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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest Time 10 minutes
Total Time 50 minutes
Servings: 4 bagels
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Sheet Pan
  • Parchment Paper
  • Knife and cutting board
  • Pastry brush (for egg wash)

Method
 

  1. Preheat oven to 375°F and line a sheet pan with parchment paper.
  2. In a mixing bowl, whisk together flour, baking powder, and salt.
  3. Add Greek yogurt and mix until a dough begins to form.
  4. Knead gently with your hands (about 15–20 folds) until smooth.
  5. Fold in diced jalapeño and shredded cheddar.
  6. Cover and let dough rest for 10 minutes.
  7. Transfer to a lightly floured surface and shape into a log. Cut into 4 equal pieces.
  8. Roll each piece into a rope and connect ends to form bagels.
  9. Place on prepared baking sheet, brush with egg wash, and add optional toppings.
  10. Bake for 25 minutes, until golden and puffed.
  11. Cool for 15 minutes before slicing.
  12. 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.