These Creamy Cheddar Bagels are a breakfast dream come true! With a rich, cheesy taste and a soft, chewy texture, they’re perfect for any morning or snack time.
Who doesn’t love cheese in their bagel? I like to toast them lightly and spread a little butter on top. Trust me, they won’t last long in the kitchen! 🧀🥯
Key Ingredients & Substitutions
Bread Flour: This is fantastic for bagels because it has a high protein content, giving them that chewy texture. If you don’t have bread flour, all-purpose flour can work too, but the bagels may be less chewy.
Active Dry Yeast: Fresh yeast can be a great substitute if you have it. Just use about 1 ounce of fresh yeast for every packet of dry yeast. Also, make sure your water is at the right temperature; too hot can kill the yeast!
Warm Water: A good thermometer can help ensure the water is at about 110°F. If you don’t have one, it should feel warm but not hot when you touch it.
Cheddar Cheese: While sharp cheddar is my first choice for its robust flavor, feel free to mix in other cheeses like Monterey Jack or Gouda for a different taste.
Honey or Barley Malt Syrup: Both are great for sweetening the boiling water. If you need a substitute, brown sugar or even maple syrup can work, adding slight variations in flavor.
How Do You Boil Bagels for the Perfect Texture?
Boiling bagels might seem tricky, but it’s a crucial step for that desired chewy crust. The honey adds sweetness and helps the bagels brown. Here’s how to do it:
- Bring 2 quarts of water to a rolling boil.
- Add the honey or barley malt syrup to the boiling water.
- Carefully lower in the bagels, a few at a time, and boil for 1-2 minutes on each side. This seals the outside.
- Use a slotted spoon to remove the bagels and place them back on the lined tray for the next step.
Keep an eye on the boiling time; it’s key to a great bagel! Boiling longer will make them chewier, but don’t overdo it. Enjoy baking!
How to Make Creamy Cheddar Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 2 tbsp sugar
- 1 1/2 tsp salt
For Boiling:
- 2 quarts water
- 2 tbsp honey or barley malt syrup
For the Creamy Cheddar Topping:
- 1 1/2 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese (optional, for extra flavor and crispiness)
- 1/4 tsp garlic powder
- 1 tbsp fresh parsley, chopped (for garnish/mixed in)
- Pinch of black pepper
- 1 egg, for egg wash
How Much Time Will You Need?
This recipe requires about 1 hour and 30 minutes, including 1 hour for the dough to rise, 30 minutes for shaping and boiling the bagels, and 15-20 minutes for baking. It’s pretty straightforward, and the results are well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This means your yeast is active and ready to go!
2. Mix the Ingredients:
Add the bread flour and salt to the yeast mixture. Mix it all together. Next, knead the dough by hand or with a mixer fitted with dough hooks for about 8-10 minutes, until the dough is smooth and elastic. Don’t worry if it feels a bit sticky; that’s normal!
3. Let the Dough Rise:
Form the dough into a ball and place it in a lightly oiled bowl. Cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size. Patience is key here!
4. Shape the Bagels:
Once the dough has risen, punch it down to release excess air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball. Then, poke a hole in the center with your finger and gently stretch to form a bagel shape, about 3-4 inches in diameter.
5. Second Rise:
Place the shaped bagels on a parchment-lined tray. Cover and let rise for another 20-30 minutes. This helps them get that lovely, fluffy texture!
6. Boil the Bagels:
While the bagels are rising, preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water and the honey or barley malt syrup to a rolling boil.
7. Boil the Bagels:
Carefully lower the bagels into the boiling water in batches. Boil them for 1-2 minutes per side. Use a slotted spoon to remove them and place them back on the parchment-lined tray. This step is important for achieving that classic chewy texture!
8. Prepare the Cheddar Mixture:
In a bowl, combine the shredded cheddar cheese, softened cream cheese, Parmesan cheese (if using), garlic powder, parsley, and black pepper. Mix until everything is well combined and creamy.
9. Top the Bagels:
Brush the boiled bagels with beaten egg to give them a nice golden color when baking. Generously spread or press the creamy cheddar cheese mixture on top of each bagel. Don’t be shy with the topping!
10. Bake the Bagels:
Place the tray in the preheated oven and bake for 15-20 minutes or until the bagels are golden brown and the cheese topping is bubbly and slightly browned. Your kitchen will smell amazing!
11. Cool and Serve:
Once baked, allow the bagels to cool on a wire rack before serving. Enjoy your soft yet crispy creamy cheddar bagels with a side of herb-infused cream cheese or butter. They’re a delightful treat any time of day!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute up to half of the bread flour with whole wheat flour for a nuttier flavor and added nutrition. Just keep in mind that the texture may be slightly denser.
How Can I Store Leftover Bagels?
Cool the bagels completely, then store them in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For longer storage, freeze them in a plastic bag, and they can last up to 3 months. Just thaw at room temperature or pop into the microwave for a few seconds before enjoying!
What If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to inactive yeast or too cold of a rising environment. Make sure your yeast is fresh, and try placing the bowl in a warmer spot, like near an oven or in a sunny window. If the dough is still stubborn, don’t fret; let it rise longer, and it should eventually puff up!
Can I Make These Bagels in Advance?
Absolutely! You can prepare the dough ahead of time. After the first rise, shape the bagels and place them on the baking tray, cover tightly, and refrigerate overnight. The next day, simply boil and bake them as directed. This can help with flavors developing, too!
