Asiago Bagel Recipe

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:

• Homemade asiago bagels are easy to make.
• They are chewy, fluffy, and extra cheesy.
• Made with 7 simple baking ingredients.
• They taste like a classic New York-style bagel.
• Shiny tops and soft, chewy insides.
• Perfect for breakfast and brunch.
• Easily make them ahead of time or overnight for a party or event.
• Try these fluffy almond milk biscuits next!

The taste and texture

These homemade asiago bagels are cheesy and savory. The prominent flavor comes from the asiago cheese, a very creamy, strong, and slightly nutty flavored cheese. Asiago cheese has a similar taste to gruyere or a strong Swiss cheese.

These homemade asiago bagels are chewy, airy, and fluffy. They are very similar to a New York-style bagel. The crust is nice and shiny, and the tops are layered with crispy cheese.

Ingredients in homemade asiago bagels

Trust me when I say this is the BEST asiago bagel you’ll ever eat. This recipe calls for seven basic baking ingredients: flour, salt, instant yeast, olive oil, and water. Here is a list of everything you need so you are prepared, but remember to scroll to the bottom of this page to get the exact measurements:

• 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.

Kitchen tools required

These homemade bagels are straightforward to make. I recommend a stand mixer with a dough hook for the best results. Here is a list of kitchen utensils you will need so you are prepared:

• Stand mixer with a dough hook
• Food measuring scale
• Mixing bowl
• Large pot
• Baking sheet
• Parchment paper
• Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1 Tablespoon, and 1/2 cup.

How to make asiago bagels

Homemade asiago bagels come together in a few steps. First, we’ll make the dough. Second, we’ll prove the dough. Third, we’ll shape the dough and boil the bagels. Finally, we’ll bake them. Here are step-by-step directions with pictures for visual reference. The full recipe and ingredient measurements are at the bottom of this page in the recipe card.

Step 1:

In a large mixing bowl, whisk together the flour and yeast.

Step 2:

Then, 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.

Step 3:

Dump the flour in the bowl of a stand mixer with the dough 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.

Then, 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.

Step 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.

Step 5:

Line a baking sheet with parchment paper. Then, break the dough into balls (you can do 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 boil a pot of water.

Step 6:

Preheat oven to 425°F.

Step 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.

Step 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.

Let the bagels cool for 15 – 20 minutes before eating; enjoy!

Instructions on how to make homemade bagels overnight

You can easily prepare asiago bagels the day before and bake them the morning of. Just follow these instructions:

1. Instead of proving the dough in 30 minutes in a warm environment, place the covered dough in the refrigerator and let it rise overnight.
2. In the morning, remove the dough from the refrigerator and let the dough come to room temperature for 45 minutes – this step also helps it rise further.
3. Then, preheat your oven and continue with step 6.

Tip: I don’t recommend shaping the bagels the night before; they will lose their shape and texture.

Use a water bath. You MUST boil the bagels before baking them. This cooking method helps the bagels hold their shape when they bake and gives them their classic shiny coating and chewy texture.

Frequently Asked Questions

What’s the difference between bread flour and all-purpose flour?

The main difference between bread flour and all-purpose flour is that bread flour is higher in protein. Specifically, bread flour has 12.7% protein, while all-purpose is 11.7%. I recommend using bread flour for the best fluffy and chewy bagel texture; however, both work in this recipe.

What is asiago cheese?

Asiago is a creamy cow’s milk cheese. It has a very rich flavor and is similar to gruyere cheese.

Why is bread flour better for homemade bagels?

Bread flour is better for homemade bagels because it is high in protein than other kinds of flour. The high protein content helps with that classic chewy, soft, and moist bagel texture.

Why is my dough too sticky?

As a general rule of thumb, your dough will become too sticky if you add too much water or if you use the incorrect type of flour. Make sure to use bread flour or all-purpose flour for this bagel recipe – do not use almond flour, oat flour, or whole wheat. The easiest way to fix sticky dough is to gradually add and knead more flour into the dough, one tablespoon at a time.

Can I knead the dough by hand?

You can knead the bagel dough by hand; however, it will take at least 15 minutes. If you are doing this, make sure to give yourself extra time.

What’s the best substitute for asiago cheese?

I recommend substituting the asiago cheese with gruyère cheese or romano cheese in this asiago bagel recipe. You can even use shredded cheddar cheese too.

Why do I need to put homemade bagels in a water bath?

You must cook homemade bagels for 1 – 2 minutes in a pot of boiling water before baking them. This cooking method gives homemade bagels that classic shiny top and helps them hold their shape in the oven by cooking the outside layer of dough.

What do you serve asiago cheese bagels with?

I love toasting my asiago bagels and serving them with cream cheese or making them into a breakfast sandwich. Add eggs, bacon, sausage, extra cheese, and avocado. Asiago bagels also go well with butter or your favorite jam or jelly if you like sweet and salty combinations.

Can you freeze bagel dough?

Yes, you can freeze homemade bagel dough for up to 3 months. Once the dough is proofed (after step 4), tightly wrap the dough in plastic wrap followed by aluminum foil. When you are ready to bake them, allow the dough to thaw overnight in the refrigerator, then press down on the dough to release any extra air bubbles and continue with step 5.

Can I freeze homemade bagels?

Yes! Baked bagels freeze well for up to 3 months. When ready to enjoy one, thaw the bagel overnight in the refrigerator or at room temperature. For a quick thaw, you can pop the bagels into a toaster oven or the oven at 300°F for 5 – 10 minutes until warm.

How to store:

Store leftover asiago bagels in an airtight container at room temperature for 2 – 3 days or in the refrigerator for up to 1 week.

If you love this recipe, try these next!

• Starbucks Blueberry Scones
• French Toast Bagels
• Apple Cider Donuts
• Blueberry Pop Tarts
• Almond Milk Biscuits

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!

I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!

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