Asiago Bagel Recipe
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5.0
48 reviews
Excellent
Asiago Bagel Recipe
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This easy homemade asiago bagel recipe is chewy, airy, and extra cheesy. You can also make these New York-style bagels with bread or all-purpose flour!
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Ingredients
- 425 grams bread flour (better option) or all-purpose flour (about 3 cups + 3 Tablespoons)
- 1 ¼ teaspoon kosher salt
- 1 cup warm water (110°F)
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil
- 1 package instant yeast (7g)
- 1 ½ cups shredded Asiago cheese
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Instructions
- In a large mixing bowl, whisk together the flour and yeast.
- Add the water to a large microwave-safe mixing cup or bowl. Microwave in three 20-second increments, so the water is about 110°F (it would be warm, not hot). You can also do this over the stovetop. Whisk in the olive oil and sugar.
- Dump the flour in the bowl of a stand mixer with the dough hook attachment and turn on the low setting. Slowly pour the water into the mixture and sprinkle in the salt. Mix on low until no dry flour remains, then increase the speed to medium-high and knead with a dough hook for 5 - 7 minutes. Add ½ cup shredded asiago cheese during the last minute of kneading. Make sure it is evenly distributed by kneading for an extra 1 - 2 minutes. Poke the dough with your finger; if it bounces back quickly, it is ready to proof. YOU CAN knead this by hand, but it took me about 12 - 15 minutes.
- Roll dough gently into a large smooth ball. Lightly oil a clean mixing bowl and place the dough ball into it. Cover with a dish towel and place somewhere relatively warm (I love the inside of the microwave). Proof for 30 minutes or until its doubles in size.
- Line a baking sheet with parchment paper. Then, break the dough up into balls (you can do like 9 pieces for bigger bagels or 15 for smaller ones). Gently poke your finger into the center of the ball and stretch it to about 1.5 inches. Let shaped bagels rest on parchment while you bring a pot of water to a boil.
- Preheat oven to 425°F.
- Bring a large pot of water to boil with salt while your shaped bagels rest. Once boiling, add bagels 2 - 3 at a time and boil for about 30 - 45 seconds on each side. Remove with a slotted spoon (one with holes in it) and the bagels back onto the parchment.
- Brush the boiled bagels with an egg wash and sprinkle asiago cheese over the top, lightly pressing it, so it sticks. Bake in the oven for 14 - 20 minutes or until very golden brown and full. If you make large bagels, bake time may be closer to 22 minutes. If you make smaller bagels, the bake time may be closer to 12 - 14 minutes.
- Let the bagels cool for 15 - 20 minutes before eating; enjoy!
Notes
- Asiago Cheese: I recommend substituting the asiago cheese with gruyère cheese or romano cheese in this asiago bagel recipe. You can even use shredded cheddar cheese too.
- Bread Flour: Bread flour is better for homemade bagels because it is high in protein than other kinds of flour. The high protein content helps with that classic chewy, soft, and moist bagel texture. BUT you can also use all-purpose, I have tested both.
- Knead Dough by Hand: You can knead the bagel dough by hand; however, it will take at least 15 minutes. If you are doing this, make sure to give yourself extra time.
- Weigh your flour. This is my #1 tip for making homemade bagels. Buy a food scale; it makes a huge difference with baking, and it is less than $15. I highly recommend measuring your flour in grams to ensure the bagels are PERFECT!
- Water Bath: You must cook homemade bagels for 1 – 2 minutes in a pot of boiling water before baking them. This cooking method gives homemade bagels that classic shiny top and helps them hold their shape in the oven by cooking the outside layer of dough.
- Making them Overnight: Instead of proving the dough in 30 minutes in a warm environment, place the covered dough in the refrigerator and let it rise overnight. In the morning, remove the dough from the refrigerator and let the dough come to room temperature for 45 minutes – this step also helps it rise further. Then, preheat your oven and continue on with step 6. Tip: I don’t recommend shaping the bagels the night before; they will lose their shape and texture.
- Freezing Bagels: Baked bagels freeze well for up to 3 months. When ready to enjoy one, thaw the bagel overnight in the refrigerator or at room temperature. For a quick thaw, you can pop the bagels into a toaster oven or the oven at 300°F for 5 – 10 minutes until warm.
- Freezing Bgale Dough: You can freeze homemade bagel dough for up to 3 months. Once the dough is proofed (after step 4), tightly wrap the dough in plastic wrap followed by aluminum foil. When you are ready to bake them, allow the dough to thaw overnight in the refrigerator, then press down on the dough to release any extra air bubbles and continue with step 5.
- Storing: Store leftover asiago bagels in an airtight container at room temperature for 2 – 3 days or in the refrigerator for up to 1 week
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
33g
(11%)
Protein
11g
(22%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
10mg
(3%)
Sodium
533mg
(22%)
Potassium
63mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
118IU
(2%)
Vitamin C
0.002mg
(0%)
Calcium
185mg
(19%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10bagels
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 10mg | 3% |
| Sodium | 533mg | 22% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 185mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
48 reviews
Excellent
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