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Fresh, warm and chewy, topped with Asiago cheese – these homemade bagels are easy to make and absolutely delicious!
I LOVE bagels. They remind me of New York City, and some good times I spent there eating my way through the city. Trying to buy them here has been hit or miss – I dislike the mass produced ones in the grocery store, they just don’t taste like I want them to, and bakeries that make them… meh. They’re just…. bread with a hole in it. I guess I could always move to New York City, where there are bagels on every corner, but you know… life, and job and kids and husband.
I was craving these one morning, and thought “looks like I’m going to have to make my own!” We were eating bagels a LOT faster than I had imagined, and they were also EASIER than I thought. They came out chewy, soft and absolutely delicious toasted and smeared with some cream cheese.
Mix them up and make blueberry ones, or top them with poppy seeds, sesame seeds, garlic, whatever you want!
I used my bread machine, which makes it super easy, but have included stand mixer instructions if you aren’t lazy like I am!
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Like breadmaking? Try these!
Homemade (Asiago) BagelsPrint Pin
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- 1 Tbs yeast
- 4 cups bread flour
- 2 tsp salt
- 1 Tbs dark brown sugar
- 1 1/2 cups warm water
- 2 quarts water
- 2 Tbs dark brown sugar
- 1 Tbs sugar
- 1/2 cup Asiago cheese (approximately)
- Egg white wash + sesame and/or poppy seeds
- Place all of the dough ingredients in the bread machine, select the Dough setting, and Start.
- When the cycle is complete - transfer the dough to a very lightly floured work surface and divide the dough into eight pieces (you can weigh them if you want to be precise).
- Roll each piece into a smooth, round ball – placing on a baking sheet when done. Cover and let them rest for 30 minutes.
- After resting, poke a hole through the center of each ball then twirl on your thumb/finger to make a bigger hole (you’ll need to stretch the hole until it is about 1 to 2 inches big)
- Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).
- Heat the water and sugars to a very gentle boil in a large saucepan, and preheat your oven to 425°F.
- Transfer the bagels, three or four at a time, to the simmering water, adjusting the heat under the pan to bring the water back up to a gently simmering boil.
- Cook bagels for 2 minutes, flip them over and cook 1 minute more.
- Remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.
- Top the bagels with asiago, then bake for 20 to 25 minutes, or until they’re as brown as you like. You can use other toppings, like sesame or poppy seeds, but you’ll need to brush them with egg white first, so the seeds will stick.
- Remove the bagels from the oven, and cool completely on a wire rack.
BY HAND, OR MIXER (NOT BREAD MACHINE)
- Combine all of the dough ingredients and knead for 10 to 15 minutes by hand, or by mixer on medium-low speed for about 10 minutes.
- It will be fairly stiff, but still be pliable and smooth once it has finished kneading.
- Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap.
- Set it aside to rise for 1 to 1 1/2 hours until it is puffy, then continue with Step 2.