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Asiago Bagel cut in half and covered with a layer of chive cream cheese.
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Asiago Bagels

A recipe for Asiago Bagels! These soft and chewy bagels are packed with shredded Asiago cheese, then boiled and baked until golden.
Course Bread
Cuisine N/A
Keyword asiago, bagel, bread, breakfast, brunch, cheese
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time: 1 hour 20 minutes
Total Time 2 hours 15 minutes
Servings 8 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.