Asiago bagels are a delicious twist on the classic plain bagel recipe, bringing together the chewy texture we love with the rich, nutty goodness of melted cheese.
Made with freshly chopped Asiago that bakes right inside the dough and on top the crust, these bagels develop a beautiful golden top and a crisp, cheesy edge that's hard to resist. They're savory, aromatic, and perfect for anyone who loves a bagel with a little more flavor and texture.
These bagels are wonderful on their own, warm from the oven, or sliced and toasted with a swipe of butter or cream cheese.
They also make incredible sandwiches - like this turkey, cheese and arugula sandwich with chipotle sauce.
The dough is simple and beginner-friendly, made from my plain bagel recipe with the addition of cubed Asiago cheese that melts into soft, flavorful pockets throughout. A generous layer of cheese on top gives each bagel a golden, bakery-style finish that's perfectly crisp and savory.
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Ingredients For Asiago Bagels
You only need six simple ingredients to make these flavorful Asiago bagels - each one playing an important role in texture and taste.
Flour: Bread flour is typically recommended for Asiago bagels because its higher protein content, around 12-13%, develops strong gluten that gives the dough a chewy texture and helps it hold its shape during boiling and baking. That strength creates the structure needed to support the melted cheese inside and the crisp layer of cheese on top.
If you prefer a slightly softer, less dense bagel, all-purpose flour is a great alternative. With its lower protein content (about 10-11%), it still forms enough gluten for good texture but yields a more tender crumb that's easier to shape and bite into. It's a little less "New York style" and a little more approachable for home bakers - still chewy, but lighter and softer, which pairs beautifully with the richness of the Asiago.
Warm water: Hydrates the flour and activates the yeast, bringing the dough together smoothly.
Yeast: Instant yeast makes the process quick and reliable, but active dry yeast can also be used with a slightly longer rise time.
Salt: Enhances flavor and balances the richness of the cheese.
Sugar: Adds a hint of sweetness and helps the crust develop that beautiful golden color during baking.
Asiago cheese: The star of the recipe - cubed cheese melts into pockets inside the dough, while a sprinkle on top creates a crisp, savory crust that smells incredible as it bakes.
See recipe card for quantities.
Equipment Needed To Make Asiago Bagels
You can absolutely knead this dough by hand, though it's on the stiffer side and requires a good amount of kneading to build strength - so consider it a bit of an arm workout.
A stand mixer makes the process much easier, which is what I used in the photos and video for this recipe to show just how approachable it can be. Be prepared to hold your mixer steady during the 10 minutes of kneading, as the dough is dense and the mixer could dance her way out of your counter. If your mixer is older, it might appreciate a short break halfway through - don't worry, that's completely normal.
If you plan to bake bagels often or in larger batches to freeze, gift, or sell, I recommend investing in a mixer designed for bread dough. It makes the process smoother and more consistent every time. This is the mixer I personally use, love, and recommend (use code MARIA for a discount and free shipping).
You'll also want a kitchen scale if you'd like your bagels to be perfectly uniform. If you don't have one, you can simply divide the dough into four equal pieces and then cut each in half to make eight bagels.
Other necessary equipment includes:
- A large pot to boil your bagels in. A 6qt Dutch oven is useful for this recipe and also for baking other types of bread.
- A baking sheet, such as this ½ baking sheet that fits 8 bagels perfectly
- Parchment paper liners for your baking sheets
How To Shape Asiago Bagels
In this recipe, I'll show you the easiest method for shaping this type of bagels:
- Divide and roll the dough pieces into balls. Let them rest for 10 minutes.
- Poke a hole in the center with your fingers, and gently stretch it until it's about 1.5 inches wide.
There are other shaping methods that give a more uniform look, but we'll go over those in future recipes.
Boiling The Asiago Bagels
Boiling the bagels is what transforms this simple dough into a true bagel. It's the step that gives them their signature shine and chewy bite, so don't skip it.
I usually recommend boiling bagels for about one minute per side. For Asiago bagels, though, it's best to shorten that time slightly so the cheese doesn't completely melt during boiling. 30-40 seconds per side is plenty.
The quick dip in hot water also helps the semi-hard cheese begin to soften and melt just enough, creating little pockets of cheesy goodness inside once baked.
- Gently drop the bagels in boiling water with honey, barley malt syrup, or molasses.
- Boil for 30-40 seconds on each side, and briefly blot bottoms with a paper towel,
keeping tops wet for toppings. Then transfer to baking sheet.
Toppings For the Asiago Bagels
The star of the show here is, of course, Asiago cheese - either shredded for a crisp, golden crust or in small cubes like the ones mixed into the dough.
But you can easily switch things up by adding other toppings. Try a light dusting of garlic powder, herbs, everything seasoning, or chili flakes for a fun twist to your cheesy bagels.
Baking Tip
Bake on the middle rack of your oven for the most even results, keeping an eye on the bagels towards the end to make sure the cheese turns golden without burning or melting unevenly.
Make Ahead Instructions
You can prepare the dough and shape the bagels a day ahead. Place the shaped bagels on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate overnight (up to 18 hours). The next day, let them sit at room temperature for 20-30 minutes while you heat your boiling water and preheat the oven. Then boil, top with cheese, and bake as usual.
I do not recommend freezing Asiago bagels before baking because the cheese may become slightly crumbly once thawed, and it might not melt as smoothly when baked.
If you plan to freeze them before baking, it's best to make plain bagels like the ones from this recipe, skipping the Asiago cheese inside. You can freeze the shaped, unboiled bagels on a tray covered with plastic wrap until solid (about 2 hours), then transfer to a freezer bag. When you're ready to bake, thaw them overnight in the fridge, let them rest for 30 minutes at room temperature, then proceed with boiling. Add cheese on top right before baking so it melts beautifully while baking.
Storage
Once baked and completely cooled, store Asiago bagels in an airtight container or zip-top bag at room temperature for up to 2 days. Because of the cheese, it's best not to stack them while still warm - condensation can make the tops soft.
Avoid refrigerating, as cold air tends to dry out the bread and make the cheese rubbery. If you won't eat them within a couple of days, it's better to freeze them instead.
To freeze, slice the bagels in half first (this makes reheating easier later). Place a small piece of parchment between the halves so they don't stick, then store them in a freezer-safe bag or airtight container for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 5-7 minutes, or bake straight from frozen for 10-12 minutes until warmed through and the cheese topping is lightly crisp again.
Reheating tip
Avoid microwaving, as it softens the crust and can make the cheese tough instead of melty.
Pairings: What Goes Well With Asiago Bagels?
Asiago bagels already bring a rich, cheesy flavor, so they pair beautifully with both savory and balanced spreads. Here are some of my favorites:
- Herb and garlic cream cheese - enhances the cheesy flavor and adds freshness.
- Chive cream cheese or scallion spread - light, tangy, and perfect with melted Asiago.
- Butter or garlic herb butter - simple and delicious on a warm toasted bagel.
- Pesto or sun-dried tomato spread - adds depth and a burst of flavor.
- Avocado slices with sea salt and chili flakes - creamy and fresh with a little kick.
- Smoked salmon or turkey - pairs perfectly with the savory cheese base.
- Sandwiches - try bacon, egg, and cheddar; turkey and pesto; or roasted veggies with melted mozzarella.
For something unexpected, you can also balance the saltiness of the cheese with a touch of sweetness - honey butter or fig jam are surprisingly good with Asiago bagels.
Substitutions
If you can't find Asiago cheese or prefer something different, there are plenty of great substitutes that still give you a deliciously cheesy bagel.
Parmesan or Romano are the closest in flavor - salty, nutty, and perfect for baking. Cheddar is a great option if you want something a bit sharper and more familiar, while Gruyère or Swiss will give you a rich, buttery taste with excellent melting qualities. You can also mix cheeses, like Parmesan and mozzarella, to balance crispness and stretch.
Whatever cheese you choose, make sure it's a semi-hard variety that can handle the bake without becoming greasy or disappearing into the dough.
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Homemade Asiago Bagels
Ingredients
Ingredients For the Dough
- 693 grams (5 ½ cups + 4 tablespoons) bread flour
- 7 grams (2 ¼ teaspoons) instant yeast
- 16 grams (1 tablespoon + 1 teaspoon) sugar
- 8 grams (1 ½ teaspoons) salt
- 416 milliliters (1 ¾ cups) warm water 120-130°F (49-54°C)
- 150 grams (1 cup) Asiago cheese cubed small
Ingredients For Boiling
- 2 liters (8 cups) water
- 15 milliliters (1 tablespoon) honey, barley malt syrup, or molasses
Topping
- 100 grams (¾ cup) Asiago cheese, shredded or cubed small
Instructions
- Mix all the dry ingredients in a stand mixer bowl with a dough hook. Add the warm water, and mix on speed 1 until smooth, then knead on speed 3 for about 10 minutes until dough is firm and elastic.
- Add the cubed Asiago cheese and continue kneading for 1-2 more minutes on low speed (speed 1). The goal is to fold in the cubes evenly without shredding them.
- Cover with a damp cloth and let rise in a warm spot for 1 hour, or until the dough doubles. You can do this in an oven that's turned off, but with the light on.
- Turn dough onto a clean surface. Divide into 8 portions of about 160 g each and shape each piece into a tight ball. Cover with a damp towel and rest for 10 minutes.
- Meanwhile, preheat oven to 450°F (230°C). Line baking sheet with parchment paper. Bring a large pot of water to a boil and stir in honey, barley malt syrup, or molasses.
- Poke a hole through each dough ball and very gently stretch while spinning it to form a bagel shape. Handle lightly to avoid degassing.
- Gently drop the bagels into the simmering water, 3-4 at a time depending on the size of the pot. Boil for 30-40 seconds per side. Remove with a slotted spoon and briefly blot bottoms on a towel (keep tops wet for toppings).
- Sprinkle with the remaining shredded or cubed Asiago cheese on top of the bagels. Arrange on lined baking sheets and bake for 20-25 minutes at 450°F (230°C), or until golden.
- Remove from baking sheet and place them on a cooling rack.
- Slice and fill them up with your desired fillings
- Store in a sealed bag at room temperature for up to 2 days.
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