Description

This Cheddar Cheese Bagel recipe offers a delicious twist on the classic bagel by incorporating sharp cheddar cheese on top for a savory, cheesy crust. The bagels are boiled before baking to achieve the perfect chewy texture that authentic bagels are known for. With a slightly crispy exterior and soft, airy inside, these bagels make a delightful breakfast or snack option.

Ingredients

Scale

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 extra if needed)
2 tbsp. granulated sugar
1 tsp. salt

Boiling Liquid

16 cups water
1 1/2 tbsp. granulated sugar

Glaze and Topping

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

Instructions

Dissolve Yeast: In a large mixing bowl, dissolve 1 tsp. of sugar into 1 cup of warm water (temperature should be between 110°F and 115°F). Sprinkle 1 tbsp. active dry yeast over the water and let stand for about 10 minutes until frothy, indicating the yeast is active.
Mix Dough: Whisk in 2 large eggs and 1 tbsp. vegetable oil into the yeast mixture. Add 2 tbsp. sugar and 1 tsp. salt, stirring well. Gradually incorporate 2 cups of bread flour, stirring until smooth. Continue adding another cup of flour, mixing until the dough becomes soft but not sticky.
Knead Dough: Turn the dough onto a lightly floured surface. Knead for about 10 minutes, folding and pressing the dough repeatedly, turning it a quarter turn with each fold. Add up to 1/2 cup more flour if sticky, but no more. The dough should spring back when poked.
First Rise: Lightly oil a large bowl with olive oil, place the dough inside, and turn it to coat it evenly with oil. Cover with plastic wrap and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Deflate and Divide: Punch down the risen dough and knead it 10 times. Divide the dough into 12 equal portions.
Shape Bagels: Roll each portion into a 10-inch rope, then form into a circle by overlapping and pinching edges tightly to seal. Place on parchment paper-lined baking sheets, cover with a clean tea towel, and let rise for 15 minutes.
Boil Bagels: Meanwhile, bring 16 cups water and 1 1/2 tbsp. sugar to a boil in a large wide saucepan. Gently add 4 bagels at a time to the boiling water. Boil each side for 1 minute, turning with a slotted spoon. Transfer boiled bagels to fresh parchment-lined baking sheets.
Egg Wash and Cheese Topping: Beat 1 large egg with 1 tsp. water. Brush the tops of each bagel with the egg wash, then evenly sprinkle 1 1/2 cups shredded sharp cheddar cheese over them.
Bake: Preheat oven to 400°F (205°C). Bake the bagels for 20 to 25 minutes until the tops are golden brown and the cheese is melted and slightly browned.
Cool and Serve: Remove bagels from oven and transfer to cooling racks before serving. Store leftovers in an airtight container or freeze for extended storage.

Notes

If the dough is too sticky while kneading, add up to 1/2 cup extra flour—but not more, to maintain texture balance.
Ensure water for yeast activation is between 110°F and 115°F to properly activate yeast without killing it.
Boiling the bagels before baking is essential for achieving their classic chewy texture.
Use parchment paper on baking sheets to prevent sticking and ease cleanup; lightly greasing and flouring is an alternative option.
Freeze fully cooled bagels in a sealed bag for up to 3 months; reheat by toasting or warming in an oven.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: bagels, cheddar cheese bagels, homemade bagels, baked bagels, yeast bread, cheesy bagels