The best homemade asiago cheese bagels. Fluffy, chewy and can be adapted for other flavors!
Bagels are one of my favorite carbs! I'm a very texture oriented foodie, and I love how chewy, dense and slightly fluffy bagels are.
Panera gave me free bagels everyday this month. I love free stuff but instead of driving there everyday, I decided to make homemade bagels which are even tastier.
These bagels are also freezer friendly so you can whip up a delicious toasty, cheesy bagel anytime!
My favorite bagels are everything bagel or asiago bagels. Toasted and smeared with lots of cream cheese or made into a sandwich, bagels are pretty versatile!
This recipe can be adapted for other variations like jalapeño cheddar and cinnamon raisin.
Ingredients
Asiago bagels only require five ingredients!
- Bread flour- for the ultimate bagel texture use bread flour which has higher protein content.
- Salt
- Asiago cheese
- Water
- Instant yeast
How to Make Asiago Bagels
A couple of simple steps and you will have a batch of fresh homemade bagels!
In a stand mixer, knead bread flour, salt, water and yeast for 8-10 minutes. If you don't have a stand mixer, mix the ingredients in a bowl, transfer to a work surface and knead by hand. Cover the bowl with plastic wrap and rest for 2 hours or until double in size.
Portion the dough into 8 pieces and shape into balls. If you prefer larger New York style bagels, portion them into 4-5 pieces instead. Then, create a 2 inch hole in the center. Preheat oven to 400 ºF.
Bring a pot of water to a boil and boil the bagels for 1 minute on each side. This will create the classic chewy texture. If you prefer chewier and denser bagels, boil for 2 minutes on each side.
Transfer the bagels onto a baking sheet and top with asiago cheese.
Bake for 20-25 minutes until golden brown.
Variations
- Everything, sesame or poppyseed- coat the bagels in seasoning
- Plain- omit toppings and seasonings
- Jalapeño cheddar- add 2 tb chopped jalapeño and cheddar cheese instead of asiago
- Cinnamon raisin- add 1 tb brown sugar, 1 teaspoon vanilla extract, 1 tb cinnamon into the dough and knead. Then add ½ cup raisins until incorporated.
Ways to Serve Bagels
I love serving bagels toasted as it makes a big difference in the texture and nothing beets (food pun) a warm and toasty carb.
Aside from slathering with butter and cream cheese, here are some other ways you can serve bagels:
- Avocado toast
- Sausage or bacon egg and cheese
- Lox sandwich with red onion, capers and tomatoes
- Peanut butter & banana
- Nutella with fruits
- Sandwich with cold cuts
- Pizza bagels
- Toast it with butter on a pan, so good!
What's your favorite way to eat bagels?
Asiago Bagels
Ingredients
- 3 cups bread flour
- 1 teaspoon salt
- 1 cup water warm
- ¾ teaspoon instant yeast
- 1 cup asiago cheese, shredded divided
Instructions
- Prepare the Dough: In a stand mixer, add bread flour, salt, water and yeast and knead on low speed for 8-10 minutes or until a smooth ball forms. Add ½ cup asiago cheese and mix until just combined. Cover the bowl with plastic wrap and rest for 2 hours or until double in size.
- Shape the bagels: Portion the dough into 8 pieces (3 oz each) and shape into balls by pulling the edges of the dough towards the center. Gently press into the center of each ball and with both index fingers in a circular motion, stretch the dough outwards to create a 2 inch hole. The hole will end up smaller as the bagel rises in the oven. Preheat oven to 400 ºF.
- Boil the bagels: Bring a large pot of water to a boil and carefully boil the bagels for 1 minute on each side. Work in batches until all the bagels are boiled. Transfer the bagels to a baking sheet lined with parchment paper and top with remaining asiago cheese. Bake for 20-25 minutes until golden brown and cool on a wire rack.
- EAT the bagels: Toast the bagels and top with your favorite spread or make a sandwich! Happy nomming!
Notes
- Fresh bagels can be stored at room temperature for 3 days or in the fridge for up to one week.
- Freeze bagels up to 3 months in a freezer bag. Slice the bagels in half for easy reheating. Thaw at room temperature overnight or toast directly from the freezer.
- If you prefer larger New York style bagels, portion them into 5-6 ounces!
Amanda says
Made this the first time and they never rose, but we’re edible so trying again with more water or less flour. Why is the ratio of yeast so low? Doesn’t seem like a lot for bread recipe. Thanks in advance!
Jenny says
Hi Amanda- Did you use instant yeast or active dry yeast? I updated the recipe to clarify using instant yeast as you use less instant yeast compared to active dry yeast. Humidity levels and how you measure the flour can affect more or less water. Look for the dough to be smooth and slightly tacky. For resting, rest in a warm place until it doubles in size which can take more than 1 hour. Let me know how the second batch turns out!
Amanda says
Active dry yeast. I upped it a bit the 2nd time and had a much better rise, but only ended up using about 2.25 cups of bread flour. I’ll keep playing with the ratios but my husband loves them!
Ashleigh Davis says
Made these and the cheese fell right off. I later researched I shouldve brushed with egg prior at adding cheese. You should add that for those who attempt your recipe.
Jenny says
Hi Ashleigh, the shredded cheese is a bit finicky to stay on top of the bagel since it's rounded. But once it's on there, it should bake and stick on the bagel.