NYC-Style Sourdough Cheddar Bagels
This is a clean, same-day NYC-style sourdough cheddar bagel recipe I start in the morning and finish in the evening.
The dough is intentionally stiff, the boil is short and aggressive, and the result is a dense, chewy bagel with a glossy crust and pockets of sharp cheddar.
- 520 g Bread Flour
- 240 g Active Sourdough Starter
- 190 g Water
- 25 g Honey
- 11 g Salt
- 150 g Sharp Cheddar, diced small (¼")
- 2 quarts Water
- 2 tbsp Honey
- 1 tbsp Baking Soda
- 1 Mix & Knead
Mix all dough ingredients except the cheese. Knead until the dough is very stiff, smooth, and elastic.
Add the diced cheddar at the very end of kneading and mix just until incorporated.The dough should feel firm and slightly resistant, not soft or sticky. - 2 Bulk Fermentation
Cover and ferment at room temperature for 3 hours, until the dough has risen 30–40% only.
Do not allow the dough to double. - 3 Shape
Divide the dough into 8 equal portions (about 120 g each).
Roll into tight balls, cover, and rest for 10 minutes.
Poke a hole through the center of each ball and stretch to about 2 inches in diameter.- 4
ProofProof at room temperature for 2 hours.
Bagels should look slightly puffy but still dense.- 5
Preheat OvenPreheat oven to 475°F (245°C).
Line a baking sheet with parchment paper or a copper baking sheet.- 6
BoilBring the water, honey, and baking soda to a rolling boil.
Boil bagels 45 seconds per side, then remove and drain briefly.- 7
Top & BakeTop immediately with additional shredded sharp cheddar.
Bake for 16–18 minutes, rotating the pan halfway through, until deeply golden and the cheese is blistered.This same-day method produces a milder sour flavor than an overnight cold proof. For extra chew, use a full 45 seconds per side in the boil. Smaller cheese cubes reduce leakage during baking. - 4