A recipe for Asiago Bagels! These soft and chewy bagels are packed with shredded Asiago cheese, then boiled and baked until golden.
These Asiago Bagels are a perfect option for cheese lovers with shredded Asiago cheese packed both into the dough and sprinkled across the tops.
After bringing together the yeast-based dough and rising until doubled in size, individual pieces are formed into that notable bagel shape with a hole in the center, set aside to rest for a few more minutes, then boiled briefly on each side before baking until golden.
The resulting soft and chewy texture is best within a few hours of baking. They are perfect on their own, spread with cream cheese, or used as the base for sandwiches.
A Few Asiago Bagel Tips
When adding the yeast to the water, make sure the water isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate. Allow to rest at room temperature until frothy, about 10 minutes.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
The dough should be moist enough to come together, but still firm/stiff. If still too crumbly after a few minutes of kneading, slowly add a little more lukewarm water. If too wet to handle, slowly knead in a little more flour.
In a warm kitchen, the first rise should take about one hour to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.
The bagels can be formed using two different methods. I generally prefer to roll each piece into a smooth ball, then poke a hole in the center and stretch the dough into a ring until the hole is about 1 1/2-2 inches (4-5 centimeters) wide.
You can also roll the piece of dough into a rope, then attach the ends to form the ring. If using this method, make sure the ends are well sealed to keep them from separating during the baking process.
Take care when adding the malt syrup and baking soda to the boiling water. The mixture may bubble up, especially if the pot is too small.
Boil the Asiago Bagels in batches to prevent overcrowding and lowering the water temperature. I usually boil two at a time in a large pot. They will expand.
When boiling the bagels, cook on each side for 2 minutes. This will help develop that notable chewy texture and shiny exterior. Gently use a large slotted spoon to transfer them back to the baking sheet.
Notable Ingredients
I added malt syrup to the dough plus a couple more tablespoons to the boiling water. Malt syrup is an extract syrup from sprouted barely and adds a characteristic flavor to the bagels.
It is available in some specialty baking stores, larger supermarkets, or online. If you are unable to locate it, swap for equal parts honey.
Looking for more cheese-based bread recipes?
Try my:
- Pão de Queijo (Brazilian Cheese Bread)
- Crescia al Formaggio (Italian Easter Cheese Bread)
- Kartofdzhyn (Ossetian Cheese and Potato Bread)
This recipe was originally posted in May 2013 and updated in September 2025.
Asiago Bagels Recipe
Adapted from Sophisticated Gourmet
Asiago Bagels
Ingredients
- 1 1/3 cups (315 milliliters) lukewarm water 105-115˚F, 40-46˚C
- 2 1/4 teaspoons (7 grams) active dry yeast
- 4 cups (500 grams) bread flour
- 1 teaspoon salt
- 1 1/2 tablespoons (22 milliliters) malt syrup or honey
- 5 ounces (142 grams) freshly shredded Asiago cheese
For Boiling:
- 8 cups (2 liters) water
- 2 tablespoons (30 milliliters) malt syrup or honey
- 1 tablespoon baking soda
Topping:
- 1 large egg white
- 3 ounces (85 grams) freshly shredded Asiago cheese
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir and allow to sit until frothy, 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour and salt.
- Mix in the frothy yeast with water and malt syrup, followed by the shredded cheese to form a dough. If too dry and crumbly, add a little more lukewarm water. If too sticky to handle, add a little more flour.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a greased large bowl, turning to coat, and cover. Allow to rest in a warm place until doubled, 1-2 hours.
- Preheat oven to 450˚F (230˚C). Line two baking sheets with parchment or lightly grease.
- On a lightly floured surface, divide the dough into 8 equal pieces.
- Form one piece into a smooth ball, tucking the edges under and pinching to seal. Poke a hole in the center and evenly stretch until the hole is about 1 1/2-2 inches (4-5 centimeters) wide.
- Place on prepared baking sheet and repeat with remaining pieces. Cover lightly with towels and allow to rest at room temperature for 20 minutes until puffed.
- Bring the 8 cups (2 liters) water to a boil in a large pot.
- Once boiling, reduce heat to a simmer. Carefully add the malt syrup and baking soda.
- Gently add the bagels to the water in batches (I boiled 2 at a time) and boil for 2 minutes. Flip and boil the other side for another 2 minutes.
- Use a large slotted spoon or spatula to transfer the bagels to the baking sheet. Brush the tops with the egg white and immediately sprinkle evenly with the shredded Asiago cheese.
- Repeat with remaining bagels, separating them about 2 inches (5 centimeters) apart on the baking sheets.
- Bake in preheated oven until golden, 12-15 minutes.
- Enjoy warm from the oven or allow to cool to room temperature before slicing and serving.
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