Cheddar Cheese Bagel Recipe

Introduction

Enjoy homemade cheddar cheese bagels that are soft, chewy, and packed with sharp cheddar flavor. This recipe guides you through creating classic bagels from scratch with a cheesy twist, perfect for breakfast or a satisfying snack.

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 and 1/2 cups bread flour
• 2 tbsp. granulated sugar
• 1 tsp. salt
• 16 cups water (for boiling)
• 1 and 1/2 tbsp. granulated sugar (for boiling water)
• 1 large egg, beaten (for egg wash)
• 1 tsp. water (for egg wash)
• 1 and 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 yeast over the water and let stand for 10 minutes until frothy. If yeast is not frothy, wait 2–3 more minutes.
2. Step 2: Whisk in the eggs and vegetable oil. Add 2 tbsp. sugar and 1 tsp. salt. Gradually stir in 2 cups of flour until smooth, then add another cup and mix until dough is soft but not sticky.
3. Step 3: Turn dough onto a lightly floured surface. If sticky, knead in up to 1/2 cup additional flour. Knead dough for 10 minutes until it springs back when poked.
4. Step 4: Lightly oil a large bowl with olive oil. Place the dough in the bowl, turning once to coat with oil. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
5. Step 5: Punch down the dough and knead 10 times. Divide into 12 equal portions.
6. Step 6: Meanwhile, bring 16 cups water and 1 1/2 tbsp. sugar to a boil in a large saucepan.
7. Step 7: Shape each piece into a 10-inch rope, join ends to form a circle, and pinch tightly to seal. Place bagels on parchment-lined baking sheets, cover with a clean towel, and let rise 15 minutes.
8. Step 8: Boil bagels in batches of four for 1 minute on each side using a slotted spoon. Transfer boiled bagels to a fresh parchment-lined baking sheet.
9. Step 9: Beat one egg with 1 tsp. water. Brush egg wash on bagel tops and sprinkle shredded cheddar cheese evenly over them.
10. Step 10: Bake bagels at 400°F for 20 to 25 minutes until golden brown. Transfer to cooling racks before serving.

Tips & Variations

• Use bread flour for better chewiness, but all-purpose flour can work in a pinch.
• Try adding herbs like rosemary or garlic powder to the dough for extra flavor.
• For a softer crust, brush bagels with butter right after baking.
• Cover baking sheets with parchment paper or lightly grease and flour them to prevent sticking.

Storage

Store cooled bagels in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze bagels in a sealed bag for up to 3 months. To reheat, toast frozen bagels directly or warm in a 350°F oven for 5–10 minutes.

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; just mix it directly with the flour and reduce the initial proofing time slightly as instant yeast acts faster.

Why do I need to boil the bagels before baking?

Boiling bagels gives them their distinctive chewy crust by gelatinizing the outer starch, which sets the shape before baking and creates the classic texture.

Cheddar Cheese Bagel Recipe

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★★★★★

4.5 from 139 reviews

This Cheddar Cheese Bagel recipe yields soft, chewy bagels with a golden crust topped generously with sharp cheddar cheese. A traditional method combining yeast dough preparation, boiling, and baking results in a perfect homemade bagel that’s delicious for breakfast or snacking.

• Author: Ruby
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 bagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yeast Mixture

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

Dough

• 2 large eggs
• 1 tbsp vegetable oil
• 3 1/2 cups bread flour (plus up to 1/2 cup additional as needed)
• 2 tbsp granulated sugar
• 1 tsp salt

Boiling Water

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

Topping

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

Instructions

1. Dissolve Yeast: In a large mixing bowl, dissolve 1 tsp granulated sugar in 1 cup warm water between 110°F and 115°F. Sprinkle 1 tbsp active dry yeast on top and let stand for 10 minutes until frothy. If not frothy, wait an additional 2-3 minutes.
2. Add Eggs and Oil: Whisk in 2 large eggs and 1 tbsp vegetable oil into the yeast mixture until combined.
3. Add Dry Ingredients: Stir in 2 tbsp sugar and 1 tsp salt. Gradually add 2 cups bread flour, stirring to make a smooth dough. Add another cup of flour and continue mixing until dough is soft but not sticky.
4. Knead Dough: Turn dough onto a lightly floured surface. Knead for 10 minutes, adding up to 1/2 cup more flour if dough is sticky but no more than that. The dough should be elastic and spring back when poked.
5. First Rise: Lightly oil a large bowl with olive oil. Place dough in bowl, turning once to coat with oil. Cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
6. Punch Down and Divide: Punch down the risen dough and knead 10 times. Divide the dough into 12 equal portions.
7. Shape Bagels: While bringing 16 cups water and 1 1/2 tbsp sugar to boil in a large wide saucepan, roll each portion into a 10-inch rope. Form each rope into a circle by overlapping ends and pinching edges tightly. Place formed bagels on parchment-lined baking sheets, cover with a clean tea towel and let rise for 15 minutes.
8. Boil Bagels: Gently add 4 bagels at a time to boiling water. Boil over medium heat for 1 minute, flip with slotted spoon and boil 1 minute more. Remove and place on a parchment-lined baking sheet. Repeat with remaining bagels.
9. Prepare Topping: Beat 1 large egg with 1 tsp water in a small bowl.
10. Brush and Add Cheese: Brush tops of boiled bagels with egg wash. Sprinkle 1 1/2 cups shredded sharp cheddar cheese evenly over the bagels.
11. Bake Bagels: Bake bagels at 400°F (200°C) for 20 to 25 minutes until golden brown and cheese is melted and bubbly.
12. Cool: Transfer baked bagels to cooling racks before serving. Store leftovers in an airtight container; freeze for longer storage.

Notes

• Use bread flour for optimal chewiness; adding too much extra flour can make bagels dense.
• Boiling the bagels before baking gives the signature chewy crust.
• Shred sharp cheddar cheese finely for even melting on top.
• Use parchment paper on baking sheets to prevent sticking or grease and flour them lightly.
• Let bagels cool completely before storing to maintain texture.
• Bagels freeze well; thaw and warm before serving.

Keywords: cheddar cheese bagel, homemade bagels, bagel recipe, cheesy bagel, baking bread, soft bagels, yeast bagels