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Cheddar Cheese Bagels

What could be better than big, rustic, hearth-baked bagels? Unless they are stuffed with sharp cheddar cheese. These are extra chewy and feature a molten river of cheese. Good fresh or days later (in fact, it’s hard to decide if they are better hot from the oven or split, toasted and buttered), this breaks tradition in the best of ways. Again, Tim Horton’s (Canada’s famed coffee chain) inspired me –I saw a billboard for their cheddar bagels and tried one. Good but not cheddary nor chewy enough but what a great concept. And so, back to the Betterbaking.com lab I went. P.S. I use Canadian cheddar in my bagels but Vermont (or Wisconsin or New York) is all just fine too.

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If you want to purchase this one recipe Cheddar Cheese Bagels, click here to purchase at $2.49 per recipe.

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This very special, original recipe you requested and is describe above is available for
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www.BetterBaking.com

Est. 1997

 

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