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Cheddar Bacon Everything Bagel

Cheddar Bacon Everything Bagel topped with melted cheese, crispy bacon, and everything bagel seasoning on a cooling rack
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Homemade bagels loaded with crispy bacon, sharp cheddar cheese, and everything bagel seasoning. Soft, chewy texture perfect for breakfast or brunch.

Ingredients

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  • 1 1/2 cups warm water (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)

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy and bubbly with yeasty smell. If nothing happens, start over with fresh yeast.
  2. Add flour and salt to yeast mixture. Mix with stand mixer and dough hook for 6-8 minutes until smooth and elastic, or knead by hand for 8-10 minutes on a floured surface until dough feels soft and barely sticks to fingers.
  3. Place dough in a greased bowl, cover with damp towel, and let rise in a warm place for 1 hour or until doubled in size.
  4. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke hole through center with thumb, and stretch hole to 2 inches wide. Place on parchment-lined baking sheet, cover loosely, and let rest for 10-15 minutes. Preheat oven to 425°F.
  5. Bring large pot of water to boil, then reduce to gentle simmer. Boil bagels in batches for 30 seconds per side. Remove with slotted spoon and return to baking sheet.
  6. Pat bagel tops gently with paper towel if excess water pools, then brush with beaten egg wash while slightly damp. Top generously with shredded cheddar cheese, crumbled bacon, and everything bagel seasoning. Press toppings gently to adhere.
  7. Bake for 20-25 minutes until deep golden brown and cheese is melted and bubbly. Cool on wire rack for at least 10 minutes before slicing.

Notes

  • Use sharp cheddar cheese for maximum flavor. Freshly grated melts better than pre-shredded.
  • Cook bacon until extra crispy (it should snap when bent) before crumbling. Let cool completely to prevent grease from making dough soggy.
  • Don’t skip the boiling step – it creates the signature chewy bagel texture. Keep water at gentle simmer, not rolling boil.
  • Water temperature matters: use warm water around 110°F to activate yeast properly without killing it.
  • For overnight preparation: After first rise, punch down dough, cover tightly, and refrigerate up to 12 hours. Bring to room temperature for 30 minutes before shaping.
  • Storage: Plain bagels keep at room temperature for 2 days. Topped bagels with bacon and cheese should be refrigerated and used within 2 days for food safety.

Nutrition

Find it online: https://www.benefitiany.com/cheddar-bacon-everything-bagel/