Description
These Jalapeno Cheddar Yogurt Bagels are a delightful twist on breakfast, packed with flavor and moisture from Greek yogurt!
Ingredients
Scale
- 125 grams all-purpose flour
- 10 grams baking powder
- 1.5 grams salt
- 240 grams low-fat Greek yogurt
- 1 large egg, whisked
- 2 small jalapeno peppers, deseeded optionally; one diced, one sliced
- 60 grams shredded cheddar cheese, plus extra for topping
Instructions
- Begin by preheating your oven to 200°C (400°F). This step is crucial because it ensures an even bake for your bagels. As the oven heats, move on to preparing the jalapenos. Take one jalapeno, dice it finely, and slice the other into thin rounds. Set both aside; you’ll use the diced version in the dough and the slices as a topping.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Use a whisk to ensure that each ingredient is evenly distributed. This step is vital because it avoids clumping and ensures that your bagels rise evenly.
- Add the Greek yogurt to the flour mixture. Using a rubber spatula, begin mixing until the dough begins to form. At this point, it’s time to get your hands in there! Gently knead the dough on a lightly floured surface, adding a bit of flour to your hands if it feels too sticky. You want a cohesive dough that isn’t overly wet or dry.
- Now, fold in the diced jalapeno and 60 grams of shredded cheddar cheese to the dough. This will ensure that you get the lovely flavors mixed evenly throughout. Be careful not to overwork the dough; just knead enough so the jalapeno and cheese are distributed.
- Divide the dough into either two larger portions or four smaller ones, depending on the size of bagels you’d like to create. Roll each piece into a rope about 15 cm long, then pinch the ends together to form a ring. Make sure the seams are secure so the bagels hold their shape while baking.
- Place your formed bagels on a parchment-lined baking sheet. Brush each one with the whisked egg for a lovely golden finish. Top with the reserved jalapeno slices, an extra sprinkle of cheddar cheese, and if desired, a light pinch of flaky salt. Bake them in the preheated oven for 18–22 minutes, or until they are golden brown and cooked through.
- After baking, let your bagels cool for about 5–10 minutes on a wire rack. For added texture, slice each bagel in half and toast it for roughly 2 minutes. This step crisps the inner part of the bagel, making each bite even more delicious!
Notes
Deseeding the jalapenos will help reduce the heat level, making the bagels more palatable for everyone. These bagels store well in an airtight container for a few days, but they can also be frozen for longer preservation. Just pop them into a toaster when you’re ready to enjoy!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Calories: Approximately 180-220 per bagel
- Sodium: Approximately 300-400 mg
- Protein: 8-12 grams per bagel