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These Jalapeños bagels are one of my favorite! Light, Airy with a bit of kick to it- and only 3 Freestyle Smart Points!

I love the two ingredient dough-it’s very versatile. Be sure to check out these other delicious recipes:

Pumpkin Spice Bagels

Cream Cheese Danish

Pepperoni Pizza made with Two Ingredient Dough

Enchilada Casserole made with Two Ingredient Dough 

Chocolate Frosted Donuts

Ingredients:

• 1 cup self-rising flour (I use Gold Medal)
• 3/4- 1 cup plain nonfat greek yogurt (I use Fage)
• Egg wash (1 tsp water mixed with a beaten egg)
• 1 Tbsp light cheddar cheese ( I use Trader Joes light three cheese blend)
• 1 Tbsp canned jalapeños

Directions:

1. Preheat oven to 450 degrees. In a large bowl, add yogurt first, followed by self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.

2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.

3. Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.

4. Transfer to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle cheese/jalapeños or any toppings of choice. Bake 15-18 min until golden brown.

5. These bagels can be stored in a zip lock bag in the refrigerator for up to a week or in the freezer for up to a month.

Servings: Makes 4 bagels / 3 Freestyle SmartPoints® each.

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Yield: 4

Jalapeño Cheese Bagels

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These Jalapeños bagels are one of my favorite! Light, Airy with a bit of kick to it- and only 3 Freestyle Smart Points!

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 3 minutes

Total Time 28 minutes

Ingredients

• 1 cup self-rising flour (I use Gold Medal)
• 3/4- 1 cup plain nonfat greek yogurt (I use Fage)
• Egg wash (1 tsp water mixed with a beaten egg)
• 1 Tbsp light cheddar cheese ( I use Trader Joes light three cheese blend)
• 1 Tbsp canned jalapeños

Instructions

1. Preheat oven to 450 degrees. In a large bowl, add yogurt first, followed by self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
2. Flour your hands and work surface and begin kneading. I knead my dough in the bowl because its less messy. Knead until you can easily form a ball, about 20-30 turns.
3. Cut the dough into 4 sections. Roll each section of dough into a long rope about 1/2-3/4″ in diameter. Pinch the two ends together to form a bagel shape.
4. Transfer to a parchment lined cookie tray. Using a basting brush lightly spread the egg wash over the bagel then sprinkle cheese/jalapenos or any toppings of choice. Bake 15-18 min until golden brown.
5. These bagels can be stored in a zip lock bag in the refrigerator for up to a week or in the freezer for up to a month.

Servings: Makes 4 bagels / 3 Freestyle SmartPoints® each.

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