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These Jalapeño Cheddar Bagels are another flavor of my Greek yogurt bagels recipes – I also have Blueberry, Plain, Everything Bagels, Sesame Onion, Cinnamon Raisin, Cinnamon Apple, and Pumpkin! And the recipes will keep coming! These bagels have over 12 grams of protein in each bagel, they taste just like regular bagels, they toast well, and they’re perfect with some mashed avocado and fried egg on top. Yum yum yum!!
Reasons I love these bagels:
- They come together super easily, so it’s a great meal-prep for the week. No boiling required! Just simple baking.
- They are higher protein – Over 12 grams for each bagel!
- They’re easy to customize to your preference. Search “bagels” on my website and you’ll see I’ve posted a bunch of other flavors, such as Cinnamon Raisin, Blueberry, Plain, Sesame Onion, Pumpkin, Cinnamon Apple, etc.
Shout out to the original creator of greek yogurt bagels
I am not sure who first came up with the original Greek yogurt bagel idea because it seems dozens of people have posted them… I’m not sure who’s recipe I had tried out originally but it was equal parts flour and water and I personally didn’t like how spongy it was (and that it didn’t get crispy in the toaster). I tested out different ratios of my own and changed it up a bit to create my own version. I added extra flour compared to the original recipe. That may be my own personal preference, but I definitely like this version better! It’s more dense, actually toasts a golden brown (the original recipe that was created wouldn’t toast for some reason), and it feels more authentic in general.
Ingredients for Jalapeño Cheddar Bagels
Greek yogurt – I use Stonyfield grass-fed 0% greek yogurt. It’s thick rather than runny, so it works perfectly for the ratios in my recipe. If you are using a thin, runny yogurt or a whole-milk yogurt, then you may need to add more flour – just 1-2 Tbsp at a time until the dough is no longer sticky. I talk about it in the recipe card as well! Chobani 0% works as well.
Flour – I used heritage bread flour by Sunrise Flour Mill, but any flour should work – white, wheat, a blend, etc. I have not tried gluten-free flours with this yet, though.
Baking powder – make sure you always have fresh baking powder. I make it habit to replace mine every couple of months.
Salt
Jalapeno
Cheddar cheese (shredded)
Egg – for an egg wash to brown the tops of the bagels.
Method for Jalapeño Cheddar Bagels
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
- Dice 1/2 small jalapeño. Mix the diced jalapeño along with 1/3 cup cheddar cheese into the flour mixture.
- Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
- Transfer to a floured surface.
- Switching to a hand, knead together until smooth. The dough should not be sticky. If it is, then add 1-2 Tbsp at a time until no longer sticky.
- Let the dough ball rest for 5-10 minutes.
- Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion.
- If you want, you can add some more jalapeno pieces by sticking it into the sides of the shaped dough. I did this so there would be more jalapeno showing.
- Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. Feel free to sprinkle with some onion flakes if desired.
- Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
- For Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.
Modifications for Jalapeño Cheddar Bagels
- Use whatever yogurt you have on hand (although I recommend unsweetened, unflavored), and adjust the flour as needed. I recommend a thick yogurt for this recipe (rather than runny), so if you have a runny yogurt, just add 1-2 Tbsp of flour at a time until the dough is no longer sticky. It’s super easy and makes the bagel perfect!
- If you’re interested in other flavors – then you can check out my other greek yogurt bagel recipes on my website. Just search “bagels” on my website and you’ll see a bunch!
A note on the yogurt
I tried many different yogurt brands for this recipe, and the Stonyfield grass-fed 0% greek yogurt worked perfectly. Another one that works is the 0% Chobani.
The only important thing is for the yogurt to be super thick rather than runny. However, if the yogurt you’re using isn’t thick enough, then don’t worry! You can just add more flour to the recipe, about 1-2 Tbsp at a time until the dough is no longer sticky. You want the dough to be smooth, not sticky. So add flour accordingly if using another brand. Some brands (Like Trader Joes), I added up to 1/3-1/2 cup more flour. So if you want an easy recipe, then just opt to purchase the Stonyfield grass-fed 0% Greek yogurt or Chobani 0%!
Do these Jalapeño Cheddar Bagels toast well?
Absolutely! However, I do find that they take a little bit longer to get the golden brown toasty look. Normal bagels are usually ready in about 6 minutes in my toaster, and it’s a few minutes longer for these Greek yogurt bagels, but not too bad! Keep in mind that every toaster is different.
How do I store these bagels?
Let them cool completely to room temperature then store in an airtight container in the refrigerator for up to 5 days.
Other recipes you’ll love
I hope you love these High Protein Jalapeño Cheddar Bagels! Please be sure to leave a comment and rating if you give it a try. I would love to know what you think, and your engagement allows me to continue creating content for you!
PrintJalapeño Cheddar Bagels (High-Protein)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 bagels 1x
- Category: Breakfast
- Method: Oven
Ingredients
200g white flour (1 1/3 cups), plus more for kneading
2 tsp baking powder, make sure it’s fresh so they rise well
1/2 tsp pink himalayan or sea salt
1/2 small diced jalapeño
1/3 rounded cup shredded cheddar cheese
240g (1 cup) thick, non-fat greek yogurt (I used Stonyfield grass-fed)
1 egg, whisked and set aside
Instructions
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the flour (200g, 1 1/3 cups), baking powder (2 tsp), and salt (1/2 tsp).
- Dice 1/2 small jalapeño. Mix the diced jalapeño along with 1/3 cup cheddar cheese into the flour mixture.
- Add the yogurt (240g, 1 cup) and mix with a spatula until it’s a shaggy dough.
- Transfer to a floured surface.
- Switching to a hand, knead together until smooth. The dough should not be sticky. If it is, then add 1-2 Tbsp at a time until no longer sticky (the amount of flour you need depends on which yogurt you use)
- Let the dough ball rest for 5-10 minutes.
- Divide the dough into four equal portions. Take one portion between the palm of your hands and roll until it becomes a long log, about 9″ in length. Add a little extra flour if it’s sticking. Place it onto the counter and turn the ends to make a bagel shape, forming together the two ends of the log. Repeat with each portion.
- If you want, you can add some more jalapeno pieces by sticking it into the sides of the shaped dough. I did this so there would be more jalapeno showing.
- Brush with the whisked egg for an egg wash. The more egg you use, the more golden brown the bagels will be. Feel free to sprinkle with some onion flakes if desired.
- Place them on the lined baking sheet and bake for 25-35 minutes, or until med-deep golden brown on top (reference photos). Remove from the oven and let them cool down on the baking sheet. I recommend letting them cool completely before slicing, as the texture becomes better as it cools.
- For Storage: Store in an airtight container in the refrigerator for up to 5 days. You can also store in the freezer for up to 3 months – freeze them individually wrapped and placed in a freezer friendly container. When ready, let thaw at room temp for a couple hours or in the refrigerator overnight.
Notes
If your yogurt is thin and runny, then no worries – just add more flour to the dough! I’ve successfully made this recipe using more runny yogurts, and find that I typically have to add up to 60g more flour – but it depends on the specific yogurt and how runny it is. Just start with the base recipe and add 1-2 Tbsp of flour until the dough is no longer sticky.
