Cheddar tomato bagel

Bagel is a bread, shaped like a doughnut and made from yeasted flour dough. These amazing breads make for a perfect breakfast option and are sumptuously delicious !This is a home made gourmet bagel recipe which is oven fresh tomato scented cheesy delights.

I had no idea what a bagel was till i first tried it in Montreal. For a vegetarian who has very few breakfast options to choose from, this was a dream come true. I am not a fan for sweet food for complete meals in general. I could finally have a savory meal for a breakfast… I was happy !

Bagels are dense, chewy and doughy on the inside and often crispy and textured on the outside. I had tried a simple classic bagel with cream cheese and it was just so delicious. The bakery guy was very generous with the cream cheese filling. I sure did feel guilty going down my throat with every morsel but it was a combination so delicate and yummy that i just could not stop. My day was made πŸ™‚

Since then, i have made over 10 batches of bagels at home. Starting with the classics, i made various varieties ( onion bagels inspired from my earlier bread recipe, Golden onion bread , 4 cheese bagels, sesame bagels and jalapeno olive bagels) and was delighted with every single one of them.

Since a few days, i have been wanting to make sun dried tomato bagels. The sun dried tomatoes have that rested, intense flavour which brings a unique character to these bagels. The cheddar sets a beautiful coordination with the tomatoes and the flavours of the two just mingles with your senses to create a delicious, memorable breakfast experience.


cheddar tomato bagels

  • Servings: 8 bagels
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cheddar tomato bagel copyRecipe

  • 2 cups (500 gms) wheat flour/ all purpose flour
  • 3 tablespoons olive oil/ butter
  • 1 tsp heaped dry active yeast
  • 1/2 cup water
  • 1 tsp sugar + 1 tsp maple syrup/ sugar to add in boiling water
  • 2 tsp salt
  • 1 tablespoon sesame seeds
  • 2 tsp (5-6) pieces sun dried tomatoes – chopped into thin small bits
  • 50 gms cheddar cheese- grated
  • 1 tsp chilli flakes


  1. In a bowl, take about 1/2 cup warm water (warm to boiling water). To this, add the sugar and add the dry active yeast. Stir and allow the yeast to froth.
  2. Now, take a big bowl and sieve in flour and add salt, butter, sesame seeds, sun dried tomato bits and grated cheddar cheese to this.
  3. Add the yeast mixture to the flour and form a soft dough.
  4. Place this dough in a well oiled deep bowl and cover the bowl with clear film. Let it stand for about 1.5 hour. The dough will rise to double the size.
  5. Remove the clear film and punch down the dough. Knead for a couple of minutes. (Add some dry flour on the surface while working with the dough)
  6. Form doughnut shapes from the dough. Find the method for forming the doughnut shape below *. Place these on a slightly greased baking tray and let it rest for 15 minutes.
  7. Now, take a large pot with lots of water in it. Let it come to boil. Add 1 tsp of sugar/ maple syrup in the water at this time for a glaze on the bagel. Slowly add 2- 3 bagels in the pot and cook on each side for 1 minute. If your bagels are soft and the dough has risen properly, the bagels will pop on the surface in a couple of seconds.tomato bagel copy
  8. Remove the bagels from water and place on the greased baking tray. You can add toppings on the bagel at this moment if you wish. I have already incorporated the toppings in the dough.
  9. Preheat the oven at 350 F. Place the baking tray in the oven and bake for 25-30 minutes or till the bagels have achieved brownish color on the top.
  10. Remove from the oven to cooling rack. Eat right away or let it cool to savour later.

* To form the bagel shapes

This can be done in 3 ways. For the first 2 ways, divide the dough into 8 equal parts. (Keep the rest of the dough covered under a damp cloth while working)

  1. From Rope – Take one part. With the palms of your hands, roll out into a rope of about 3/4″ dia. Now join both ends of this rope to form a loop and resemble the shape of a doughnut. Smooth out the joint.
  2. From Round –Take one part and form into a dough ball. Now, gently press it between your palms to flatten the circle a bit. Next, with the help of a finger, make a hole in between the dough and stretch it form a ring
  3. From a cookie cutter Take half the quantity of dough and using a rolling pin, flatten out to a thickness of 3/4″ inch. Now using round shaped cookies cutter (one of approx 3″ dia) cut into as many clean dough circles as you can. Using a smaller cutter (1″ dia), cut into smaller circles from each bigger circle to resemble the shape of a doughnut. Repeat with all the dough.

Reading the recipe itself makes you wanna have them, right? True to the beautiful set of photos that i got while clicking them for the blog, these bagels are absolute delight. They look really royal and have a great taste. We enjoyed this batch with a hot cup of chai latte one morning and had them with some broccoli soup the other day.

I often savour my bagels with my homemade assorted dips/ chutneys. For this bagel, i would recommend my

Then you have various cheese spreads or try the conventional way of eating them with cream cheese πŸ™‚ Make your winters festive with these yummy bagels !

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  1. Awesome looking bagels! You cannot go wrong with the combination of tomatoes and cheddar cheese!

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  3. amazingly shot..!! and i simply love the wallpaper of ur blog.. <3

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  5. Yay for bagels!
    When they discontinued my favourite kind of bagel-thing, I was heartbroken – because not only were they tasty, they fit just right in one of my favourite lunchboxes.
    My first own try at bagels was delicious – but didn’t fit in there at all because they didn’t rise prettily so I was discouraged to try again, until I found this recipe. Your photos swayed me into trying again.
    I will have to try following your instruction it to the T next time – with cheddar and dried tomatoes – I had neither on hand today. Right now I am just oh-so-happy over the near-perfect shape.
    I got 12 bagels plus a little bun out of this, I used a bagel/donut cutter I had for this exact purpose.
    I added dried onion bits, grated parmesan cheese, black sesame and a bit of caraway inside. I also added a bit off milk because I couldn’t get all of the dough to stick together otherwise.
    I love the syrup-idea – I am very much looking forward to tasting how that turns out.
    And yes, I am writing this comment to stop myself from checking on them every 20 seconds.

    Now I am back after having tried it.
    The outside layer was a bit too hard, but the result was FABULOUS.

    • Hi Svenja !
      Can i begin by saying i loved the way you described your story of love for your bagels. I always get happy to read such descriptive, elaborate comments πŸ™‚ For a person who loves to tell stories, it is always great to hear one back !
      I am also very glad to see that you got motivated enough to try my recipe..i am building my faith with the phrase ” a pictures says a thousand words” after reading what you wrote πŸ™‚
      For the feedback you shared, i figure out that you wanted soft, pillowy, chewy bagels. Using the recipe i posted, my bagels turn a little crusty on the top too but that is just how i prefer them. If you want a softer covering, may i suggest some additions? You can try apply an egg wash to the top of each bagel before baking and bake them at 400F for 15 minutes – that way they would be softer and would have a beautiful top color.
      Your combinations sounds yum ! I love onion bits. In fact, i often make onion bread for home too.. i like to call it Golden Onion Bread (
      Hope to keep interacting with you !!

      • I’ll have to check out the onion bread, then =)

        I like my bagels crusty, too, but those were so crusty that I could drop them and they’d jump πŸ˜‰ My boyfriend claimed they’d turned out hard as stones, but then I made him cut one open and it was beautiful. I am happy with the result overall.
        But I will try baking them at the higher temperature for the shorter time just to see the result.

        The bagels I loved were simply called “Everything-bagels” and had poppy seeds, sesame, caraway and onion on them, which is how I got into making that combination =)

        • Thanks for writing in again ! Yes, do make another attempt and let me know if u get better results !

          Now, i am so excited to make some bagels right now too πŸ˜› I think i am going to make some new variety today.. With what things i have in my pantry today, it would be jalapeno, sweet bell pepper bagels !
          Which dips do u use with bagels?

          • I don’t really dip them at all, I put food on it like I would on a sandwich =)
            Tomato, cream cheese and fresh herbs or all-out cheese, lettuce, tomato and some kind of meaty thing are my favoruties. Cucumber works great, too. And as I still have 11 bagels left, I’ll try some more variations.
            Now I have the craving of the Subway sweet onion sauce and want to put it on the bagel with something … I think I had a copycat version of that lying around somewhere …
            As we’re having pumpkin lasagna tonight, I might try making it while the lasagna is in the oven.

  6. Heeey, me again!
    Now I’m making the bagels with cheddar and dried tomato bits. (though only half the amount, had some fresh yeast that desperately needed using up) Will try your temperature suggestion this time and tell you how it turns out πŸ˜‰

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  8. They look so perfect and YUM dear

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