Cheddar Cheese Bagel Recipe

Introduction

These cheddar cheese bagels are soft on the inside with a golden, cheesy crust that’s perfect for breakfast or a satisfying snack. Making them at home is easier than you think and yields delicious, fresh bagels every time.

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 (for egg wash)
• 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 teaspoon of sugar in warm water. 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. Add the 2 tablespoons sugar and salt, then gradually stir in 2 cups of flour until smooth. Continue adding 1 cup of flour and mix until the dough is soft but not sticky.
3. Step 3: Turn the dough onto a lightly floured surface. Knead for 10 minutes, working in up to an additional 1/2 cup flour if necessary. The dough should spring back when poked.
4. Step 4: Lightly oil a large bowl with olive oil and place the dough inside, turning once to grease. Cover with plastic wrap and let it 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 of water and 1 1/2 tablespoons of sugar to a boil in a large saucepan.
7. Step 7: Roll each portion into a 10-inch rope and form into a circle, pinching edges tightly. Place on a parchment-lined baking sheet, cover with a towel, and let rise for 15 minutes.
8. Step 8: Boil the bagels four at a time for 1 minute on each side. Remove with a slotted spoon to a fresh parchment-lined baking sheet.
9. Step 9: Beat the egg with 1 teaspoon water to make an egg wash. Brush bagel tops with the wash, then sprinkle evenly with shredded cheddar cheese.
10. Step 10: Bake bagels at 400°F for 20 to 25 minutes until golden brown. Transfer to cooling racks before serving.

Tips & Variations

• For a softer crust, try adding a tablespoon of honey to the boiling water.
• You can substitute mozzarella or pepper jack cheese for a different flavor twist.
• Make plain bagels by skipping the cheese topping and brushing with just the egg wash.
• Use bread flour for the best chewy texture; all-purpose flour will yield a softer bagel.

Storage

Store cooled bagels in an airtight container 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 or warm in a 350°F oven for 5 to 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; reduce the rising time slightly and mix it directly with the flour instead of dissolving it in water.

How do I know when the bagels are done baking?

The bagels are ready when their tops turn a rich golden brown and they sound hollow when tapped on the bottom.

Cheddar Cheese Bagel Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This Cheddar Cheese Bagel recipe features soft, chewy bagels infused with sharp cheddar cheese, perfect for breakfast or a savory snack. The dough is made with yeast, eggs, and bread flour, boiled before baking to achieve that classic bagel texture with a golden, cheesy crust.

• Author: Victoria
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours
• Yield: 12 bagels 1x
• Category: Bread
• Method: Boiling and 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 and 1/2 cups bread flour (plus up to 1/2 cup additional for kneading)
• 2 tbsp granulated sugar
• 1 tsp salt

Boiling Water

• 16 cups water
• 2 tbsp granulated sugar

Topping

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

Instructions

1. Activate Yeast: In a large mixing bowl, dissolve 1 tsp of sugar into warm water heated between 110°F and 115°F. Sprinkle the active dry yeast on top of the water mixture and let it stand for 10 minutes until frothy, indicating the yeast is active.
2. Prepare Dough: Whisk in 2 large eggs and 1 tbsp vegetable oil into the yeast mixture. Add 2 tbsp sugar and 1 tsp salt. Gradually stir in 2 cups of bread flour until smooth, then add another cup and continue mixing until dough is soft but not sticky.
3. Knead Dough: Turn dough onto a lightly floured surface. If sticky, add up to 1/2 cup more flour while kneading. Knead dough for 10 minutes using a folding and pressing motion until it springs back when poked.
4. First Rise: Lightly oil a large bowl with olive oil, place the dough inside, turning once to coat with oil. Cover with plastic wrap and let dough rise until doubled in size, about 1 to 1 and 1/2 hours.
5. Shape Bagels: Punch down dough and knead 10 times. Divide into 12 equal portions. Roll each portion into a 10-inch rope and form into a circle by pinching edges tightly to seal. Place bagels on parchment-lined baking sheet, cover with towel, and let rise for 15 minutes.
6. Boil Bagels: While shaping, bring 16 cups water and 2 tbsp sugar to a boil in a large wide saucepan. Add bagels four at a time to boiling water, cooking each side for 1 minute. Remove with slotted spoon and place on fresh parchment-lined baking sheet.
7. Add Toppings: Beat 1 egg with 1 tsp water and brush on bagel tops. Sprinkle 1 and 1/2 cups shredded sharp cheddar cheese evenly over tops.
8. Bake: Preheat oven to 400°F. Bake bagels for 20 to 25 minutes or until tops are golden brown and cheese is melted.
9. Cool: Transfer bagels to cooling racks before serving or storing.

Notes

• Water for yeast activation should be warm but not hot to avoid killing the yeast.
• Do not add more than 1/2 cup extra flour during kneading to maintain proper dough texture.
• Boiling bagels gives them the characteristic chewy crust.
• Use parchment paper or lightly grease and flour baking sheets to prevent sticking.
• Bagels can be stored in an airtight container for up to 3 days or frozen for longer storage.
• Reheat bagels in the oven or toaster for best texture before serving.

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