These Creamy Cheddar Bagels are the perfect blend of soft and cheesy goodness! With a fluffy texture and a rich cheddar flavor, they’re a treat any time of day.
I love starting my morning with these delicious bagels. They make breakfast feel special, and trust me, they pair wonderfully with a hot cup of coffee. Give them a try; they won’t last long!
Key Ingredients & Substitutions
Bread flour: This flour gives bagels their chewy texture. If you can’t find bread flour, all-purpose flour will work in a pinch, but your bagels may be a bit softer.
Instant yeast: This type of yeast means you can skip the proofing step. If you only have active dry yeast, you can use it, but dissolve it in the warm water with a bit of sugar before adding it to the flour.
Shredded cheddar cheese: I love using sharp cheddar for its strong flavor. For a different twist, you can substitute with Monterey Jack, Gouda, or even a mix of cheeses for more complexity.
Garlic powder and dried onion flakes: These add a great flavor boost! Fresh garlic and finely chopped onion can also be used, but you’ll want to adjust the quantities since they’re more potent.
Cream cheese: Regular cream cheese works great, but if you’re looking for a lighter option, you can use low-fat cream cheese or even Greek yogurt for a tangy twist.
What’s the Best Way to Shape Bagels?
Shaping the bagels is a crucial step for that classic bagel look! After punching down the dough, divide it into equal portions. I find using a kitchen scale helps ensure they are uniform. Here’s how to shape them:
- Roll each piece into a smooth ball, then poke a hole through the center with your finger.
- Carefully stretch the hole to make it larger, about 2-3 inches in diameter. This is important as the bagels will puff up when boiled and baked.
- Be gentle, but firm, as you maintain that ring shape; this will affect the final texture.
Letting them rest for a few minutes allows the dough to relax, making them easier to boil and shape!
How to Make Creamy Cheddar Bagels?
Ingredients You’ll Need:
For The Bagels:
- 4 cups bread flour
- 1 tbsp instant yeast
- 1 ½ cups warm water
- 2 tbsp sugar
- 2 tsp salt
For Boiling:
- 2 quarts water
- 2 tbsp baking soda
For Topping:
- 1 ½ cups shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp dried onion flakes
- 1 tsp dried parsley or chives
- 1 tsp sesame seeds (optional)
For Cream Cheese Spread:
- 8 oz cream cheese, softened
- ¼ cup shredded cheddar cheese
- 1 tbsp chopped fresh parsley or chives
- ½ tsp garlic powder
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 1 hour and 15 minutes total. You’ll spend approximately 10-15 minutes mixing and kneading the dough, then about another 15 minutes shaping and resting the bagels. Boiling and baking them will take an additional 30-35 minutes. Let’s get started on making these delicious bagels!
Step-by-Step Instructions:
1. Make the Bagel Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Gradually pour in the warm water while mixing. Use your hands or a wooden spoon to mix everything together until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Place the dough back in the bowl, cover it with a clean kitchen towel, and let it rise in a warm area for about 1 hour or until it has doubled in size.
2. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball. To form the bagels, poke a hole in the center of each ball with your finger and gently stretch it to create a ring about 2-3 inches in diameter. Arrange the shaped bagels on a parchment-lined baking sheet, cover them lightly with a kitchen towel, and let them rest for 10-15 minutes.
3. Prepare the Topping:
While the bagels are resting, mix together the shredded cheddar cheese, garlic powder, dried onion flakes, dried parsley or chives, and sesame seeds (if using) in a small bowl. Set this aside for later.
4. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring the 2 quarts of water and the baking soda to a boil. Carefully add the bagels to the boiling water, a few at a time, and let them boil for about 1 minute on each side. Use a slotted spoon to lift them out and drain on a wire rack or paper towels.
5. Add Toppings and Bake:
Transfer the boiled bagels back onto the parchment-lined baking sheet. While they’re still wet, generously sprinkle the cheesy topping mixture over each bagel, pressing slightly to ensure it sticks. Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and the cheese on top is bubbly and slightly browned.
6. Make Cream Cheese Spread:
While the bagels are baking, mix the softened cream cheese, shredded cheddar cheese, chopped parsley or chives, garlic powder, salt, and pepper together in a bowl. Blend everything until smooth and creamy. Taste and adjust the seasoning if needed.
7. Serve:
Once baked, let the bagels cool slightly before slicing them. Spread the creamy cheddar mixture on the warm, cut side of each bagel. Enjoy your homemade creamy cheddar bagels as a delightful breakfast or snack!
These bagels are fluffy on the inside, with a crispy cheesy crust on top, perfect for any cheese lover!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the bagels may turn out softer and less chewy than when using bread flour. For the best texture, stick with bread flour if possible!
What If I Don’t Have Instant Yeast?
No problem! You can substitute it with active dry yeast. Just dissolve it in the warm water with a little sugar before adding it to the dry ingredients. Allow it to sit for about 5-10 minutes until it becomes frothy.
Can I Make This Recipe Vegan?
Absolutely! Substitute the cream cheese with a vegan cream cheese alternative, and ensure that the shredded cheddar is plant-based as well. The bagels themselves are already vegan-friendly as is.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a ziplock bag for up to 3 months. Just thaw and reheat in the oven or toaster for a fresh taste!