Cheddar Cheese Bagel Recipe

Introduction

Cheddar Cheese Bagels are a delightful twist on the classic bagel, combining a soft, chewy texture with a savory sharp cheddar topping. Perfect for breakfast or a snack, these homemade bagels bring bakery quality right to your kitchen.

Ingredients

• 1 tsp granulated sugar (for yeast mixture)
• 1 cup warm water (110°F to 115°F)
• 1 tbsp active dry yeast
• 2 large eggs
• 1 tbsp vegetable oil
• 3 1/2 cups bread flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 16 cups water (for boiling)
• 1 1/2 tbsp granulated sugar (for boiling water)
• 1 large egg, beaten
• 1 tsp water (for egg wash)
• 1 1/2 cups sharp cheddar cheese, shredded

Instructions

1. Step 1: In a large mixing bowl, dissolve 1 tsp sugar in warm water (110°F to 115°F). Sprinkle the yeast over the water and let it stand for 10 minutes until frothy.
2. Step 2: Whisk in the eggs and vegetable oil, then add the 2 tbsp sugar and salt.
3. Step 3: Gradually stir in 2 cups bread flour until smooth. Add 1 cup more flour and mix until dough is soft but not sticky.
4. Step 4: Turn the dough onto a lightly floured surface and knead for 10 minutes, adding up to 1/2 cup additional flour if too sticky. The dough should spring back when poked.
5. Step 5: Lightly oil a large bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
6. Step 6: Punch down the dough and knead 10 times, then divide into 12 equal portions.
7. Step 7: While heating 16 cups water with 1 1/2 tbsp sugar to a boil in a large saucepan, shape each portion by rolling into a 10-inch rope, forming a circle, and pinching edges tightly. Place on parchment-lined baking sheet and cover with towel. Let rise 15 minutes.
8. Step 8: Boil bagels in batches of four for 1 minute on each side. Remove with a slotted spoon and place on fresh parchment-lined baking sheet.
9. Step 9: Beat the large egg with 1 tsp water for an egg wash. Brush the tops of the bagels, then sprinkle shredded cheddar evenly on top.
10. Step 10: Bake in a preheated 400°F oven for 20 to 25 minutes until golden brown on top.
11. Step 11: Transfer baked bagels to cooling racks before serving.

Tips & Variations

• Use bread flour for better texture, but all-purpose flour can work in a pinch.
• If you prefer a softer crust, brush the bagels with melted butter right after baking.
• Try mixing in herbs like rosemary or garlic powder into the dough for extra flavor.
• For extra cheesy bagels, fold some cheddar into the dough before shaping.

Storage

Store cooled bagels in an airtight container or resealable plastic bag at room temperature for up to 2 days. To keep longer, freeze bagels in a freezer-safe bag for up to 3 months. Reheat frozen bagels by thawing at room temperature and warming in a toaster or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast in the same quantity. You can mix it directly with the flour without dissolving it in water first.

Why do I need to boil the bagels before baking?

Boiling the bagels briefly sets their shape and creates the characteristic chewy crust typical of bagels. It also helps the bagels develop a shiny, golden surface when baked.

Cheddar Cheese Bagel Recipe

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★★★★★

4.6 from 110 reviews

• Author: Sarah
• Total Time: 2 hours 10 minutes
• Yield: 12 bagels 1x

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Description

This Cheddar Cheese Bagel recipe produces soft, chewy homemade bagels topped with sharp cheddar cheese, perfect for breakfast or a snack. The dough is enriched with eggs and vegetable oil, boiled briefly for that classic bagel texture, then baked to golden perfection. These bagels offer a delightful cheesy crust and a tender, flavorful inside.

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Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 tsp granulated sugar
• 1 cup warm water (110°F – 115°F)
• 1 tbsp active dry yeast

Dough

• 2 large eggs
• 1 tbsp vegetable oil
• 3 1/2 cups bread flour
• 2 tbsp granulated sugar
• 1 tsp salt

Boiling Water

• 16 cups water
• 1 1/2 tbsp granulated sugar

Finishing

• 1 large egg, beaten
• 1 tsp water
• 1 1/2 cups sharp cheddar cheese, shredded

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Instructions

1. To dissolve yeast: In a large mixing bowl, dissolve 1 tsp sugar in warm water (110°F to 115°F). Sprinkle yeast over the water and let it stand for 10 minutes until frothy.
2. Mix dough ingredients: Whisk in eggs and vegetable oil into the yeast mixture, then add sugar and salt. Gradually stir in 2 cups of flour until the dough is smooth, then add another cup of flour and continue mixing until dough is soft but not sticky.
3. Knead dough: Turn dough onto a lightly floured surface and knead for 10 minutes, adding up to 1/2 cup more flour if sticky, by folding and pressing the dough repeatedly until it springs back when poked.
4. First rise: Lightly oil a large bowl with olive oil. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
5. Punch down and shape: Punch down the dough, knead 10 times, then divide into 12 equal portions. Roll each portion into a 10-inch rope, form into a circle by overlapping the ends and pinching tightly. Place on parchment-lined baking sheets, cover with tea towel, and let rise 15 minutes.
6. Boil bagels: Bring 16 cups water and 1 1/2 tbsp sugar to a boil. Add up to four bagels at a time, boiling over medium heat for 1 minute per side. Remove with a slotted spoon and place on fresh parchment-lined baking sheets.
7. Prepare egg wash and add cheese: Beat the large egg with 1 tsp water. Brush the tops of bagels with the egg wash and sprinkle shredded cheddar cheese evenly over them.
8. Bake: Bake bagels in a preheated 400°F oven for 20 to 25 minutes, or until the tops are golden brown.
9. Cool: Transfer baked bagels to cooling racks before serving or storing.

Notes

• To prevent dough stickiness, carefully add only up to 1/2 cup extra flour during kneading.
• Boiling bagels before baking is essential to achieve traditional chewy texture and crust.
• If parchment paper is unavailable, grease and lightly flour baking sheets to prevent sticking.
• Store bagels in an airtight container at room temperature for up to 3 days.
• For freezing, cool completely and freeze in a sealed freezer bag for up to 1 month; thaw at room temperature before toasting or reheating.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: cheddar cheese bagels, homemade bagels, baked bagels, cheesy bagels, soft homemade bagels