Asiago bagels are the perfect marriage of chewy bagel and sharp, nutty cheese. Boiled then baked for that signature crust. Better than any coffee shop bagel. Make a batch. Freeze the rest. Breakfast solved.
Ingredients
Makes 8 bagels.
For the Dough:
- 4 cups (500g) bread flour (or all-purpose)
- 2¼ tsp (1 packet) instant yeast
- 1½ tsp salt
- 1 tbsp sugar or barley malt syrup
- 1¼ cups (300ml) warm water (110°F / 45°C)
For the Boil:
- 8 cups water
- 2 tbsp sugar or honey
For the Topping:
- 1 cup shredded Asiago cheese (divided)
- 1 egg white + 1 tbsp water (egg wash)
Step-by-Step Instructions
Step 1: Make Dough
- Whisk flour, yeast, salt, and sugar. Add warm water. Mix into a shaggy dough.
- Knead 8-10 minutes until smooth and elastic. Cover and rise 1-2 hours until doubled.
Step 2: Shape
- Punch down dough. Divide into 8 pieces (about 100g each).
- Roll each into a ball. Poke a hole through the center with your thumb. Gently stretch into a 2-inch hole.
Step 3: Second Rise
- Place bagels on a parchment-lined baking sheet. Cover and rest 20-30 minutes until slightly puffy.
Step 4: Boil
- Preheat oven to 425°F (220°C). Bring water and sugar to a gentle boil.
- Boil bagels 1 minute per side. Remove with a slotted spoon.
Step 5: Top & Bake
- Place boiled bagels on a parchment-lined or cornmeal-dusted baking sheet.
- Brush with egg wash. Sprinkle generously with shredded Asiago (press gently to adhere).
- Bake 18-22 minutes until deep golden brown and cheese is bubbly.
Step 6: Serve
- Cool on a wire rack. Slice, toast, schmear with cream cheese. Bakery status achieved.
Summary
Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises
Yield: 8 bagels | Difficulty: Medium
Storage Notes
Counter (cut bagels): 2 days. Freezer: 3 months. Slice before freezing. Toast frozen bagels directly — no thawing needed. Never refrigerate (stales faster).
