Jalapeño Protein Bagels (Print Version)
# Ingredients:
→ Dough Base
01 -
White flour (3 cups)
02 -
Leavening agent (5¼ teaspoons)
03 -
Unflavored Greek yogurt (2 cups)
04 -
Coarse kitchen salt (1 teaspoon)
→ Flavoring and Toppings
05 -
Grated strong cheddar (½ cup, with extra for garnishing)
06 -
Finely chopped fresh jalapeños (¼ cup)
07 -
Slender jalapeño rings for decoration (20-24 pieces)
08 -
Powdered garlic (⅛ teaspoon)
09 -
Whisked large egg (for coating)
# Instructions:
01 -
Get your oven going at 375°F with the rack right in the middle. Put parchment on a baking tray and leave it nearby.
02 -
Grab a big bowl and throw in your flour, leavening agent, salt, and garlic powder. Toss in the chopped jalapeños and grated cheddar until they're scattered throughout.
03 -
Pour the Greek yogurt onto your dry mix and stir it all together. Don't be shy about using your hands to get it right. If it feels too sticky, add a bit more flour. Too crumbly? Splash in some water.
04 -
Move the dough to a clean counter and cut it into 8 same-sized chunks. Roll each into a ball, then poke your thumb through and work it into a ring. Let them sit on your tray for 5-10 minutes.
05 -
Swipe each bagel with egg wash, sprinkle more cheese if you want, and lay on the jalapeño rings. Stick them in the oven for 12-15 minutes till they're golden. Let them cool on a wire stand for 10 minutes before cutting.
# Notes:
01 -
You can switch things up by adding sesame seeds or everything bagel mix on top.
02 -
They'll stay fresh in a sealed container for about 4 days.
03 -
They're great cut open for sandwiches or smeared with cream cheese.