Gluten-Free Jalapeño Cheddar Bagels (No Yeast)

Gluten-free jalapeño cheddar bagels are about to become your new breakfast obsession! These soft, cheesy bagels require no yeast and come together in just 50 minutes using simple pantry ingredients.

I discovered this recipe during one of those weekend mornings when I was craving something warm and comforting but didn’t have hours to spend waiting for dough to rise. The combination of creamy Greek yogurt, sharp cheddar, and spicy jalapeños creates the most incredible flavor and texture. The best part? They freeze beautifully, just like our Mini Pizza Bagels, so you can have fresh bagels anytime. This one’s a keeper!

Why You’ll Love This Gluten-Free Jalapeño Cheddar Bagels Recipe

These bagels bring together everything I love about comfort food with the convenience of modern baking. I’ve been perfecting this no-yeast method in my kitchen, and it consistently delivers bakery-quality results without the fuss.

• No waiting time – Skip the yeast and rising process for instant gratification
• Simple pantry ingredients – Uses almond flour, Greek yogurt, and everyday staples, much like our Greek Yogurt Bagel Recipe that’s become a reader favorite.
• Perfect spice level – Pickled jalapeños add just the right kick without overwhelming heat
• Freezer-friendly – Make a batch and enjoy fresh bagels for weeks
• Naturally protein-rich – Greek yogurt and almond flour boost nutrition
• Beginner-friendly – Simple mixing and shaping with foolproof results, similar to how we prepare our 3-Ingredient Cottage Cheese Bagels.

My Homemade Jalapeño Bagel vs Regular Store-Bought Bagels

Nutrient	Homemade Gluten-Free	Regular Store-Bought	Winner
Calories	230	270	🏆 Homemade
Protein	10g	10g	Tie
Carbs	18g	53g	🏆 Homemade
Sugar	1g	6g	🏆 Homemade
Sodium	370mg	450mg	🏆 Homemade

Ingredient Notes

Almond Flour: This fine-ground flour creates the tender, cake-like texture that makes these bagels so special, plus it adds natural protein and healthy fats.

Oat Flour: I always recommend making your own by grinding old-fashioned oats in a food processor, as it gives the bagels structure and a subtle nutty flavor.

Greek Yogurt: Plain, unsweetened Greek yogurt is essential here because it provides moisture, tanginess, and helps create that authentic bagel chew.

Pickled Jalapeños: These add the perfect amount of heat and acidity, plus they’re already softened so they distribute evenly throughout the dough.

Sharp Cheddar Cheese: I prefer using freshly shredded cheese because it melts better and creates those gorgeous golden, bubbly tops.

Tapioca Starch: This gluten-free starch helps bind everything together and gives the bagels a slightly chewy texture.

Baking Powder: Make sure yours is fresh for the best rise – it should fizz when mixed with water.

How to Make Gluten-Free Jalapeño Cheddar Bagels

Step 1. I usually start by whisking together all the dry ingredients in a large bowl to ensure even distribution and prevent any lumps.

Step 2. Using a rubber spatula, I fold in the Greek yogurt, half the cheddar cheese, and diced jalapeños – this takes about a minute of mixing to get everything well combined.

Step 3. My grandmother always said patience makes better baking, and chilling this sticky dough for 15 minutes is absolutely worth the wait for easier handling.

Step 4. I’ve found that preheating the oven to 375°F while the dough chills is perfect timing – everything comes together seamlessly.

Step 5. Dusting the work surface generously with oat flour prevents sticking, and I gently knead the chilled dough into a smooth ball before dividing it.

Step 6. For the best shape, I roll each portion into a log first, then connect the ends – this gives more even, bakery-style bagels than trying to poke holes.

Step 7. I always brush the tops with a beaten egg or spray with oil before adding the remaining cheese – it helps create that beautiful golden crust.

Step 8. Baking for 25-27 minutes gives them the perfect golden color, and I use the visual cue of lightly browned tops to know they’re done.

How to Store & Reheat Gluten-Free Jalapeño Cheddar Bagels

I usually store any leftover gluten-free jalapeño cheddar bagels in an airtight container in the refrigerator, where they stay fresh for up to 2 days. Make sure they’re completely cooled before storing to prevent condensation.

For longer storage, I recommend wrapping each bagel individually in plastic wrap and placing them in a freezer bag. They freeze beautifully for up to 2 months and maintain their texture perfectly.

For best results, I like to toast these bagels directly from frozen – no thawing needed. Just slice them while frozen and pop them in the toaster or toaster oven until heated through and lightly crispy on the outside.

What to Serve with Gluten-Free Jalapeño Cheddar Bagels

Cream Cheese and Scallions: The cool, creamy texture balances the spicy jalapeños perfectly – or try it with our fluffy Whipped Cream Cheese for an extra-light touch.that complements the cheddar.

Avocado and Lime: Creamy avocado with a squeeze of lime adds a vibrant, cooling contrast. Pair it with Healthy Breakfast Bread for a fiber-rich start.

Scrambled Eggs: In my kitchen, I often serve these alongside fluffy scrambled eggs – or make a quick sandwich with our Mini Bagels for a kid-friendly option.

Fresh Tomato Slices: The juicy sweetness of ripe tomatoes adds a refreshing contrast – especially when served with our Vegan Lox Bagels.

Turkey and Swiss: These Gluten-Free Jalapeño Cheddar Bagels make incredible sandwiches, or try layering similar flavors on our High-Protein Bagel Recipe for variety.

Greek Yogurt with Herbs: A dollop of plain Greek yogurt mixed with fresh herbs like chives or dill adds extra protein and a cooling element.

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