A nut free version of the blog favorite cheddar jalapeño bagels! These bagels are so easy to make, gluten free, and DELICIOUS!
You don’t need any yeast or fancy equipment to make these bagels- they are made with a base of gluten free flour and plain greek yogurt! They get their rise from baking powder, so no yeast is required (just make sure your baking powder isn’t expired so that it actually makes the bagels rise!)
Ever since I started making variations of these yogurt bagels, I have made a batch every single week to have on hand! I am obsessed. They’re higher in protein than your average bagel, so they’re more filling and nutritious!
Once you make these once or twice, you’ll have the simple rolling and shaping process down and perfected! Pretty soon you’ll be like me and won’t even need to look at the recipe lol. I make them that much!!
I am so excited to get this nut free version to you all- these may even be my favorite ones yet!! They are soft, fluffy, and you really can’t go wrong with cheddar jalapeño! They have just a slight kick but really aren’t too spicy if you’re worried about that! The flavor is just as perfect as the texture 🙂
Be sure to let me know if you give these bagels a try by leaving a rating and comment below, and tagging me on Instagram! I never get tired of seeing everything you guys make 🙂 It truly makes my day!
Easy gluten free and nut free cheddar jalapeño bagels! No yeast!
- 1 + 3/4 cup gluten free flour (I recommend this or this one)
- 1/4 cup ground flax seed
- 4 tsp baking powder
- 3/4 tsp sea salt
- 2 cups plain Greek-style yogurt*
- 1 tbsp water
- 1 cup shredded white or orange cheddar cheese, divided
- 1/3 cup-1/2 cup pickled jalapeños, roughly chopped
- 1 egg whisked (for an egg wash)
- Whisk egg for egg wash and set aside.
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, mix together the flour, flax seed, baking powder, and salt.
- Add the yogurt, 1 tbsp of water, 1/2 cup of the cheese, and the diced jalapeños to the flour mixture, then fold in until combined. Be patient- this may take a few minutes. It’s ok if it does not form a ball of dough; it just needs to be mostly all combined, but you can finish working the flour into the dough in the next step.
- Flour a clean work surface, and turn dough mixture out onto floured surface. Use your hands to need and roll the dough into a ball- sprinkle a little flour as needed if the dough sticks at all to your hands or your work surface.
- Divide the dough into 6 or 7 equal portions. (6 portions will yield larger bagels)
- Roll each portion out into a log shape about 5″ long, then connect each end of the log to form a bagel.
- Lay each bagel onto your lined baking sheet about 2″ apart. Brush the tops of the bagels with your egg wash, then sprinkle with the remaining cheese Bake for 22-25 minutes, until slightly golden. Bagels are best served toasted. Store leftovers in an airtight container in the fridge for up to 2 days, then in the freezer after that.
*Make sure your yogurt is Greek-style. Regular yogurt will be too thin and runny to make the dough.