Cheddar Bagels
I love a bagel in the morning! A savory bagel with some savory cream cheese is totally my jam! And it’s not just a breakfast food, it’s an anytime snack! These Cheddar Bagels were cheesy, toasty, and packed with flavor! The sour cream and chive spread was the perfect thing to smear over these, while they were still a bit warm! It was just amazing! Back when I worked an office job, we’d get free breakfast on Friday mornings complete with donuts, bagels, and fruit. There was always like two cheese bagels on the spread and if you didn’t run downstairs to get those immediately, they’d be gone. And if you were one of the lucky ones who got one, you’d better beeline out of there fast before you got some glares! I always wondered why they didn’t order more of them – they were everybody’s favorite!
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When were savory bagels like these first created?
Bagels originated in Poland way back in the 1600’s! Back then these bagels were simple and plain. They were usually salted, featuring poppy or sesame seeds and served with other savory items. This means that savory bagels were the OG bagel, appearing long before sweet, fruity bagels!
Bagels were popular in Jewish communities and actually didn’t become widely known elsewhere until the 1960’s, which is when they popped up in the US! Isn’t that interesting? Bagels are…new? Well, new to us I suppose! And cheese bagels were an American creation, appearing sometime between the 70’s and 90’s! Bakeries would experiment with herbs, spices, cheeses, and other savory flavors which paved the way for the bagels we know and love today!
Did you know?
Bagels and cream cheese spreads became bffs in the early 20th century in New York, which is also where cream cheese was created! Jewish immigrants brought the bagels to New York where they thrived in Jewish delis and the dozens of already established bakeries on the Lower East Side.
And since American dairy producers and Jewish delis often shared neighborhoods, these two cultures were able to find each other! New York already had an iconic scallion cream cheese, which just seemed to pair perfectly with a fluffy, salty bagel! From there, the duo quickly became mainstream and blew up across the supermarkets! Pretty cool stuff!
What ingredients do I need to make these?
For the cheddar bagel dough:
Activated Yeast
Granulated Sugar
Warm Water
All-Purpose Flour
Salt
Shredded Sharp Cheddar
Shredded Mozzarella
Olive Oil
For kettle-boiling:
Water
Granulated Sugar
For finishing:
Shredded Sharp Cheddar
Everything Bagel Seasoning
Garlic Powder
For the sour cream and chive spread:
Cream Cheese
Sour Cream
Chives
Salt
Garlic Powder
Onion Powder
Black Pepper
White Vinegar
What equipment do I need?
- Mixing Bowls
- Measuring Cups and Spoons
- Thermometer
- Large Baking Sheet
- Whisk
- Stockpot
- Heat Safe Slotted Spoon
- Cutting Board
- Chef Knife
- Bread Knife
How do I make them?
To get started on this recipe, the first thing we want to do is start making the dough! This recipe is pretty easy; it just takes time for the dough to proof!
To make the cheddar bagel dough:
Add some warm water to a mixing bowl and temp it. We’re looking for our water to be between 105-110 F. Whisk in the granulated sugar and activated yeast packet and let it sit for several minutes until it appears foamy!
Next, stir in the flour and salt and mix until a rough dough forms. Once there, knead the dough by hand for several minutes until it appears smooth, dense, and firm – but not sticky! Knead some of the cheeses in and work the dough for about a minute.
Lift the dough out of the bowl, add the olive oil, swirl it around to coat, then add the dough ball back in. Toss it around in the oil to coat, then cover with a damp towel for a while.
To shape the bagels:
When the dough has doubled in size, punch it down and break it into 8 pieces. Then roll into balls.
Poke a hole into the center of each one! I used a turkey baster for this but anything about that same shape and size will work – total hack! The hole will seem really big, but that’s okay! Gently stretch the dough to about 3 inches wide, using your fingers to smooth and shape the bagels.
Place on a baking sheet lined with parchment paper.
Cover loosely with a damp towel and let sit for several more minutes. While we wait, preheat the oven to 425 F.
To kettle-boil the cheddar bagels:
In a large stockpot, bring water and sugar to a boil. Working in batches, briefly boil the bagels on each side, using a heat safe slotted spoon to flip them and quickly remove them to the prepared baking sheet.
Pro Tip: This technique helps the bagel crust set and creates a chewy texture!
To finish the top of the bagels and bake:
While the bagels are still warm from the kettle-boil, sprinkle with the remaining sharp cheddar, the everything bagel seasoning, and garlic powder.
Bake for a while, rotating the pan halfway through, until bagels are golden and bubbly! While those bake, let’s make the sour cream and chive spread!
To make the sour cream and chive spread:
Mince the chives, then add those along with all other ingredients for the spread to a mixing bowl. Stir to combine, mixing until fluffy and whipped! It should be spreadable and not appear too thick!
Cover and refrigerate until ready to use!
To serve:
Allow cheddar bagels to cool for several minutes before slicing with a bread knife. Smear the chilled sour cream and chive spread over them and enjoy!
Tips:
- These bagels will keep for 2-4 days in an airtight container at room temperature. They can also be refrigerated to extend their life beyond this, for up to 7 days total. Keep in mind, this may dry them out though.
- They can also be frozen for up to 3 months!
- Feel free to use whatever cheese you want in these! If you don’t have mozzarella, you could substitute with Havarti or Monterey Jack!
- If you don’t feel like poking holes in the dough, you can skip that step! The bagels will still be super yummy!
Love a savory breakfast too? Check these out!
Cheddar Bagels
Equipment
Ingredients
For the cheddar bagel dough:
- 1 cup Warm Water + 2 tbsp
- 1 tbsp Granulated Sugar
- 1 packet Activated Yeast 0.25 oz
- 3 ½ cups All-Purpose Flour
- 1 cup Shredded Sharp Cheddar
- ½ cup Shredded Mozzarella
- 1 ½ tsp Salt
- 1 tsp Olive Oil
For kettle-boiling:
- 8 cups Water
- 1 tbsp Granulated Sugar
For finishing:
- ½ cup Shredded Sharp Cheddar
- 1 ½ tsp Everything Bagel Seasoning
- ½ tsp Garlic Powder
For the sour cream and chive spread:
- 4 oz Cream Cheese softened
- ½ cup Sour Cream
- 2 tbsp Chives minced
- ½ tsp Garlic Powder
- ½ tsp White Vinegar
- ¼ tsp Salt
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
Instructions
To make the cheddar bagel dough:
- Add warm water to a mixing bowl and temp it. We're looking for our water to be between 105-110℉.
- Whisk in the granulated sugar and activated yeast packet and let it sit for 5-10 minutes, until it appears foamy!
- Next, stir in the flour and salt and mix until a rough dough forms.
- Once there, knead the dough by hand for about 10 minutes until it appears smooth, dense, and firm – but not sticky!
- Knead the cheeses in and work the dough for about a minute more.
- Lift the dough out of the bowl, add the olive oil, swirl it around to coat, then add the dough ball back in.
- Toss it around in the oil to coat, then cover with a damp towel for 60-75 minutes, until doubled in size.
To shape the bagels:
- Punch down the dough and break it into 8 pieces.
- Roll them into balls and poke a hole in the center. I used a turkey baster for this but anything about that same shape and size will work.
- Gently stretch the dough to about 3 inches wide, using your fingers to smooth and shape the bagels.
- Place on a baking sheet lined with parchment paper.
- Cover loosely with a damp towel and let sit for 15-20 more minutes. While we wait, preheat the oven to 425℉.
To kettle-boil the cheddar bagels:
- In a large stockpot, bring water and sugar for the kettle-boiling to a boil.
- Working in batches, boil the bagels for 30 seconds per side, using a heat safe slotted spoon to flip, then quickly removing them to the prepared baking sheet.
To finish the top of the bagels and bake:
- While the bagels are still warm from the kettle-boil, sprinkle with the remaining sharp cheddar, the everything bagel seasoning, and garlic powder.
- Bake for 20-22 minutes, rotating the pan halfway through, until bagels are golden and bubbly! While those bake, let's make the sour cream and chive spread!
To make the sour cream and chive spread:
- Add all ingredients for the spread to a mixing bowl.
- Stir to combine, mixing until fluffy and whipped! It should be spreadable and not appear too thick!
- Cover and refrigerate until ready to use!
To serve:
- Allow cheddar bagels to cool for 10 minutes before slicing with a bread knife.
- Smear the chilled sour cream and chive spread over them and enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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So delicious and perfect for breakfast on the weekend!
Happy to hear you enjoyed these!
Great recipe! These bagels are delicious!
Thank you so much!
Wow! these cheddar bagels cameout really good. Thanks.
Really glad to hear it, thank you!