Mix flour with salt, baking powder and baking soda.
Mix flour and greek yogurt until the dough is still crumbly, not fully combined.
Mix together finely diced fresh jalapeno and pickled jalapeno. Split the mix in ⅔ and ⅓ parts. Add ⅔ part into the flour/greek yogurt mix and keep ⅓ part aside for topping.
Split shredded cheddar cheese in ⅔ part and ⅓ part. Add ⅔ part cheddar in the dough, keep ⅓ part aside for topping.
Start binding the dough until everything starts to combine and just about to get sticky.
Dust some dry flour on a flat surface, place dough on top of the flour and kneed few times.
Split the dough in 8 equal parts. Rub some oil on your palm and form a smoothish dough ball. Place a hole in the middle to form bagel shape.
Place parchment paper on a big baking tray, spray some cooking spray on parchment paper. Place all 8 bagels on it with some space in between as it will rise.
Top each bagel with remaining ⅓ part of remaining jalapenos and ⅓ part of remaining cheddar cheese.
Bake it on 375℉ for 20-25 minutes. Once baked, place them on cooling rack or just let them sit on the baking tray outside the oven to cool them down for at least 15 minutes.
Enjoy it with choice of cream cheese, my greek yogurt jalapeno salsa smear pairs really well with these bagel. I also like to make fried egg sandwiches using these bagel using some plain cream cheese and Italian bomba sauce.