These asiago cheese bagels are quicker than traditional bagels, but just as delicious. They’re packed with cheese, and so tender and chewy!
Are you more of a sweet or savory breakfast person? My husband could eat cinnamon rolls, danishes, and sugary cereal for breakfast every day of the week, but I am totally a savory girl at heart. When we lived in Utah, my favorite place to go for a quick breakfast was Rich’s Bagels. I always ordered an asiago cheese bagel, sometimes in a bagel sandwich, and they were always heavenly. I don’t know what it is about their bagels, but they are transcendently delicious! Every time we go back to visit Utah, I buy a dozen asiago cheese bagels, bring them home, and freeze them for those days when I am especially homesick. They actually reheat pretty well, and I love getting my asiago cheese fix whenever I need it. They are just so good!
Since the closest Rich’s Bagels location is about 800 miles away, I decided it was definitely necessary to make my own version of their bagels at home. They’re not exactly the same, but they are equally delicious. The best part (of course) is the huge mound of asiago cheese on top of the bagel, but the bagel itself is pretty fantastic too. They’re chewy on the outside, but still light and tender on the inside. The recipe itself is fairly quick too (only about 2 hours, as compared to 24+ hours for traditional bagel recipes), so if you wake up craving bagels, you can have hot bagels on the table by lunchtime. When I posted pictures of these bagels on instagram, a friend commented that she wished she could make homemade bagels too. Well, have no fear – these bagels are totally doable! They have just a handful of ingredients, and they’re simple and straightforward to make. Plus they’re so good that you won’t believe you made them yourself!
Asiago Cheese BagelsPrint Recipe
- 8 ounces asiago cheese
- 2 cups warm water
- 2 packets active dry yeast
- 2 tablespoons honey
- 1 teaspoon salt
- 4 1/2 – 5 1/2 cups flour
- 1 tablespoon brown sugar
- In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and honey. Let sit until bubbled and foamy. Add the salt and 4 cups of flour, and mix until combined. Add the remaining flour, 1/4 cup at a time, until a smooth and non-sticky dough forms (I used about 5 cups total). Knead until elastic, then place in a lightly greased bowl to rise until doubled in size, about one hour.
- After one hour, punch down the dough and divide into 15 equal sized pieces (about 3 ounces each). Roll each into a ball and place on a lightly greased baking sheet. Cover and let rise 30 minutes. While the dough is rising, grate the cheese into a shallow dish and set aside. After thirty minutes, push your finger through the middle of each bagel to make a bagel shape and return to the baking sheet. Preheat the oven to 400.
- Bring a large pot of water to a boil and add the brown sugar. Add bagels to the water, 3-4 at a time, and cook for two minutes, then flip and let cook for another 30 seconds. Remove the bagels one at a time and place them in the grated cheese, lightly pressing to coat with cheese. Return the bagels to the baking sheet and continue with the remaining bagels (you will most likely need another baking sheet). Bake 28-35 minutes, or until the cheese is golden. Remove and let cool before slicing and serving.