Preheat the oven to 400°F (200°C).

Prepare the jalapenos by dicing one into small pieces and cutting the other into thin rounds. Set them aside for later.

In a mixing bowl, combine the flour, baking powder, and salt. Whisk together to ensure even distribution of the dry ingredients.

Add the Greek yogurt into the bowl and gently mix with a rubber spatula until a cohesive dough forms.

Use your hands to knead the dough, incorporating the diced jalapeno and shredded cheddar cheese until evenly mixed.

Transfer the dough to a lightly floured surface and knead for a few minutes, adding more flour if it’s still too sticky.

Divide the dough into four equal parts for smaller bagels or in half for larger ones.

Roll each piece into a 6-inch long strand and pinch the ends together to shape the bagels.

Place the formed bagels on a parchment-lined baking sheet.

Brush each bagel lightly with the whisked egg.

Top each bagel with 2-3 slices of the reserved jalapeno rounds and a sprinkle of extra shredded cheese. Optionally, add a pinch of flaky salt.

Bake the bagels for about 18-22 minutes or until the tops are nicely brown.

Allow them to cool for 5-10 minutes before slicing.

Before serving, slice each bagel in half and toast for about 2 minutes for crispiness.