Asiago Cheese Bagels

camping! What is a better/easier breakfast than bagels? Enough said, try these
asiago cheese bagels
Makes about 30 bagels
15 ounces freshly grated asiago
4 cups warm water
2 packets active dry yeast
4 tablespoons honey
6 cups all-purpose flour
5 cups bread flour
2 teaspoons sea salt
2 tablespoons brown sugar (for the
water bath)
vegetable oil for brushing
1. In the bowl of your electric
mixer fitted with a dough hook, combine water, yeast and honey, stir to
combine, then let sit until foamy, about 10-15 minutes.
2. Once foamy, gradually add in
salt, 2 cups of all-purpose flour and 2 cups of bread flour with the mixer on
low speed. After 5 minutes or so, if the dough is still sticky, add the
remaining bread flour and 1/2 cup all-purpose flour and mix until combined.
Remove the dough from the bowl (it should be thick and stiffer than most yeast
breads) and knead a few times with your hands, forming it into a ball. Add the
remaining all purpose flour if the dough is still sticky.
3. Brush a large bowl with oil and
place the dough inside, turning to coat. Cover and let rise in a warm place
until it’s double in size – about 1 hour. Our house is super hot right now
because we have no AC in our old house so ours only took 45 minutes to double.
4. Once doubled, punch down the
dough and place it on your counter, using a little more flour if needed to
prevent it from sticking. Divide the dough into 30 pieces (I actually got 33)
that are 2.5-3 ounces each. Using your kitchen scale here is priceless!
Rolls the dough into balls, then places on an oiled baking sheet, cover and let
rise for 30 minutes. At this time, grate your cheese and place it in a large
5. After 30 minutes, fill a large
pot with water and add brown sugar, letting it come to a boil. While the water
is heating up, take each round of dough and poke a hole straight through the
middle, twirling it gently on your finger to create the hole. Place back down
on the baking sheet and let rest for 10-15 minutes, while the water comes to a
rolling boil.
6. Preheat oven to 400 degrees. If
needed/desired, grease another baking sheet. I did this as I found it was
easier to place the bagels on.
7. Once boiling, add 3-4 bagels at
a time. Let cook for 2 minutes on one side, then using the end of a wooden
spoon, flip the bagel and cook for another 30 seconds.
8. Remove bagels one at a time and
place in the bowl of asiago cheese, turning to coat and lightly pressing to
adhere. Transfer to the greased baking sheet for final baking and repeat.
9. Once all the bagels (or as many
that can fit on your sheet) are finished, place in the oven and bake for 28-35
minutes. I checked mine about 5 minutes early to make sure they weren’t


10. Let bagels cool completely
before serving, then toast or eat as desired.
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