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Baking recipe · from the recipe book

Cheddar Everything Bagels

Chewy, glossy bagels with sharp cheddar melted through the crumb and a crisp, savory crust of toasted sesame, garlic, onion and frizzled cheese.

Cheddar Everything Bagels

Ingredients

  • 5¼ cups720 gBread flour
  • 10¼ cups2,410 gWaterdivided: lukewarm for the dough, the rest for boiling
  • 1 packet7 gInstant yeast
  • 1½ tbsp30 gHoneydivided
  • 2¾ tsp17 gSaltdivided
  • 1½ cups shredded170 gCheddar cheesedivided: part cut into 1/4-inch cubes, part shredded
  • 1 large33 gEgg whitesbeaten with 1 tablespoon of the boiling water portion
  • 2½ tbsp24 gSesame seeds
  • 2 tsp6 gGarlic powder
  • 2½ tsp6 gOnion powder

Steps

  1. Divide the ingredients before starting: measure 410 g lukewarm water (about 80°F/27°C) for the dough and set the remaining water aside for boiling; set aside 20 g honey for the dough and 10 g for the boil; set aside 14 g salt for the dough and 3 g for the topping; cut 110 g of the cheddar into 1/4-inch cubes and shred the remaining 60 g for the topping.
  2. In a large bowl, stir together the bread flour, the instant yeast and the dough portion of salt. Add the dough portion of water and the dough portion of honey and mix into a shaggy, stiff dough. This is about 57% hydration and 2% salt, so the dough will feel firm.
  3. Knead on an unfloured counter for 10 to 12 minutes until smooth and elastic. Flatten the dough, scatter the cubed cheddar over it, roll it up and knead 1 to 2 minutes more until the cheese is evenly spread.
  4. Place the dough in a lightly covered bowl and let it rise at about 75°F (24°C) for 60 to 75 minutes, until puffy and nearly doubled in size.
  5. Divide the dough into 12 equal pieces of about 105 g. Roll each into a ball, poke a hole through the center with your thumb, and stretch it into a 2-inch ring. Set the rings on a parchment-lined sheet pan, cover tightly and refrigerate overnight, 10 to 14 hours.
  6. In a small bowl, mix the everything topping: the sesame seeds, the garlic powder, the onion powder and the topping portion of salt.
  7. The next morning, heat the oven to 425°F (220°C) with a rack in the middle. Bring the boiling portion of water to a boil in a wide pot and stir in the boil portion of honey. Test one bagel: it should float within a few seconds when dropped in cold water; if not, let the bagels sit at room temperature 15 to 20 minutes more.
  8. Boil the bagels 3 or 4 at a time for 1 minute per side, lift them out with a slotted spoon, and return them to the parchment-lined sheet pan.
  9. Brush the tops with the beaten egg white, sprinkle generously with the everything topping, then press the shredded cheddar on top.
  10. Bake 20 to 24 minutes, until deep golden and the center reaches about 200°F (93°C).
  11. Cool the bagels on a rack for at least 30 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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