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.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Sheet Pan
- Parchment Paper
- Knife and cutting board
- Pastry brush (for egg wash)
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup Plain Greek Yogurt
- 1 jalapeno, finely diced
- ¼ cup shredded cheddar cheese
- 1 egg (for egg wash)
- Optional: everything bagel seasoning or extra cheese for topping
Instructions
- 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.