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.