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    Home » Recipes » Homemade Bagels

    Roasted Garlic Asiago Bagels

    Published: Mar 17, 2023

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    If you enjoy Asiago bagels - and garlic - you'll love this Roasted Garlic Asiago Bagels recipe! SUPER full of flavor and satisfying!

    A pile of garlic asiago bagels on a plate.

    If you’ve been around here a while, you know that I’m regularly developing bagel recipes for my husband.

    Homemade bagels make for a great quick breakfast option for him.

    The easiest way he’ll eat them is just as-is, or toasted and spread with a bit of cream cheese.

    When he has a bit more time - or is feeling a it more industrious - that chewy bagel texture makes a great base for some pretty epic omelette sandwiches that he enjoys making.

    Anyway, I’d been on a bit of a sweet bagel recipe kick lately, and decided to pivot back to a savory bagel recipe.

    This time around, he asked for cheese to be involved, and I vaguely remembered enjoying Asiago bagels at Panera Bread, back when we still lived in Minneapolis.

    So, I decided to make an Asiago bagel recipe.

    In considering how I wanted to dress it up a bit, we decided on adding roasted garlic - the perfect accompaniment to Asiago cheese and bread, IMHO.

    The resulting bagel ended up filling the entire house with THE most enticing aromas, and quickly ended up becoming my husband’s favorite bagel - and it’s had some major competition to overcome, to get that title.

    Says he:

    “The cheesy crust on top has a great texture, and gives it a nice salty, cheesy flavour pop.

    The inside is soft, chewy, and perfect for my breakfast sandwiches. Also, I love the way the garlic flavour comes through. It’s smoooooth, rich, and almost a creamy flavour. YUM!”

    So. Let’s get to it!

    A split open roasted garlic asiago cheese bagel with cream cheese on it in front of a plate of asiago bagels.

    Ingredients

    As with most of my bagel recipes, ths one takes pretty simple ingredients that’ll be easy to find in any grocery store.

    A couple notes for you:

    All Purpose Flour

    I use all-purpose flour for this recipe, but it would work just as well with bread flour.

    I have not made this recipe with whole wheat flour - wouldn’t recommend replacing more than half of the all purpose flour with wheat flour, without adding a bit more water.

    Also, I have not tested this recipe with self-rising flour, as I don’t tend to buy it for anything.

    Asiago Cheese

    Shockingly, you’ll want to use some Asiago cheese to make Asiago bagels 🙂

    That said, you can use this recipe with any of the salty, hard Italian cheeses - Parmesan cheese and Romano cheese with both swap in directly.

    Other cheeses may require using a bit more salt than this recipe calls for.

    Roasted Garlic

    While you can definitely use garlic powder in any Asiago bagel recipe, I find roasted garlic to be the best way to add some garlic flavour.

    Check out my post on How to Roast Garlic, for the best way to roast garlic at home!

    Everything Else

    Rounding out this recipe, you will need:

    Active Dry Yeast (or instant yeast)
    Granulated Sugar
    Large Eggs
    Salt

    ... I just really don’t have anything to add, as far as these last few ingredients go!

    A pile of garlic asiago bagels on a plate.

    How to Make Roasted Garlic Asiago Bagels

    The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.

    Make the Dough

    Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.

    A 2 part image showing a measuring glass of water and yeast, before and after foaming up.

    In a large mixing bowl, combine flour, cheese, roasted garlic, and salt. Pour in yeast mixture, stir well to combine.

    A 4 part image showing the dough ingredients being mixed into a loose dough.

    Dump dough out onto a floured surface, knead until soft and elastic, 8-10 minutes.

    Alternatively, use the bowl of a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.

    Note: The dough should be only very slightly sticky to the touch, and should pull away easily from the bowl. If it’s too sticky, add a little additional flour.

    A 4 part image showing the dough being kneaded into a smooth ball, in a stand mixer.

    Once dough is fully kneaded, place in a greased bowl (You can spray it with nonstick spray, or swirl a little olive oil in it).

    Cover the bowl with plastic wrap - or a damp kitchen towel - and allow to rise for one hour, or until doubled in size.

    A 2 part image showing a bowl of dough, before and after rising.

    Form the Bagels

    Once bagel dough has doubled, punch it down, and dump it out onto a silicone mat or lightly floured surface.

    We divided the mixture into 8 equal pieces, for a good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.

    A 4 part image showing the dough ball being divided into 8 pieces and rolled into smooth balls.

    Line 2 baking sheets with parchment paper.

    There are two main ways of to shape dough:

    1 - Roll each lump of dough into a thick “snake” and secure the ends together

    or

    2 - Roll each lump into a smooth ball before poking a finger though the center of the ball.

    Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole - I aim for maybe a 1.5" or 2" hole..

    Personally, I prefer the latter.

    Once you have all of your bagels formed, set them each on a baking sheet to rise for another 10 minutes.

    A 5 part image showing the garlic asiago dough being formed into bagels and placed on 2 parchment lined baking sheets.

    Boil and Bake the Bagels

    As your bagels are resting, preheat oven to 350 F.

    Bring a large pot of water to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.

    Turn heat down a little, allowing water to simmer rather than continue to boil. 2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.

    Note: You can boil for more time, or less time. I find 45 seconds to a minute yields the best results, Longer boil = chewier bagel.

    Use a slotted spoon to remove the boiled bagels from the water, draining well. Place on the prepared baking sheets.

    A 5 part image showing the bagels being boiled, drained, and arranged on a baking sheet.

    Whisk egg together with 1 tablespoon of water, brush this egg wash over the tops and sides of each bagel.

    Sprinkle each with remaining shredded cheese.

    A 4 part image showing the egg wash being mixed, brushed on the asiago bagels, then topped with shredded cheese.

    Bake for about 35 minutes (for 8), 32 minutes (if you’re making 10-12), or 37-40 mins (If you’re doing 6 large ones), until golden brown.

    A 2 part image showing the 8 bagels, before and after baking.

    Allow to cool for a few minutes before cutting and serving.

    Once cooled to room temperature, these Asiago bagels can be stored in an airtight container on the counter for a few days, or in the fridge for about a week.

    Best served reheated or toasted..

    A split open roasted garlic asiago cheese bagel with cream cheese on it.

    More Bagel Recipes

    Looking for more fantastic bagels to make? Here are some great options!

    Banana Nut Bagels
    Blueberry Bagels
    Everything Bagels
    Garden Veggie Bagels
    Gluten-Free Bagels
    How to Make Bagels
    Jalapeno Cheddar Beer Bagels
    Marble Rye Bagels
    Mini Bagels
    Montreal Bagels
    Pumpernickel Everything Bagels
    Rainbow Bagels
    Red Velvet Bagels
    Roasted Red Pepper Bagels
    Rye Bagels with Caraway Seeds
    Seeded Whole Wheat Flax Bagels
    Smoky Cheese Bagels

    ... and a few seasonal / holiday options, too:

    Christmas Bagels
    Gingerbread Bagels
    Heart Shaped Bagels
    Hot Cross Bagels
    Maple Pumpkin Spice Bagels
    Paska Bagels

    A pile of garlic asiago bagels on a plate.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!

    Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!

    A split open roasted garlic asiago cheese bagel with cream cheese on it.

    A pile of garlic asiago bagels on a plate.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 1 vote

    Roasted Garlic Asiago Bagels

    If you enjoy Asiago bagels - and garlic - you'll love this Roasted Garlic Asiago Bagels recipe! SUPER full of flavor and satisfying!
    Prep Time30 mins
    Cook Time40 mins
    Rising Time1 hr 20 mins
    Total Time2 hrs 30 mins
    Course: Bread, Breakfast, brunch
    Cuisine: German, Polish
    Diet: Low Lactose
    Servings: 8 Bagels
    Calories: 337kcal
    Author: Marie Porter

    Equipment

    2 Baking Sheets
    Parchment Paper

    Ingredients

    Dough

    • 1.5 cups warm - not hot - water
    • 4 teaspoon Active Dry Yeast
    • 2 tablespoon Granulated Sugar
    • 3 ½ cups All Purpose Flour
    • 1 ½ cups Shredded Asiago cheese
    • 2 tablespoon Roasted Garlic
    • 1 teaspoon Salt

    Assembly

    • 3 L Hot Water
    • 1 Large Egg
    • 1 tablespoon Water
    • ¾ Cup Shredded Asiago cheese

    Instructions

    Dough:

    • Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
    • In a large mixing bowl, combine flour, cheese, roasted garlic, and salt. Pour in yeast mixture, stir well to combine.
    • Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes.
    • Alternatively, use a stand mixer with a dough hook for about 7 minutes, or until dough is smooth and elastic.
    • Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
    • Once dough has doubled, punch it down, and divide it out.
    • We divided the mixture into 8 equally sized balls, for a good sized bagels – but you can make them larger or smaller by dividing into 6 or 12 equal sized pieces.

    Assembly:

    • Line 2 baking sheets with parchment paper.
    • There are two main ways of forming bagels – with roll each lump of dough into a thick “snake” and secure the ends together, or roll each lump into a smooth ball before poking a finger though.
      Once you have a hole made, stretch the ring of dough out a bit to enlarge the hole.
      Personally, I prefer the latter.
    • Once you have all of your bagels formed, set them on a baking sheet to rise for another 10 minutes.
      As your bagels are resting, preheat oven to 350 F.
    • In a large pot, bring water to a boil. I like to lay a sheet of parchment paper out across the other half of the stove, as my work surface.
    • Turn heat down a little, allowing water to simmer rather than continue to boil.
      2 or 3 at a time, drop your bagels into the simmering water, allow to cook for 1 minute, then flip each and allow to cook for another minute.
    • Drain well, place on the prepared baking sheets.
    • Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each bagel. Sprinkle each with remaining shredded cheese.
    • Bake for about 35 minutes (for 8), 32 minutes (if you’re making 10-12), or 37-40 mins (If you’re doing 6 large ones), until golden brown.
    • Allow to cool for a few minutes before cutting and serving.

    Notes

    Once cooled to room temperature, these Asiago bagels can be stored in an airtight container on the counter for a few days, or in the fridge for about a week.

    Nutrition

    Calories: 337kcal | Carbohydrates: 47g | Protein: 17g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 754mg | Potassium: 115mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 3mg

    A split open roasted garlic asiago cheese bagel with cream cheese on it in front of a plate of asiago bagels.

    A pile of garlic asiago bagels on a plate.

    A pile of garlic asiago bagels on a plate.

    Related posts:

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    « Roasted Garlic
    Blueberry Bagels »

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    Marie Porter


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    Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

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