Cheddar Bagels Fresh (Print-Friendly Version)
Cheddar bagels that are golden and chewy, ready for your favorite toppings.
# Ingredients You'll Need:
→ Dough
01 -
1.5 teaspoons salt
02 -
2 large eggs
03 -
440 grams bread flour (plus up to 65 grams extra if needed for kneading)
04 -
1 tablespoon vegetable oil
05 -
2 tablespoons granulated sugar
→ Yeast Mixture
06 -
240 millilitres warm water (43–46°C)
07 -
1 tablespoon active dry yeast
08 -
1 teaspoon granulated sugar
→ Toppings
09 -
170 grams sharp cheddar cheese, shredded
→ Poaching Liquid
10 -
1.5 tablespoons granulated sugar
11 -
3.8 litres water
→ Egg Wash
12 -
1 teaspoon water
13 -
1 large egg, beaten
# How to Make It:
01 -
Start by whisking together the eggs and vegetable oil. Then toss in the sugar and salt. Gradually add 260 grams of bread flour and stir until it’s smooth. After that, blend in another 130 grams of bread flour. If you find it sticky, sprinkle on some extra flour while kneading until it feels soft and non-sticky.
02 -
In a big mixing bowl, combine 1 teaspoon of sugar with 240 millilitres of warm water. Sprinkle the yeast over the top and let it sit for 10 minutes until it becomes frothy. If it doesn't froth, wait another 2 to 3 minutes.
03 -
Beat the leftover egg along with 1 teaspoon of water. Brush this egg wash over the tops of all bagels and then add a generous amount of shredded cheddar cheese on top.
04 -
In batches, drop 4 bagels into the boiling liquid. Cook for 1 minute, flip them using a slotted spoon, and poach for another minute. Move the poached bagels to new parchment-lined baking sheets. Keep going with the rest of the bagels.
05 -
Gently punch down the dough and knead it about 10 times. Split the dough into 12 equal pieces. Roll each piece into a rope about 25 centimetres long, then make rings by overlapping the ends and pinching them together. Set the formed rings on baking sheets lined with parchment paper. Cover with a towel and let them rise for 15 minutes.
06 -
While you’re shaping the dough, bring 3.8 litres of water and 1.5 tablespoons of sugar to a boil in a large wide pan.
07 -
Put the bagels in the oven at 200°C and bake them for 20 to 25 minutes until the tops are nicely golden brown. Once they're done, move them to wire racks to cool completely before serving.
08 -
Place the dough on a lightly floured surface and knead for about 10 minutes until it feels elastic and bounces back when you press it. Lightly oil a large clean bowl and set the dough inside, turning to coat it in oil. Cover with plastic wrap and let it rise for about 1 to 1.5 hours until it’s doubled in size.
# Extra Information:
01 -
To keep your bagels fresh, store them in an airtight container or a sealable bag for a few days. You can also freeze them in freezer-safe bags for up to three months.
02 -
Switch up the cheddar cheese topping with poppy seeds, sesame seeds, or everything seasoning if you're in the mood for something different.