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Jalapeno Popper Bagels

Writer's picture: Tips From PipsTips From Pips

Ingredients:


  • 2 cups self-rising bread flour *(I made my own self-rising, see notes)

  • 2 cups nonfat plain Greek yogurt *(I use Fage for best results)

  • 3 Tablespoons Diced Jalapenos (Fresh or from a jar)

  • 3 Tablespoons Bacon Crumbles

  • 1/4 Cup Shredded Cheddar Cheese

  • 1 Egg (for egg wash)


Directions:

1. Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet.

2. Combine the bread flour and yogurt into a bowl. Mix until a soft dough forms.

Add in the jalapenos and bacon bits. Mix in just enough to combine.

3. Put the dough mixture onto a lightly floured work surface. Knead the dough together by hand until the dough is smooth and elastic. Dust with additional flour as needed if the dough is too sticky.

4. Divide the dough into 10 equal parts. Shape each portion of dough into a ball. Use your thumbs to make a hole in the center of each ball. Gently pull and stretch until the dough is a uniform sized ring. Repeat with remaining rounds.

5. Arrange the shaped bagels on the prepared baking sheet. Brush the egg over the bagels and then sprinkle the shredded cheddar cheese over the bagels.

6. Bake for 20 - 25 minutes.

Notes:

  • To make homemade self-rising flour: combine 2 cups bread flour, 1 tablespoon baking powder, and 1/2 teaspoon fine sea salt.

  • Use strained thick Greek yogurt. Stay away from those that are labeled "Greek style" yogurt as they tend to have more moisture. I used Fage Total 0% fat, strained Greek yogurt.




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