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
Units
Scale
- 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
