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!
The best asiago cheese bagel recipe
This homemade asiago cheese bagel recipe is my family and friends' new favorite thing to bake. They call for seven simple baking ingredients, are very easy to make, and are a crowd-pleaser every time. Trust me, once you make these homemade bagels, you'll never want to buy them at the store again.
Asiago bagels have the best texture: they have a classic shiny shell, chewy inside, and cheesy crust. Words simply cannot describe how delicious these fluffy and warm cheese bagels are!
Asiago bagels go well with so many things. Plus, they make for the best meal prep breakfast or brunch. I love serving mine toasted with eggs, bacon, and sausage. Sometimes, I even serve mine with some cream cheese or jam if you like sweet and salty combinations.
Why you'll love this recipe:
- Easy to Make: Homemade asiago bagels are easy to make.
- The Perfect Bagel: They are chewy, fluffy, extra cheesy, and taste like a classic New York-style bagel.
- Simple Ingredients: Made with 7 simple baking ingredients.
- Meal Prep: Easily make them ahead of time or overnight for a party or event.
The taste and texture
These homemade asiago bagels are packed with cheesy, savory goodness. The asiago cheese gives them a rich, slightly nutty flavor, similar to gruyere or a strong Swiss cheese.
They have a chewy, airy, and fluffy texture, just like a classic New York-style bagel. The crust is shiny, while the tops are layered with crispy, golden cheese.
The ingredients
Trust me when I say this is the BEST asiago bagel you'll ever eat. This recipe uses seven basic baking ingredients: flour, salt, instant yeast, olive oil, and water. Here is a list of everything you need:
- Flour: For this asiago bagel recipe, you can use either bread flour or all-purpose flour. For the best fluffy and chewy bagel texture, I recommend bread flour which is higher in protein. Specifically, bread flour is 12.7% protein, and all-purpose is 11.7%. However, I have tested this recipe with both types of flour, and either works, so you pick!
- Sugar: This helps activate the yeast. Don't skip the sugar! You only need 1 Tablespoon.
- Salt: For flavor.
- Instant Yeast: Use instant yeast, not active yeast. Active yeast needs to be soaked for at least 10 minutes in warm water to rehydrate, while instant yeast can be mixed directly into your dry ingredients.
- Olive Oil: You only need 1 Tablespoon to help the texture. You can also use avocado oil.
- Water: The liquid for this homemade bagel dough.
- Asiago Cheese: Use shredded asiago cheese or shred your own with a box grater. You will add some to the dough and most of it on top of the bagels. It adds the best flavor and cheesy texture.
How to make asiago bagels
Homemade asiago bagels come together in a few steps. Here's how:
Make the Dough: In a large bowl, whisk together flour and yeast. Warm water to 110°F (warm, not hot) in the microwave or on the stovetop, then stir in olive oil and sugar. Add flour to a stand mixer with a dough hook, slowly pour in the water, and add salt. Mix on low, then knead on medium-high for 5–7 minutes. Add ½ cup shredded asiago cheese in the last minute. (Hand-kneading takes 12–15 minutes.)
Proof the Dough: Form a smooth dough ball, place it in a lightly oiled bowl, cover it, and let it rise for 30 minutes until doubled in size.
Portion Dough: Divide dough into 9–15 pieces, roll into balls,
Shape the Bagels: Poke a hole in the center and stretch to 1.5 inches. Let them rest while you boil a pot of salted water.
Prep: Bring a pot of salted water to a boil.
Boil the Bagels: Boil each bagel for 30–45 seconds per side, then transfer to a parchment-lined baking sheet.
Bake: Preheat oven to 425°F. Brush bagels with egg wash, sprinkle with asiago cheese, and bake for 14–20 minutes until golden brown. Adjust bake time for size.
Cool & Enjoy: Let the bagels cool for 15–20 minutes before serving. Enjoy!
How to make homemade bagels overnight
Want fresh asiago bagels in the morning? Prep them the night before with these easy steps:
- Instead of proofing the dough for 30 minutes in a warm spot, cover it and let it rise overnight in the fridge.
- In the morning, take the dough out and let it come to room temperature for 45 minutes to help it rise further.
- Preheat your oven and continue with step 6.
Tip: Don’t shape the bagels the night before—this can cause them to lose their structure and texture.
Equipment
- Stand mixer with a dough hook
- Food measuring scale
- Mixing bowl
- Large pot
- Baking sheet
- Parchment paper
- Measuring Tools
Top Tips
- Measure Flour by Weight: Use a food scale to measure flour in grams for consistent results.
- Choose Bread Flour: Opt for bread flour for moister and chewier bagels due to its higher protein content.
- Use a Stand Mixer: Use a stand mixer with a dough hook for best results. Hand-kneading is an option but requires more effort.
- Allow for Proofing: Let the dough rest and rise for at least 30 minutes. This step ensures a light, airy texture.
- Boil in Water Bath: Boil the bagels before baking to maintain their shape, create a shiny crust, and enhance chewiness.
Substitutions & Variations
- Flour Swap: Bread flour gives the best chewy texture, but all-purpose flour works too.
- Cheese Options: Try shredded gruyere, sharp cheddar, or Swiss instead of asiago.
- Seasoned Toppings: Sprinkle everything bagel seasoning, garlic powder, or red pepper flakes on top for extra flavor.
- Make it Dairy-Free: Use a dairy-free cheese alternative or skip the cheese for a plain bagel.
Frequently Asked Questions
Bread flour has a higher protein content (12.7%) than all-purpose flour (11.7%), which makes bagels fluffier and chewier. While bread flour is best, all-purpose flour works too.
Asiago is a creamy cow’s milk cheese with a rich, slightly nutty flavor, similar to gruyere.
Its higher protein content helps create that signature chewy, soft, and moist bagel texture.
Sticky dough usually means too much water or the wrong type of flour. Use bread or all-purpose flour—avoid almond, oat, or whole wheat. To fix sticky dough, knead in extra flour one tablespoon at a time.
Yes, but it takes about 15 minutes. If kneading by hand, allow extra time.
Gruyère, romano, or even shredded cheddar work well.
Boiling bagels for 1–2 minutes before baking gives them their classic shiny crust and helps them hold their shape.
Yes! Freeze baked bagels for up to 3 months. Thaw overnight in the fridge, at room temp, or warm them in a toaster oven at 300°F for 5–10 minutes.
Storage
Leftover asiago bagels can be stored in an airtight container at room temperature for 2 - 3 days or in the refrigerator for up to 1 week.
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📖 Recipe
Asiago Bagel Recipe
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
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
Nutrition
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Malia says
I tried this trying to dupe my local bakery’s take on these but this recipe is the best!! Used bread flour and they are so fluffy!!
Tati Chermayeff says
Ahhh I love this!! 🥰 Beating the local bakery is the ultimate compliment. Bread flour is such a great call for extra fluffiness — so glad these turned out amazing for you. Thanks for taking the time to leave a review!
Heather says
I made 8 bagels at approximately 91 grams each and baked them for 21 minutes.
Madeline says
These were so yummy & easy!! Definitely need the scale so they are perfect! Thanks for the recipe, this will be a new addition to my meal preps!
Madison says
Love this easy bagel recipe! I’ve made these multiple times and they always turn out great 🙂 Have to agree with the other commenter on qty - I’ve only ever been able to get 6 regular sized bagels with this recipe so just plan accordingly.
Stacy says
Awesome bagel recipe, thanks for sharing!!!
Sierra A. says
This recipe is good. I had never made bagels before, so the first time I did not know if the recipe was good or not... Definitely go with a food scale like she recommends as it is more accurate. I did this this time. They turned out great. They aren't hard to make, but I find getting the shape nice and even, no cracks, is hard.
Also, I don't understand why the recipe says it makes 9-15 bagels depending upon size. Both times, I was able to make 6 regular size bagels...
Beatriz says
I've never made homemade bagels before and this recipe was not only easy to follow but it was so good! Found you on Pinterest and I am so happy. So yummy 🙂