This post may contain affiliate links. Please read our disclosure policy.
These homemade bagels taste exactly like the Subway Italian Herbs and Cheese bread – but in bagel form (so you can eat fresh from home).
You’re going to obsess over these homemade bagels!
If you’re looking to try your hand at making bagels from home, you’re in the right place! Every week this year, I am turning out a new bagel flavor for you to make.
And I know I say this practically every week, but this homemade bagel recipe might be my new favorite! With a slightly chewy exterior, a tender crumb and delicious Italian herbs and cheese to top it off – it’s the perfect savory bagel. I obviously love eating these for breakfast, but they absolutely steal the show for lunch as a bagel sandwich. Top it with lunch meat, greens and any other veggies you like and you’re going to have your next fixation meal.
What you’ll need to make Italian Herb and Cheese Bagels
- Warm water (105°F -113°F)
- Dry active yeast
- Brown sugar, packed – This is a more accessible substitute for barley malt that is commonly found in bagels.
- Bread flour – I hate that it makes such a big difference, but it totally does.
- Salt
- Egg wash – 1 egg white + 1 tbsp water, whisked together
- Parmesan cheese
- Oregano – You could potentially just use an italian seasoning mix instead, if desired.
- Garlic
- Parsley
- Shredded cheddar cheese
How to make Italian Herb bagels
- In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
- In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour and salt. Stir to combine.
- Your yeast mixture should be bubbly and foamy. Add the yeast mixture to the dry ingredients.
- If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.
- If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by Pushing the dough, turning and folding it in half. Repeating this for 10 minutes.
- Once the dough has finished kneading, Allow the dough to rest for 5 minutes.
- Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
Shaping your Bagels
- Shape your bagels: take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
- Repeat with the remaining dough.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
- In a small bowl, combine the parmesan cheese, oregano, garlic and parsley together and set aside.
- Preheat the oven to 425°F once the bagels have risen for 30 minutes.
- In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
- Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
- Repeat with the remaining bagels. While the next batch of bagels are boiling, brush boiled bagels with the egg wash mixture and sprinkle the top with the parmesan herb mix and then sprinkle with some shredded cheddar cheese.
- Once all of the bagels have boiled and are topped with the herbs and cheese, bake in the 425° F oven for 15-17 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes before cutting and enjoying.
- Store in a zip top bag at room temperature for up to 3 days.
Homemade Bagel Tips
There are a couple of things that make baking homemade bagels much easier! First, I recommend grabbing an extra large cookie sheet + silicone mat so you can bake all of your bagels at once. Necessary? No. But highly convenient. Second, this spider strainer is a must for boiling your bagels. A slotted spoon will get the job done, but this spider will allow the water to drip off of the bagels so much easier & quicker.
How to store an Italian Herb and Cheese Bagel
Store your bagels in an airtight zip lock bag at room temperature for up to 3 days (and honestly, a little bit longer).
Do cheese bagels need to be refrigerated?
Nope! Even though these bagels contain cheese, you’re safe to store these on the counter.
Other Bagels to Try
Italian Herbs and Cheese Bagels
These homemade bagels taste exactly like the Subway Italian Herbs and Cheese bread – but in bagel form (so you can eat fresh from home).
Ingredients
- 2 cups warm water (105°F -113°F)
- 1 1/2 tbsp dry active yeast
- 1 tbsp brown sugar, packed
- 4 1/2 – 4 3/4 cups bread flour
- 2 tsp salt
- egg wash , 1 egg white + 1 tbsp water, whisked together
- 2 tbsp parmesan cheese
- 1 tsp oregano
- 2 tsp garlic
- 1 tsp parsley
- 2/3 cup shredded cheddar cheese
Instructions
- In a small bowl, add the warm water, dry active yeast and brown sugar. Stir to combine and set aside.
- In a large bowl or in the bowl of a stand mixer, add the 4 1/2 cups of bread flour and salt. Stir to combine.
- Your yeast mixture should be bubbly and foamy. Add the yeast mixture to the dry ingredients.
- If using a stand mixer, use the dough hook and knead for 10 minutes, you will most likely need to add the extra 3 tbsp of flour to keep the dough workable but soft.
- If mixing by hand, start by stirring the dry ingredients into the yeast mixture until a shaggy dough forms. At this point, pour the contents onto a clean surface and knead by hand for 10 minutes. Add the extra 2-3 tbsp of bread flour as needed to keep the dough soft but workable. Knead by Pushing the dough, turning and folding it in half. Repeating this for 10 minutes.
- Once the dough has finished kneading, Allow the dough to rest for 5 minutes.
- Use a sharp knife or bench scraper to cut the dough into 8 equal sized pieces. (Cut the dough in half, then each half in half again and then once more)
- Shape your bagels: take each portion of dough and knead into a tight ball. Once in a ball, press your thumb into the center of the ball and gently squeeze and pull the dough while rotating it around your thumb to create the bagel shape. Place onto a parchment or silicone lined 3/4 cookie sheet (this is just a larger cookie sheet).
- Repeat with the remaining dough.
- Cover the cookie sheet with plastic wrap and allow the bagels to rise for 30 minutes.
- In a small bowl, combine the parmesan cheese, oregano, garlic and parsley together and set aside.
- Preheat the oven to 425°F once the bagels have risen for 30 minutes.
- In a large pot, boil about 4 inches of water. Once the water is at a rolling boil, carefully drop the risen bagels into the boiling water one by one. You may have to do this in a few batches. Boil the bagels for about 1 minute, flip over to the other side and boil for an additional minute.
- Using a large slotted spoon or spider strainer to remove the bagels and return to the lined cookie sheet.
- Repeat with the remaining bagels. While the next batch of bagels are boiling, brush boiled bagels with the egg wash mixture and sprinkle the top with the parmesan herb mix and then sprinkle with some shredded cheddar cheese.
- Once all of the bagels have boiled and are topped with the herbs and cheese, bake in the 425° F oven for 15-17 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes before cutting and enjoying.
- Store in a zip top bag at room temperature for up to 3 days.
Nutrition
Calories: 344kcal | Carbohydrates: 60g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 665mg | Potassium: 104mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 111IU | Vitamin C: 0.3mg | Calcium: 100mg | Iron: 1mg
Like this recipe? Rate and comment below!
Loved making these! So easy to do with the standing mixer! I had all the ingredients at home so I went for it. I did a half batch and wish I would’ve done the full!