These are the best homemade cheddar cheese bagels you'll ever eat! The secret? An overnight proof in the refrigerator which results in a super flavorful bread.
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If you want the best cheese bagel, you have to try this version with cheddar cheese!
I'm obsessed with making bagels at home. After testing recipes for sourdough bagels, salt bagels, and a few of my other favorite flavors, I knew I needed to create a delicious cheesy bagel recipe.
These cheddar bagels are everything you love about a classic bagel, including a crunchy outer crust and a flavorful, fluffy interior. Plus, there's baked-to-perfection cheese on top.
Even if this is your first time baking bread, don't worry! I'll walk you through how to make the dough and topping with step-by-step photos.
Jump to:
What You'll Learn In This Recipe
- A step-by-step guide for making bagel dough (from start to finish).
- Why an overnight proof is so important for bagels.
- Helpful tips and tricks for baking high-quality bagels, just like they do in New York.
Want to continue improving your bread baking skills? Grab my free eBook with 12 secrets to help you make the best bread of your life!
Ingredients You Need
- Water: Bagels are made with a low hydration dough meaning there's a moderate amount of water added to the flour. A lower hydration dough also means that it's easier to shape the bagels. Be sure to heat the water slightly to (110°F or 43°C) before making this recipe.
- Molasses: Many classic New York style bagels use barley malt. However, this ingredient can be difficult to find in grocery stores. I've found that molasses is a great substitute and still results in a crusty bagel with great flavor and texture.
- Active dry yeast: This is an essential ingredient for bread making! Make sure your yeast has not expired.
- Bread flour: Be sure to use bread flour for this recipe as it will give you the classic chewy texture that a bagel should have. Bread flour has a higher protein content (13.5% to 14.5% compared to all-purpose flour which only has 9.5% to 11.5%), so don't be tempted to substitute with all-purpose flour.
- Morton kosher salt: All bread recipes need salt to enhance the natural flavor of the bread. I do not recommend using table salt.
- Cornmeal: This ingredient is used so that the bagel dough doesn't stick to the pans.
- Cheddar Cheese: For the bagel topping, we're using cheddar cheese. It's best to shred the cheese yourself since pre-shredded cheeses have a caking agent that can inhibit melting.
Check out the recipe card below for the specific measurements and instructions.
How To Make This Recipe
Here's a step-by-step guide for making cheddar cheese bagels. Pay careful attention to the look and feel of the dough as you make this recipe.
1. Add warm water, molasses, and yeast to a small bowl, and whisk together until dissolved. Allow the mixture to sit until it’s foamy on top.
2. In the bowl of a stand mixer, add flour and salt. Then, slowly combine the water and yeast mixture with the flour on low speed, just until a shaggy dough forms. Scrape down the sides, and increase speed to medium as needed, until the majority of the loose flour is incorporated into the dough.
If you don't have a mixer, don't worry! I have notes in the recipe card below about how to hand-mix this dough.
3. Once a shaggy dough is formed, increase the speed to medium-high, and set a timer for 10 minutes to allow the dough to knead. This step is really important because the act of kneading the flour with water helps the gluten net to form. This is what will give your bagels great crumb and texture.
The dough is done kneading when it is flexible and bouncy to the touch.
4. To check that the dough is ready, perform a windowpane test. Grab a piece of dough between your fingers, stretch it, and see if web fibers have developed. You should be able to pull the dough thin enough that light shines through. If your dough rips as soon as you start pulling, you need to continue kneading the dough. You want the dough to be able to stretch rather than tear.
5. Roll the dough into a tight ball, then place it in a clean bowl, and cover it with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size. It usually takes about 60 minutes in my kitchen, but the rise time can vary depending on the temperature of your environment. For example, in a colder kitchen, the dough will take a longer time to rise.
Punch down the risen dough a few times to release some of the gas that formed.
6. On a clean, un-floured surface, remove the dough from the bowl. Using a bench scraper or knife, divide the dough into 12 pieces weighing 4 ounces (113 grams).
7. Next it's time to shape the bagels. Be sure to work with only one piece of dough at a time, and keep the others covered with a towel to ensure the dough doesn't dry out. To shape the bagels, first roll the dough into a ball.
8. Push through the center of the ball using both thumbs to make a hole.
9. Then, continue to stretch the bagel out until it reaches about 4 inches (10 cm) across.
10. Be sure not to flatten the bagel too much throughout this process. Place completed bagels about 2 inches (5 cm) apart on a baking sheet that has been generously sprinkled with cornmeal.
11. Securely cover the bagels with plastic wrap, so no air can get into the baking sheet. Allow the dough to proof overnight in the refrigerator for 12–18 hours. Proofing is the final rise before baking.
Bagels have a unique proofing process compared to many other breads. The best bagels are given lots of time to slowly ferment in a cold environment. This helps release additional flavor into the bagel.
12. Fill a large pot or dutch oven about halfway full with water. Place over high heat to boil. Once the water is at a rolling boil, add in molasses, a tablespoon at a time, until the water is dark brown.
Allow the bagels to boil for 30 seconds on the first side, then flip and boil for an additional 30 seconds on the second side.
13. Immediately after the bagel has been removed from the water, top the bagel with 2 tablespoons (16 grams) of shredded cheddar cheese.
14. Finally, bake the bagels for 15–19 minutes on hot pizza stones that have been preheated in the oven.
Expert Tips
- Storage: You can store the bagels for up to 4 days in an airtight container at room temperature. I suggest toasting to reheat. Bagels can also be frozen for up to 6 months in the freezer. Slice them in half before you freeze them. Then, you can pop the frozen bagel straight into the toaster. You can find even more tips for storing bagels.
- Don't have a mixer but still want to make this cheddar bagel recipe? No problem! Check out the hand-kneading instructions in the notes section of the recipe card.
- It's really important to fully knead the dough until the proper amount of gluten has formed. This is an integral part of the bagel making process, so don't cut the kneading time short!
Troubleshooting FAQs
There are a few common reasons your bagels are turning out flat:
1. Be careful when handling the dough. After the bagels have been proofed overnight in the refrigerator, they are full of air. Be sure to carefully handle the bagels to avoid pushing the air out. Using a bench scraper to move the bagels will help with this issue.
2. Check that the bagels have not proofed in the refrigerator for too long. If the bagels are overproofed, the dough will start to flatten and they won't retain proper air. The same can happen during the bulk fermentation stage if you allow the dough to rise for too long and it more than doubles in size.
3. Don't open the oven door while the bagels are baking (except to rotate the pans halfway through baking). Oven spring, which is the final burst of rising that happens when the bagels are placed in the oven to cook, helps ensure your bagels are tall and fluffy. If you open the oven during the first few minutes of baking, you could hinder the oven spring resulting in flat bagels.
Here are a few reasons your bagels are dense:
1. Don't open the oven door while the bagels are baking (except to rotate the pans halfway through baking). Oven spring, which is the final burst of rising that happens when the bagels are placed in the oven to cook, helps ensure your bagels are tall and fluffy. If you open the oven during the first few minutes of baking, you could hinder the oven spring resulting in dense bagels.
2. The bagel dough rose too much during the bulk fermentation stage or proofed too long in the refrigerator. If this happens, the dough will lose its elastic and bouncy texture, which will cause it to become dense.
3. Be sure you properly mixed the dough during the kneading stage. It's important that gluten has formed during this stage. To check that the dough is ready, grab a piece of dough between your fingers, stretch it, and see if web fibers have developed. You should be able to pull the dough thin enough that light shines through. If your dough rips as soon as you start pulling, you need to continue kneading the dough. You want the dough to be able to stretch rather than tear.
Don't boil the bagels for too long or they can become overly chewy and tough. It's best to boil the bagels for just 30 seconds on each side.
Overcooking the bagels can also cause them to become chewy and tough. I've found that baking my bagels at 450°F (230°C) for 15–19 minutes gives the bagels a golden brown color with the perfect amount of chew.
Check that your oven is properly heating. I like to use an oven thermometer to ensure that my oven is reaching 450°F (230°C). Allow both the oven and the pizza stone to preheat for at least 30 minutes to ensure it's properly heated.
More Bagel Recipes
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Cheddar Bagels (7 Ingredients)
Equipment
- kitchen scale
- bench scraper or knife
- pizza stone
- large pot or dutch oven
- slotted spoon or spider strainer
- wire rack
Ingredients
- 2 cups plus 2 tablespoons lukewarm water (110°F or 43°C)
- 1 tablespoon, plus several tablespoons for boiling molasses
- 2 teaspoons active dry yeast
- 7 cups bread flour
- 2 teaspoons Morton kosher salt
- cornmeal for dusting
- 1 ½ cups finely shredded cheddar cheese
Instructions
- Add warm water, 1 tablespoon (17 grams) molasses, and yeast to a small bowl and whisk together until dissolved. Allow the mixture to sit until it’s foamy on top, about 5 minutes.
- Whisk together flour and salt in a stand mixer bowl. Fit stand mixer with the dough hook attachment (see notes below for hand kneading instructions). Combine the water and yeast mixture with the flour on low speed, just until a shaggy dough forms. Scrape down the sides, and increase speed to medium as needed, until the majority of the loose flour is incorporated into the dough. Once a shaggy dough is formed, increase the speed to medium high, and set a timer for 10 minutes to allow the dough to knead. During this time, keep an eye on your stand mixer to ensure it doesn’t wiggle off the counter or overheat. If at any point your mixer becomes too hot, take a break or begin hand kneading (see notes). The dough is done kneading when it is flexible and bouncy to the touch. To check that the dough is ready, grab a piece of dough between your fingers, stretch it, and see if web fibers have developed. You should be able to pull the dough thin enough that light shines through. If your dough rips as soon as you start pulling, you need to continue kneading the dough. You want the dough to be able to stretch rather than tear.
- Roll the dough into a tight ball, then place it in a clean bowl and cover with plastic wrap. Allow the dough to rise in a warm, draft-free place until doubled in size, about 60–90 minutes. Rise time will vary depending on the temperature of your environment.
- While the dough is rising, prepare two baking sheets generously sprinkled with cornmeal. Set aside.
- Punch down the risen dough a few times to release some of the gas that formed. On a clean, un-floured surface, remove the dough from the bowl. Using a bench scraper or knife, divide the dough into pieces weighing 4 ounces (113 grams).
- Working with one piece of dough at a time and keeping the others covered with a tea towel, roll the dough into a ball. Push through the center of the ball using both thumbs to make a hole. Then, continue to stretch the bagel out until it reaches about 4 inches (10 cm) across. Be sure not to flatten the bagel too much throughout this process. Place completed bagels about 2 inches (5 cm) apart on the previously prepared baking sheets, and cover with plastic wrap. Repeat until all pieces of the dough have been shaped.
- Securely cover the bagels with plastic wrap, so no air can get into the baking sheet. Allow dough to proof overnight in the refrigerator for 12–18 hours.
- Arrange the oven racks to the upper and lower thirds of the oven. Place a pizza stone on each of the racks, then heat oven to 450°F (230°C). Allow the oven and pizza stones to preheat for at least 30 minutes.
- Fill a large pot or dutch oven about halfway full with water. Place over high heat to boil. Once the water is at a rolling boil, add in molasses, a tablespoon at a time, until the water is dark brown.
- Remove the bagels from the refrigerator. They will have puffed up slightly overnight. Gently, place as many bagels into the boiling water as will comfortably fit without over crowding the pot or dutch oven. Allow the bagels to boil for 30 seconds on the first side, then flip and boil for an additional 30 seconds on the second side. Using a slotted spoon, remove the bagel from the boiling water. Immediately after the bagel has been removed from the water, top the bagel with 2 tablespoons (16 grams) of shredded cheddar cheese. Place on a wire rack to cool. Repeat until all of the bagels have been boiled and topped with cheddar cheese.
- Carefully, remove the hot pizza stones from the oven. Transfer the cornmeal from the original baking sheets to the hot pizza stone to prevent sticking. Place bagels on the stone about 2 inches (5 cm) apart. Bake for 15–19 minutes, rotating the pans halfway through baking, until bagels are golden brown and shiny on top. Keep an eye on your bagels (without opening the oven door) to ensure they're not getting too dark. Remove from the oven, and let cool completely on a wire rack.
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