Can I make these bagels without pickled jalapeños?

I recommend keeping them for the authentic flavor, but you can substitute with finely diced fresh jalapeños or even roasted red peppers for a milder version.

What if my dough is too sticky to handle?

Many home cooks find that adding extra oat flour, one tablespoon at a time, helps manage the stickiness – remember, this dough will always be stickier than traditional bagel dough.

Can I use regular yogurt instead of Greek yogurt?

To avoid disappointing results, stick with thick Greek yogurt as regular yogurt contains too much water and won't provide the proper structure these gluten-free bagels need.

How do I know when the bagels are done baking?

I usually look for lightly golden brown tops and a firm feel when gently pressed – they should sound slightly hollow when tapped on the bottom.

Gluten-Free Jalapeño Cheddar Bagels

Gluten-Free Jalapeño Cheddar Bagels (No Yeast)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft and fluffy gluten-free bagels with jalapeños and cheddar, made without yeast. Quick, cheesy, and packed with flavor.

Author: Emily Rose Carter
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 4–5 bagels 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 cup almond flour
¼ cup + 2 tablespoons oat flour (plus extra for rolling)
¼ cup tapioca starch (or arrowroot starch)
2 teaspoons baking powder
1 teaspoon sea salt
1¼ cups plain, unsweetened Greek yogurt
⅓ cup pickled jalapeños, roughly diced
1 cup shredded cheddar cheese, divided

Cook Mode Prevent your screen from going dark

Instructions

Whisk almond flour, oat flour, tapioca starch, baking powder, and salt in a large bowl.
Fold in Greek yogurt, ½ cup cheddar, and jalapeños until well combined.
Refrigerate dough for 15 minutes to reduce stickiness.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Dust surface with oat flour. Knead dough into a ball. Divide into 4–5 pieces.
Roll each piece into a log and connect ends to form bagels.
Place on sheet, brush with oil or egg, and sprinkle with remaining cheddar.
Bake 25–27 minutes until golden brown. Cool for at least 15 minutes before slicing.

Notes

Use exact ingredients for best results
Chilling dough is essential for handling
Greek yogurt provides necessary texture
Toast before serving for best texture

Nutrition

Serving Size: 1 bagel
Calories: 230 kcal
Sugar: 1g
Sodium: 370mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 10g
Cholesterol: 25mg

Find it online: https://www.benefitiany.com/gluten-free-jalapeno-cheddar-bagels/