Easy Cheesy Garlic Bagels

Close-up of golden brown, round cheesy garlic bagels topped with melted cheese and herbs; one is sliced open to reveal a soft, airy interior. Perfect inspiration for how to make bagels at home, shown on a textured baking mat.

These cheesy garlic bagels are easier to make than you think. A simple homemade bagel recipe with melty cheddar and bold flavor.

Prep Time 10

Cook Time 20

Chill 2

Total Time 2 30

Servings Bagels

Author Heather

Equipment

Ingredients

Bagel Starter

2 cups all-purpose flour
2 ¼ tsp instant or quick-rise yeast see note for active dry yeast instructions
1 tsp granulated sugar
½ tsp kosher salt
3 tsp olive oil divided

For Bagels

2 tsp baking soda
1 large egg
1 tsp water
1 cup shredded sharp cheddar cheese
2 tbsp dehydrated minced garlic

Get Recipe Ingredients

Instructions

Day 1: Bagel Starter

In the bowl of a food processor add the all purpose flour, yeast, sugar and salt. Pulse to combine. With the processor running, slowly add the water and 2 tsp olive oil until the dough comes together. Continue to process for another 60 seconds.

You can also make this dough by hand in a bowl. Add all ingredients to the bowl and stir well to combine with a wooden spoon. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the dough comes together.

Add remaining 1 tsp olive oil to a medium bowl. Add the dough ball and turn to coat. Cover tightly with plastic wrap and chill for 2 days.

Day 3: Baking Day

Remove the dough from the fridge and allow to come to room temperature for at least 1 hour. Feel the bottom of the bowl and if it's still cold to the touch, allow the dough to sit out for another 30 minutes or so.
Turn dough out onto a lightly floured surface. Divide into 4 equal pieces.
Flatten and stretch the ball with your hands. Bring the edges into the center and pinch well to form a smooth ball again. Place on a rimmed baking sheet lined with parchment paper or a silpat. Repeat with remaining rough dough balls.
Insert your finger into the center of the ball and stretch it out. Place on prepared baking sheet. Repeat with remaining balls.

The dough will spring back so make sure the whole is about the size of a silver dollar.

Preheat oven to 450ºF. Bring a medium pot of water to a boil.
Add 2 tsp baking soda to the boiling water and once the foaming subsides gently add a bagel. Boil 30 seconds each side and gently remove to the prepared baking sheet. Repeat with remaining bagels.
In a small bowl, make the egg wash by whisking the egg and water together. Brush the bagels with the egg wash.
Sprinkle each bagel with dehydrated minced garlic and cheddar cheese.
Bake 20-24 minutes, or until golden brown and they sound hollow when thumped on the bottoms. Cool 15-20 minutes before cutting.

Notes

Tips for Storing

Store at room temperature in an airtight bag or container for up to 2 days. Bagels dry out fast once cut, so keep them whole until you're ready to eat.
Freeze for longer storage. Cool completely, then freeze in a single layer before transferring to a freezer bag for up to 3 months.
Slice before freezing. Pre sliced bagels go straight from the freezer to the toaster, no thawing required.
Refresh day old bagels. A quick 5 minute warm up in a 350 degree oven brings back that just baked texture.
Avoid the refrigerator. Cold temperatures actually speed up staling, so the fridge is the one place you don't want to store these.

Nutrition