Asiago Cheese Bagels

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Note to self: Who doesn’t love a good bagel?! That crunchy toasty outside and chewy delicious fluffy inside…I remember back in my high school days the $1 bagels were to die for and would be the “it” thing everyone would have to have in the mornings. Nowadays I have a tendency to crave the Panera asiago bagel. This is the best copycat version I found on Pinterest and while it does take a while to make it’s SO worth it! A definite must try and holy grail status recipe. I got the recipe from and divided it in half because there’s only two of us and the original recipe yields 12-15 bagels. Granted you can always freeze the extra and then pop them into the toaster whenever you want but I decided to save the extra freezer space and cut the recipe in half. I also decided to make it extra cheesy and use the full 8 oz of asiago cheese. Now to shred the cheese I ordered a new grater because I had a mishap with the old grater and sliced half my thumb off…not my best moments. I’ve only used the Vremi 5 piece cheese grater set with container once but I like it so much better than the others I’ve tried. I totally recommend it, it’s compact and easy to use and I like that it has a container to catch all the product in.

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The one thing I would recommend is to make 4 or 5 bagels instead of 6 like I did and let them proof and rise a bit longer towards the end after you put a hole in the middle. Just so it’s more rounder and thicker like a regular bagel. Unless you like your bagels a bit on the crunchier side (which I normally do) which if you do then follow the recipe exactly as below.


  • 8 ounces freshly grated asiago cheese
  • 1 cup warm water
  • 2¼ tsp of active dry yeast
  • 1 tablespoons honey
  • 1 cups all-purpose flour
  • 1¼ cups bread flour
  • ½ teaspoon salt
  • 1 tablespoon brown sugar (for the water bath)
  • vegetable oil for brushing


  1. In a bowl combine 1 cup of water, 2¼ tsp of yeast and 1 tbsp honey. Stir to combine, then let sit until foamy, about 10-15 minutes.
  2. Once foamy, gradually add in ½ tsp of salt, 1 cup of all-purpose flour and 1¼ cups of bread flour and mix well.
  3. Knead for 5 minutes or so, if the dough is still sticky, add more all purpose flour and mix until combined.
  4. Remove the dough from the bowl, form it into a ball.
  5. 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 1-2 hours).
  6. Once doubled, punch down the dough and divide the dough into 4-6 pieces.
  7. Roll the dough into balls, then places on an oiled baking sheet, cover and let rise for 1 hour.
  8. After an hour, take each round of dough and poke a hole straight through the middle, twirling it gently on your finger to create the bagel “look.”
  9. Place back down on the baking sheet and let rest for 30 minutes – 1 hour.
  10. After an hour, fill a large pot with water and add 1 tbsp of brown sugar, letting it come to a rolling boil.
  11. While the water is heating up, grate your cheese and place it in a large bowl.
  12. Preheat oven to 400 degrees.
  13. Once boiling, add a bagel and let it cook for 2 minutes on one side, then using the end of a wooden spoon, flip the bagel and cook for another 30 seconds.
  14. Remove bagel and place in the bowl of asiago cheese, turning to coat and lightly pressing to adhere.
  15. Transfer to the baking sheet lined with parchment paper and place in the oven.
  16. Bake for 28-35 minutes.
  17. Let bagels cool completely before serving, then toast or eat as desired.

    Screen Shot 2017-08-04 at 11.15.16 PMOriginal recipe adapted from:

2 Comments Add yours

  1. Reblogged this on mamabatesmotel.

    1. foodjabi says:

      Thank you so much!

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