Cheesy, Spicy Goodness in Every Bite!
Ready to take your bagel game to the next level? These jalapeño cheddar bagels are everything you never knew you needed. Picture this: a warm, chewy bagel with gooey, melted cheddar and a spicy kick from fresh jalapeños. Perfect as a midday snack, these homemade bagels are not only incredibly delicious but also packed with 16g of protein per serving. Who knew that something so indulgent could be so nutritious?
Imagine the convenience of whipping up these Greek yogurt bagels in just 15 minutes of prep time. With only five ingredients, they’re as easy to make as they are to enjoy. The dough is simple—just flour, Greek yogurt, and a pinch of salt. Mix in sharp cheddar and those fiery jalapeños for a flavor combination that’s out of this world. Whether you lather on some cream cheese or use them to create a sandwich, these protein bagels are the perfect addition to your weekly meal prep.
But let’s talk about the real magic: the irresistible blend of spicy jalapeños and rich cheddar that bakes right into the dough. As they bake to a perfect golden brown, the cheese bubbles up, creating a savory crust that will have you reaching for seconds—or thirds. These jalapeño cheddar Greek yogurt bagels aren’t just bagels; they’re a reason to get excited about breakfast, lunch, or any time you need a quick bite.
So, next time you’re craving something a little spicy and a lot cheesy, skip the bakery and make your own homemade bagels. Trust me, once you’ve had these, you’ll wonder how you ever lived without them.
Macros Per Serving
221 Cal | 34g Carbs | 1g Fat | 16g Protein
Recipe Card
Jalapeño Cheddar Bagel
Ingredients
Dough:
- 182 g Self Rising Flour* (King Arthur)
- 30 g Keto Wheat Blend or equal parts SRF (King Arthur)
- Pinch of Salt
- 226 g Plain Nonfat Greek Yogurt (Siggi’s)
- 1 Large Brown Egg (whisked (Vital Farms))
To Knead:
- 14 g Self Rising Flour or AP Flour (King Arthur)
- 1.5 small Jalapeños (chopped)
- 28 g Fat Free Cheddar Cheese (H-E-B)
To Top:
- 14 g Fat Free Cheddar Cheese (H-E-B)
- 0.5 small Jalapeño (sliced)
Instructions
Dough:
- Add your flour, salt, yogurt, and only about 80% of your egg to a large mixing bowl. Mix with a spoon until a crumbly dough starts to form.182 g (1.66 cups) Self Rising Flour*, 30 g (0.25 cups) Keto Wheat Blend or equal parts SRF, Pinch of Salt, 226 g (1 cups) Plain Nonfat Greek Yogurt, 1 Large Brown Egg
To Knead:
- Add some of your excess kneading flour to a clean surface and empty out your dough. Start to knead with your hands, adding flour as needed. It only needs to be somewhat incorporated and then slightly flatten out.14 g (2 tbsp) Self Rising Flour or AP Flour
- Add your jalapeños and cheddar to the center. Then fold in the sides and start to knead again until you form a round ball. Add more flour as needed.1.5 small Jalapeños, 28 g (2 tbsp) Fat Free Cheddar Cheese
- Then separate into 5 even portions. I weighed each out to be sure. Start to roll them out into a log and then connect the ends to create a ring.
- Add to a parchment lined baking sheet. Repeat until you form all 5 bagels.
To Top:
- Brush the tops of your bagels with the remaining egg wash. Then sprinkle each with the remaining cheese and top with jalapeño slices.14 g (1 tbsp) Fat Free Cheddar Cheese, 0.5 small Jalapeño
- Bake at 350° for 20-25 minutes. Keep an eye on them as oven temperatures vary but you want them to be golden brown.
- Let them cool before slicing in half and enjoying! These are also great to store in the freezer and then pop in the toaster or oven and reheat when the craving hits.
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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