Asiago cheese bagels

In an attempt to continue to conquer my fear of making bread products, I decided to tackle The Knead For Speed’s Asiago cheese bagel recipe. The Knead declares these to be better than Panera’s Asiago cheese bagel. While, I haven’t had Panera in months and can not do a proper comparison, I can say this confidence, “These are superb!”


  • 2 cups plus two tablespoons all-purpose flour
  • 2 1/4 teaspoons instant yeast
  • 3/4 cup warm water
  • 2 tablespoons Parmesan cheese, shredded
  • 1 1/2 tablespoons sugar
  • 2 teaspoons minced dried onion
  • 1 1/2 teaspoons salts
  • additional tablespoon sugar
  • 1/2 cup Asiago cheese, shredded


  1. In a mixing bowl, stir together flour, yeast, 1 1/2 tablespoons sugar, Parmesan, dried onion and salt.
  2. Add warm water and combine until dough forms.
  3. Roll out dough on lightly-floured surface. Knead until dough becomes smooth and elastic.
  4. Let rest in a lightly oiled bowl, covered, for 10 minutes.
  5. With a floured knife or scissors, cut into 8 portions of equal size.
  6. Shape each portion into a smooth ball and poke a hole in the center.
  7. Gently pull dough outwards until hole reaches 1.5 to 2 inches in diameter.
  8. Place on a greased baking sheet and cover dough with a warm, damp cloth for 20 minutes.
  9. While dough is rising, place one gallon of water and one tablespoon of sugar in a large deep pot over high heat. Bring water to a boil then lower heat and let water simmer. Preheat oven to 375F.
  10. After 20 minutes, uncover bagels and place tray in oven at least 6 inches from heat. Cook 6 minutes, tuning bagels over halfway through.
  11. Gently drop 3-4 bagels at a time into simmering water. Cook 7 minutes, turning bagel over once halfway through.
  12. Drain on paper towels.
  13. Return bagels to greased baking sheet. Bake for 12-15 minutes.
  14. Quickly remove baking sheet from oven and sprinkle Asiago cheese on top of each bagel.
  15. Return bagels to oven and cook for an additional 10 minutes.

These are absolutely delightful when they are warm out of the oven. I enjoyed one with a little cream cheese, fresh tomato slices and ground pepper. I’m looking forward to making sandwiches on them throughout the week.


5 responses

  1. Pingback: Tweets that mention Asiago cheese bagels « Spatoola --

    • I also adjusted some of the cooking times in my version of the recipe. Two reasons:
      1) The original recipe had the cheese very burnt looking on the top, so I put the cheese on a few minutes later in the total cooking time.
      2) My bagels were a little smaller since I was making 8 instead of 6.

  2. I did! And hold on to your seat! Only 4 points a piece. The original recipe said to make it into 6 bagels, but I made it into 8 to cut down on the pointage. Will I take a sandwich thin for 3 points or a asiago bagel for 4? I’m building me a sandwich on a bagel!!! And they are about the size of a sandwich thin, too.

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