Asiago Bagel Recipe (Chewy & Extra Cheesy)

Name: Asiago Bagel Recipe
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
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 (heated to 110°F); 1 tablespoon granulated sugar; 1 tablespoon olive oil; 1 package instant yeast ((7g)); ½ cup shredded Asiago cheese; 1 cup shredded Asiago cheese; 1 large egg (beaten (for egg wash))

This easy homemade Asiago bagel recipe is chewy, airy, and extra cheesy, with a crispy golden cheese crust. You can make these New York-style bagels with bread or all-purpose flour (I tested both!), same day or overnight. Each bagel has about 13g of protein.

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Homemade asiago bagels with crispy golden cheese, one torn open to show the chewy inside

Homemade Asiago Bagels At A Glance

✅ Recipe Name: Homemade Asiago Bagels (Chewy & Extra Cheesy)
🕒 Ready In: ~1 hour 45 minutes (or make them overnight)
👪 Serves: 8 bagels
🍽 Calories: ~290 per bagel
💪 Protein: 13 grams per bagel
🥣 Main Ingredients: Bread flour, Asiago cheese, instant yeast, warm water, olive oil, sugar, kosher salt, egg
📖 Dietary Info: Vegetarian, high-protein
⭐ Why You'll Love It: The cheese bakes into a crispy, golden crust that actually stays on. No special ingredients needed, and they freeze great for easy breakfasts.

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The Best Asiago Cheese Bagel Recipe

These homemade asiago cheese bagels are my family and friends' favorite thing to bake! I've tested this recipe with both bread flour and all-purpose flour, and both make chewy, bakery-style bagels, so use whatever you have in your pantry. You only need 8 simple ingredients, no malt or fancy flour.

They have a shiny, chewy crust, a soft and fluffy middle, and a crispy, golden layer of Asiago on top. My trick is a quick egg wash before baking, so the cheese actually sticks! One reader even told me these beat her local bakery's version, which made my whole week.

I love mine toasted with cottage cheese scrambled eggs, or this high-protein air fryer frittata for a breakfast that keeps me full. They also make the best high-protein breakfast sandwiches. Sometimes I keep it simple with cream cheese.

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Homemade Asiago Bagels At A Glance
The Best Asiago Cheese Bagel Recipe
What Is an Asiago Bagel?
Why You'll Love this Recipe
Ingredients You'll Need
Substitutions and Variations
How to Make Asiago Bagels (Step-by-Step)
How to Make Asiago Bagels Overnight
Equipment
Tips for Chewy, Bakery-Style Bagels
Troubleshooting Homemade Bagels
What to Put on an Asiago Bagel
How to Store and Freeze Asiago Bagels
Asiago Bagels FAQs
More Homemade Bagel and Breakfast Recipes
📖 Recipe
💬 Comments

What Is an Asiago Bagel?

An Asiago bagel is a classic boiled and baked bagel made with shredded Asiago cheese. The cheese is kneaded into the dough and sprinkled on top before baking, so it melts into a crispy, golden crust.

Asiago is a cow's milk cheese from northern Italy. Aged Asiago, the kind you'll find shredded at most grocery stores, tastes nutty, salty, and sharp, a lot like Parmesan. That gives these bagels a rich, savory flavor with crunchy cheese edges on top and a chewy inside.

If you love the Asiago cheese bagel at Panera or your local bakery, this is the homemade version you can make in your own kitchen.

⭐️⭐️⭐️⭐️⭐️

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!!

- Malia

Why You'll Love this Recipe

Beginner-Friendly + Easy to Make: No malt, no sponge, and no special equipment. Your first batch can turn out great.
The Perfect Bagel: They are chewy, fluffy, extra cheesy, and taste like a classic New York-style bagel.
Simple Ingredients: Just 8 pantry staples, and bread flour or all-purpose both work.
Meal Prep Friendly: Make the dough overnight, or freeze baked bagels for easy breakfasts all week.

Ingredients You'll Need

This recipe uses 8 basic baking ingredients: flour, sugar, salt, instant yeast, olive oil, water, Asiago cheese, and an egg. Here is a list of everything you need:

Asiago bagel ingredients labeled: bread flour, instant yeast, shredded Asiago cheese, salt and sugar, olive oil, and water.

Flour: For this Asiago bagel recipe, you can use either bread flour or all-purpose flour. For the best fluffy, chewy bagel texture, I recommend bread flour, which has more 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: Feeds the yeast and helps the bagels brown. You only need 1 Tablespoon.
Salt: For flavor. I use kosher salt.
Instant Yeast: I use instant yeast because it mixes right into the dry ingredients. Only have active dry yeast? Use the same amount, but bloom it in the warm water with the sugar for 5 to 10 minutes until foamy first.
Olive Oil: You only need 1 Tablespoon to help the texture. You can also use avocado oil.
Water: Warm, about 110°F. It should feel warm, not hot, or it can kill the yeast.
Egg: For the egg wash. It gives the bagels a shiny crust and helps the Asiago stick on top.
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 great flavor and a cheesy texture.

Scroll to the recipe card for quantities!

Substitutions and Variations

Everything Asiago Bagels: Mix everything bagel seasoning with the Asiago before sprinkling it on top.
Jalapeño Asiago Bagels: Add ¼ cup finely diced jalapeños with the cheese in the last minute of kneading, and add a few slices on top before baking.
Asiago Parmesan Bagels: Swap half the Asiago for grated Parmesan for an extra sharp, salty crust.
Cheese Options: Try shredded gruyère, sharp cheddar, or Swiss instead of Asiago.
Make Them Dairy-Free: Use a dairy-free cheese alternative, or skip the cheese for a plain bagel.

How to Make Asiago Bagels (Step-by-Step)

Homemade Asiago bagels come together in a few steps. Here's how:

Smooth ball of kneaded bagel dough in a white mixing bowl.

Step 1: Make the Dough. Mix the flour, yeast, warm water (110°F), olive oil, sugar, and salt in a stand mixer, and knead for 5 to 7 minutes. Add ½ cup shredded Asiago in the last minute.

Bagel dough doubled in size after rising in a white bowl.

Step 2: Proof the Dough. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 30 minutes, until puffy and about doubled.

Eight balls of bagel dough on a parchment-lined baking sheet.

Step 3: Portion the Dough. Divide the dough into 8 equal pieces (about 90 grams each) and roll into smooth balls.

Hands stretching a hole in the center of a dough ball to shape a bagel.

Step 4: Shape the Bagels. Poke a hole in the center of each ball and gently stretch it to about 1.5 inches.

Shaped unbaked bagels resting on a parchment-lined baking sheet.

Step 5: Prep. Let the shaped bagels rest on parchment while you bring a pot of salted water to a boil and preheat the oven to 425°F.

Boiled bagels with smooth, shiny surfaces on a parchment-lined baking sheet.

Step 6: Boil the Bagels. Boil 2 to 3 at a time for 30 to 45 seconds per side, then return them to the baking sheet.

Boiled bagels topped with shredded Asiago cheese on a silicone mat, ready for the oven.

Step 7: Bake. Brush with egg wash, sprinkle with Asiago, and bake for 14 to 20 minutes until golden brown.

Golden baked asiago bagels cooling on a baking sheet.

Step 8: Cool and Enjoy. Let the bagels cool for 15 to 20 minutes before slicing. Enjoy!

How to Make Asiago Bagels Overnight

Want fresh Asiago bagels in the morning? Prep the dough the night before with these easy steps:

Night before: Make the dough, place it in a lightly oiled bowl, cover tightly, and refrigerate overnight (8 to 12 hours) instead of proofing on the counter.
In the morning: Let the dough sit on the counter for about 45 minutes. It's ready when it feels less stiff and looks a little puffy.
Shape and bake: Divide the dough into 8 pieces, shape the bagels, then boil and bake as directed.

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
Slotted spoon or spider strainer
Baking sheet
Parchment paper
Pastry brush (for the egg wash)
Measuring Tools

Tips for Chewy, Bakery-Style Bagels

Weigh Your Flour: This is my #1 tip. Scooping can pack in too much flour and make the bagels dense. Readers who used a food scale said it made all the difference.
Don't Add Extra Water: Bagel dough is supposed to feel firmer than bread dough. That stiffness is what holds the shape in the boil and gives you the chew.
Roll Tight, Smooth Balls: Before poking a hole, roll each piece until the top is smooth and seam-free. This prevents cracks and keeps the bagels even.
Boil Longer for More Chew: 30 seconds per side gives a softer bagel. Closer to 45 seconds gives a thicker, chewier crust.
Shred Your Own Asiago: Pre-shredded cheese is coated to prevent clumping, so it doesn't melt as well. Grating a block on a box grater gives the crispiest cheese crust.

Troubleshooting Homemade Bagels

My dough didn't rise: Don't toss it! Move the bowl somewhere warm, like the microwave with the door shut, and give it another 30 to 60 minutes. If it still hasn't moved, your yeast may be old or your water was too hot. Aim for 110°F, which should feel warm, not hot.
I only got 6 bagels: That's okay! This dough makes 8 regular bagels at about 90 grams each, or 6 large ones. If you make 6, add 2 to 3 minutes to the bake time.
My bagels are cracked or uneven: Roll each piece into a tight, smooth ball before poking the hole, and keep the dough you're not using covered so it doesn't dry out.
My bagels flattened after boiling: The dough likely rose too long or was too wet. Try a shorter rise and weigh your flour for a firmer dough.
The cheese fell off: Brush the bagels with egg wash right after boiling, then press the Asiago on lightly so it sticks.

Freshly baked asiago bagels with melted, crispy cheese.

What to Put on an Asiago Bagel

Asiago bagels are savory and cheesy, so they're best with simple, salty, or creamy toppings. Here's how I love to eat them:

Classic: Toasted with plain or chive cream cheese.
Egg Sandwich: Pile on scrambled eggs with cottage cheese and a slice of cheese for a high-protein breakfast.
Turkey and Cheese: Layer with sliced turkey, tomato, and a little mustard for an easy lunch.
Brunch Spread: Slice them into halves and serve with something sweet, like high-protein French toast or protein oatmeal blender pancakes, for a sweet and savory brunch.
Simple: Warm with butter. Honestly, sometimes that's all it needs!

How to Store and Freeze Asiago Bagels

Room Temperature: Store cooled bagels in an airtight container or zip-top bag for 2 to 3 days.
Fridge: Keep them in an airtight container for up to 1 week. The fridge can dry them out a little, so toast them before eating.
Freeze Baked Bagels: Slice the cooled bagels in half, then freeze in a freezer bag for up to 3 months. Toast straight from frozen, or warm in a 300°F oven for 5 to 10 minutes.
Freeze the Dough: After the first rise, wrap the dough tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, press out any air bubbles, then portion, shape, boil, and bake.

Asiago Bagels FAQs

What's the difference between bread flour and all-purpose flour for bagels?

Bread flour has more protein (12.7%) than all-purpose flour (11.7%), which gives bagels a chewier, fluffier texture. I've tested this recipe with both, and all-purpose flour works well too.

What is Asiago cheese?

Asiago is an Italian cow's milk cheese. The aged version, which is what you'll usually find shredded at the grocery store, tastes nutty, salty, and sharp, a lot like Parmesan.

What's the best substitute for Asiago cheese?

Parmesan or Romano are the closest match. Gruyère or sharp cheddar also work if you want a meltier, milder cheese crust.

Why is my dough too sticky?

Sticky dough usually means a little too much water or flour that was scooped instead of weighed. Stick with bread flour or all-purpose, not almond, oat, or whole wheat flour. To fix it, knead in extra flour 1 tablespoon at a time.

Can I knead the bagel dough by hand?

Yes! It takes about 12 to 15 minutes of kneading, so give yourself a little extra time.

Why do you boil bagels before baking?

Boiling sets the outside of the dough, so the bagels hold their shape in the oven and bake up with a shiny, chewy crust. Boil them for 30 to 45 seconds per side.

How many calories and how much protein are in a homemade Asiago bagel?

Each bagel has about 290 calories and 13 grams of protein when you make 8 bagels. Full nutrition information is in the recipe card below.

Homemade asiago bagel with a crispy golden Asiago cheese crust and chewy centers.

More Homemade Bagel and Breakfast Recipes

If you loved making these asiago bagels from scratch, here are a few more homemade bakes to try next.

Did you make this recipe?

If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!

📖 Recipe

Homemade asiago bagel with a crispy golden Asiago cheese crust.

Asiago Bagel Recipe

By: Tati Chermayeff

5 from 18 votes

Print Recipe Pin Recipe

Prep Time 1

Cook Time 45

Total Time 1 45

Serving bagels

Video

Ingredients

For the dough

▢ 425 grams bread flour, better option, or all-purpose flour (about 3 cups + 3 Tablespoons)
▢ 1 ¼ teaspoon kosher salt
▢ 1 cup warm water, heated to 110°F
▢ 1 tablespoon granulated sugar
▢ 1 tablespoon olive oil
▢ 1 package instant yeast, (7g)
▢ ½ cup shredded Asiago cheese

For the topping

▢ 1 cup shredded Asiago cheese
▢ 1 large egg, beaten (for egg wash)

Instructions

Mix the dry ingredients: In a large mixing bowl, whisk together the flour and yeast.
Warm the water: Microwave the water in three 20-second increments until it's about 110°F. It should feel warm, not hot. You can also warm it on the stovetop. Whisk in the olive oil and sugar.
Knead the dough: Add the flour mixture to a stand mixer with the dough hook. On low speed, slowly pour in the water and sprinkle in the salt. Mix until no dry flour remains, then knead on medium-high for 5 to 7 minutes. Add ½ cup Asiago during the last minute, and knead 1 to 2 minutes more until evenly mixed. The dough is ready when you poke it and it bounces back quickly. (By hand, this takes 12 to 15 minutes.)
Let it rise: Roll the dough into a smooth ball and place it in a lightly oiled bowl. Cover with a dish towel and set somewhere warm (I love the inside of the microwave). Proof for 30 minutes. It's ready when it has doubled in size.
Shape the bagels: Line a baking sheet with parchment paper. Divide the dough into 8 equal balls. Poke your finger through the center of each ball and gently stretch the hole to about 1.5 inches. The ring should look even all the way around. Let the bagels rest on the parchment.
Preheat the oven: Preheat to 425°F.
Boil the bagels: Bring a large pot of salted water to a boil. Add 2 to 3 bagels at a time and boil for 30 to 45 seconds per side. They'll puff slightly and look smooth and shiny. Remove with a slotted spoon and place them back on the parchment.
Top and bake: Brush the boiled bagels with egg wash and sprinkle with the remaining Asiago, pressing lightly so it sticks. Bake for 14 to 20 minutes. They're done when they're deep golden brown all over. Large bagels may need closer to 22 minutes; smaller ones, closer to 12 to 14.
Cool: Let the bagels cool for 15 to 20 minutes before slicing. Cooling finishes baking the inside, so they won't be gummy. Enjoy!

Notes

Weigh your flour: This is my #1 tip for homemade bagels. A food scale costs less than $15 and makes a huge difference. Measuring in grams keeps the dough from getting dense.

Bread flour vs. all-purpose: Bread flour is higher in protein, which gives the chewiest, fluffiest texture. I've tested both, and all-purpose works too.

Active dry yeast: Use the same amount (7g). Bloom it in the warm water with the sugar for 5 to 10 minutes until foamy, then continue with the recipe.

Kneading by hand: You can knead the dough by hand, but it takes 12 to 15 minutes. Give yourself extra time.

Asiago substitutes: Parmesan or Romano are the closest match. Gruyère or sharp cheddar also work.

Make them overnight: Instead of proofing for 30 minutes in step 4, cover the dough and refrigerate overnight. In the morning, let it sit at room temperature for 45 minutes, then continue with step 5. Don't shape the bagels the night before. They can lose their shape and texture.

Freeze baked bagels: Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature, or warm in a toaster oven or oven at 300°F for 5 to 10 minutes.

Freeze the dough: After the rise in step 4, wrap the dough tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, press out any air bubbles, then continue with step 5.

Storage: Store leftover bagels in an airtight container at room temperature for 2 to 3 days, or in the fridge for up to 1 week.

Nutrition

Course Bread, Breakfast, Brunch

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!

Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.

Comments

5 from 18 votes (10 ratings without comment)