Description
This cheddar cheese bagel recipe is easy make! Top these delicious bagels with your favourite topping, such as jalapeño peppers and your favourite cheese flavour. Enjoy New York style fresh bagels as good as your neighbourhood bagel shop. Make your own bagels in the comfort of your home.
Ingredients
YEAST MIXTURE:
1 tsp. granulated sugar
1 cup warm water
1 tbsp. active dry yeast
DOUGH
2 large eggs
1 tbsp. vegetable oil
3 and 1/2 cups bread flour
2 tbsp. granulated sugar
1 and tsp. salt
POACHING LIQUID
16 cups water
1 and 1/2 tbsp. granulated sugar
EGG WASH
1 large egg, beaten
1 tsp. water
TOPPINGS
1 1/2 cups sharp cheddar cheese, shredded
Instructions
- TO DISSOLVE YEAST
- In a large mixing bowl, dissolve 1 tsp. of sugar in warm water. Water temperature should be between 110F and 115°F.
- Sprinkle yeast over top of water mixture and let stand for 10 minutes. (Yeast should be frothy – if not, wait another two to three minutes).
- MAKE THE DOUGH
- Whisk in eggs and vegetable oil.
- Add in sugar and salt.
- Gradually stir in 2 cups of the flour and continue to stir until dough is smooth. Gradually add another cup of the flour and continue to mix. The dough should be soft but not sticky.
- Turn out the dough onto a very lightly floured surface. If the dough is a little sticky when you are kneading it, you can work up to 1/2 cup of additional flour into the dough but not more than that as it will upset the balance needed for the right texture.
- Knead dough for 10 minutes. To knead dough, place dough in front of you and fold the back half of the dough towards you. Use heel of your hand to press dough down into itself. Give the dough a quarter turn and repeat. (Turn, knead, turn, knead). When kneading is completed, the dough should spring back when you poke it with your finger.
- Using a different large bowl, coat the bowl lightly with olive oil.
- Place dough in bowl and turn dough through the oil once to grease.
- Cover with plastic wrap and let rise until doubled in size for 1 to 1 and 1/2 hours.
- Punch down the dough and knead 10 times.
- Divide dough into 12 equal portions.
- In a large, wide saucepan, bring 16 cups of water and the 2 tbsp. of sugar to a boil. (you will be shaping the bagels while the water is coming to a boil).
- Roll into a 10-inch long rope. Bring the end together to form a circle, overlapping, then pinch the edges to seal the dough.(Pinch the edges tightly)! Place on a parchment paper-lined baking sheet. Cover with a clean tea towel and let rise for 15 minutes.
- Gently add the bagels to the boiling water, four at a time. Cook over medium heat for 1 minute. Turn over with slotted spoon and cook for 1 minute more. Move bagels to a baking sheet that is freshly-lined with parchment paper. Continue with the remaining bagels until all 12 have been completed.
- EGG WASH AND TOPPINGS
- Beat one egg with 1 tsp. water in a small bowl.
- Brush the bagel tops with eggs, then place the bagels on parchment paper-lined baking sheet and sprinkle the cheese on top. If you do not have parchment paper, you can grease and lightly flour the baking sheets.
- Bake in 400°F for 20 to 25 minutes or until tops are golden brown.
- Transfer to cooling racks. See recipe notes below for storage and freezing instructions.
Notes
VARIATIONS:
1/2 cup of sesame seeds, poppyseeds or everything bagel seasoning. Sprinkle on top of bagels after brushing on the egg wash.
WHOLE WHEAT CINNAMON RAISIN BAGELS VARIATION:
Use 1 cup of whole wheat flour and 2 and 1/2 cups of bread flour
Increase sugar from 2 tbsp. to 1/4 cup granulated sugar for the dough
Add 2 and 1/2 tsp. cinnamon to the flour mixture
After the dough has risen, punch down and gently knead in 1 cup raisins
STORAGE & FREEZING INSTRUCTIONS:
Store bagels in a plastic storage container or plastic zip top bag for a few days.
Bagels can be frozen in plastic zip top bags for up to three months.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 4.2 g
- Sodium: 246.8 mg
- Fat: 10.5 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Carbohydrates: 32.6 g
- Fiber: 1.8 g
- Protein: 8.2 g
- Cholesterol: 62 mg
