Asiago Bagels
Chewy, glossy homemade bagels with asiago cheese kneaded into the dough and baked into a crisp, golden, lacy crust on top.
By Theo Brandt, Test Kitchen Lead & Cheese Specialist
Published November 5, 2025
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Servings
- 8
- Level
- Medium
A great bagel has a shiny, blistered crust, a dense and chewy crumb and real flavor, and asiago bagels add a crown of crisp, nutty, golden cheese. Making them at home is easier than you might think, and the results beat anything from a supermarket bag.
The method follows bakery tradition: a stiff, well-kneaded dough, a slow rise in the refrigerator for flavor and a quick boil in malted water before baking. That boil sets the crust and gives bagels their signature chew and shine.
Toast them and spread with cream cheese, or use them for an egg and sausage breakfast sandwich. The toasted cheese on top makes every bite savory.
- Chewy, glossy boiled crust
- Crispy toasted asiago crown
- Overnight rise for flavor
Ingredients
Directions
Whisk the bread flour, yeast and salt in the bowl of a stand mixer. Stir 1 tbsp of the malt syrup into the 1 1/4 cups lukewarm water, pour it into the flour and mix on low with the dough hook until a stiff dough forms.
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