Tasty Protein Cheddar Bagels (Print Version)
# Ingredients:
→ Base for the Dough
01 -
3 cups of all-purpose flour
02 -
5¼ teaspoons of baking powder
03 -
2 cups of plain Greek yogurt
04 -
1 teaspoon of kosher salt
→ Seasonings and Add-ons
05 -
½ cup of sharp cheddar cheese, shredded fresh, plus more for the top
06 -
¼ cup of finely chopped fresh jalapeños
07 -
20-24 thin slices of jalapeños for garnish
08 -
⅛ teaspoon of garlic powder
09 -
1 large egg, beaten lightly for brushing
# Instructions:
01 -
Move your oven rack to the middle and preheat it to 375°F. Cover a baking sheet with parchment and set it aside for now.
02 -
In a big bowl, dump in the flour, baking powder, salt, and garlic powder. Mix in the shredded cheddar and jalapeños, making sure they are well distributed.
03 -
Add the Greek yogurt to your bowl and stir until it all comes together into a dough. You might need to get in there with your hands if it feels too dry or sticky. If it’s crumbly, sprinkle in a bit of water. If it’s too sticky to handle, add a touch more flour.
04 -
Place the dough onto a clean counter or board and split it into 8 equal pieces. Roll each section into a ball. Use your thumb to poke a hole through the middle and stretch it a little to form a ring. Lay the shaped dough on the prepared baking sheet and give them 5-10 minutes to rest.
05 -
Brush each ring of dough with the beaten egg, sprinkle on extra shredded cheese if you like, and add a couple of jalapeño slices on top. Bake them for 12-15 minutes or until they’re golden. Let them cool for 10 minutes on a wire rack before cutting.
# Notes:
01 -
You can use sesame seeds or everything bagel seasoning instead for a fun twist.
02 -
Keep them fresh by storing them in a sealed container for 4 days max.
03 -
They’re awesome as breakfast sandwiches or just served with cream cheese.