PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside.

DRY: In a bowl, whisk the flour, baking powder, salt, and garlic powder. Then mix in the minced jalapeños and the cheddar cheese and combine.

MIX: Add the greek yogurt and mix together until a dough forms. You might want to use your hands to make this easier! If the dough is too dry, add a teaspoon of water until the dough comes together. Alternately, if it’s too wet add a teaspoon of flour and more as needed. It just depends on the humidity in the room.

DIVIDE: Turn the dough out onto a clean surface. Divide it out into 8 equal pieces. You can weigh the dough balls if you want to be extra precise.

SHAPE: the dough into a smooth ball. Then place your thumb through the center of the ball. Gently pull the dough (counter clockwise for a righty) around your thumb to help stretch and make the bagel larger. Place the bagels on the prepared baking sheet and let sit for 5-10 minutes if possible. This allows the bagels to puff up a bit more.

BRUSH AND SPECKLE: brush bagels with the beaten egg. Sprinkle with a bit more cheddar cheese, if desired, and speckle with a couple slices of jalapeños.

BAKE: Place the pan in the oven and bake the bagels for 12-15 minutes or golden brown on top. Remove the bagels to a wire rack and let them rest for 10 minutes or until cooled so you can slice them. Toast if desired and spread with cream cheese. Store leftover bagels in an airtight container for up to 4 days.