Dinner

Cheddar Cheese Bagels Recipe

ByZoe Lane November 18, 2025November 18, 2025

Introduction

Enjoy homemade cheddar cheese bagels with this simple and satisfying recipe. These bagels are soft, chewy, and loaded with sharp cheddar cheese on top. Perfect for breakfast, snacking, or sandwiches.

The image shows several golden-brown bagel-shaped pastries with a shiny, slightly textured surface from melted cheese on top. Each pastry has a round shape with a hole in the middle, and the outer layer is smooth but uneven with some crispy cheese spots. The pastries are placed closely together on white parchment paper, which is on a white marbled surface. The cheese adds a rich, bubbly texture and a warm orange hue to the top layer. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp. granulated sugar
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
1 1/2 tbsp. granulated sugar
1 large egg, beaten
1 tsp. water
1 1/2 cups sharp cheddar cheese, shredded

Instructions

Step 1: In a large mixing bowl, dissolve 1 tsp. sugar in warm water (110°F to 115°F). Sprinkle yeast on top and let stand 10 minutes until frothy.
Step 2: Whisk in 2 eggs and vegetable oil. Add 2 tbsp. sugar and salt, then gradually stir in 2 cups flour until smooth. Add another cup flour and mix until dough is soft but not sticky.
Step 3: Turn dough onto lightly floured surface and knead 10 minutes, adding up to 1/2 cup extra flour if sticky. Dough should spring back when poked.
Step 4: Lightly coat a large bowl with olive oil. Place dough inside, turning to coat with oil. Cover with plastic wrap and let rise 1 to 1 1/2 hours until doubled.
Step 5: Punch down dough and knead 10 times. Divide into 12 equal portions.
Step 6: While bringing 16 cups water and 1 1/2 tbsp. sugar to a boil in a large saucepan, roll each portion into a 10-inch rope. Form into circles by pinching ends tightly and place on parchment-lined baking sheet. Cover and let rise 15 minutes.
Step 7: Boil bagels in batches of four for 1 minute on each side using a slotted spoon. Transfer boiled bagels to freshly lined parchment paper baking sheet.
Step 8: Beat 1 egg with 1 tsp. water and brush the tops of bagels. Sprinkle shredded cheddar cheese evenly over each bagel.
Step 9: Bake at 400°F for 20 to 25 minutes until golden brown on top.
Step 10: Transfer to cooling racks before serving.

Tips & Variations

Use bread flour for the best chewy texture; all-purpose flour can make bagels less chewy.
Try different cheeses like mozzarella or pepper jack for variety.
For extra flavor, add dried onion or garlic flakes to the dough.
If the dough is too sticky, add flour gradually but avoid adding too much to keep the texture light.

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 zip-top bag for up to 3 months. To reheat, thaw if frozen and warm in a toaster or oven until heated through.

How to Serve

The image shows a close-up of several golden-brown cheese bagels resting on parchment paper. The bagels have a slightly shiny, crispy surface with melted, toasted cheese creating an uneven but appetizing crust. The dough beneath looks soft and fluffy with some small cracks where the cheese has bubbled up. The bagels are arranged casually, some touching each other, and all have a classic round shape with a hole in the middle. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 but skip the dissolving step and add it directly to the flour mixture. Adjust rising times as needed.

How do I get bagels with a shiny crust?

Boiling the bagels before baking and brushing them with an egg wash helps achieve a glossy, golden crust.

Zoe Lane