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!
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
Serving: 1 bagel + spreadCalories: 395kcalCarbohydrates: 53gProtein: 14gFat: 2gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 620mgPotassium: 140mgFiber: 2gSugar: 4gVitamin A: 350IUVitamin C: 0mgCalcium: 180mgIron: 2.8mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
