How to Make Asiago Bagels

Combine the yeast, flour and water in a large bowl. Stir well to combine completely.

Cover and let rise at room temperature for 2-3 hours, or until it has more than doubled in bulk and is very, very bubbly.

Combine the sponge and the rest of the ingredients except the cheese in the bowl of your heavy duty stand mixer.

Mix on low speed until all the flour is incorporated and then turn the mixer up to medium-low speed and knead for 6-8 minutes.

Knead in the cheese by hand.

Divide the dough into 12 equal pieces and form each into a smooth ball. Let rest, covered for 20-40 minutes.

Shape the bagels as shown in the video.

Place the proto-bagel on a sprayed baking sheet and let them sit for 20-30 minutes.

Refrigerate the bagels for at least five hours and preferably longer, up to about 36 hours.

Preheat the oven to 500F with a rack in the center of the oven and put your pizza stone in the oven to preheat.

Heat the water to a boil and add the malt syrup or corn syrup.

Boil the bagels, two at a time, for about 10-15 seconds on each side.

Sprinkle the top of each bagel with some of the shredded cheese.

Transfer each to the baking stone and bake for 8 minutes at 500F.

Turn the pan 180 degrees and bake another 8 minutes.

Cool the bagels on a rack for at least fifteen minutes before slicing and serving.

Equipment Needed

Spice Level:

Allergens