Cheesy Bagel Recipes

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CHEESY BREAD MACHINE BAGELS



Cheesy Bread Machine Bagels image

I developed this recipe from an asiago cheese bagel recipe. Any shredded cheese will work, I like cheddar, but a more flavor neutral white pizza cheese blend makes them work a little better for us. My son even likes to put peanut butter on them because the cheese flavor is not overpowering. You may need to add a little extra water if the ball of dough is too stiff, depending on the type of cheese you use. This recipe can easily be halved, and you could make this with out a bread machine by mixing and kneading by hand. You may add 1 more tsp. yeast for fluffier bagels. This recipe is so simple. My whole family loves them, and hardly wait until they are cool enough to eat.

Provided by Jake Wheeler

Categories     Breads

Time 2h20m

Yield 12 Bagels, 12 serving(s)

Number Of Ingredients 8

1 1/2 cups warm water
1 cup pizza cheese
3 tablespoons sugar
1 1/2 teaspoons salt
4 1/2 cups flour
3 1/2 teaspoons bread machine yeast
1 egg white
4 tablespoons cornmeal

Steps:

  • Combine water, cheese, sugar, salt, flour, and yeast in the bread machine. I let the cheese kind of melt into the water for a minute before adding the remaining ingredients. Use the dough setting on your bread machine. If you machine doesn't have a dough setting stop it after the second kneading.
  • Remove the dough after it has finished rising in the bread machine and divide into 12 equal pieces.
  • Roll each piece into a ball.
  • Using fingers, poke a hole in the middle and form into a bagel shape.
  • Pre-heat oven to 375 degrees.
  • Let rise under a wet tea towel or paper towels for 30 more minutes.
  • While bagels are rising, start boiling a large pot of water with 3 TBS of sugar.
  • After bagels have risen boil each side for 30 seconds, place on dry paper towels to dry before transferring to cornmeal dusted pan. (I divide them between 2 jellyroll pans).
  • Use a pastry brush to brush the egg whites on top of the bagels.
  • You can sprinkle extra cheese on top of bagels for a caramelized cheese crunch.
  • Bake for 20-25 minutes. Turning the pans halfway for even baking.
  • Cool for 5 minutes on wire rack and enjoy!

CHEESY GARLIC BREAD BAGEL RECIPE



Cheesy Garlic Bread Bagel Recipe image

Melt hearts and toppings with this Cheesy Garlic Bread Bagel Recipe. Diners will love this bagel recipe, especially when it's served with a quick side salad.

Provided by My Food and Family

Categories     Bread

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 plain bagel, split
2 Tbsp. butter, melted
1/8 tsp. garlic powder
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
1/8 tsp. dried Italian seasoning

Steps:

  • Heat oven to 400ºF.
  • Place bagel halves, cut sides up, on baking sheet.
  • Bake 3 to 5 min. or until lightly toasted.
  • Mix butter and garlic powder until blended; brush onto bagel halves.
  • Top with cheese; sprinkle with Italian seasoning.
  • Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 45 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

REAL HOMEMADE BAGELS



Real Homemade Bagels image

A recipe for that authentic bagel flavor and texture.

Provided by PLAWHON

Categories     Bread     Yeast Bread Recipes     Bagel Recipes

Time 3h20m

Yield 6

Number Of Ingredients 12

1 ¼ cups water
4 ½ cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast
4 quarts water
1 cup honey
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons dried onion flakes
1 tablespoon coarse salt

Steps:

  • Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  • Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  • Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  • Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  • Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.
  • Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 55.9 g, Fat 7.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 1372.4 mg, Sugar 53.5 g

CHEESY BAGEL BITES



Cheesy Bagel Bites image

Here's a simple recipe that adds zippy flavor to everyday bagels. Beck Ruff of Monona, Iowa recommends this speedy method for filling up a snack tray in a nutritious way...and emptying it even quicker!

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 12 servings.

Number Of Ingredients 6

1/3 cup reduced-fat mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon prepared mustard
2 green onions, finely chopped
1/4 teaspoon garlic powder
3 whole wheat bagels, split and toasted

Steps:

  • In a small bowl, combine mayonnaise, Parmesan cheese, mustard, onions and garlic powder. Spread over bagels. , Place on a baking sheet. Broil 4-6 in. from the heat for 1-2 minutes or until golden brown and bubbly. Cut each bagel half into six pieces.

Nutrition Facts : Calories 105 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 248mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

NEW YORK BAGEL RECIPE



New York Bagel Recipe image

Craving a crusty, chewy bagel? Look no further! This New York bagel recipe rivals anything you can find in Manhattan! No specialty ingredients needed.

Provided by Allie {Baking A Moment}

Categories     Breakfast     Brunch     Main Course     Snack

Time 17h15m

Number Of Ingredients 10

1 1/4 cups cool water ((around 80 degrees F))
2 tablespoons honey, (divided)
1 packet active dry yeast* ((1/4 ounce or about 2 teaspoons))
4 cups flour ((bread flour OR all-purpose flour; approximately, you may need slightly more))
2 teaspoons kosher salt
cornmeal ((for dusting the pans))
1 1/2 gallons water
1 tablespoon baking soda
egg wash ((one large egg beaten with a few teaspoons of cool water))
sesame seeds, poppy seeds, dehydrated minced onion, and/or coarse salt ((optional garnish))

Steps:

  • Place the cool water in a large bowl and stir in 1 tablespoon of honey.
  • Sprinkle the yeast on top and allow it to dissolve. (After about 5 to 10 minutes, the mixture should start to look foamy.)
  • Stir in the flour, mixing until a stiff, shaggy dough forms.
  • Add the salt, and knead the dough until it gathers into a ball and becomes smooth and elastic.
  • Continue kneading the dough until it passes the windowpane test** (about 15 to 20 minutes).
  • Divide the dough into 8 equal portions, rolling each one into a smooth ball. (Cover the dough as you're working so it doesn't dry out.)
  • Place each ball of dough on a parchment-lined baking sheet that's been generously dusted with cornmeal, cover, and allow to rest for 5 minutes.
  • Using a thumb or finger, poke a hole into the center of each ball of dough, then stretch the hole wider to form the bagel shape.
  • Place the shaped bagels back onto cornmeal-dusted, parchment-lined baking sheets, tent with lightly greased foil, and refrigerate for 12 to 18 hours.
  • Preheat the oven to 450 degrees F, bring the water to a rapid boil, and add the remaining honey and the baking soda (the water will foam up briefly).
  • Gently place the bagels in the hot water, allowing them to boil for 20 seconds on each side.
  • Carefully remove the bagels from the hot water with a spider or slotted spoon, allowing them to drain on a wire rack.
  • Transfer the bagels to a baking sheet that's been lined with lightly greased parchment paper.
  • Brush them lightly with egg wash and sprinkle on toppings (if using), then bake until golden brown and blistered (approximately 12 to 18 minutes).

Nutrition Facts : Calories 246 kcal, Carbohydrate 52 g, Protein 7 g, Fat 1 g, SaturatedFat 1 g, Sodium 1031 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

CHEESY GREEN ONION BAGEL DIP



Cheesy Green Onion Bagel Dip image

This is a creamy blend of cheeses with green onions mixed in. Always a crowd pleaser wherever I go and always the first to go! Adjust the amount of green onions to your taste. Serve with sliced bagels, or bagel chips.

Provided by Kristina Roth Anderson

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 8h15m

Yield 32

Number Of Ingredients 3

2 (8 ounce) packages cream cheese, softened
2 (5 ounce) containers sharp processed cheese spread
1 bunch green onions, chopped

Steps:

  • In a medium bowl, stir together the cream cheese, cheese spread and green onions. Refrigerate overnight before serving.

Nutrition Facts : Calories 76.5 calories, Carbohydrate 1.7 g, Cholesterol 20.2 mg, Fat 6.8 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 4.2 g, Sodium 184.8 mg, Sugar 0.2 g

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