This recipe for handmade asiago cheese bagels is quickly becoming everyone in my family and circle of friends’ favorite baked good to make. They just need seven basic baking ingredients, can be prepared in a flash, and are certain to win over the hearts and stomachs of everyone who tries them.
I can guarantee that after you try your hand at making these homemade bagels, you won’t ever want to purchase them from a shop again.
Ingredients for Asiago Bagel
| Ingredients | Quantity |
| Bread Flour | 425 g |
| Kosher Salt | 1 ¼ tsp |
| Warm Water | 1 cup |
| Granulated Sugar | 1 tbsp |
| Olive Oil | 1 tbsp |
| Instant Yeast | 1 package |
| Shredded Asiago Cheese | 1 ½ cups |
Preparation for Asiago Bagel
- Flour and yeast should be combined and whisked together in a large mixing dish.
- Put the water in a big mixing cup or basin that can go in the microwave. In the microwave, heat the water in increments of 20 seconds for a total of three times, bringing the temperature to roughly 110 degrees (it would be warm, not hot).
- Mix in the sugar and olive oil with the whisk. Put the flour in the bowl of a stand mixer that has a dough hook attachment, and then set the speed to the lowest possible level.
- While doing so, gradually pour the water into the mixture and then sprinkle the salt over it. Mix on low until there are no more dry patches of flour, then raise the speed to medium-high and knead with a dough hook for five to seven minutes. In the last minute of kneading, stir in a half cup’s worth of shredded Asiago cheese.
- To guarantee that it is dispersed uniformly throughout the dough, knead it for an additional one to two minutes. Test the dough by poking it with your finger; if it springs back immediately, the dough is ready to be proofed.
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- YOU CAN knead this by hand, however it took me somewhere between 12 and 15 minutes to do so. Form the dough into a big smooth ball and roll it carefully. After lightly oiling a clean mixing basin, transfer the dough ball to the oiled bowl. Place in a reasonably warm location, cover with a dish towel, and proceed.
- Wait thirty minutes or until it has doubled in size before checking the proof. Prepare a baking sheet by lining it with parchment paper.
- Then, roll the dough into balls with your hands (you can do like 9 pieces for bigger bagels or 15 for smaller ones). Poke your finger into the middle of the ball and gently extend it out to a distance of approximately 1.5 inches.
- Bagels in various shapes should be let to rest on parchment while you bring a kettle of water to a boil. Turn the oven temperature up to 425 degrees Fahrenheit.
- During the time that your bagels are resting after being formed, bring a big pot of salted water to a boil. After the water has come to a boil, put two to three bagels in at a time and continue to cook them for approximately 30 to 45 seconds on each side. Bagels should be removed using a slotted spoon (a spoon with holes in it) and placed back onto the parchment paper.
- Egg wash should be applied to the boiled bagels, and then asiago cheese should be sprinkled on top and gently pressed into place to ensure it stays. Bake in the oven for 14–20 minutes, or until it is a deep golden brown color and completely filled. If you want to create huge bagels, the total baking time can be closer to 22 minutes.
- If you prepare your bagels on the smaller side, the amount of time they need in the oven might be closer to 12 to 14 minutes.
- Bagels should be allowed to cool for 15–20 minutes before being consumed; in the meanwhile, have fun!
Nutritional Facts
| Net carbs | 33g |
| Fat | 6g |
| Protein | 11g |
| Calories | 231kcal |
Review
I will never suggest a product unless I really like it and actually use it myself. Bagels made with Asiago cheese pair nicely with a wide variety of foods. In addition, they are ideal for use as meal prep for either breakfast or brunch. Toasted with eggs, bacon, and sausage is one of my favorite ways to serve my.
I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.