Save on Pinterest

Asiago Bagels

Discover a cheesy alternative to the usual sweet bread brunch offerings. There's no need to stop by a bakery when you can make this asiago bagel recipe at home. —Tami Kuehl, Loup City, Nebraska
  • Total Time
    Prep: 30 min. + standing Bake: 15 min. + cooling
  • Makes
    1 dozen

Ingredients

  • 1 cup water (70° to 80°)
  • 2 large eggs, room temperature
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons honey
  • 3/4 cup shredded Asiago cheese, divided
  • 1/3 cup nonfat dry milk powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 2 cups whole wheat flour
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 4 teaspoons active dry yeast
  • 1 large egg white
  • 1 tablespoon water

Directions

  • In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly.
  • Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
  • In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
1 bagel: 239 calories, 9g fat (2g saturated fat), 42mg cholesterol, 342mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 9g protein Diabetic Exchanges: 2 starch, 1 fat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Terry
    Feb 7, 2018

    I'm going to try this without a bread machine, the same way I make any bread. Bloom the yeast in the warm water. Mix all dry ingredients add all wet & need until stretchy.

  • annie1992
    Aug 19, 2017

    Converting a recipe such as this is relatively simple. Mix the yeast, honey and water, let it set about 5 minutes. Mix all dry ingredients, add the remainder (eggs, oil, etc.), retaining the cheese, egg white and water for topping the bagels as called for in the recipe. Mix well, knead until smooth, 8-10 minutes, or mix in a stand mixer for 8 minutes. Boil and bake as required in the recipe. Just find a bagel recipe that doesn't require a bread machine, follow those instructions using the given ingredients. I find that most recipes are easily interchangeable. I tried this one because my granddaughter loves the asiago cheese bagels at Panera, which are both huge and expensive. I can make them in a more manageable size at far less expense and they are pretty close.

  • Dawn27
    Sep 20, 2016

    How do you make this without a bread machine?

  • gucci65
    Mar 5, 2015

    Very Good. Great texture. !

  • 1cowgirl
    Feb 27, 2015

    I'm with you. Sounds Yummy! Could someone TOH come out with information on how to convert Bread Machine recipes to making them by the old fashion way? Maybe rules of thumb would help in converting some recipes over for use into bread machine recipes.

  • caligrandma
    Feb 26, 2015

    Sounds wonderful but I don't have a bread machine. How can I convert this recipe that I don't use a bread machine?

  • tkuehl
    Feb 17, 2014

    I came up with the variation after reading in the Oct/Nov 2010 TOH magazine the recipes for the pumpkin and cranberry bagels. How easy this was using the bread machine to mix up and rise the dough. This is bagels made easy and oh so yummy. I made these for an appetizer for our church's progressive supper and cut them into bite sized pieces and then served them with an 8 oz. block of cream cheese softened and blended with an 8 oz. jar of green pepper jelly. They were a big hit, and the sweet/spicy cream cheese spread was a great addition to the rustic cheesiness of the bagels.