Asiago Bagel Recipe
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.
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
Calories: 289kcal | Carbohydrates: 41g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 667mg | Potassium: 79mg | Fiber: 2g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 0.003mg | Calcium: 231mg | Iron: 1mg
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