Cheesy And Savory Asiago Bagel Recipe

These tasty and savory asiago cheese bagels are delicious, addictive, and very easy to prepare.

These bagels can serve as snacks for breakfast, brunch, and all those events where you have to bring some food, and you can prepare them in just two hours.

asiago bagel

I love baking, and I try out a lot of recipes just to spice things up.

Whenever I have friends or family coming over for brunch or game nights, I try to prepare a treat, which is not so common.

And I always end up blowing them away, and I know they secretly look forward to coming because I never get any leftovers.

These bagels made with Asiago cheese and bacon are one of a kind.

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They are savory, with a creamy texture, and it’s even more incredible when you prepare them at home because you can eat them while they are still fresh, straight from the oven.

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If you are looking for a substitute snack for cookies, cupcakes, and other bread rolls, I would suggest these bagels for you. Once you make them, you won’t get them off your lists of side dishes and snacks. Let’s dive into the baking process and what ingredients you will need to bake this tasty goodness.

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Bread ingredients

  • 500g high-gluten flour
  • 20g fine sugar
  • 8g salt
  • 5g instant dry yeast
  • 300g water
  • 19g butter,
  • asiago cheese (shredded) 200g
  • black pepper 6g
  • 6 pieces of bacon.

Other Ingredients

  • 50g caster sugar
  • 1000g water
  • An appropriate amount of asiago cheese (shredded) on the surface.

Practice:

  1. shred the cheese; the shredding will make it easier for you to mix it with the dough later on in the process.

asiago cheese bagel step1

  1. Put the bacon in a pan, fry it over low heat, then use a kitchen paper towel or serviette to absorb the oil on the surface and cut it into small pieces.

asiago cheese bagel step2

  1. Mix high-gluten flour, water, and fine sugar in the bread ingredients to form a dough. Cover the dough with plastic wrap and let it stand for 1 hour; this will help the dough in the fermentation process.

asiago cheese bagel step3

  1. Add a little water to the instant dry yeast to form a dough, add it to the dough and start kneading.

asiago cheese bagel step4

  1. Knead until the dough is smooth and then add softened butter. It is better to use softened butter because it will make the kneading process less hectic and simpler.

asiago cheese bagel step5

  1. Knead the dough until it can pull out a large piece of film.

asiago cheese bagel step6

  1. Add 150g shredded cheese (leave 50g shredded cheese for filling) and bacon, and stir roughly until they are evenly distributed.

asiago cheese bagel step7

  1. The kneaded dough is rounded, covered with plastic wrap, and fermented for 30 minutes.

asiago cheese bagel step8

  1. Take out the exhaust gas and divide the dough into ten equal parts. The plastic wrap on the rear cover is rounded to relax for 30 minutes.

asiago cheese bagel step9

  1. Take a piece of dough, roll it into an oval shape, turn it over, and put a little shredded cheese.

asiago cheese bagel step10

  1. Then fold up and down from 1/3 of the place, fold the two sides in half, pinch the joint tightly.

asiago cheese bagel step11

  1. Knead a strip about 25cm in length, and press one end into a flat shape with a rolling pin. The strip of 25cm ensures that your dough sits nicely when you roll the dough into a circular shape.

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  1. The joint is always facing upwards, and the other end is wrapped into the finishing joint and pinched tightly, and the shaped dough is placed face-up on a small piece of greased paper.

asiago cheese bagel step13

  1. After you might have put everything in order, put it on the baking tray and ferment for 1 hour at 28 degrees.

asiago cheese bagel step14

  1. the fermentation will make the dough rise to about 1.5 times the initial size.

asiago cheese bagel step15

  1. After adding 50g of granulated sugar to 1000g of water in the pot, boil it, and turn the heat down to maintain a slightly boiling state.

asiago cheese bagel step16

Dip the fermented dough into the boiling water and sugar mixture, scald each side of the dough for about 30 seconds and then remove it.

 

  1. Slightly control the dry moisture, put it in the baking tray, quickly put it in the middle layer of the oven at 220 degrees and 200 degrees, and bake it for about 20 minutes, and let it cool after it is out of the oven.

asiago cheese bagel step17

TIPS

  1. The finished bagel dough is placed on greased paper for easy handling. The finished bagel will be very delicate, and it will be easily deformed if it is taken directly by hand. It is vital to handle the dough with care so as not to deform its shape.
  2. Don’t cook the bagels for a long time, about 30 seconds per side. If the cooking time is extended, the surface of the baked bagels will be very wrinkled.
  3. Bagels can be eaten directly or cut horizontally from the middle, add jam, cheese, peanut butter, or add lettuce and ham.

Instructions

  1. Mix high-gluten flour, water, and fine sugar in the bread ingredients to form a dough. Cover the dough with plastic wrap and let it stand for 1 hour. Add a little water to the instant dry yeast to form a dough, add it to the dough and start kneading.

Knead until the dough is smooth and then add softened butter. After adding the butter, knead the dough until it can pull out a large piece of film.

  1. Add 150g shredded cheese (leave 50g shredded cheese for filling) and bacon; stir roughly until they are evenly distributed. The kneaded dough is rounded, covered with plastic wrap, and fermented for 30 minutes.

Take out the exhaust gas and divide the dough into ten equal parts. The plastic wrap on the rear cover is rounded to relax for 30 minutes.

  1. Take a dough, roll it into an oval shape, turn it over, and put a little shredded cheese. Then fold up and down from 1/3 of the place, fold the two sides in half, pinch the joint tightly.

Knead a strip about 25cm in length, and press one end into a flat shape with a rolling pin. Put the dough on the baking tray and ferment for 1 hour at 28 degrees.

  1. Add 50g of sugar to 1000g of water, boil the mixture, turn down the heat, and cook slowly. Deep each dough into the boiling water and scald each side for about 30 seconds each.
  2. Carefully put the scalded dough into a baking tray, and place the tray in the preheated oven at a temperature of 220 degrees. Bake your bagel for 20 minutes. You can check it in between the twenty minutes to make sure that the baking is going well.
  3. Take out the bagels when you notice that they are golden brown, allow them to cool for about two to three minutes, then serve your cheesy, savory bagel.

FAQs

Can I add asiago cheese to the dough?

Yes, you can totally add asiago cheese to the dough during the baking process. The recipe that I have used above has extra cheese added to the dough. I love a cheesy meal, and I wanted to have more of the asiago cheese flavor.

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This addition will give your bagel an extra flavor. So, if you are all for the cheese, you can add more for some for a cheesier flavor. If you do not want too much cheese flavor, you do not have to add it to the dough.

You can stick to just placing some of the shredded cheese on the rolled dough; that will not make it less of an asiago cheese bagel.

Can I save the asiago cheese bagel for some time later?

Yes, it is possible to save some of your asiago cheese bagels and eat them later when you have the craving. But the way you save the bagel matters a lot. We all know that anything with cheese can quickly get bad if it is not stored correctly.

So it is not just enough to put the asiago cheese bagel in the refrigerator; you have to freeze them in the freezer. Freezing the bagels give them a longer life span for whenever you are ready to eat them.

All you have to do is defrost them and reheat them when you are craving them. They are pretty easy to reheat, and they will still be delicious.

Does it take 24 hours to make asiago cheese bagel compared to the traditional bagel recipes?

Absolutely no, it does not take you 24 hours to prepare these delicious savory bagels. Unlike the traditional bagels that can require up to 24 hours of preparation time, this bagel takes only two hours to put everything together, and your bagels are ready to be eaten.

So, if you wake up and seriously crave a cheesy, savory bagel, you can have this ready in no time to satisfy your longing.

Finally

I do not know about you, but I love savory dishes, and the asiago cheese bagel is one of those delicious snacks for breakfast and side dishes that I eat most of the time. They are cheesy, savory, flavorful, and delightful to the tastebuds, and I hope you enjoy them as much as I do.

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Cheesy and Savory Asiago Cheese Bagel

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Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

  • 500 g high-gluten flour
  • 20 g fine sugar
  • 8 g salt
  • 5 g instant dry yeast
  • 300 g water
  • 19 g butter
  • asiago cheese shredded 200g
  • black pepper 6g
  • 6 pieces bacon
  • 50 g caster sugar
  • 1000 g water
  • An appropriate amount of asiago cheese shredded on the surface

Instructions

  • Shred the cheese; the shredding will make it easier for you to mix it with the dough later on in the process.
  • Put the bacon in a pan, fry it over low heat, then use a kitchen paper towel or serviette to absorb the oil on the surface and cut it into small pieces.
  • Mix high-gluten flour, water, and fine sugar in the bread ingredients to form a dough. Cover the dough with plastic wrap and let it stand for 1 hour; this will help the dough in the fermentation process.
  • Add a little water to the instant dry yeast to form a dough, add it to the dough and start kneading.
  • Knead until the dough is smooth and then add softened butter. It is better to use softened butter because it will make the kneading process less hectic and simpler.
  • Knead the dough until it can pull out a large piece of film.
  • Add 150g shredded cheese (leave 50g shredded cheese for filling) and bacon, and stir roughly until they are evenly distributed.
  • The kneaded dough is rounded, covered with plastic wrap, and fermented for 30 minutes.
  • Take out the exhaust gas and divide the dough into ten equal parts. The plastic wrap on the rear cover is rounded to relax for 30 minutes.
  • Take a piece of dough, roll it into an oval shape, turn it over, and put a little shredded cheese.
  • Then fold up and down from 1/3 of the place, fold the two sides in half, pinch the joint tightly.
  • Knead a strip about 25cm in length, and press one end into a flat shape with a rolling pin. The strip of 25cm ensures that your dough sits nicely when you roll the dough into a circular shape.
  • The joint is always facing upwards, and the other end is wrapped into the finishing joint and pinched tightly, and the shaped dough is placed face-up on a small piece of greased paper.
  • After you might have put everything in order, put it on the baking tray and ferment for 1 hour at 28 degrees.
  • The fermentation will make the dough rise to about 1.5 times the initial size.
  • After adding 50g of granulated sugar to 1000g of water in the pot, boil it, and turn the heat down to maintain a slightly boiling state.
  • Slightly control the dry moisture, put it in the baking tray, quickly put it in the middle layer of the oven at 220 degrees and 200 degrees, and bake it for about 20 minutes, and let it cool after it is out of the oven.
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