Bakerita

Homemade Asiago Everything Bagels

Bread· Breakfast· Rachel's Picks· Recipe Index

/
Pin1.6K
Share10
Tweet4
1.6K Shares

Homemade Asiago Everything Bagels are quicker and easier than you’d think – and taste so much better than one’s from the store! You can have these on the table within 2 hours.

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.comHomemade asiago everything bagels. Please don’t look at “homemade” and “bagels” and get nervous – bagels are EASY and I need to share my thoughts as to why you all need homemade bagels in your life.

They taste fresh, with a crispy outside and a chewy crust and a soft, tender crumb. You control the chewiness based on how long you boil them. You can make them ANY flavor you want (I did asiago, asiago + everything, everything, and chocolate chip!). Be creative. And for real: these take like, 2 hours MAX from start to finish.

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.comI had a lot of technical issues (AKA my oven started spewing out black smoke) along the way, and they still didn’t take more than a few hours. I can’t even tell you how worth it is to try making these. If you’ve never used yeast before, don’t be scared! It’s a totally simple process, and the results are so worth the effort.

I love using instant yeast – no need to proof, just stir it into your dry ingredients, add your warm liquid, and you’re good to go! Totally takes the scare factor out of baking with yeast. I mentioned my love for instant yeast in my last post for Pumpkin Pecan Cinnamon Sugar Pull Apart Bread too!

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.comIn fact, since I started baking more with yeast…I just want to make more and more stuff using it because it’s so much easier than I ever anticipate it being. It takes a little bit longer for the final product, yeah, but homemade breads are just so darn rewarding and nothing is better than ripping into a piece of hot, fresh out of the oven bread. It’s the truth.

And, cheese makes everything better, so I piled asiago onto my everything bagels. But I also left some plain everything, a few just asiago, and some chocolate chip (for chocolate chip, just knead some chocolate chips into the dough when you’re shaping it into the bagel shape). All were delicious, and all of them were gone by the time we went to bed the day they were made.

I think it’s time for another bagel making day! I highly encourage you to have one as well. :)

Homemade Asiago Everything Bagels | simpler and quicker than you'd think, and the result is so worth it! Recipe from bakerita.comP.S. I totally wrote the first part of this post when I just eaten one of these bagels toasted with butter, and reading the description now makes me need to have these again! Bagels are in my immediate future. They should be in yours too.

Print

Homemade Asiago Everything Bagels

Author Rachel

Ingredients

  • 1 1/4 cups warm water 105°F to 110°F
  • 1 1/4-ounce packet instant dry yeast (2 1/4 teaspoons)
  • 4 cups bread flour
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 4 teaspoons granulated sugar
  • 1 large egg white
  • Asiago cheese shredded
  • Sesame seeds poppy seeds, dried onion, dried garlic, or coarse salt for topping

Instructions

  1. Combine 2 cups bread flour, yeast, honey, salt, sugar and warm water in the bowl of a stand mixer fitted with a dough hook attachment. Mix on low, slowly add remaining 2 cups of flour.
  2. Mix on low until most of the loose flour has been worked into the dough and the dough looks shredded, about 2 minutes. Increase the speed to medium low and continue mixing until the dough is stiff, smooth, and elastic, about 8 to 9 minutes more. The dough should be dry, not tacky or sticky, and somewhat stiff. Add more flour if necessary.
  3. Shape the dough into a ball, place it in a large oiled bowl, and turn it to coat in oil. Cover the bowl with a damp towel and let the dough rise in a warm place, until it is puffy and springs back when you poke it, about 20 minutes. It will not double in size.
  4. While the dough rises, preheat the oven to 425°F. Fill a saucepan with water and bring to a boil over high heat, then reduce heat to medium low and let simmer. Cover until you’re ready to boil the bagels. Line a baking sheet with parchment paper greased with oil or cooking spray. Place a metal rack inside of a second baking sheet and set aside.
  5. Turn the risen dough out onto a dry surface. Divide the dough into 12 equal pieces, about 3 ounces each. Roll each piece into a 9-inch-long rope, lightly moisten the ends with water, overlap the ends by about 1 inch, and press to join so you’ve created a bagel. As necessary, widen the hole in the middle so it is approximately the size of a quarter. Cover the shaped bagels with a damp towel and let rest 10 minutes.
  6. After resting, stretch the dough to retain the quarter-size hole (the dough will have risen a bit) and boil the bagels, taking care not to overcrowd the pan (I could only boil 2 at a time). Make sure they have room to bob around. Cook for about 30 seconds on each side until the bagels have a shriveled look, then remove to the baking sheet with the rack in it. Adjust heat as necessary so the water stays at a simmer.
  7. Once all of the bagels have been boiled, whisk together 1 tablespoon water and the egg white until evenly combined. Brush the egg wash all over the bagels, then sprinkle as desired with asiago cheese and everything toppings. Arrange the bagels on the baking sheet lined with parchment paper about 1 inch apart and bake. Rotate the pan after 15 minutes and bake until the bagels are a deep caramel color and have formed a crust on the bottom and top, about 10 minutes more. Remove from the oven and let cool on a rack for at least 30 minutes so the interiors finish cooking and the crusts form a chewy exterior.

Recipe adapted from The Chow

Related Posts

Peanut Butter & Jelly Banana Bread (Gluten Fr...
Paleo Almond Butter Chocolate Chip Banana Muffins
Paleo Chocolate Chunk Zucchini Bread
Gluten Free Asiago Rosemary Cornbread
Caramel Apple Baked Brie
Paleo Persimmon Bread
Pin1.6K
Share10
Tweet4
1.6K Shares

Subscribe for More Recipes!

Comments

  11. Sometimes yeast can be difficult to work with, but you make it seem so much easier with this recipe! I love bagels, I can only imagine how delicious homemade ones are. Pinning these!

    Reply

  12. These are great for a weekend breakfast! Never made bagels at home, but I’ll definitely try these, following your wonderful instructions! Toppings look delicious!

    Reply

  14. I’ve never made homemade bagels, but they’ve been on my to-do list for a looong time! These looks absolutely perfect with that toasted asiago on top. I bet the chocolate chips ones were good too. :) I’m totally going to have to try homemade bagels now!

    Reply

  15. These look amazing, I love the combination of flavours with everything and asiago! I haven’t made bagels in ages, I need to do that again. Homemade bread really IS so rewarding isn’t it?! One of my favourite things to make.

    Reply

  17. Your bagels are beautiful! I just started baking with yeast a lot the past year…I was so intimidated before. Now I can’t get enough, and these will be in my immediate future! :)

    Reply

  21. ooh, these look so delicious, Rachel! i’ve made bagels several times in the past, but my results have varied from ‘great’ to ‘totally horrible’. i’m just so intimated by yeast… might have to give this recipe a try, though. your bagels look utterly perfect!

    Reply

  27. These look so good! I am a little scared of making bagels, but now that you say it’s not too bad I am going to definitely try!

    Any recommendations for making this without a stand mixer?

    Reply

    • Hi Karishma, you could definitely do this without a stand mixer, you’ll just have to knead the dough by hand instead of letting the stand mixer do it. The instructions are the same, just use a wooden spoon and a large bowl to initially mix the ingredients together, and then knead the dough on a floured surface until it comes together and is stiff, smooth, and elastic. The dough will be very thick and stiff, so this may take a little while! Once your dough is prepared, continue with the recipe as written. Hope this helps!

      Reply

  28. I have to admit that I’ve always put the word nervous and homemade bagels in the same sentence! I love to eat bagels, but I’ve never even considered making them! These asiago and everything bagels look so good though that I think I ought to give it a try :)

    Reply

  30. First of all, love your blog! I just feel like spending all night exploring it. (Too bad I have to work tomorrow). Second: bagels! Homemade bagels! I just died a little. And, silly me, I always thought bagels were baked in some kind of specially bakeware, like doughnuts. So now I feel more inclined to try my hand at my own. Pinning to try later when I feel courageous! lol

    Reply

  34. I need these bagels in my life! I have never ventured into bagel making territory before but I definitively need to! Since moving to Belgium, I hardly ever (well never) have bagels because they just aren’t really a thing here. Looks like I need to make my own! Pinned :)

    Reply

  36. Not only do these look amazing, but now you’ve made me really want to try asiago cheese. I would LOVE to try making homemade bagels. I used to live right by a shop that made them fresh 24 hours a day and sometimes have a craving for these – there’s nothing like a freshly made warm one!

    Reply

  38. Cheese DOES make everything better! haha. I love this, I was chatting to my boyfriend the other day and he said we really need to make bagels. This is definitely going to happen on the weekend!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.