Asiago Sourdough Bagels
by sourdoughjesha on April 11, 2024
These delicious asiago sourdough bagels are perfectly soft and chewy bagels with melty asiago cheese in every bite.
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!
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
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.
Asiago Sourdough Bagels
Ingredients
Bagel Ingredients:
- 400 g Bread Flour
- 200 g Water
- 80 g Asiago Cheese cut into 1/2” cubes or shredded
- 100 g Sourdough Starter
- 10 g Honey
- 8 g Sea Salt
Additional Ingredients:
- 80 g Asiago Cheese shredded (for topping)
- Olive Oil Used to grease the tray where the bagel dough will rise
Instructions
- 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.
- Add the Cheese: Now fold in the chunks of cheese.
- Short Rest: Place covered in a bowl or tupperware and let it rest 30 minutes.
- Knead: Now, knead the dough for 3-4 minutes or until the dough is smooth.
- 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.
- 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!
- 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.
- 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.
- 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.
- Bake: Bake bagels for 20-25 minutes or until golden brown on the outside. Layer on grass-fed butter or make a quick scallion cream cheese like I did! Enjoy!
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
- Best Baking Scale
- Slotted Spoon and Utensil Set!
- Bread Knife
- My Tupperwares
- Dough Scraper
- Organic Bread Flour
- Whole Wheat Flour (I use this one to feed my starter!)
- Cutting Board
- Ceramic Plates
- Breville Airfryer Oven
I’ve been using your nacho cheese recipe but swapping it out with Asiago. I’m excited to try this one! All recipes I’ve tried from you so far are delicious
Hi Jesha..I am nervous about attempting sourdough bagels but I think I can quit my morning Tim Hortons habit!! I always thought you had to keep some sourdough starter in your fridge to attempt baking sourdough “anything”. That’s not true?
2nd, what do you drain your boiled bagels on?
Thanks so much. Encouraging ppl to make baked goods instead of buying them or eating at restaurants is awesome
I’ve made a couple recipes by Jesha now and I LOVE them! They’re easy and delicious. I just cannot for the life of my get my dough to rise very well, I was able to get 6 bagels last time and this time only 4 this time. My dough never doubles no matter what but they’re are still great the way they turn out 😁
These are amazing! I’m planning on making a double batch this weekend! Thank you!
So I’m assuming the starter needs to be active? Also what ratio do you use in your starter? I’m so excited to try your recipe’s!
Just 🤌🏼. I was in love with the Asiago bagels from Panera but would notice I wouldn’t feel the bat after eating them. I made your recipe (while being the first attempt at making a bagel) and was pleasently surprised. Amazing just like you are. Keep it up.
I LOVE this bagel recipe! I’ve tried a lot of sourdough bagel recipes and this one is by far my fave!
Hi.where can i find the sourdough starter recipe?
Hi to every , as I am in fact keen of reading this website’s post to be updated on a regular basis. It includes good material.
Made this recipe twice now and am currently rising my third and fourth batch. These are super easy to make and taste delicious! My husband and I are obsessed with them.
Do you have a sourdough starter recipe?
I just recently started making sourdough bagels and was surprised how easy they are. I’d always assumed bagels would be more difficult than they actually are. I’ve used your cinnamon crunch and asiago cheese recipes and they were terrific. The asiago cheese are my favorites and I’m making a couple of batches again now- some to keep and some to share. They’re too good to keep them all for myself! Thank you for your excellent recipes.
My bagels came out exactly like this picture – they are DELICIOUS. Would 100% recommend this recipe and I will 100% be making these again SOON 🙂
My family loved these! I’ve made them several times now and always double the recipe so we can freeze the extras to have on demand 🙂
Absolutely loved this recipe! Everyone wanted the recipe once they tried them.
Delicious! I made a double batch to share. The only thing is the shredded cheese on top had an odd texture to me. I would do less or skip it next time. The cheese cubes in the dough would be enough flavor for my family. Thanks for the recipe!
I would definitely recommend this recipe!
Omg these were AMAZING!!
Absolutely loved this recipe!