Ready in under 30 minutes, these greek yogurt jalapeno cheddar bagels are the perfect make-ahead breakfast to have on hand for the week. The dough is made of yogurt, all-purpose flour, baking powder and salt and mixed in with some diced jalapenos and shredded cheddar cheese.
If you’re new to greek yogurt dough, it truly can do it all. From breadsticks, to pizza dough to bagels, this simple dough is one of my favorite easy recipes.
This recipe comes together so easily and has so many variations to it. I love toasting these bagels and serving them with cream cheese, or using them for an egg and cheese bagel for an added boost of protein.
Though they definitely won’t replace real bagels in my diet, I love having these around for a quick & nourishing breakfast or snack.
What You’ll Need For These Greek Yogurt Bagels
You’ll need 7 total ingredients for this bagel recipe:
- All-purpose flour- I have not tested this recipe with any other flour
- 0% Greek yogurt- low fat or non-fat yogurt works best for this recipe. Full-fat yogurt will leave your with a sticky dough and will require more flour
- Baking powder
- Salt
- Egg
- Jalapenos- both diced and sliced to add a little heat on top of each bagel
- Shredded cheddar cheese- I always prefer shredding my own cheese, but pre-shredded cheddar will work well too
How To Make Greek Yogurt Bagels
- Start by combining the flour, baking powder, salt and yogurt in a bowl. Knead the dough with your hands to evenly incorporate the flour and yogurt.
- Then, add in the diced jalapenos and shredded cheese and mix well
- Once a dough starts to form, transfer it to a floured surface. Continue kneading the dough on a lightly floured surface for a couple of minutes. Sprinkle flour as needed if the dough becomes too sticky.
- Once the dough is smooth, divide it into 4 equal balls, or 2 larger ones. Roll each ball into a strand, about 6″ long, then pinch the ends together to form your bagels, leaving a small hole in the center.
- Brush each bagel with whisked egg and top with the sliced jalapeno and extra cheese
- Bake for about 20 minutes. Let cool, toast again and enjoy!
Tips and FAQ
Flour substitution
I haven’t personally tested this recipe with any other flour, but have had readers tell me they had success with a 1:1 gluten-free flour blend. A gluten-free flour substitute like almond or oat won’t work well for this recipe
Non-fat vs full-fat yogurt
Non-fat or low-fat yogurt work best for this recipe. Full-fat yogurt will require a little more flour in the recipe
Kneading the dough
I also start mixing the dough with a small rubber spatula. Once a dough begins to form, I move on to knead with my hands. This is the best way to fully incorporate the flour and yogurt to form a dough that’s easy to work with
Storing and reheating
You can store the bagels in the fridge for 4-5 days, then toast them in the oven for a couple of minutes to crisp. The recipe can also be doubled and frozen for 2-3 months.
You guys are going to love these greek yogurt bagels! They’re easy to make, so delicious, and a convenient breakfast to have around.
Other make-ahead breakfast recipes:
Chocolate Overnight Oats
Feta & Avocado Breakfast Sandwiches
Mango Coconut Chia Pudding
Jalapeno Cheddar Greek Yogurt Bagels
Ingredients
- 1 cup all-purpose flour
- 1 cup low/non-fat Greek yogurt
- 2 tsp baking powder
- 1/4 tsp salt
- 2 small jalapeno peppers, deseeded if preferred
- 1/2 cup shredded cheddar cheese, plus more to top
- 1 egg, whisked
Directions
- Preheat the oven to 400 F
- Dice one of the jalapenos into small pieces, and cut the other one into thin rounds. Set aside
- In a bowl, combine the flour, salt and baking powder
- Add in the greek yogurt and start mixing with a rubber spatula. Once the dough starts to come together, use your hands to continue mixing. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough
- Add in the diced jalapeno with 1/2 cup shredded cheddar. Fold in the dough to incorporate the cheese and jalapeno
- Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is sticky
- Split the dough into 4 equal parts for 4 smaller bagels, or cut in half for 2 regular sized bagels. Roll each one into a 6″ strand then pinch the ends together to form the bagel. Repeat with remaining dough
- Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg
- Top each bagel with 2-3 pieces of the sliced jalapeno, then sprinkle a little extra shredded cheese on top- I also like to add a pinch of flakey salt
- Bake the bagels for about 18-22 minutes, until the tops are brown. Let cool for 5-10 minutes before slicing
- Before serving, slice the bagel in half and toast it for 2 minutes to crisp the inside
- Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes to warm
I don’t always follow recipes precisely but never having made bagels (let alone with yoghurt) I measured everything carefully. The dough was SO STICKY and wet. I inadvertently added at least a quarter cup of flour just to mix and knead it. The sizing looked okay before going in the oven but after cooking these are like monster bagels. I cooked for 22 minutes, left them to cool, sliced one open and it looked kinda doughy. So I toasted it, again following the instructions. For some reason only the edges crisped up (maybe the centre was too wet). The taste itself was good (inevitably having cheddar, jalapeno and cream cheese) but it was doughy throughout. Maybe it’s meant to be that way but it wasn’t for me. I ate half because after this whole process I was so hungry but couldn’t stomach the rest. Afterwards I checked and noticed none of the photos show the inside. Really wanted this to work 😭
I don’t have nutritional information available unfortunately!
This recipe is the best and it is really easy to make and it has a good amount of protein in them.
Thank you, Lois!