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These homemade cheese bagels are soft, chewy, and surprisingly easy to make with just a handful of simple ingredients. As a pediatric dietitian, I love that these cheese bagels are made with protein-rich Greek yogurt and can even be boosted with shredded carrots for an easy nutrition upgrade.
Why This Recipe Works
- No yeast, no rise time – ready in 30 minutes
- Higher in protein thanks to Greek yogurt
- Freezer-friendly for easy meal prep
- Customizable with whatever you have on hand
- Kid-friendly (and fun to shape together!)
One of my favorite things about this cheese bagels recipe is how practical it is for real life. My kids absolutely love them, and I love how versatile they are.
Enjoy them warm straight from the oven, spread with cream cheese or butter, or use them as the base for an easy breakfast or lunch sandwich.
They also store and freeze beautifully, making them perfect for meal prep and busy mornings when you need something quick and satisfying.
Double or triple the recipe. You won’t regret it!
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Self-rising flour – This already has baking powder and salt mixed in, so the rolls rise without yeast. You will also love these pancakes with self rising flourand banana bread with self rising flour.
- Greek yogurt – Plain, thick Greek yogurt works best. Avoid regular yogurt since it’s too thin and will make the dough sticky.
- Cheese – I personally love cheddar cheese for these bagels but you can use whatever shredded cheese you like!
Substitutions and Variations
- No self-rising flour? Combine 1 cup all purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt
- No dairy? substitute the Greek yogurt with a thick dairy-free Greek-style yogurt (like coconut, almond, or cashew) using a 1:1 ratio, and if it’s a bit thinner, just add 1–2 tablespoons of extra flour until the dough is soft but not sticky. You can also use your favorite dairy free cheese.
- Sprinkle everything bagel seasoning on top
- Swap cheddar for mozzarella or a cheese blend
- Add finely chopped spinach or zucchini instead of carrots
How to Make Cheese Bagels
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: In a bowl, combine the self-rising flour, Greek yogurt, and garlic powder. Mix until it comes together into a shaggy dough.
Step 2: Add in the shredded cheese and carrots, then gently knead everything together on a lightly floured surface until you have a soft dough. Try not to overwork it. Just enough to bring it together.
Step 3: Divide the dough into 4 equal pieces. You can shape them two ways:
Hole method (easier!): Roll into a ball, then use your finger to poke a hole through the center and gently stretch it out.
Rope method: Roll each piece into a rope (about 6–8 inches long), then bring the ends together to form a circle and pinch to seal.
Step 4: Place the bagels on your prepared baking sheet. Brush the tops with beaten egg for that golden finish. Bake for 20–25 minutes, until puffed and golden brown. Let them cool for about 10 minutes before slicing (if you can wait that long!).
Expert Tips
- If the dough feels too sticky, sprinkle in a little extra flour, just a tablespoon at a time.
- If too dry, add a spoonful of yogurt
- Don’t skip the egg wash—it gives that classic golden bagel finish
- These are best enjoyed warm, but they also toast beautifully the next day.
- You can swap cheddar for mozzarella or a Mexican blend—whatever you have on hand works!
Cheese Bagels FAQs
Store cooled bagels in an airtight container at room temperature for 1 day, or in the fridge for up to 4 days. You can also double the recipe and freeze for up to 2 months. When ready to eat, simply toast or warm in the oven until heated through for the best texture.
Overmixing or adding too much flour can make them dense, so keep the kneading short and gentle.
You can! They just won’t get that shiny golden top, but they’ll still taste great.
They’re great with cream cheese, avocado, eggs, or even just plain. Honestly, the cheesy flavor makes them satisfying on their own.
More Cheesy Recipes
Looking for other recipes like this? Try these:
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Cheese Bagels
Equipment
Ingredients
- 1 cup (120g) self rising flour
- 1 cup (240g) plain Greek yogurt (full fat preferred)
- 1 teaspoon garlic powder
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded carrots (optional, but adds a great veggie boost)
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or use a nonstick baking sheet like mine (linked above).
- In a bowl, combine the self-rising flour, Greek yogurt, and garlic powder. Mix until it comes together into a shaggy dough.
- Add in the shredded cheese and carrots, then gently knead everything together on a lightly floured surface until you have a soft dough. Try not to overwork it. Just enough to bring it together.
- Divide the dough into 4 equal pieces. You can shape them two ways: Rope method: Roll each piece into a rope (about 6–8 inches long), then bring the ends together to form a circle and pinch to seal.Hole method (easier!): Roll into a ball, then use your finger to poke a hole through the center and gently stretch it out.
- Place the bagels on your prepared baking sheet. Brush the tops with beaten egg for that golden finish.
- Bake for 20–25 minutes, until puffed and golden brown. Let them cool for about 10 minutes before slicing (if you can wait that long!).
This is such a fun recipe to make with your little one(s)!!