What could be better than big, rustic, hearth-baked bagels? Unless they are stuffed with sharp cheddar cheese. These are extra chewy and feature a molten river of cheese. Good fresh or days later (in fact, it’s hard to decide if they are better hot from the oven or split, toasted and buttered), this breaks tradition in the best of ways. Again, Tim Horton’s (Canada’s famed coffee chain) inspired me –I saw a billboard for their cheddar bagels and tried one. Good but not cheddary nor chewy enough but what a great concept. And so, back to the Betterbaking.com lab I went. P.S. I use Canadian cheddar in my bagels but Vermont (or Wisconsin or New York) is all just fine too.
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Hi there, fellow home and pro baker and fan of great recipes….