Asiago Bagel Recipe
User Reviews
5
Asiago Bagel Recipe
Description
This Asiago Bagel Recipe combines bread flour, warm water with sugar and olive oil, instant yeast, and kosher salt into a kneaded dough. Shredded Asiago cheese is folded in near the end of kneading to distribute it evenly. After forming the dough into smooth balls and letting it rise, the dough is shaped into rings. A brief water bath before baking creates a shiny crust and helps maintain shape. Baking produces bagels with a characteristic chewy texture and a savory Asiago topping.
The use of bread flour enhances gluten development, crucial for the bagel’s classic chewy interior and firm crust. Asiago cheese adds a sharp, slightly nutty flavor that complements the dough’s mildness. These bagels suit breakfast or sandwiches and can be stored at room temperature for a few days.
Helpful tips include substituting Asiago with Gruyère or Romano cheese, weighing flour for accuracy, kneading by hand if needed, and optionally allowing overnight proofing in the refrigerator. Bagels can be frozen after baking, and dough can also be frozen after proving, making batch preparation practical.
Ingredients
- 425 grams bread flour or all-purpose flour (about 3 cups + 3 Tablespoons, better option
- 1 ¼ teaspoon kosher salt
- 1 cup water 110°F, warm
- 1 tablespoon granulated sugar
- 1 tablespoon olive oil
- 1 package instant yeast (7g)
- 1 ½ cups Asiago cheese shredded
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
- For the best texture, weigh flour in grams and use bread flour for chewiness, though all-purpose flour works.
- You can knead the dough by hand, but allow 12-15 minutes for proper gluten development.
- The water bath before baking creates the traditional shiny crust and helps bagels keep their shape.
- Asiago cheese can be substituted with Gruyère, Romano, or cheddar for different flavors.
- Dough can be proofed overnight in the fridge for convenience; let it come to room temperature before baking.
- Baked bagels freeze well for up to 3 months; thaw overnight or reheat briefly before serving.
- Proofed dough can be frozen up to 3 months; thaw in fridge and resume shaping and baking.
- Store leftover bagels in an airtight container at room temperature for 2-3 days or refrigerate up to one week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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