✨ Cheddar Bagel Recipe ✨
This recipe is apart of my 1 dough 4 flavor bagel recipes! Starting with one of my personal favorites it’s the cheddar bagel!
Ingredients:
• 1½ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 4 cups bread flour (plus more for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
• sharp cheddar cheese for topping
For the boiling water
• Large pot of water
• 2 tablespoons baking soda
Directions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, sugar. Mix until a stiff dough forms. Knead on a floured surface for 8–10 minutes until smooth and firm.
- Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Place shaped bagels on a parchment-lined baking sheet. Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and baking soda. Boil bagels 30–45 seconds per side, then remove and drain. Top bagels with the sharp cheddar cheese as soon as they are dipped so the topping sticks to the bagel.
- Place bagels back on baking sheet. Bake for 18–22 minutes until deep golden brown.
Making homemade cheddar bagels can be incredibly rewarding, especially when you follow a straightforward recipe like this one. From my own baking experiences, I’ve found that the key to achieving the ideal chewy texture and golden crust lies in the dough preparation and boiling process. First, ensure your water is warm but not hot—around 110°F is perfect to activate the yeast without killing it. After kneading the dough until firm and smooth, letting it rise until doubled is crucial for the soft interior. When shaping the dough into rings, gently stretching the hole center helps maintain the classic bagel shape after boiling. Boiling bagels in water with baking soda is a game changer. The alkaline water helps create that shiny crust and chewy bite. Boiling each side for 30 to 45 seconds ensures the bagels puff slightly before baking. Immediately topping with sharp cheddar cheese after boiling helps the cheese melt perfectly onto the surface, adding savory richness. I recommend using a parchment-lined baking sheet for easy removal and to prevent sticking. Baking at 450°F until deep golden brown usually takes about 20 minutes but keep an eye on them as oven temperatures vary. The aroma of melting cheddar combined with the golden crust is simply irresistible. These cheddar bagels are excellent for breakfast sandwiches or enjoyed plain with cream cheese. Feel free to experiment with adding herbs like garlic powder or jalapeño flakes to the dough for an extra flavor twist. Overall, this cheddar bagel recipe is versatile and approachable for bakers of any skill level.
