These creamy cheddar bagels are a fun twist on the classic bagel! They are soft and cheesy, making them perfect for breakfast or a tasty snack any time of the day.
Honestly, who can resist the smell of warm, cheesy bagels? I love spreading a bit of butter on top while they’re still warm—it’s a simple joy that’s hard to beat!
Key Ingredients & Substitutions
Bread Flour: High protein content in bread flour gives bagels their chewy texture. If you don’t have it, you can use all-purpose flour, but the texture might be a bit softer.
Cheddar Cheese: Sharp cheddar works great for flavor, but other cheeses like Monterey Jack or Pepper Jack can bring a nice twist. Try mixing different cheeses for depth!
Active Dry Yeast: If you can’t find active dry yeast, instant yeast is a great substitution. Just sprinkle it in with the flour without needing to activate it first.
Sour Cream: Greek yogurt is a perfect substitute for sour cream in the filling. It adds creaminess with a bit of tang, just like sour cream does.
Chives or Parsley: Fresh herbs brighten up the flavor. If you don’t have these, dried herbs like dill or thyme work quite well, but use less since dried herbs are more concentrated.
How Can You Shape Bagels Like a Pro?
Shaping bagels is key to getting that classic bagel look. Once your dough has risen, follow these steps for a perfect shape:
- Divide the dough into 8 equal pieces for consistent size.
- Gently roll each piece into a ball on a floured surface.
- Use your finger to poke a hole through the center. Don’t worry if the hole is small; you can stretch it to 2-3 inches as you shape them.
- Let them rest for 10 minutes to relax the dough before boiling.
Make sure to keep your hands floured to avoid sticking, and don’t press too hard when shaping; a gentle hand creates nice, airy bagels!
How to Make Creamy Cheddar Bagels
Ingredients You’ll Need:
For The Bagels:
- 3 1/2 cups bread flour
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tablespoon olive oil
- 1 tablespoon baking soda (for boiling water)
For The Topping and Filling:
- 1 1/2 cups shredded sharp cheddar cheese
- 8 ounces cream cheese, softened
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon chopped fresh chives or parsley
- Salt and pepper to taste
- Optional: sesame seeds or everything bagel seasoning for sprinkling
How Much Time Will You Need?
This Creamy Cheddar Bagels recipe will take about 1 hour and 30 minutes in total. You’ll need about 30 minutes to prep and shape the bagels, followed by a 1-hour rising time, and then about 20 minutes for baking. It’s a lovely little project that leads to warm, cheesy goodness!
Step-by-Step Instructions:
1. Make the Bagel Dough:
Start by dissolving the sugar and yeast in warm water in a small bowl. Let it sit for about 5-10 minutes until it’s nice and foamy. In a large bowl, mix together the bread flour and salt, making a well in the middle. Pour in the yeast mixture and olive oil, then mix everything together until you have a rough dough. Knead the dough on a floured surface for about 8-10 minutes, until it’s smooth and elastic. Pop it into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour, or until it doubles in size.
2. Shape the Bagels:
Preheat your oven to 425°F (220°C) and prepare a large pot of water with 1 tablespoon of baking soda, bringing it to a boil. Once your dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the middle with your finger, stretching to make a ring about 2-3 inches in diameter. Let the shaped bagels rest for about 10 minutes.
3. Boil and Bake:
Carefully boil the bagels in batches, cooking each side for 1 minute. Use a slotted spoon to remove them, allowing them to drain on a clean kitchen towel. Once boiled, place the bagels on a baking sheet lined with parchment paper.
4. Add Cheese Topping:
Generously sprinkle shredded cheddar cheese on top of each bagel. You can also add sesame seeds or everything bagel seasoning if you like. Bake the bagels in your preheated oven for 15-20 minutes or until they are golden and the cheese is bubbly and slightly browned.
5. Prepare Creamy Filling:
While your bagels are baking, mix the softened cream cheese, sour cream, chopped chives, salt, and pepper in a bowl until it’s smooth and creamy. Taste the mixture and adjust the seasoning to your preference.
6. Assemble the Bagels:
Once the bagels have cooled slightly, slice them in half. Spread a generous amount of the creamy cheese mixture on the bottom halves, then place the top halves back on. If you want, you can pop them back in the oven for a minute to warm everything through.
7. Serve:
Your Creamy Cheddar Bagels are ready to enjoy! Serve them warm or at room temperature as a delightful cheesy treat.
Enjoy your delicious Creamy Cheddar Bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but your bagels may turn out a little softer and less chewy than if you use bread flour. Bread flour’s higher protein content helps create that classic chewy texture found in bagels.
What if I Don’t Have Active Dry Yeast?
If you don’t have active dry yeast, you can substitute with instant yeast. You can add it directly to the flour without needing to activate it first. Just use the same amount as the recipe calls for.
How Should I Store My Leftover Bagels?
Store leftover bagels in an airtight container in the fridge for up to 3 days. You can also freeze them for longer storage. Just make sure to wrap each bagel tightly in plastic wrap and place them in a freezer bag. Thaw in the fridge overnight to enjoy later!
Can I Make the Creamy Filling Ahead of Time?
Absolutely! You can prepare the creamy cheese filling a day in advance. Just store it in an airtight container in the fridge. Give it a good stir before spreading it on the bagels to bring it back to a smooth consistency.