Golden, chewy soft bagels baked to perfection, topped with melted sharp cheddar, fresh rosemary, and flaky salt. These savory homemade treats blend the best of soft pretzels and bagels in one irresistible bite—perfect for breakfast, brunch, or snacking.
Why You’ll Love This Recipe
This recipe combines the dense, chewy texture of soft pretzels with the familiar shape and heartiness of bagels, creating a unique and flavorful treat. The sharp cheddar cheese adds a rich, savory note while the fresh rosemary provides a fragrant herbal touch. The flaky salt on top adds the perfect finishing crunch, making these bagels both visually appealing and delicious. They are perfect for those who enjoy a warm, savory snack or a satisfying breakfast option.
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F / 45°C)
1 tablespoon sugar
4 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking soda (for boiling)
1 egg, beaten (for egg wash)
1 cup shredded sharp cheddar cheese
2 tablespoons fresh rosemary, chopped
Coarse salt, for topping
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
- In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
- Add flour and salt; mix and knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 6–8 pieces, roll into balls, and poke a hole in the center to form bagels.
- Bring a pot of water to a boil and add baking soda. Boil each bagel for 30 seconds per side, then remove and place on the baking sheet.
- Brush with egg wash. Sprinkle cheddar cheese, chopped rosemary, and coarse salt on top.
- Bake for 18–20 minutes until golden brown and bubbling on top.
- Cool slightly before serving warm.
Servings and Timing
This recipe makes 6 to 8 bagels.
Preparation time: 15 minutes
Rising time: 1 hour
Cooking time: 20 minutes
Total time: Approximately 1 hour 35 minutes
Variations
- Use different cheeses such as mozzarella, gouda, or pepper jack for varied flavors.
- Replace fresh rosemary with other herbs like thyme or oregano.
- Add sesame or poppy seeds instead of coarse salt for different textures.
- Make a sweet version by omitting cheese and rosemary, and topping with cinnamon sugar after boiling.
- Experiment with whole wheat or gluten-free flour blends for alternative dough bases.
Storage/Reheating
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze the bagels in a sealed freezer bag for up to 3 months. To reheat, toast or warm in the oven at 350°F (175°C) for about 5–7 minutes until heated through and slightly crisp.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast can be used. Reduce the amount slightly and add it directly to the flour without proofing.
How important is boiling the bagels in baking soda water?
Boiling in baking soda water creates the signature chewy crust and pretzel-like flavor, so it is a key step.
Can I make the dough in a stand mixer?
Yes, using a stand mixer with a dough hook can save time and effort during kneading.
How do I know when the dough has risen enough?
The dough should roughly double in size and feel soft and slightly springy to the touch.
Can I prepare the dough the night before?
Yes, you can refrigerate the dough overnight after the first rise and shape and bake it the next day.
What if I don’t have fresh rosemary?
Dried rosemary can be used but reduce the amount as it is more concentrated in flavor.
Can I freeze the dough instead of the baked bagels?
Yes, shape the dough into bagels, freeze on a baking sheet, then transfer to a bag. Boil and bake directly from frozen with a slight increase in cooking time.
Are these bagels vegan?
No, this recipe includes egg wash and dairy cheese. Use vegan substitutes to make it vegan-friendly.
Can I add seeds inside the dough?
Yes, you can knead seeds like sesame or flax into the dough for added texture and nutrition.
How do I store leftover bagels to keep them fresh?
Store in an airtight container at room temperature for short-term or freeze for longer freshness.
Conclusion
Cheddar Rosemary Soft Pretzel Bagels are a delicious and satisfying treat that brings together the best qualities of two classic baked goods. Their chewy texture, rich cheese topping, and fragrant rosemary make them ideal for any time of day. With straightforward preparation and room for creative variations, this recipe is sure to become a favorite for home bakers looking to enjoy fresh, flavorful bagels.
Print
Cheddar Rosemary Soft Pretzel Bagels
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6-8 bagels 1x
- Category: Bread
- Method: Boiling and baking
- Cuisine: American
- Diet: Vegetarian
Description
Golden, chewy soft bagels baked to perfection, topped with melted sharp cheddar, fresh rosemary, and flaky salt. These savory homemade treats blend the best of soft pretzels and bagels in one irresistible bite—perfect for breakfast, brunch, or snacking.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F / 45°C)
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking soda (for boiling)
- 1 egg, beaten (for egg wash)
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh rosemary, chopped
- Coarse salt, for topping
Instructions
- In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
- Add flour and salt; mix and knead for 8–10 minutes until smooth and elastic. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 6–8 pieces, roll into balls, and poke a hole in the center to form bagels.
- Bring a pot of water to a boil and add baking soda. Boil each bagel for 30 seconds per side, then remove and place on the baking sheet.
- Brush with egg wash. Sprinkle cheddar cheese, chopped rosemary, and coarse salt on top.
- Bake for 18–20 minutes until golden brown and bubbling on top.
- Cool slightly before serving warm.
Notes
- Boiling the bagels in baking soda water gives them a chewy pretzel-like crust.
- Use fresh rosemary for best flavor.
- Brush with egg wash to help cheese and toppings stick and give a shiny finish.
- Serve warm for the best texture and flavor.
Nutrition
- Serving Size: 1 bagel
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 50mg
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