Stainless Steel Baking Sheet (non-toxic)
Buy Now →Jalapeño 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
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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.
