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Mac and Cheese Sourdough Bagels on counter

Mac and Cheese Sourdough Bagels

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5 from 1 review

  • Author: sourdoughjesha
  • Total Time: 0 hours
  • Yield: 6 - 8 Bagels 1x


These mac and cheese sourdough bagels are soft and chewy with melty cheddar, gruyere, and monterey jack in every bite. Inspired by my Dad’s southern baked bacon mac and cheese, this sourdough bagel recipe uses healthy ingredients like grass-fed cheese, raw honey and naturally fermented whole grains (gut healthy!). And for the ultimate mac and cheese sourdough bagel experience top with a crispy bacon chive cream cheese.



Bagel Dough:

  • 400g Organic Bread Flour, A high protein flour is needed for bagel making
  • 200g Water, Preferably warm water is best (Warmer water helps kickstart fermentation!)
  • 100g Sourdough Starter, Active sourdough starter not discard
  • 8g Sea Salt, Enhances flavor and nutrition by slowing fermentation
  • 15g Honey, I use raw honey
  • 5070g Chopped Chunks Grass-Fed Cheddar, Gruyere, Monterey Jack, For stuffing inside bagel


  • 3050g Shredded Grass-Fed Cheddar, Gruyere, Monterey Jack, For topping
  • Olive Oil, used to grease the pan or plate where shaped bagels will rise
  • Eggs Wash, used prior adding toppings and gives bagels a beautiful golden brown color
  • Sourdough Breadcrumbs, Optional


    1. STAND MIXER: In a stand mixer, add flour, sourdough starter, cheese chunks, water, honey, and salt. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes.
    2. BY HAND (My Preferred Method): In a bowl, add flour, sourdough starter, cheese chunks, water, honey, and salt. Mix by hand for a couple of minutes until a ball forms. Now, turn the dough onto a lightly floured surface and knead the dough for 3-4 minutes or until the dough looks smooth.
  2. FIRST RISE / STRETCH AND FOLDS: Place dough in a tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size. If you have time and for best results, stretch and fold your dough 3-4x during the first rise (ideally within the first few hours). To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides. Keep the dough covered throughout the duration of fermentation. 
  3. OVERNIGHT RISE: Place your dough covered in the fridge for an overnight rise. This is where your dough will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
  4. DIVIDE AND SHAPE: The next day, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring. Refer to visual.
  5. FINAL (SHORT) RISE: Place your bagels in a lightly greased tupperware and cover them securely or a greased baking sheet and cover with plastic wrap. Ensure the bagels are covered tightly so the tops do not dry out. Let the bagels rise for 1-3 hours or until puffy to the touch. In the summer, this will take roughly 1-2 hours and in the winter, it could take 2-3 hours. This part of the process is essential in creating a soft and fluffy bagel.
  6. BOIL BAGELS: Preheat oven to 400f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on a baking sheet or plate and brush with egg wash.
  7. ADD BAGEL TOPPINGS: Top each bagel with shredded cheese.
  8. BAKE: Bake bagels for 18-23 minutes or until golden brown on the outside.


*Whole Grain Flour: I like to use organic stone ground whole wheat flour. Typically from Farmer Ground Flour (local to the Northeast) or King Arthur (available nationwide). If you do not have any whole grain flour, simply replace it with bread flour

  • Fermentation Time: 16-20 Hours
  • Cook Time: 18-23 minutes
  • Category: Sourdough Bagels