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.