Savory Herb & Cheese Bagel

Name: Savory Herb & Cheese Bagel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 4 cups bread flour; 1 tablespoon sugar; 1 tablespoon salt; 1 packet (2 1/4 teaspoons) instant yeast; 1 1/2 cups warm water; 2 tablespoons olive oil; 1/4 cup chopped fresh herbs (like dill, chives, or parsley); 1 cup shredded cheese (like cheddar or mozzarella); 1 tablespoon baking soda (for boiling); 1 egg (for egg wash)

Highlighted under: Comfort Food

When I first attempted to make my own bagels, I was amazed by how simple yet rewarding it is to craft these delicious, chewy treats at home. This Savory Herb & Cheese Bagel is one of my favorite combinations, showcasing both the fresh herbs I love and a generous amount of cheese that adds a rich flavor. Mixing the dough is a fun activity, and the transformation of the dough into bagels through boiling and baking is truly fascinating. Once you try these, you might never want store-bought bagels again!

Created by

Emily

Last updated on 2026-01-27T13:14:28.464Z

After several rounds of experimentation in my kitchen, I've nailed down this recipe for Savory Herb & Cheese Bagels. The key to achieving the perfect texture is in the boiling phase – it helps create a chewy crust. Each time I pull a batch out of the oven, the aroma fills the room, making it impossible for anyone to resist them!

What I love most about this recipe is the adaptability. You can switch out herbs based on what you have available or mix in different types of cheese for a unique twist. I have tried everything from garlic rosemary to cheddar chive, and each version has its own charm!

What You'll Love
Fresh herbs elevate the flavor profile remarkably.
The addition of cheese creates a delightful savory taste.
Chewy texture combined with a crisp, golden crust.

Understanding Ingredients

Using bread flour is essential for achieving the right dough structure for bagels. Its higher protein content compared to all-purpose flour helps create that desirable chewiness. If you find yourself without bread flour, you can substitute with all-purpose flour, but be aware that the texture will be less chewy. Additionally, I recommend adding a bit of vital wheat gluten to maintain some of that elasticity.

Fresh herbs like dill, chives, or parsley not only enhance the flavor of these bagels but also add a pop of color. When choosing herbs, opt for firm and vibrant ones, as wilted herbs can compromise the taste. You can experiment with other herbs or even dried herbs, but keep in mind that dried herbs are more potent, so use about one-third of the amount you'd use for fresh.

Mastering the Boiling Process

Boiling bagels before baking is a crucial step that contributes to their unique texture. The baking soda in the boiling water helps to create a glossy finish and firm crust. Be sure to maintain a gentle boil and avoid overcrowding the pot. I usually boil 2-3 bagels at a time, ensuring they have room to float freely. A good indicator for boiling time is when they puff slightly and become firmer to the touch.

After boiling, allow the bagels to drain thoroughly on a towel. This step is essential for preventing excess water from affecting the baking process. If you notice the bagels are too wet, the crust may not develop properly, leading to a chewy rather than crisp outer layer.

Ingredients

For the Bagels

4 cups bread flour
1 tablespoon sugar
1 tablespoon salt
1 packet (2 1/4 teaspoons) instant yeast
1 1/2 cups warm water
2 tablespoons olive oil
1/4 cup chopped fresh herbs (like dill, chives, or parsley)
1 cup shredded cheese (like cheddar or mozzarella)
1 tablespoon baking soda (for boiling)
1 egg (for egg wash)

Mix all ingredients until a dough forms, then knead until smooth.

Instructions

Prepare the Dough

In a large mixing bowl, combine the bread flour, sugar, salt, and yeast. Mix well. Gradually add warm water and olive oil, mixing until a shaggy dough forms. Stir in the herbs and cheese until evenly incorporated.

Knead and Rise

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm area for 1 hour, or until doubled in size.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole through the center and stretch it to shape into a bagel.

Boil the Bagels

In a large pot, bring water to a boil and add baking soda. Carefully drop the bagels in batches into the boiling water for about 30 seconds on each side. Remove and drain on a towel.

Bake

Preheat the oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment. Brush with beaten egg for a shiny crust. Bake for 20 minutes or until golden brown.

Allow the bagels to cool slightly before serving.

Pro Tips

For added flavor, sprinkle some coarse sea salt or additional herbs on top before baking.

Storing and Serving

These Savory Herb & Cheese Bagels are best enjoyed fresh, but they can last for a few days when stored properly. To keep them soft, place them in an airtight bag or container at room temperature. For longer storage, freezing is a great option. You can freeze the boiled and cooled bagels, wrapped tightly in plastic wrap, and then placed in a freezer bag. They can be reheated directly from frozen in the toaster or oven for a few minutes until warmed through.

Serving these bagels can be as simple or as gourmet as you wish. They make a wonderful breakfast with cream cheese or can be topped with smoked salmon and capers for a lovely brunch dish. For a quick snack or lunch on the go, consider slicing them and making a savory sandwich loaded with your favorite ingredients like turkey and cheese, or even a fresh veggie spread.

Troubleshooting Common Issues

If your bagels aren't rising sufficiently, it may be due to inactive yeast. Always check the expiration date of your yeast, and ensure that your warm water is around 110°F (43°C), which helps activate the yeast without killing it. If the dough feels overly sticky during kneading, try adding a bit more flour gradually to achieve a workable consistency without adding too much that it becomes dry.

Another common issue is the bagels turning out too dense. This can happen if the dough is over-kneaded or not allowed to rise long enough. Make sure to knead only until smooth and elastic. If you find they are still dense after baking, consider reducing the boiling time slightly or checking the water temperature to ensure it remains at a steady boil during the process.

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used, but the bagels may be slightly less chewy.

→ How long do these bagels stay fresh?

They are best eaten within 2 days. Store them in an airtight container.

→ Can I freeze the bagels?

Absolutely! Freeze them after cooling, and toast them directly from the freezer when ready to eat.

→ What herbs work best for these bagels?

Fresh dill, chives, or parsley are fantastic, but feel free to get creative with your favorites!