Preheat the oven to 400 F

Dice one of the jalapenos into small pieces, and cut the other one into thin rounds. Set aside

In a bowl, combine the flour, salt and baking powder

Add in the greek yogurt and start mixing with a rubber spatula. Once the dough starts to come together, use your hands to continue mixing. The dough may feel wet and sticky at first, but continue mixing with your hands to form a smoother dough

Add in the diced jalapeno with 1/2 cup shredded cheddar. Fold in the dough to incorporate the cheese and jalapeno

Transfer the dough to a lightly floured surface and continue kneading the dough for a couple of minutes. I suggest adding a little extra flour to you hands if the dough is sticky

Split the dough into 4 equal parts for 4 smaller bagels, or cut in half for 2 regular sized bagels. Roll each one into a 6″ strand then pinch the ends together to form the bagel. Repeat with remaining dough

Place the bagels on a parchment lined baking sheet. Lightly brush each one with the whisked egg

Top each bagel with 2-3 pieces of the sliced jalapeno, then sprinkle a little extra shredded cheese on top- I also like to add a pinch of flakey salt

Bake the bagels for about 18-22 minutes, until the tops are brown. Let cool for 5-10 minutes before slicing

Before serving, slice the bagel in half and toast it for 2 minutes to crisp the inside

Refrigerate leftovers for 4-5 days, or freeze for up to 2 months. To reheat, slice the bagels and toast them for a couple of minutes to warm