Asiago Bagel Recipe with a Cheesy Golden Crust

By Lee Funke

4.47 from 13 votes

8/17/2026

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328 Calories

7g Fat

54g Carbs

12g Protein

2g Fiber

This asiago bagel recipe makes homemade bagels from a yeasted dough that is boiled in a brown sugar and baking soda water bath, topped with shredded Asiago cheese, and baked.

Serve an Asiago bagel with cream cheese or use it as the base of a breakfast sandwich.

This recipe uses all-purpose flour, active dry yeast, sugar, water, salt, and olive oil for the dough. The recipe card walks through activating the yeast, mixing and resting the dough, shaping the bagels, boiling them, and baking them.

After the bagels are boiled, top them with shredded Asiago cheese and press it onto the surface before baking.

What You Need for This Asiago Bagel Recipe

Flour: All-purpose flour is used for the bagel dough.
Sugar: Granulated sugar is used with the yeast, and light brown sugar is used in the water bath.
Active dry yeast: The yeast is activated with sugar and water before the dough is mixed.
Olive oil: The dough is coated with olive oil while it rests.
Salt: Salt is included in the dough.
Baking soda: Baking soda is added to the water bath.
Shredded Asiago cheese: Asiago is sprinkled over the boiled bagels and pressed on before baking.
Stand mixer: The recipe card uses a stand mixer fitted with a dough hook.

Cheese Variations

Can’t find Asiago? Use another hard cheese such as:

Parmesan
Pecorino Romano
Grana Padano

FAQ

What is an Asiago bagel?

An Asiago bagel is a bagel topped with shredded Asiago cheese before baking.

What does an Asiago bagel taste like?

An Asiago bagel is savory, cheesy, and a bit salty.

What goes with an Asiago bagel?

Serve an Asiago bagel with whipped cream cheese, or use it to make a breakfast sandwich.

How do you get Asiago cheese to stick to bagels?

After boiling each bagel, transfer it to the baking sheet, sprinkle shredded Asiago over the top, and press the cheese on before baking.

Can you make Asiago bagels ahead?

The recipe card notes that you can make the dough the night before and stop at step 3. In the morning, let the dough come to room temperature for about 30 minutes before continuing with step 4.

Make-Ahead Instructions

To prepare ahead of time, make the dough the night before and stop at step 3 in the recipe card.

In the morning, allow the dough to come to room temperature for about 30 minutes and continue to step 4.

How to Store Asiago Bagels

Store Asiago bagels in a brown paper bag in a cool, dark place. They will last up to 3 days.

Can You Freeze Bagels?

Place cooled bagels in a plastic bag or plastic sleeve (you can get them from your local bagel shop) and remove as much air as possible.

Seal and store bagels in the freezer for up to 3 months.

asiago bagel sliced in half and stacked.

Serving Suggestions

Keep it simple: Serve the bagels toasted with plain cream cheese.

Make a breakfast sandwich: Cook scrambled eggs and bacon, then layer them between two bagel halves with cream cheese. Try our bagel breakfast sandwich recipe!

Make a breakfast bake: Make your favorite breakfast casserole and rip pieces of bagel on top.

4.47 from 13 votes

Asiago Bagels

Our homemade asiago bagel recipe uses basic ingredients and is topped with freshly shredded asiago cheese and then baked until crispy.

By: Lee Funke

Prep: 2 20

Cook: 25

Total: 2 45

Servings:

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Ingredients

Instructions

Add the yeast, sugar, and 1 cup of water to the bowl of a stand mixer and whisk to combine. Allow the yeast 5-10 minutes to activate. You will know the yeast is active when a foam appears on the top of the water mixture.
Next add the flour and salt to the bowl. Using a dough hook, turn the stand mixer on low and mix for 10 minutes.
Take the dough out of the bowl and add the olive oil to the bowl. Place the dough back into the bowl and make sure it is completely coated in the olive oil. Place a kitchen towel or plastic wrap over the top of the bowl and allow the dough to rest for 2 hours or until the dough has doubled in size.
After the dough has doubled, place it onto a lightly floured surface. Divide it into 6 pieces.
Cupping your hand, firmly roll each of the dough balls until they are mostly smooth on all sides. No need to use a rolling pin, you can just use your hands.
Using your fingers or the end of a spatula, press a hole into the center of the bagel. Leaving your finger on the table, spin the bagel until there is a ½ inch hole. Cover the bagels with a kitchen towel and prepare the water bath.
Preheat the oven to 400℉ and lightly grease a large baking sheet.
Add the brown sugar, baking soda, and 10 cups of water into a large pot. Bring to a boil.
Boil 1 bagel at a time for 1 minute on each side. Use a slotted spoon or tongs to take the bagels out and place on a baking sheet.
Sprinkle the asiago cheese on to the tops of the bagels and press firmly.
Place the bagels in the oven and bake for 16-20 minutes, or until the tops are golden brown.

Tips & Notes

Romano or parmesan cheeses could be subbed for the asiago cheese.
Like many homemade breads, these will be more firm the next day.
To prepare ahead of time, make the dough the night before and stop at step 3. In the morning allow the dough to come to room temperature (about 30 minutes) and continue to step 4.