Kamil Perry
Asiago bagels are a twist on the classic bagel, with a dense, chewy texture and a killer cheesy flavour. Asiago is a firm cow's milk cheese from Italy, and it's this that gives the bagel its distinct taste. The cheese can be shredded and sprinkled on top of the bagel, or added in chunks to the dough.
| Characteristics | Values |
|---|---|
| Cheese | Asiago |
| Cheese alternatives | Gruyère, Romano, Cheddar |
| Texture | Chewy, dense |
| Origin | Asiago plateau, Northeastern Italy |
| Milk | Cow's milk |
| Process | Pressed, wrapped, brined, aged |
| Variations | Asiago pressato, Asiago d'allevo |
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What You'll Learn
- Asiago is a firm cow's milk cheese from Italy
- It's pronounced 'ah-see-AH-go' and is named after the Asiago plateau in Northeastern Italy
- Depending on the milk used and how long it's aged, it's either 'asiago pressato' or 'asiago d'allevo'
- Asiago bagels can be made with other cheeses, such as Gruyère, Romano, or shredded Cheddar
- Asiago cheese can be added to cream cheese spread for a distinct flavour
Asiago is a firm cow's milk cheese from Italy
Asiago bagels are classic bagels with a cheesy twist. The bagels are covered with asiago cheese before baking, giving them a dense, chewy texture and a killer cheesy flavour. You can also add other types of cheese to the bagel, such as shredded cheddar, gruyère, or romano.
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It's pronounced 'ah-see-AH-go' and is named after the Asiago plateau in Northeastern Italy
Asiago bagels are made with asiago cheese, a firm cow's milk cheese from Italy. The cheese is named after the Asiago plateau in Northeastern Italy, and it's pronounced ah-see-AH-go.
The traditional process of making asiago involves pressing coagulated milk, wrapping it, brining it, and aging it. Depending on what milk is used and how long it's left to age, it's either "asiago pressato" or "asiago d'allevo".
The distinct taste of asiago cheese gives a huge boost to cream cheese spread and makes for an extra-satisfying bacon, egg, and cheddar sandwich. Asiago bagels are dense, chewy, and marvelously flavorful. You can also substitute asiago cheese with Gruyère, Romano, or shredded cheddar cheese.
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Depending on the milk used and how long it's aged, it's either 'asiago pressato' or 'asiago d'allevo'
Asiago is a firm cow's milk cheese from Italy. The traditional process involves pressing coagulated milk, wrapping it, brining it, and aging it. Depending on the milk used and how long it's aged, it's either asiago pressato or asiago dallevo. Asiago bagels are classic bagels with a cheesy twist. The bagels are covered with asiago cheese (or another type of cheese) before baking, giving them a dense, chewy texture and a killer cheesy flavour. You can also double down on the cheese by adding cream cheese spread.
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Asiago bagels can be made with other cheeses, such as Gruyère, Romano, or shredded Cheddar
Asiago bagels are a classic bagel with a twist: they're covered in cheese! The traditional cheese for an Asiago bagel is, of course, Asiago cheese. Asiago is a firm cow's milk cheese from Italy, specifically the Asiago plateau in Northeastern Italy. However, if you're making Asiago bagels at home, you can substitute the Asiago cheese with Gruyère, Romano, or shredded Cheddar.
The process of making Asiago bagels involves covering the tops of your homemade bagels with your chosen cheese before baking. This gives the bagels a strong cheesy flavour and extra texture. You can also add chunks of cheese to the inside of the bagel dough for an even cheesier experience.
If you're making Asiago bagels, it's recommended that you use bread flour as it's higher in protein than other kinds of flour, which helps create that classic chewy, soft, and moist bagel texture. However, you can also use all-purpose flour if you prefer.
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Asiago cheese can be added to cream cheese spread for a distinct flavour
Asiago cheese is a firm cow's milk cheese from Italy, specifically the Asiago plateau in Northeastern Italy. It is made by pressing coagulated milk, wrapping it, brining it, and then ageing it. Depending on the type of milk used and how long it is aged, it is either "asiago pressato" or "asiago d'allevo". Asiago has a sharp, distinct flavour and is often used to add a boost of flavour to cream cheese spread. Asiago bagels are made by covering the tops of homemade bagels with the cheese before baking, which gives them a dense, chewy texture and a killer cheesy flavour. You can also add chunks of Asiago inside the bagel dough, as well as shreds of the cheese on top. If you don't have Asiago cheese, you can substitute it with Gruyère, Romano, or shredded Cheddar cheese.
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Frequently asked questions
Asiago cheese.
Asiago is a firm cow's milk cheese from Italy.
You can cover the tops of homemade bagels with Asiago cheese before baking.
Gruyère, Romano, cheddar, or any other type of cheese you prefer.
Dense and chewy.
