There’s nothing quite like the inviting aroma of freshly baked Cheddar Jalapeño Greek Yogurt Bagels wafting through your kitchen—especially when you realize you pulled off this brilliant, bakery-worthy treat using everyday ingredients. These bagels bring together the best of sharp cheddar, vibrant jalapeños, and the tangy richness of Greek yogurt to create a flavor-packed bake with just the right amount of kick. Fluffy inside, golden on top, and oh-so-cheesy, they capture everything I crave in a homemade bagel, and I know you’ll fall in love with just one bite.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple pantry staples come together to yield such outstanding results. Every ingredient in these Cheddar Jalapeño Greek Yogurt Bagels plays a standalone role—from structure to flavor punch—so don’t be tempted to skip a thing if you want that ultimate bagel experience.
- All-purpose flour: The backbone of your bagels, giving them their chewy bite and classic crumb.
- Baking powder: Provides an instant lift, keeping your bagels fluffy and light without yeast.
- Salt: Essential for seasoning and balancing the sharp cheddar and spicy jalapeños.
- Garlic powder (optional): Adds an aromatic depth that enhances every bite—give it a try if you love extra savory flavor.
- Non-fat Greek yogurt: The key to moisture and tang, helping the dough come together while adding protein and tenderness.
- Shredded cheddar cheese: Melts beautifully into pockets of gooey, sharp flavor throughout the bagels and creates that irresistible golden top.
- Jalapeños or serranos: Bring the gentle heat and signature speckled color—feel free to adjust the quantity to suit your spice preference.
- Milk or beaten egg: Used as an egg wash, this helps develop shine and helps toppings stick to the bagels during baking.
How to Make Cheddar Jalapeño Greek Yogurt Bagels
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 375℉ (190℃) so it’s perfectly hot by the time your bagels are shaped. Line your baking tray with parchment paper—this makes cleanup a breeze and ensures the bagels won’t stick.
Step 2: Mix the Dry Ingredients
In a large bowl, combine your flour, salt, baking powder, and garlic powder if you’re using it. Giving these a whisk together helps evenly distribute the rising agent and seasoning, which translates to pillowy, consistently seasoned bagels.
Step 3: Add the Cheese and Jalapeños
Toss in your shredded cheddar and two-thirds of those chopped jalapeños (save the sliced rounds for topping). Stir well so every bite gets a bit of cheesy, spicy goodness.
Step 4: Incorporate the Greek Yogurt
Pour in the Greek yogurt and begin mixing with a spatula. The dough will seem shaggy and crumbly at first, but keep at it! Once it becomes too thick for your spoon, use clean hands to work the dough and bring it together.
Step 5: Knead and Shape the Dough
Dust your workspace lightly with flour, and transfer the dough onto it. Knead a few times until you have a soft, tacky (not sticky) ball—this is the secret to a tender bagel. Divide the dough into six equal pieces, roll each into a ball, then poke a hole in the center and gently stretch into a bagel shape. Alternatively, roll each into a rope and pinch the ends together to form a ring.
Step 6: Top and Prepare for Baking
Arrange your shaped bagels on the parchment-lined tray. Brush each with either milk or a beaten egg—this helps create a lovely shine. Sprinkle the remaining cheddar on top, then crown each bagel with a few reserved jalapeño rounds for color and an extra burst of flavor.
Step 7: Bake and Broil
Pop the tray in your preheated oven and bake for around 19–20 minutes. For a gorgeously golden, slightly crispy top, switch your oven to broil at 400℉ (204℃) for an extra 2–3 minutes. Watch carefully; the cheese topping can go from bronzed to burnt in a flash!
Step 8: Cool and Enjoy!
Once they’re beautifully golden and the kitchen smells incredible, remove the Cheddar Jalapeño Greek Yogurt Bagels from the oven and let them cool for 10–15 minutes. This short rest lets their bready texture set and makes them easier to slice or enjoy whole.
How to Serve Cheddar Jalapeño Greek Yogurt Bagels
Garnishes
For an extra flourish, consider finishing your bagels with a sprinkle of fresh scallions, a dusting of more cheddar, or even a touch of flaky sea salt. The fragrant ring of sliced jalapeños on top adds color, but you can always amp it up with a touch of finely chopped cilantro or a drizzle of hot honey for a modern twist.
Side Dishes
Cheddar Jalapeño Greek Yogurt Bagels pair beautifully with hearty sides like scrambled eggs or a crisp garden salad. If you’re in the mood for something cozy, try serving them with a warm bowl of tomato soup or chili. They also make a showstopping foundation for sandwiches—think spiced turkey, creamy avocado, or smoky bacon.
Creative Ways to Present
Take these bagels beyond breakfast! Halve and toast them as sliders for game day, use them as a base for mini pizzas, or slice thinly and bake into crunchy bagel chips. Their bold flavor is a conversation starter, so don’t hesitate to bring a batch to your next brunch or picnic—it’ll disappear in no time.
Make Ahead and Storage
Storing Leftovers
Once the bagels have fully cooled, place them in an airtight container at room temperature for up to two days. If your kitchen runs warm or you plan to keep them longer, refrigerate to maintain their freshness and prevent mold.
Freezing
To stash Cheddar Jalapeño Greek Yogurt Bagels for later, let them cool first, then wrap each individually in cling film or foil. Transfer to a freezer bag and freeze for up to two months. Thaw overnight in the fridge or at room temperature before reheating for best results.
Reheating
To revive that irresistible, just-baked taste, pop your bagel in a toaster or oven at 350℉ (175℃) for 5–7 minutes. This crisps up the edges and remelts the cheese slightly—they’ll taste like you just made them!
FAQs
Can I use full-fat or low-fat Greek yogurt instead?
Absolutely! While non-fat Greek yogurt keeps the bagels light and a little healthier, you can substitute low-fat or full-fat Greek yogurt without any trouble. You might notice a slight difference in richness and moisture, but the result will still be soft and delicious.
How spicy are these bagels?
The beauty of Cheddar Jalapeño Greek Yogurt Bagels is how customizable they are—you control the heat! Deseed your jalapeños for mild spice, or use serranos and keep the seeds if you crave extra fire. You can also reduce or increase the amount of peppers to suit your taste.
Can I use gluten-free flour for this recipe?
Yes, you can swap in a cup-for-cup gluten-free flour blend. Every mix behaves a bit differently, so keep an eye on texture: you may need to add a splash more yogurt if the dough is too dry, but the bagels still bake up beautifully gluten-free.
What cheese alternatives can I try?
The classic tang of cheddar is hard to beat, but feel free to experiment! Pepper jack, Monterey Jack, or even a sharp gouda would all work well. Each cheese will bring its own meltiness and flavor profile to the bagels.
Can I double the recipe for a crowd?
Of course! Double (or even triple) all ingredients and simply take care to mix and knead the dough in batches if your bowl isn’t large enough. Make sure to space out the bagels on your baking sheet so they brown evenly.
Final Thoughts
Homemade Cheddar Jalapeño Greek Yogurt Bagels are the kind of kitchen magic that brings immense satisfaction, bold flavor, and a little (friendly) bragging rights all in one bite. You’re just a few pantry staples away from impressing yourself—and anyone lucky enough to share these bagels with you! Give them a try, and let your imagination run wild with toppings and fillings. Happy baking!
Print
Cheddar Jalapeño Greek Yogurt Bagels Recipe
- Total Time: 40 minutes
- Yield: 6 bagels
- Diet: Vegetarian
Description
These Cheddar Jalapeño Greek Yogurt Bagels are a delicious twist on traditional bagels, boasting a cheesy, spicy kick and a soft, chewy texture. They are easy to make and perfect for a savory breakfast or snack.
Ingredients
Dry Ingredients:
- 3 cups (390 g) all-purpose flour
- 2 tbsp baking powder
- 1.5 tsp salt or to taste
- 1 tsp garlic powder (optional)
Wet Ingredients:
- 1 & 1/2 cup + 3 tbsp (420 g) non-fat Greek yogurt
- 1 & 1/2 cup (150 g) shredded cheddar cheese
- 3 serranos or jalapeños (deseeded and chopped)
- 1 tbsp milk or 1 whole egg, beaten
Instructions
- Preheat the oven: Preheat the oven to 375℉ (190℃) and line a baking tray with parchment paper. Set aside.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, salt, baking powder, and garlic powder (if using).
- Add wet ingredients: Mix in the shredded cheese and chopped jalapeños.
- Form the dough: Add the Greek yogurt and mix until a dough forms. Knead until tacky.
- Shape the bagels: Divide the dough, shape into bagels, and place on a tray.
- Top and bake: Brush with egg wash, top with cheese and jalapeño slices. Bake at 375℉ for 19-20 minutes, then broil until golden.
- Cool and serve: Let the bagels cool for 10-15 minutes before serving.
Notes
- You can customize the level of spiciness by adjusting the amount of jalapeños.
- These bagels are best enjoyed fresh but can be stored in an airtight container for a day or two.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: Approx. 290
- Sugar: 2g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 25mg
