Asiago Cheese Bagels

Panera is an amazing bread bakery – with an amazing asiago cheese bagel. It’s easy to run over there and pick up 1 – or a dozen – of these cheesy delights. But for me – I like most things “baked” to come right out of my own oven. So I gave bagels a go!! Besides, I’m recuperating from foot surgery, so I’m kind of stuck in the house right now.

This recipe is a great short-cut from traditional bagels – which can take up to 24 hours to make. It took me a total of 3 hours from start to finish. I found them to have a wonderful “chew”, and a crunchy exterior, with that perfect asiago cheese topping that makes them – irresistable! Perfect by itself, right out of the oven, or topped with butter or cream cheese, or my favorite – made into a sandwich. They freeze beautifully as well.

RECIPE FOR ASIAGO CHEESE BAGELS

This recipe makes 15 bagels. Prepare 2 baking sheets with parchment paper. Oven temp: 400 degrees.

INGREDIENTS:

8 oz freshly shredded asiago cheese (about 2 cups)
2 cups very warm water (not boiling)
2 packets active dry yeast (quick rising)
2 Tbsp honey
2 tsp salt
4 1/2 to 5 1/2 c flour (high gluten or bread flour is best, but all-purpose flour will work).
2 Tbsp light brown sugar

Combine in a stand mixing bowl the water, yeast, and honey. Stir together, and let stand until frothy (about 10 min).

Add the salt, and 4 c of flour. Combine using a bread hook. Add additional flour 1/4 c at a time, mixing between additions, until a smooth, non-sticky dough is formed. My batch was perfect at 5 cups total. Knead with the mixer and bread hook (or by hand) until elastic and smooth, about 5 min.

Shape dough into a smooth round disc, and place in a large bowl lightly coated with olive oil. Cover with plastic wrap, and a kitchen towel. Allow to rise for 1 hour. It should double in size.

Punch dough down after 1 hour.

Divide dough into 15 equal pieces. Roll each into a ball, and place on a parchment covered baking sheet. Cover and let rise for 30 min.

After 30 min., create a hole in the middle of each ball, using your finger. Stretch opening slightly until it stays open. Return to the baking sheet. Don’t worry about “imperfections” here – since that is the charm of “homemade”. Preheat oven to 400 degrees.

Bring a dutch oven sized pot of water to boil, and add the brown sugar.

Add 3 bagels at a time to the water pot. They should float to the top. Boil gently for 2 minutes, then turn each one over, and boil for another 30 seconds. This step is critical in getting that signature crusty outside, and chewy inside. Remove each bagel and return to the baking sheet.