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 howsweeteats.com 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.
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
- 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.
- Once foamy, gradually add in ½ tsp of salt, 1 cup of all-purpose flour and 1¼ cups of bread flour and mix well.
- Knead for 5 minutes or so, if the dough is still sticky, add more all purpose flour and mix until combined.
- Remove the dough from the bowl, form it into a ball.
- 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).
- Once doubled, punch down the dough and divide the dough into 4-6 pieces.
- Roll the dough into balls, then places on an oiled baking sheet, cover and let rise for 1 hour.
- 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.”
- Place back down on the baking sheet and let rest for 30 minutes – 1 hour.
- After an hour, fill a large pot with water and add 1 tbsp of brown sugar, letting it come to a rolling boil.
- While the water is heating up, grate your cheese and place it in a large bowl.
- Preheat oven to 400 degrees.
- 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.
- Remove bagel and place in the bowl of asiago cheese, turning to coat and lightly pressing to adhere.
- Transfer to the baking sheet lined with parchment paper and place in the oven.
- Bake for 28-35 minutes.
- Let bagels cool completely before serving, then toast or eat as desired.
Original recipe adapted from: http://www.howsweeteats.com/2012/02/homemade-asiago-cheese-bagels/#_a5y_p=1032112