asiago sourdough bagels

Asiago Sourdough Bagels

Hi! Is there anything better than cheese and bagels?!? With chunks of asiago on the inside and shreds of cheese on top, these asiago sourdough bagels are unbelievable! Can’t wait for you to try them!

These asiago sourdough bagels make for the perfect, wholesome breakfast! This asiago sourdough bagel recipe makes perfectly soft and chewy bagels with melty asiago cheese in every bite. They’re made with simple, real ingredients like asiago cheese and organic flour. Plus, the bagels are naturally fermented with sourdough so they’re gut healthy too!

asiago sourdough bagels

Health Benefits of Asiago Sourdough Bagels✨

Sourdough bagels go through natural fermentation with sourdough starter – a colony of wild yeast and lactic acid bacteria (LAB). This 6,000-year-old tradition unlocks incredible health benefits. A long and slow sourdough fermentation transforms wheat and other grains easy to digest because it degrades gluten, removes anti-nutrients, and breaks down FODMAPs and starches. Sourdough foods are also chock full of fiber, prebiotics, vitamins, minerals, and antioxidants, making it an all-around microbiome superfood.

Sourdough Benefits:

  • Supports gut health
  • Bioavailable nutrients
  • Degrades gluten
  • Prebiotic fiber
  • Antioxidants
  • Easy to digest
  • Low glycemic
asiago sourdough bagel recipe

Equipment Needed for Asiago Sourdough Bagels

  • Dough Mixer or Mixing Bowl (by hand): You can prepare the bagel dough with either a mixer or by hand. Kneading the dough by hand is essential to the bagel-making process (and my favorite part!).
  • Dough Scraper: Used for dividing our dough.
  • Baking Pan
  • Baking Scale: Ideal for accurately measuring ingredients and weighing bagel dough after dividing to ensure they are similar in size.
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asiago sourdough bagels

Asiago Sourdough Bagels


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  • Author: Jesha
  • Total Time: 0 hours
  • Yield: 6 Bagels 1x

Description

This asiago sourdough bagel recipe makes perfectly soft and chewy bagels with melty asiago cheese in every bite. They’re made with simple, real ingredients like asiago cheese and organic flour. Plus, the bagels are naturally fermented with sourdough so they’re gut healthy too!


Ingredients

Scale

Bagel Ingredients:

  • 400g Bread Flour
  • 200g Water
  • 80g Asiago Cheese, cut into 1/2” cubes or shredded
  • 100g Sourdough Starter
  • 10g Honey
  • 8g Sea Salt

Additional Ingredients:

  • 80g Asiago Cheese, shredded (for topping)
  • Olive Oil (Used to grease the tray where the bagel dough will rise)


Instructions

  1. Mix Dough: In a bowl or stand mixer, mix all bagel ingredients together, except for the chunks/shredded of cheese. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms.
  2. Add the Cheese: Now fold in the chunks of cheese.
  3. Short Rest: Place covered in a bowl or tupperware and let it rest 30 minutes.
  4. Knead: Now, knead the dough for 3-4 minutes or until the dough is smooth.
  5. Room Temp Rise: Place covered in a bowl or tupperware. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.
  6. Overnight Rise: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor, L.A.B bacteria will get to work enhancing the nutrition of our bagels, and the final texture will be softer!
  7. Divide and Shape: The next morning, dump out and divide your dough into 6 pieces (roughly 110-115g), you can eyeball it or weigh them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
  8. Final Short Room Temp Rise: Place your bagels on a greased tray and cover with a towel or plastic wrap. Let them rest for 1-3 hours or until puffy to the touch.
  9. Boil: Preheat oven to 425f. Fill a large, wide pot with water and bring to a boil. Drop bagels in, 2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and add the shredded asiago cheese on top.
  10. Bake: Bake bagels for 17 minutes or until golden brown on the outside. Layer on grass-fed butter or make a quick scallion cream cheese like I did! Enjoy!

  • Fermentation Time: 16+ Hours
  • Cook Time: 17 Minutes
  • Category: Sourdough Bagels
  • Cuisine: Breakfast

DID YOU MAKE THIS RECIPE?

I would love to see! Share with me on and tag @jeshastevens — I can’t wait to see em!

Links for my Bagel Tools

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