Patrick Oconnell
Asiago bagels are a delicious combination of bread and cheese, with a dense, chewy texture and a sharp, salty flavour. They are a marriage of Italian and Jewish culinary traditions, with the cheese originating from the Asiago plateau in Northeastern Italy and the bagel shape coming from Jewish delis. The bagels are made with shredded Asiago cheese mixed into the dough and sprinkled on top before baking, resulting in a strong aroma and a unique flavour. The longer the dough is left to rest, the chewier the bagels will be, and the cheese can be melted on top for an extra decadent treat.
| Characteristics | Values |
|---|---|
| Taste | Salty, sharp, savoury, piquant |
| Texture | Chewy, dense, crusty, melted, airy |
| Smell | Aromatic |
| Toppings | Cream cheese, bacon, egg, cheddar, shredded cheese |
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What You'll Learn
Asiago cheese is a firm cow's milk cheese from Italy
Asiago bagels are a combination of Italian and Jewish culinary traditions. The cheese was brought to America by Italian immigrants around the turn of the century and had gained popularity by the 1920s. Scott Davis is credited with inventing the Asiago bagel, which has since become a best-selling flavour across the country. Asiago bagels are often made with shredded or diced Asiago cheese mixed into the dough, and additional cheese melted on top. The result is a dense, chewy, airy, and extra-cheesy bagel with a strong Asiago flavour.
The unique taste of Asiago cheese enhances the flavour of cream cheese, making it a popular choice for bagel toppings. The combination of Asiago and cream cheese is further elevated when paired with bacon, egg, and cheddar. Asiago bagels can be homemade or purchased from bakeries and stores, offering a convenient and tasty option for breakfast or snacking.
When made from scratch, Asiago bagels require a proofing process where the dough rises for about 30 minutes until it doubles in size. The dough is then divided into portions, shaped into balls, and a hole is poked in the centre to form the characteristic bagel shape. The addition of Asiago cheese during the kneading process or as a topping before baking enhances the flavour and texture of the bagels, making them a favourite among cheese enthusiasts.
Asiago bagels are a delicious fusion of cultures, combining the traditional Italian cheese with the Jewish bagel. They offer a savoury and piquant flavour experience, especially when made with mature Asiago cheese. The aroma and taste of Asiago bagels have made them a beloved staple in American cuisine, showcasing the country's love for cheese.
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Asiago bagels are chewy, airy, and extra cheesy
Asiago bagels are a delicious combination of bread and cheese. They are chewy, airy, and extra cheesy. The bagels are made with shredded Asiago cheese kneaded into the dough and more Asiago cheese melted on top. Asiago is a firm cow's milk cheese from Italy, known for its salty and
The process of making Asiago bagels involves mixing flour, yeast, warm water, olive oil, sugar, and salt. Then, shredded Asiago cheese is added during the last minute of kneading the dough. The dough is then formed into a smooth ball, placed in a lightly oiled bowl, covered, and allowed to rise for about 30 minutes until it doubles in size. After that, the dough is divided into smaller pieces, shaped into balls, and a hole is poked in the centre of each to form the bagel shape. Finally, the bagels are boiled and baked, resulting in a chewy, airy texture with a crusty, melted cheese exterior.
The Asiago bagel is a unique blend of Italian and Jewish culinary traditions. Asiago cheese was introduced to America by Italian immigrants around the turn of the century and quickly gained popularity. Scott Davis is credited with inventing the Asiago bagel, which has become a best-selling flavour across the country. The bagel pairs well with cream cheese, and the combination of warm, chewy bread, melted cheese, and creamy spread is a match made in heaven.
The distinct taste of Asiago cheese enhances the bagel's flavour, making it a favourite among cheese lovers. The bagels can be made with bread flour or all-purpose flour, resulting in a denser or softer texture, respectively. The addition of cheese to the dough and the boiling and baking process creates a chewy, airy, and cheesy delight. Asiago bagels are a testament to the perfect marriage of bread and cheese, offering a savoury and satisfying experience.
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Asiago cheese is salty and sharp
Asiago cheese is a firm cow's milk cheese that originated from the Asiago plateau in northeastern Italy. The cheese is salty and sharp, with a savoury and piquant taste, especially when matured for a long time. The sharp bite of Asiago cheese pairs well with the chewy, dense texture of a bagel, creating a flavourful combination.
The process of making Asiago cheese involves pressing coagulated milk, wrapping it, brining it, and then ageing it. The type of milk used and the ageing time determine whether the cheese is classified as "asiago pressato" or "asiago d'allevo." True Asiago cheese from the Asiago Plateau bears a special "DOP" stamp to authenticate its origin.
When used in bagels, Asiago cheese adds a distinct flavour and chewy, airy texture. The cheese can be shredded or diced and mixed into the dough, or melted and sprinkled on top of the bagels before baking. This creates a crusty, cheesy exterior with a magnificent, bubbly interior.
The Asiago bagel is a combination of Italian and Jewish culinary traditions. Asiago cheese was brought to America by Italian immigrants around the turn of the century and quickly gained popularity. Scott Davis is credited with inventing the Asiago bagel, which has become a best-selling flavour across the country.
The salty and sharp flavour of Asiago cheese in bagels can be further enhanced by adding cream cheese, bacon, egg, or other cheeses like cheddar. The combination of Asiago cheese with these ingredients creates a satisfying and flavourful experience for those who enjoy a strong, savoury taste.
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Asiago bagels are a blend of Italian and Jewish culinary traditions
Italian immigrants brought Asiago cheese to America around the turn of the century, and by the 1920s, it had become as popular as Parmesan. Scott Davis is credited with inventing the Asiago bagel, which has since become a best-selling flavour across the country. The bagels are made with shredded Asiago cheese mixed into the dough and additional cheese melted on top. The combination of warm, fresh bread and salty, smooth cheese creates an intensely satisfying taste.
Asiago bagels are dense and chewy, with a distinctive bagel texture achieved by using bread flour. The dough is proofed and then shaped into balls before a hole is poked in the centre and stretched to form the bagel shape. The bagels are then boiled and baked, resulting in a crusty exterior and a chewy, airy, and extra cheesy texture.
The distinct flavour of Asiago cheese also pairs well with cream cheese, making it a popular choice for bagel toppings. The salty, sharp flavour of the cheese enhances the creaminess of the cream cheese, creating a satisfying combination. Asiago bagels can be enjoyed on their own or as part of a sandwich, such as the "Rocky's Deli" sandwich, featuring bacon, egg, and cheddar.
Asiago bagels showcase the fusion of Italian and Jewish culinary traditions, combining the dense, chewy texture of a traditional bagel with the salty, sharp flavour of Asiago cheese. This unique blend of cultures has resulted in a popular and beloved bagel variety in America and beyond.
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Asiago bagels can be made with bread or all-purpose flour
Asiago bagels are a delicious combination of bread and cheese, with a dense, chewy texture and a sharp, salty flavour. They are made with Asiago cheese, a firm cow's milk cheese from Italy, which is known for its strong, savoury and piquant taste. The cheese is either shredded or grated and mixed into the dough, with more cheese added on top of the bagels before baking, resulting in a crusty, melted cheese layer.
If you want to make Asiago bagels at home, you can use bread flour or all-purpose flour. The former will give your bagels a more distinctive chewy texture due to its higher protein content, but all-purpose flour will also work and is a good option if you don't have bread flour on hand. You'll also need some basic ingredients like water, yeast, salt, and olive oil, as well as shredded or grated Asiago cheese.
To make the dough, start by whisking together the flour and yeast in a large bowl. Warm some water to 110°F (warm, not hot), and then stir in olive oil and sugar. Slowly pour the water into the flour mixture, adding salt, and mix until combined. You can use a stand mixer with a dough hook or knead the dough by hand. If using a mixer, knead on medium-high speed for 5-7 minutes, and if kneading by hand, it will take about 12-15 minutes. During the last minute of kneading, add 1/2 cup of shredded Asiago cheese, making sure it's evenly distributed throughout the dough.
Once the dough is ready, form it into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with a dish towel and let the dough rise in a warm place for about 30 minutes, or until it has doubled in size. After proofing, divide the dough into 9-15 pieces, depending on how big you want your bagels, and roll them into balls. Poke a hole in the centre of each ball and stretch it to about 1.5 inches to form the classic bagel shape.
Finally, sprinkle shredded or grated Asiago cheese on top of the bagels, and they're ready to bake! You can also add other toppings like poppy seeds, sesame seeds, or "everything" seasoning for extra flavour and texture. Bake the bagels until they're golden brown and cooked through, and you'll have delicious, cheesy Asiago bagels to enjoy.
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Frequently asked questions
Asiago cheese has a salty, sharp, savoury and piquant taste. When baked into a bagel, it adds a chewy, airy, dense and cheesy texture.
Asiago is a firm cow's milk cheese from Italy. It is traditionally made by pressing coagulated milk, wrapping it, brining it, and then ageing it.
Asiago cheese bagels are often topped with shredded Asiago cheese, which melts to form a crust. They can also be topped with cream cheese, local honey, walnuts, and lox.
To make Asiago cheese bagels, you need to make a dough with flour, yeast, warm water, olive oil, sugar, and salt. You then add shredded Asiago cheese to the dough and shape it into bagels. The bagels are boiled and then baked, and can be topped with more shredded cheese.
