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Cheddar Jalapeño Bagels (Made with Greek Yogurt!)

Apr 27, 2020

Everyone was loving the classic everything bagel but I couldn't resist attempting a cheddar jalapeño version. I have to say this might be the new house favorite!

This recipe is so quick - it's perfect for a weekday treat or to whip up a double batch for your next weekend brunch. I love to make bagel sandwiches with these as they have a lighter texture than a traditional bagel.

Easy Cheddar Jalapeño Bagels with Greek Yogurt (Makes 4)

Preheat oven to 375 Fº - grease parchment paper lined cookie sheet.

1 cup flour
2 tsp baking powder
3/4 tsp kosher salt
1 cup non-fat greek yogurt (regular yogurt will not work!)
1 egg white beaten (optional)
1 jalapeño (seeds removed)
3/4 cup shredded cheddar cheese divided into 1/2 cup and 1/4 cup

Mix together all dry ingredients in a large bowl. Add yogurt and mix well using a fork until combined and sticky. Add in the 1/2 cup of shredded cheese and jalapeño. If you like more spice you can leave the seeds in.

Knead dough on a well floured surface until no longer sticky and a light dough consistency. Divide the dough into 4 equal parts. Roll out and shape into a bagel. You will need to connect the ends well so they don't come apart in the oven. Place onto your greased cookie sheet. Brush tops of bagels with egg white wash.

Bake bagels on the top rack of the oven for 20 minutes or until golden brown. Take the bagels out and sprinkle the tops with the remaining 1/4 cup of shredded cheese. Put them back in the oven for an additional 5 minutes until cooked through and the cheesy top is melted and golden. I find baking them up high keeps the bottoms from getting too dark and overcooked. Let cool at least 15 minutes before cutting. These save really well in the fridge and can be taken out and toasted the next day.

Enjoy!

Kaitlyn