These look wonderful. The other recipe I have steams the uncooked bagels before baking. Would this work with the cheese. I usually make plain bagels with the steaming method? I guess you could also use other types of cheese? Steaming wouldn't quite produce the thick crust on the bagels as well as simmering does. Also, the water bath technique uses baking soda and malt powder/brown sugar to enhance the brown crust. You are welcome to try steaming them (it wouldn't affect the cheese so much as the crust). You can also use many kinds of cheeses in this recipe: firm or semi-firm are best (see my response above to Sandra Alicante). Best, Kim@KAF

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