Homemade Cheddar Cheese Bagels

I love bagels. The ones I buy from the store usually come in a pack of six. Now that I’ve been making my own, I get just about double that. Nothing beats a bagel that’s fresh out of the oven.

These are the kind of bagels that don’t even need to be dressed up… but when they are? They don’t miss. I made a sandwich with one using cream cheese and turkey, and it was honestly everything. The crisp edges, the soft center, the creamy layer of cheese, and that savory turkey is total perfection.

But truly, my favorite way to eat these is pretty simple: just a thick swipe of cream cheese. The texture of the bagel holds up so well, it doesn’t collapse or get soggy. It’s rich and satisfying, with just the right amount of chew. You could honestly stop there, and it would still feel like a full moment.

Making these bagels feels like a self-care ritual. It takes a little time, sure, but it’s calming. Flour on my hands, dough on my palms, the house slowly filling with the scent of something good. And the fact that they’re so much better than store-bought? That’s just the bonus.

I started by making a simple dough: just warm water, sugar, instant yeast, bread flour, and salt. I let it come together until it felt smooth and elastic, then gave it some time to rise. Once it had doubled in size, I divided the dough into twelve pieces and shaped each one into a bagel. I like to roll them into balls first and then poke a hole through the center with my fingers, gently stretching it until it looks like, well, a real bagel.

After shaping, I let them rest again while I brought a pot of water to a gentle boil. I boiled the bagels in batches, just a minute or so per side, until they puffed slightly and had that classic chewy exterior.

Once they were out of the water, I transferred them to a baking sheet lined with parchment paper. This is where the fun part starts. I topped each one generously with shredded cheddar cheese. Lots.

Some of it melts down the sides as they bake and gets crispy on the bottom, which is my favorite part.

I bake them at a high temp so they puff up beautifully and get that deep golden color. The cheese browns just enough to give it a little crunch, while the inside stays soft and pillowy. Once they’re out of the oven, I always let them cool just enough to handle. They’re best warm, when the cheese is still gooey and everything smells like a bakery.

Sometimes I slice them and store a few in the freezer for easy mornings, but honestly? They never last that long. Whether it’s just with cream cheese, or turned into a full sandwich moment with turkey or eggs, these bagels are a whole vibe.

Cheddar Cheese Bagels

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Total Time 2 hours hrs

Servings 10 bagels

Course Breakfast, Brunch

Cuisine American, Comfort Food

These soft and golden homemade bagels are topped with sharp cheddar. They are perfect for breakfast or lunch, or anytime you want something warm and cheesy from your own kitchen.

Ingredients

Yeast Mixture

• 1 teaspoon granulated sugar
• 1 cup warm water
• 1 tablespoon active dry yeast

Dough

• 2 large eggs
• 1 tablespoon vegetable oil
• 3 and 1 half cups bread flour
• 2 tablespoons granulated sugar
• 1 and 1 half teaspoons salt

Poaching Liquid

• 16 cups water
• 1 and 1 half tablespoons granulated sugar

Egg Wash

• 1 large egg beaten
• 1 teaspoon water

Toppings

• 1 and 1 half cups sharp cheddar cheese shredded

Instructions

• In a small bowl, combine warm water with granulated sugar and sprinkle the yeast on top. Let it sit for about ten minutes until frothy and activated.
• In a large mixing bowl, whisk together the eggs, vegetable oil, and activated yeast mixture. Add bread flour, sugar, and salt. Mix until the dough begins to come together. Knead by hand or with a dough hook for about eight to ten minutes until smooth and elastic.
• Transfer the dough to a lightly greased bowl. Cover it and let it rise in a warm space for one hour or until doubled in size.
• Once risen, divide the dough into eight to ten equal portions. Roll each piece into a smooth ball, then gently press your finger through the center to create the classic bagel shape. Lightly stretch the hole as needed.
• Cover shaped bagels with a clean kitchen towel and let them rest for fifteen to twenty minutes while you prepare the poaching liquid.
• In a large pot, bring the water and sugar to a gentle boil. Preheat your oven to 425 degrees Fahrenheit.
• Gently lower two to three bagels at a time into the boiling water. Poach for about one minute on each side. Remove with a slotted spoon and place them on a parchment-lined baking sheet.
• Brush the tops of each poached bagel with the egg wash. Immediately sprinkle with shredded cheddar cheese, gently pressing so it adheres.
• Bake the bagels for eighteen to twenty-two minutes or until golden brown and the cheese is bubbling and slightly crisped.
• Let them cool slightly before slicing. Serve warm, toasted, or as-is.

Video

Notes

For extra flavor, mix shredded cheddar into the dough before shaping

These freeze beautifully—just slice, wrap, and freeze for quick mornings

Swap sharp cheddar for smoked gouda, asiago, or a cheese you love

Want a glossy bakery-style finish? Add a pinch of honey to the egg wash

Best enjoyed warm with cream cheese