This asiago bagel recipe is perfectly airy and chewy in the center and asiago cheese-filled on the outside!
Best Asiago Bagel Recipe!
Homemade bagels might seem intimidating, but they’re actually quite simple to make. Plus, if you make asiago bagels, then cheese is involved and you know how we feel about that.
This asiago cheese bagel recipe is savory, cheesy, and delicious eaten with cream cheese or as a breakfast sandwich!
Why you’ll love it!
- Soft and airy on the inside
- Simple homemade bagel recipe
What You Need for a Homemade Cheese Bagel
- Flour: the main ingredient in these bagels is all-purpose flour. We have not tested this recipe with anything else.
- Sugar: a little bit of sugar will bring out all of the savory flavors of these bagels.
- Yeast: activated yeast is what allows the dough to rise into your bagels!
- Olive oil: EVOO adds great flavor and moisture.
- Brown sugar: brown sugar adds a bit more sweetness to the boiling process of your bagels.
- Baking soda: by adding baking soda to the boiling water, you’ll give the bagels a chewier texture.
- Asiago cheese: asiago cheese is a hard cheese and is shredded right on top of these bagels after boiling!
Can’t find asiago? Use another hard cheese such as:
- Pecorino Romano
- Grana Padano
How to Make Asiago Bagels
Whisk yeast, sugar, and water in the bowl of a stand mixer. Let sit for 5-10 minutes to activate the yeast.
Add flour and salt to the bowl and use a dough hook on low to mix the dough for 10 minutes.
Let Dough Rise
Remove the dough and then oil the bowl. Add the dough back into the bowl and cover with a tea towel. Let the dough rest and rise for 2 hours.
Make Bagel Shape
Transfer the dough to a lightly floured surface and cut it into 6 equal parts. Roll each part into a ball. Then, 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.
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 with Cheese
Transfer the boiled bagels to a parchment-lined baking sheet and sprinkle on a generous amount of shredded asiago cheese. Press the cheese into the tops of the bagels.
Bake the bagels at 400ºF for 16-20 minutes.
Toast and Enjoy
We prefer our bagels toasted. Slice your asiago cheese bagels in half and toast them in a toast on the bagel setting. Keep things simple with cream cheese or get fancy and serve it as a breakfast sandwich.
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 (about 30 minutes) and continue to step 4.
Keep it simple: serve your bagels toasted with plain cream cheese on top.
Make a breakfast sandwich: cook up some scrambled eggs and bacon and smoosh it 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.
An asiago bagel is a plain bagel that has shredded asiago cheese on top.
An asiago bagel is savory, cheesy, and a bit salty.
We recommend serving your bagel with whipped cream cheese, but you can also use it to make a breakfast sandwich.
How to Store Asiago Bagels
Store your asiago bagels in a brown paper bag in a cool, dark place. 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.
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 11 cups water
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons light brown sugar
- 1 tablespoon baking soda
- 3 oz. shredded asiago cheese ~1 cup
- 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.