Roasted Garlic Asiago Bagels

A pile of garlic asiago bagels on a plate.

5 from 1 vote

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

Prep Time30

Cook Time40

Rising Time1 20

Total Time2 30

Course: Bread, Breakfast, brunch

Cuisine: German, Polish

Diet: Low Lactose

Servings: 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.

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