Are you craving that irresistible chewy texture and cheesy flavor of a fresh bagel? Forget the store-bought kind! This comprehensive guide will walk you through making delicious cheese bagels from scratch, a process easier than you might think. Get ready to impress your friends and family with your newfound baking skills!
Ingredients You'll Need:
This recipe yields approximately 12 bagels. Adjust quantities as needed.
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For the Dough:
- 1 cup warm water (105-115°F)
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 ½ - 4 cups all-purpose flour, plus more for dusting
- ½ cup grated sharp cheddar cheese (or your favorite cheese!)
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For Boiling:
- 1 gallon water
- 2 tablespoons barley malt syrup (or brown sugar)
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For Topping: (Optional, but highly recommended!)
- 1 egg, beaten
- Coarse sea salt
- Sesame seeds
- Poppy seeds
Step-by-Step Instructions: Making the Perfect Cheese Bagel
1. Activate the Yeast:
This crucial first step ensures your bagels rise beautifully. In a large bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. If the yeast doesn't foam, it's likely inactive and you'll need a fresh batch.
2. Combine Wet and Dry Ingredients:
Add olive oil and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms. Stir in the grated cheddar cheese.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
4. First Rise (Bulk Fermentation):
Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Shape the Bagels:
Punch down the dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball, then poke a hole in the center using your finger. Gently stretch the hole to about 1 ½ inches in diameter.
6. Second Rise (Proofing):
Place the shaped bagels on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until slightly puffy.
7. Boil the Bagels:
Bring the water and barley malt syrup to a boil in a large pot. Carefully drop 3-4 bagels into the boiling water, ensuring they don't overcrowd the pot. Boil for 1 minute per side. This creates that signature chewy bagel texture.
8. Egg Wash and Topping:
Preheat your oven to 425°F (220°C). Brush the boiled bagels with beaten egg and sprinkle with your desired toppings (sea salt, sesame seeds, poppy seeds, or a combination).
9. Bake to Perfection:
Bake for 20-25 minutes, or until golden brown. Let cool completely on a wire rack before slicing and serving.
Tips for the Best Cheese Bagels:
- Use high-quality cheese: The flavor of your cheese will significantly impact the overall taste of the bagel. Experiment with different types!
- Don't overwork the dough: Over-kneading can result in tough bagels.
- Proper rising time is crucial: Allow ample time for both rises to achieve the best texture.
- Don't overcrowd the pot when boiling: This will prevent the bagels from cooking evenly.
- Get creative with toppings: Try everything bagel seasoning, red pepper flakes, or even chopped chives.
Enjoy Your Homemade Cheese Bagels!
With a little patience and these simple steps, you'll be enjoying warm, chewy, and utterly delicious cheese bagels in no time. Share your creations and tag us – we'd love to see your homemade bagel masterpieces! Remember to share this recipe with your fellow baking enthusiasts!
