Mouthwatering Cheddar Cheese Bagel Recipe You’ll Love

This homemade Cheddar Cheese Bagel recipe delivers a deliciously cheesy and customizable experience, perfect for breakfast or brunch.

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Prep Time 25

Cook Time 25

Rising Time 1 30

Total Time 2 20

Servings: 12 bagels

Course: Breakfast

Cuisine: American

Calories: 230

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 tsp granulated sugar Fuels the yeast activation; consider using honey or agave for a natural alternative.
1 cup warm water Essential for hydrating and activating the yeast; avoid using hot water.
1 tbsp active dry yeast The key leavening agent; ensure it’s fresh for the best rise.
2 large eggs Adds richness and strength to the dough; substitute with flax eggs for a vegan twist.
1 tbsp vegetable oil Moisturizes the dough; melted butter can enhance the flavor.
3.5 cups bread flour Creates that beloved chewy texture; all-purpose flour is softer.
2 tbsp granulated sugar Introduces a touch of sweetness; brown sugar works for a deeper flavor.
1 tsp salt Enhances flavor while strengthening gluten structure; crucial for the dough.

For Poaching

16 cups water Necessary for poaching, giving bagels their classic texture.
1.5 tbsp granulated sugar Sweetens the poaching liquid; no need for substitutes.

For Egg Wash

1 large egg Provides a beautiful shiny finish; can be omitted for an egg-free version.
1 tsp water Thin out the egg for a smoother application on bagels.

For the Toppings

1.5 cups sharp cheddar cheese, shredded Adds rich flavor; experiment with other cheeses for variety.

Equipment

Medium Bowl
Large pot
Baking sheet
Whisk

Method

Step-by-Step Instructions

In a medium bowl, combine 1 cup of warm water with 1 teaspoon of granulated sugar. Sprinkle 1 tablespoon of active dry yeast on top. Let it sit for about 10 minutes until frothy.
Whisk in 2 large eggs and 1 tablespoon of vegetable oil. Gradually stir in 2 tablespoons of granulated sugar and 1 teaspoon of salt. Add 3 1/2 cups of bread flour until a smooth dough forms. Knead for about 10 minutes.
Shape the dough into a ball and place it in an oiled bowl. Cover and let it rise until doubled in size, about 1 to 1.5 hours.
Punch down the dough and divide it into 12 pieces. Shape each into a rope and form bagels, letting them rest on a baking sheet for 15 minutes.
Bring 16 cups of water to a gentle boil, adding 1.5 tablespoons of granulated sugar. Poach 4 bagels for 1 minute each side, then transfer them back to the baking sheet.
Preheat your oven to 400°F. Whisk together 1 egg and 1 teaspoon of water for the egg wash. Brush bagels and sprinkle with 1.5 cups of shredded cheddar cheese.
Bake for 20-25 minutes until golden brown. Let cool on wire racks.

Nutrition

Serving: 1bagelCalories: 230kcalCarbohydrates: 41gProtein: 8gFat: 5gSaturated Fat: 2gCholesterol: 70mgSodium: 280mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 5IUCalcium: 10mgIron: 8mg

Notes

Store bagels in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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