Irresistible Jalapeno Cheddar Yogurt Bagels
These Jalapeno Cheddar Yogurt Bagels are soft, cheesy, and have a perfect spicy kick from jalapenos. Made with yogurt instead of yeast, they’re easy to make and full of flavor — ideal for breakfast, brunch, or snacks!
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper
- Oven
- Wire Rack
- Whisk
Ingrédients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup plain yogurt Greek yogurt preferred
- 1 tsp baking powder
- 1 tsp salt
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapenos fresh or pickled
For Topping
- 1 egg for egg wash
- sesame seeds optional
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add the yogurt and mix until a rough dough forms.
- Fold in shredded cheddar cheese and diced jalapenos. Mix until evenly distributed.
- Knead the dough gently on a floured surface for 3–4 minutes until smooth and slightly tacky.
- Divide the dough into 6 equal pieces. Shape each into a ball, then poke a hole in the center to form a bagel shape.
- Place bagels on the prepared baking sheet. Brush each with beaten egg and sprinkle sesame seeds if desired.
- Bake for 25–30 minutes until golden brown and firm to the touch.
- Cool on a wire rack for at least 10 minutes before serving. Enjoy warm or toasted!
Notes
For extra spice, use pepper jack cheese instead of cheddar or add crushed red pepper flakes. To make gluten-free bagels, substitute gluten-free flour and adjust yogurt as needed. Store in an airtight container for up to 3 days or freeze for 3 months.