bell pepper if you want zero heat
- Egg wash: Use a little milk or olive oil if avoiding eggs
Variations
- Swap jalapeño for chopped green chiles for a milder version
- Use pepper jack instead of cheddar for extra kick
- Add chopped cooked turkey bacon for a savory boost
- Keep them plain and go sweet! Skip jalapeño/cheddar and add cinnamon + raisins
- Turn into mini bagel bites for quick snacks or kids' lunches
Equipment
- Mixing bowl
- Measuring cups and spoons
- Sheet pan
- Parchment paper
- Knife and cutting board
- Pastry brush (for egg wash)
Storage
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Slice first, then freeze for up to 2 months
- Reheat: Toast straight from fridge or freezer for best texture
Related
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Pairing
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Jalapeno Cheddar Protein Bagels
Soft, golden bagels made with Greek yogurt for a protein boost, folded with sharp cheddar and fresh jalapeño for a savory, slightly spicy twist. No yeast, no rise time-just simple, wholesome ingredients baked into a satisfying, everyday staple.
Ingredients
Equipment
Method
- Preheat oven to 375°F and line a sheet pan with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Add Greek yogurt and mix until a dough begins to form.
- Knead gently with your hands (about 15-20 folds) until smooth.
- Fold in diced jalapeño and shredded cheddar.
- Cover and let dough rest for 10 minutes.
- Transfer to a lightly floured surface and shape into a log. Cut into 4 equal pieces.
- Roll each piece into a rope and connect ends to form bagels.
- Place on prepared baking sheet, brush with egg wash, and add optional toppings.
- Bake for 25 minutes, until golden and puffed.
- Cool for 15 minutes before slicing.
- Slice, toast, and serve with butter or cream cheese.
Notes
- Letting the bagels cool before slicing helps set the texture inside.
- For less heat, remove jalapeño seeds or swap with mild peppers.
- Dough should be soft but not sticky; add a touch more flour if needed when shaping.
