Description
Homemade asiago cheese bagels deliver a luxurious blend of tangy cheese and chewy bread. Bakers can craft these gourmet bagels with simple ingredients and enjoy a satisfying culinary adventure that brings bakery-style comfort directly to home kitchens.
Ingredients
Scale
- 4.5 to 5.5 cups (540 to 660 grams) flour (high gluten or bread flour is best, but all-purpose flour will work)
- 2 cups (480 ml) very warm water (not boiling)
- 8 oz (226 g) freshly shredded asiago cheese
- 2 packets active dry yeast (quick rising)
- 2 tbsps honey
- 2 tbsps light brown sugar
- 2 tsps salt
- Olive oil for greasing
Instructions
- Yeast Activation: Combine warm water, honey, and yeast in a stand mixer bowl, allowing the mixture to become frothy and bubbly, signaling active yeast.
- Dough Formation: Integrate salt and flour into the yeast mixture using a bread hook, gradually adding flour until the dough transforms into a smooth, cohesive texture that cleanly separates from the bowl’s sides.
- Kneading and First Rise: Develop the dough’s elasticity through thorough kneading, then shape into a compact disc. Transfer to a lightly oiled bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm environment until volume doubles.
- Shaping and Second Rise: Gently deflate the risen dough, divide into 15 uniform balls, and place on a parchment-lined baking sheet. Allow a second rise for 30 minutes while preheating the oven to 400°F.
- Water Bath Preparation: Create a large pot of water mixed with brown sugar. Carefully form a hole in the center of each dough ball to achieve the classic bagel shape.
- Boiling Process: Gently lower bagels into the water bath, boiling 3 at a time. Cook for 2 minutes on one side, then flip and boil for an additional 30 seconds to develop a characteristic texture.
- Final Baking: Return boiled bagels to the baking sheet, generously sprinkle with asiago cheese, and bake in the preheated oven for 25-30 minutes until achieving a rich, golden-brown color.
- Cooling and Serving: Remove from the oven and allow bagels to cool completely before slicing to preserve their structural integrity and optimal texture.
Notes
- Proof Yeast Carefully: Ensure water is warm (110-115°F) to activate yeast without killing it, creating a frothy mixture within 5-10 minutes.
- Knead for Texture: Develop gluten by kneading 8-10 minutes, creating a smooth, elastic dough that springs back when touched.
- Boil Before Baking: Water bath with brown sugar creates signature chewy exterior and glossy finish, critical for authentic bagel texture.
- Cool Completely: Allow bagels to rest at room temperature for optimal texture and prevent crushing delicate internal structure.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 280
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 10 mg