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Gluten Free Cheddar Jalapeño Bagels (nut free version)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6-7 bagels 1x


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

For topping:

  • 1 egg whisked (for an egg wash)


  1. Whisk egg for egg wash and set aside.
  2. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  3. In a large bowl, mix together the flour, flax seed, baking powder, and salt.
  4. 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.
  5. 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.
  6. Divide the dough into 6 or 7 equal portions. (6 portions will yield larger bagels)
  7. Roll each portion out into a log shape about 5″ long, then connect each end of the log to form a bagel.
  8. 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.