Inside of Cheddar Cheese Sourdough Bagels

Nacho Cheddar Cheese Sourdough Bagels

Inside of Cheddar Cheese Sourdough Bagels

Nacho Cheddar Cheese Sourdough Bagels

Deliciously cheesy nacho cheddar cheese sourdough bagels are the ultimate, healthy comfort breakfast! This sourdough bagel recipe makes a batch of perfectly soft and chewy bagels with melty cheese and a delicious crunch of corn chips in every bite. They’re made with simple, real ingredients like grass-fed cheese, masa corn chips, and guacamole. Plus, the bagels are naturally fermented with sourdough starter so they’re gut healthy too!

Why You’ll Love These Nacho Cheese Sourdough Bagels

  • Grass-fed cheddar cheese provides beneficial omega-3 fatty acids, and vital nutrients like Vitamin E and Beta Carotene, and supports a healthy heart and immune system.
  • These cheddar cheese bagels are loaded with three types of cheese for a rich and savory flavor.
  • These bagels are naturally fermented with sourdough starter to support gut health. Never any yeast!
  • No seed oils, refined sugars, or artificial ingredients. Just a touch of raw honey!
  • They’re soft and chewy with a layer of crispy and melty cheese in every bite.
  • The bagel dough is enriched with cheddar cheese and topped with three types of cheese, diced onions, and a sprinkle of corn chips for the perfect nacho flavor.

Health Benefits of Sourdough Bagels

But first, what is sourdough?

Our ancestors have been eating and enjoying sourdough, a nutritious food, as an essential part of their diet for over 6,000 years. Sourdough is made through sourdough fermentation, the process of fermenting grains with a probiotic culture.

Why are sourdough bagels gut healthy and nutritious?

Sourdough bagels offer a plethora of gut-healthy benefits, thanks to their unique and natural fermentation process using sourdough starter. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the bagels easy to digest. As a result, nutrients like B vitamins, iron, and minerals become bio-available. The lower glycemic index of sourdough bagels ensures a steady and sustained release of energy (no energy crash!). With the addition of whole-grain flour, these bagels provide a nourishing blend of fiber, protein, and essential nutrients. But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. All these benefits combined make sourdough bagels a delicious and nutritious food that supports overall well-being (and is one of my favorite ways to start the day!)

8 Health Benefits of Sourdough Bagels

  1. Supports Gut Health
  2. Bioavailable vitamins and minerals
  3. Naturally Low Gluten
  4. Anti-inflammatory
  5. Antioxidants
  6. Easy to Digest
  7. Low Glycemic
  8. Prebiotic Fiber
Nacho Cheddar Cheese Sourdough Bagels 2

Nutrition of Nacho Cheddar Cheese Sourdough Bagels

These nacho cheese sourdough bagels are made with simple, clean ingredients like whole wheat flour, omega-3 rich grass-fed cheese, and raw honey. Savory and rich but still light! Here is the nutrition label for one nacho cheddar sourdough bagel.

Note: The nutrition information includes 2 tablespoons of guacamole cream cheese.

Nacho Cheddar Cheese Sourdough Bagel

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More Favorite Sourdough Bagel Recipes

If you love this recipe, try one of these next:

Jalapeno Cheddar Sourdough Bagel

Strawberry Shortcake Sourdough Bagel

Blueberry Sourdough Bagel

Everything Sourdough Bagel

Inside of Cheddar Sourdough Bagel
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Inside of Cheddar Cheese Sourdough Bagels

Nacho Cheddar Cheese Sourdough Bagels

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  • Author: Jesha
  • Total Time: 18+ Hours
  • Yield: 68 Bagels 1x


Cheesy, crispy nacho cheddar cheese sourdough bagels made with three types of cheese for an incredible breakfast bagel everyone will love! This sourdough bagel recipe is easy to make and topped with all the nacho essentials like corn chips and guacamole. Perfect for a special Sunday brunch or anytime you need a delicious, cheesy bagel!





  • 56 Corn Chips, Crushed
  • ¼ Yellow Onion, Diced
  • 100g Mozzarella, Cheddar, & Monterey, Shredded


  • 1 TBSP Guacamole
  • 2 TBSP Cream Cheese


  1. In a bowl, add all bagel ingredients. Mix by hand for a couple of minutes until a ball forms.
  2. Let the dough rest for 15-20 minutes covered in a tupperware or container.
  3. Now, knead the dough for 1-2 minutes or until the dough looks smooth on the outside.
  4. 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. *Optional (but my preferred method): Stretch and fold your dough 3 times during the first rise. I stretch and fold every 1-1.5 hours until I hit 3 sets. 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.
  5. Once bulk fermentation is complete, dump out the dough and divide it into 6-8 square pieces using a bench scraper. 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.
  6. Place your bagels in a greased tupperware and cover them securely or on a greased baking sheet and cover with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out. Tip: Leave room on either side of the bagels so they can expand.
  7. Let the bagels rise for 1-2 hours at room temperature or until puffy.
  8. Place your bagels covered in the fridge for an overnight rise. This is where your bagels will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
  9. The next day, 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.
  10. Place on an unlined tray or plate and add bagel toppings. Add shredded cheese, diced onions, and lastly a sprinkle of crushed chips on top.
  11. Now, place them on a clean, parchment-lined baking sheet. Bake bagels for 20-23 minutes or until golden brown on the outside.
  12. While the bagels are baking, mix cream cheese and guacamole until combined.
  13. Let bagels cool for 10 minutes. Cut and spread a layer of guacamole cream cheese on both sides. Enjoy!
  • Fermentation Time: 10+ hours
  • Cook Time: 20-23 Minutes
  • Category: Sourdough Bagels
  • Cuisine: Breakfast

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