I’m thrilled to share my version of spicy, cheesy bagels made with Greek yogurt—no yeast, no rising time, baked to golden perfection, and loaded with jalapeños and cheddar for bold breakfast flavor.
Why I’ll Love This Recipe
I love that these come together in under an hour using minimal ingredients, and still deliver a flavorful, protein-packed twist on a classic bagel. The Greek yogurt keeps them moist and tangy, while jalapeño heat and cheddar richness provide a satisfying kick. They’re perfect toasted with cream cheese or used for a breakfast sandwich.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• All‑purpose flour
• Plain Greek yogurt (low‑fat or non‑fat works best)
• Baking powder
• Salt
• Diced jalapeños
• Shredded sharp cheddar cheese
• Egg (for egg wash)
• Optional: extra jalapeño slices and cheddar for topping
directions
- I preheat my oven to 375 °F (190 °C) and line a baking sheet with parchment.
- In a bowl, I whisk together flour, baking powder, and salt.
- I stir in Greek yogurt until a rough dough forms. The dough starts crumbly but comes together with mixing.
- Next, I fold in diced jalapeños and shredded cheddar until evenly mixed.
- I transfer the dough to a floured surface and knead gently for 1–2 minutes until smooth, adding a bit of flour if sticky.
- I divide the dough into 4 equal portions, roll each into a rope (~6 inches), and pinch the ends together to form bagels with a small center hole.
- I brush each bagel with beaten egg, then top with extra cheddar and jalapeño slices if desired.
- I bake for about 20–25 minutes until golden brown on top. After cooling 5–10 minutes, I slice and toast before serving.
Servings and timing
This yields 4 bagels (you can cut into 6–8 smaller ones).
Prep time: about 10 minutes; bake time: 20–25 minutes; total time: around 35 minutes.
Variations
I’ve personalized these bagels by:
• Swapping jalapeños for bell peppers or using less jalapeño if I want milder spice.
• Using different cheeses like Gouda, Monterey Jack, or pepper jack.
• Cutting the dough into 6–8 smaller bagels for more portability.
storage/reheating
I store them in an airtight container in the fridge for up to 4–5 days. To reheat, I slice and toast for a couple of minutes to regain crispness. I also freeze them (wrapped) for up to 2 months and thaw or toast directly.
FAQs
Are these true bagels like the traditional ones?
I find they taste hearty and flavorful but have a softer, biscuit-like texture since there’s no yeast or boiling involved. They’re a quick, protein-rich alternative, not a perfect replica of chewy bagels.
Can I skip the jalapeños if I don’t want spice?
Absolutely—I omit the jalapeños entirely for a plain cheddar version, or use only cheese and garlic powder in the dough.
What yogurt works best?
I prefer low-fat or non-fat plain Greek yogurt. Full-fat tends to make the dough wetter and stickier, requiring extra flour to handle.
Can I make mini bagels instead?
Yes—I’ve rolled the dough into 6–11 smaller bagels, which bake faster and are perfect as snack-sized portions.
Do these bagels freeze well?
Yes—I freeze them in a sealed bag for up to 2–3 months, then toast directly from frozen or after thawing for best texture.
Conclusion
I love making these Jalapeño Cheddar Greek Yogurt Bagels for busy mornings—they’re quick, satisfying, and pack a flavorful punch. Whether I’m craving spice, cheese, or protein-rich bread, they hit the spot. Toasted with cream cheese or used as a breakfast sandwich base—they’re always a hit in my kitchen.
Print
Jalapeño Cheddar Greek Yogurt Bagels
- Total Time: 30 minutes
- Yield: 4 small or 2 regular bagels
Description
Quick, protein-rich homemade bagels spiked with spicy jalapeño and melting cheddar—no yeast, ready in about 30 minutes.
Ingredients
1 cup all‑purpose flour
1 cup low‑fat or non‑fat Greek yogurt
2 teaspoons baking powder
¼ teaspoon salt
2 small jalapeño peppers (diced and sliced)
½ cup shredded cheddar cheese (plus extra for topping)
1 egg (whisked, for brushing on top)
Instructions
Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper.
In a mixing bowl, whisk together flour, baking powder, and salt.
Stir in yogurt until a dough begins to form; it will feel sticky at first.
Fold in diced jalapeños and cheddar cheese evenly.
Turn dough onto a lightly floured surface and knead briefly (about 1–2 minutes), adding flour a tablespoon at a time if too sticky.
Divide the dough into 4 small bagels or 2 larger ones. Roll each into a 6″ strand and pinch ends together to form a ring with a hole in the center.
Place bagels on the baking sheet. Brush with the whisked egg, then top with jalapeño slices and extra cheddar.
Bake for approximately 18–22 minutes, until tops are golden brown.
Let cool for about 5–10 minutes before slicing and toasting—cute and crisp this way!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
