Cheddar Bacon Everything Bagel Recipe

Cheddar Bacon Everything Bagels are my go-to when I want that perfect combination of savory, cheesy goodness with a satisfying chewy texture. These homemade bagels bring together crispy bacon, sharp cheddar, and the irresistible crunch of everything bagel seasoning in every bite.

I’ll never forget the first time I made bagels at home. I was intimidated by the boiling step, but once I pulled that first batch out of the oven, golden and fragrant, I was hooked. Now, these Cheddar Bacon Everything Bagels are a weekend staple in my kitchen. They’re loaded with flavor, surprisingly easy to make, and way better than anything you’ll find at the store. The combination of melted cheddar and crispy bacon creates the ultimate breakfast treat that’s perfect for sandwiches or enjoying fresh with cream cheese.

What You’ll Need for These Savory Bagels

I always use sharp cheddar cheese for maximum flavor impact, and I recommend cooking your bacon until it’s extra crispy so it doesn’t get soggy during baking. Cook bacon until very crispy (it should snap when bent), then drain on paper towels and let cool completely before crumbling. Grease from warm bacon can make dough soggy. Here’s what you’ll need:

• 1 1/2 cups warm water (not hot, around 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons salt
• 1 cup shredded sharp cheddar cheese
• 8 slices cooked bacon (about 8 ounces raw), crumbled
• 2 tablespoons everything bagel seasoning
• 1 egg, beaten for egg wash

Pro tip: I like to use freshly grated cheddar instead of pre-shredded for better melting and flavor. The pre-shredded stuff has anti-caking agents that can affect the texture.

How to Make Homemade Cheddar Bacon Bagels

I prefer making these bagels in the morning so they’re fresh for brunch, but you can also prep the dough the night before for an even easier morning bake.

Step 1: In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5-10 minutes until it becomes foamy and bubbly. The mixture should become foamy and smell slightly yeasty, with bubbles forming on the surface. If nothing happens after 10 minutes, start over with fresh yeast as your yeast may be expired or your water was too hot.

Step 2: Add the flour and salt to your yeast mixture. If using a stand mixer, attach the dough hook and mix on medium speed for 6-8 minutes until the dough is smooth and elastic. If mixing by hand, stir until a shaggy dough forms, then turn it out onto a floured surface and knead for 8-10 minutes. The dough should feel soft and smooth, barely sticking to your fingers when touched but not leaving residue. If it clings to your hands, add 1-2 tablespoons more flour.

Step 3: Place your dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour or until doubled in size. I like to put mine in the oven with just the light on for a perfect rising environment.

Step 4: Punch down the risen dough and divide it into 8 equal pieces (about 4 ounces each for consistency). Roll each piece into a smooth ball, then poke your thumb through the center to create the bagel hole. Gently stretch the hole to about 2 inches wide (roughly the size of a golf ball). The holes will shrink to about 1 inch during boiling and baking, creating the classic bagel shape. Place your shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 10-15 minutes while you preheat your oven to 425°F.

Step 5: Bring a large pot of water to a rolling boil, then reduce to a gentle simmer. Keep water at a gentle simmer, not a rolling boil. Water that’s too aggressive will break down the bagel surface.

Step 6: Working in batches of 2-3 bagels, carefully lower them into the water and boil for exactly 30 seconds per side. Use a slotted spoon to flip and remove them. This step creates that signature chewy crust.

Step 7: Return the boiled bagels to your baking sheet. Pat tops gently with a paper towel if excess water pools, then immediately brush with beaten egg wash while still slightly damp. While they’re still wet, generously sprinkle with shredded cheddar cheese, crumbled bacon, and everything bagel seasoning. Press the toppings gently so they stick.

Step 8: Bake for 20-25 minutes until the bagels are deep golden brown and the cheese is melted and bubbly. The internal temperature should reach about 200°F. Let them cool on a wire rack for at least 10 minutes before slicing.

Perfect Pairings for Your Bacon Cheddar Bagels

These loaded bagels are hearty enough to stand alone, but pairing them with the right sides takes breakfast to the next level.

Scrambled Eggs with Chives: The creamy, fluffy eggs complement the chewy bagel texture and add extra protein to keep you satisfied all morning.

Fresh Fruit Salad: A bright mix of berries, melon, and citrus cuts through the rich, savory flavors and adds refreshing sweetness to balance your meal.

Greek Yogurt Parfait: Layer yogurt with granola and honey for a lighter side that provides probiotics and contrasts beautifully with the indulgent Cheddar Bacon Everything Bagel.

Avocado Slices with Sea Salt: The creamy, mild avocado enhances the bacon and cheese while adding healthy fats and a gorgeous pop of green to your plate.

More Irresistible Bagel Recipes and Breakfast Favorites

These savory Cheddar Bacon Everything Bagels pair beautifully with other homemade bagel creations that bring bakery-quality results to your kitchen. For a sweet breakfast option, try the delightful Easy Chocolate Chip Bagels alongside these savory ones to offer variety at brunch gatherings. When you’re ready to explore more artisan flavors, the herbaceous Sourdough Bagels with Sun-Dried Tomatoes and Herbs delivers complex tangy notes, while the plant-based Vegan Apple Pecan Streusel Bagels provides a unique autumn-inspired twist perfect for weekend baking.

Complete your breakfast spread by serving these bagels with complementary dishes that enhance the meal experience. The protein-packed High Fiber Broccoli Cheddar Rice Cup makes an excellent savory side that echoes the cheddar flavors in the bagels. For a heartier breakfast feast, pair with the comforting Easy Sourdough Bagels to showcase different bagel-making techniques side by side.

Keeping Your Bagels Fresh

Store plain bagels in an airtight container at room temperature for up to 2 days. For topped bagels with bacon and cheese, refrigerate and use within 2 days for food safety. I recommend slicing them before storing if you plan to toast them later.

For longer storage, slice the bagels in half, wrap them individually in plastic wrap, and freeze in a freezer bag for up to 3 months. When you’re ready to enjoy one, toast it straight from frozen or let it thaw at room temperature for 30 minutes.

Pro tip: I always make a double batch because these bagels disappear fast. Freezing them means you can have fresh-tasting homemade bagels any morning of the week without all the work.

Common Questions About Homemade Bagels

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