These creamy cheddar bagels are the perfect blend of soft, chewy goodness and rich cheese flavor. Ready in a flash, they’re great for breakfast or a snack!
Who can resist melting cheese on a warm bagel? I love enjoying them fresh out of the oven, just be careful not to burn your fingers—definitely a tasty little challenge! 😂
They’re super easy to make, just mix the dough, fold in the cheese, and bake. Perfect for when you want something special without too much fuss!
Key Ingredients & Substitutions
Bread Flour: This gives bagels their chewy texture. If you don’t have bread flour, you can substitute with all-purpose flour, but the texture won’t be quite the same. If you prefer a heartier option, whole wheat flour works too but may require more water.
Sharp Cheddar Cheese: I love the sharp cheddar for its bold flavor. If you’re looking for something milder or a little different, you can swap it for medium cheddar or even pepper jack for a kick.
Cream Cheese: Cream cheese provides that creamy filling. A light cream cheese or Neufchâtel can be a good lower-fat option. For a dairy-free alternative, use a cashew cream or another vegan cream cheese.
Poppy Seeds and Black Pepper: These are optional toppings. For a change, sesame seeds or everything bagel seasoning could add nice flavor and texture!
How Do You Knead Dough Smoothly and Eliminate Sticking?
Kneading is a crucial step to build the gluten structure in bagels, giving them that perfect chewiness. Here’s how to do it effectively:
- Flour your work surface lightly to prevent sticking, but don’t overdo it.
- Use the heel of your hand to push the dough away, then fold it back over itself. Rotate the dough a quarter turn each time to knead evenly.
- Knead for 8-10 minutes until it’s smooth and elastic. If the dough sticks too much, lightly flour your hands instead of the surface.
How to Make Creamy Cheddar Bagels
Ingredients You’ll Need:
For The Bagels:
- 4 cups bread flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 1/4 cups warm water (around 110°F / 43°C)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1 tbsp olive oil (for greasing)
- Poppy seeds and cracked black pepper (optional for topping)
For The Creamy Cheddar Filling:
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tbsp chopped fresh chives or herbs (such as parsley or thyme)
- 1/2 tsp garlic powder
- Freshly ground black pepper to taste
- Salt to taste
How Much Time Will You Need?
This recipe will take about 2 hours, which includes 15 minutes for preparation, 1 hour for the first rise, 30 minutes for the second rise, and 15-20 minutes for baking. You’ll enjoy the delightful process of mixing, rising, shaping, and baking these cheesy bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Pour in the warm water and mix everything together until a soft dough begins to form.
2. Knead the Dough:
Transfer the dough to a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. This kneading helps develop the gluten, giving the bagels their chewy texture.
3. Mix in the Cheese:
Gradually add 1 cup of the shredded cheddar cheese into the dough. Knead it in gently until the cheese is evenly mixed throughout the dough.
4. First Rise:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
5. Shape the Bagels:
After the dough has risen, punch it down to release the air. Divide it into 8 equal pieces. Shape each piece into a ball, and then use your finger to poke a hole through the center, stretching it gently to form a bagel shape with a hole about 2 inches wide.
6. Second Rise:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a cloth and let rest for 20-30 minutes to puff up a bit.
7. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C). Also, prepare a large pot of boiling water on the stove.
8. Boil the Bagels:
Carefully boil each bagel for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Top the Bagels:
While the bagels are still wet from boiling, sprinkle the remaining shredded cheddar cheese, poppy seeds, and cracked black pepper on top. This helps the toppings stick well.
10. Bake:
Place the bagels in the preheated oven and bake for 15-20 minutes, or until they’re golden brown and the cheese is melted and bubbly.
11. Prepare the Filling:
While the bagels are baking, mix the softened cream cheese, shredded cheddar, chopped herbs, garlic powder, salt, and pepper in a bowl until the mixture is smooth and creamy.
12. Cool and Assemble:
Once baked, allow the bagels to cool slightly. Slice each bagel in half horizontally and spread a generous amount of the creamy cheddar filling between the two halves.
13. Serve:
Enjoy your delicious, warm, cheesy bagels immediately, or chill them for a firmer filling. Either way, they’re sure to be a hit!
Enjoy your warm, cheesy, creamy cheddar bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture of your bagels may be slightly less chewy compared to using bread flour. Bread flour has a higher protein content which helps create that classic bagel texture.
How Can I Make the Filling Spicier?
If you’re looking to spice up the creamy cheddar filling, consider adding a pinch of cayenne pepper or crushed red pepper flakes while mixing. You can also incorporate diced jalapeños for a fresh kick!
Can I Prepare the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it after the first rise. Just make sure to bring it to room temperature before shaping the bagels and continuing with the second rise.
What’s the Best Way to Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for a day or two. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. To enjoy them later, simply thaw at room temperature or toast them straight from the freezer!
