A recipe for 8 medium-sized Asiago cheese bagels with a prep time of 25 minutes, proofing time of 2 hours 45 minutes, boiling time of 2 minutes per batch, and baking time of 20-25 minutes. The skill level is intermediate, requiring some kneading and handling.
Ingredients
- 1 ½ cups (360ml) warm water (105-115°F / 40-46°C)
- 1 tablespoon (12g) granulated sugar
- 2 ¼ teaspoons (7g or 1 packet) active dry yeast
- 4 cups (500g) bread flour (high-gluten is best)
- 1 ½ teaspoons (9g) fine sea salt
- 1 tablespoon (15ml) olive oil or vegetable oil
- 8 cups (2L) water (for boiling water bath)
- 1 tablespoon (15g) granulated sugar or barley malt syrup (for boiling water bath)
- 1 teaspoon (5g) baking soda (for boiling water bath)
- 1 cup (100g) Asiago cheese, finely grated (for topping)
Instructions
- Activate the Yeast: In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is bubbly and frothy.
- Form the Dough: Add the bread flour and salt to the yeast mixture. Mix on low speed until a shaggy dough begins to form, about 2 minutes. Drizzle in the olive oil and knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes.
- First Rise (Proofing): Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a clean, damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
- Shape the Bagels: Punch down the risen dough to release the air. Turn it out onto a clean, un-floured work surface. Divide the dough into 8 equal pieces (about 110-115g each). Roll each piece into a ball and poke a hole in the center with your thumb, stretching to about 2 inches in diameter, OR roll each piece into a 10-inch rope, bring the ends together, and press firmly to seal. Place the shaped bagels on a baking sheet lined with parchment paper. Cover them with a towel and let them rest for 10 minutes.
- Chill (The “Retarder” Step): Transfer the baking sheet with the bagels into the refrigerator and let them rest for at least 1 hour, or up to overnight (12 hours).
- Pre-Boil & Preheat: About 20 minutes before you’re ready to boil, preheat your oven to 425°F (220°C). Place a rack in the middle position. Bring the 8 cups of water to a rolling boil in a large, wide pot or Dutch oven. Add the 1 tablespoon of sugar and 1 teaspoon of baking soda to the boiling water.
- The Boil: Carefully drop 2-3 bagels at a time into the boiling water. Boil them for 1 minute on the first side, then flip and boil for 1 minute on the second side. Use a slotted spoon to remove the bagels, letting as much water as possible drain off, and place them back onto the parchment-lined baking sheet.
- Top and Bake: Immediately sprinkle the boiled bagels generously with the fresh, grated Asiago cheese. Bake for 20-25 minutes, or until the bagels are a deep golden brown and the cheese is bubbling and slightly crispy.
- Cool: Transfer the baked bagels to a wire rack to cool for at least 15-20 minutes.
Notes
Barley Malt Syrup is King: If you can find it, replace the sugar in the boiling water with barley malt syrup. It adds a subtle sweetness and a beautiful, dark golden color to the crust. Cheese Variations: Try a combination of Asiago and Parmesan, or swap it for sharp cheddar, gruyere, or everything bagel seasoning. Add-In Obsession: For an extra flavor dimension, mix ½ cup of finely chopped, cooked bacon or caramelized onions into the dough before shaping. Make Ahead: The bagels can be baked and frozen. Allow them to cool completely, then slice them in half before freezing. Nutritional Information (per bagel): ~340 kcal, 6g Total Fat, 3g Saturated Fat, 15mg Cholesterol, 780mg Sodium, 56g Total Carbohydrates, 2g Dietary Fiber, 4g Sugars, 15g Protein.
