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Asiago Bagel Recipe
5 from 32 votes

Asiago Bagel Recipe

The Asiago Bagel Recipe yields chewy homemade bagels studded with shredded Asiago cheese. Using bread flour and warm water mixed with yeast, the dough is kneaded until elastic, incorporating Asiago during the last kneading minutes. The dough rests for proofing, then shaped into bagels, boiled briefly to develop a shiny crust, and baked until golden, resulting in a dense, moist bagel with a cheesy crust.

Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
Servings: 10 bagels
Calories: 231 kcal
Course: Breakfast, Brunch
Cuisine: American

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

    Cup of Yum
  1. In a large mixing bowl, whisk together the flour and yeast.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat oven to 425°F.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 10 bagels

Amount Per Serving

Calories 231

% 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.