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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
Bake: Bake bagels in a preheated 400°F oven for 20 to 25 minutes, or until the tops are golden brown.
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