These Creamy Cheddar Bagels are a cheesy delight! With a soft interior and crispy outside, they are perfect for breakfast or a snack anytime. Who can resist cheesy goodness?
I love to toast mine and spread a little butter on top. Just watch out, because they disappear fast! It’s hard to stop at just one! 🧀🥯
Key Ingredients & Substitutions
Bread Flour: This type of flour provides the strength needed for chewy bagels. If you don’t have bread flour, you can use all-purpose flour, though the texture might be slightly different. I’ve found that bread flour gives a better chew.
Sharp Cheddar Cheese: The sharp flavor is key for that rich taste. If you prefer milder cheese, use medium cheddar or even mozzarella. For a fun twist, try adding some pepper jack for a little spice!
Active Dry Yeast: Vital for making the bagels rise. If you have instant yeast, feel free to substitute it without needing to dissolve it first. Just mix it directly with the dry ingredients!
Cream Cheese: This creamy filling adds richness. If you want a lighter option, you could use Greek yogurt, though it will have a different taste and texture. I love using flavored cream cheese varieties for extra taste!
How Do You Get the Perfect Bagel Texture?
The key to making bagels chewy is in the boiling process. Boiling them before baking helps create that classic bagel crust. Here’s how to do it correctly:
- Use plenty of water in your pot—at least 8 cups is ideal.
- Add baking soda to the boiling water. This gives the bagels a nice shine and helps in browning.
- Boil each bagel for 1 minute on each side. Don’t overcrowd the pot; do these in batches to ensure they cook evenly.
- Once boiled, place the bagels back on the baking sheet before adding your toppings.
Following these steps will ensure your bagels come out chewy on the inside and perfectly crisp on the outside!
How to Make Creamy Cheddar Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 tablespoon active dry yeast
- 1 ¼ cups warm water (110°F/43°C)
- 1 tablespoon vegetable oil
For Topping:
- 1 ½ cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives (optional)
- 1 tablespoon sesame seeds
For Boiling:
- 8 cups water
- 2 tablespoons baking soda
For Creamy Filling:
- 8 oz cream cheese, softened
- ½ cup shredded sharp cheddar cheese
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, 1 hour for the dough to rise, and another 20 minutes for the second rise, plus 15-20 minutes for baking. So, in total, you’re looking at around 2 hours to make these delicious bagels from start to finish, including baking time!
Step-by-Step Instructions:
1. Make the Dough:
Start by dissolving the sugar in warm water in a small bowl. Then, sprinkle the active dry yeast on top and let it sit for about 5-10 minutes until it becomes foamy this shows that your yeast is active and ready to go!
In a large mixing bowl, combine the bread flour and salt. Pour in the yeast mixture along with the vegetable oil. Mix everything together until a dough begins to form.
2. Knead the Dough:
Sprinkle some flour on your work surface and knead the dough for about 8-10 minutes. You’re looking for a smooth and elastic dough—if it’s too sticky, add a little more flour as you go!
3. Let the Dough Rise:
Place your kneaded dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
4. Shape the Bagels:
After the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center of each ball with your thumb, gently stretching it to form a bagel shape (about 2-3 inches in diameter).
Place the shaped bagels on a parchment-lined baking sheet and cover them. Let them rise for another 20 minutes.
5. Preheat the Oven:
While the bagels are rising, preheat your oven to 425°F (220°C). This will ensure they bake perfectly when they’re ready!
6. Boil the Bagels:
In a large pot, bring 8 cups of water and the baking soda to a boil. Once boiling, gently drop each bagel into the water and boil for 1 minute on each side. Using a slotted spoon, remove the bagels and place them back on the baking sheet.
7. Add Toppings:
Sprinkle the tops of the bagels with the shredded cheddar cheese, chopped chives (if you’re using them), and sesame seeds to give them a nice crunch and flavor!
8. Bake:
Transfer the baking sheet to the preheated oven and bake the bagels for 15-20 minutes or until they are golden brown, and the cheese is melted and bubbly.
9. Prepare the Creamy Filling:
While the bagels are baking, mix the softened cream cheese with the shredded cheddar cheese in a bowl. Season with salt and pepper to your taste for that extra flavor kick!
10. Assemble:
Once the bagels have cooled slightly, slice them in half. Generously spread the creamy cheddar mixture inside each bagel half for a delicious treat!
11. Serve and Enjoy:
Now it’s time to enjoy your warm, creamy cheddar bagels! They’re perfect for breakfast, brunch, or a snack any time of the day.
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture will be slightly different. Bread flour has a higher protein content, which gives bagels their signature chewy texture. If you choose all-purpose flour, expect a softer bagel.
What If I Don’t Have Baking Soda for Boiling?
If you don’t have baking soda, you can still boil the bagels in plain water! However, the baking soda helps with the browning and adds a nice flavor, so it’s recommended to use it if you can.
Can I Make the Bagels Smaller or Larger?
Absolutely! If you prefer mini bagels, divide the dough into smaller pieces and adjust the boiling time to about 30 seconds per side. For larger bagels, just keep an eye on the baking time as they may need a few extra minutes in the oven.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Just wrap each bagel tightly in plastic wrap and place them in a freezer bag. Reheat in the oven once thawed for the best texture!