The Asiago Bagel: Cheese, Please!

Asiago bagels are a delicious combination of bread and cheese. The bagel, a ring-shaped bread made from flour, water, yeast, and salt, is a staple food in many parts of the world. The addition of Asiago cheese, a semi-hard, pale yellow cheese from Italy, takes the bagel to the next level. Asiago bagels are made by incorporating shredded or grated Asiago cheese into the dough and sprinkling more cheese on top before baking, resulting in a chewy, dense, and intensely satisfying treat.

Asiago Bagel Recipe

Ingredients:

• 1/2 cup (60g) King Arthur Unbleached Bread Flour
• 1/4 cup (57g) water, cool
• Pinch of instant yeast
• 4 cups (500 g) unbleached high-gluten or bread flour, (18 ounces )
• 2½ cups (625 ml) water, at room temperature, (20 ounces )
• ½ teaspoon (0.5 teaspoon) instant yeast, (.055 ounces )
• 3¾ cups (468.75 g) unbleached high-gluten or bread flour, (17 ounces )
• 2½ teaspoons (2.5 teaspoons) salt
• 2 teaspoons malt powder OR 1 Tablespoon (.5 ounce) dark or light malt syrup, honey or brown sugar, (.33 ounce )
• 8 ounces (226.8 g) Asiago cheese, shredded
• 1 Tablespoon baking soda
• Cornmeal or semolina flour for dusting
• 1 cup (100 g) shredded Asiago cheese
• 2 cups warm water, (105° F- 113° F)
• 1 1/2 tbsp dry active yeast
• 1 tbsp brown sugar, packed
• 4 1/2-4 3/4 cup bread flour
• 2 cups shredded asiago cheese, can sub parmesan or cheddar, too

Method:

• To make the sponge, stir the yeast into the flour in a 4-quart mixing bowl. Add the water, whisking or stirring only until it forms a smooth, sticky batter (like pancake batter). Cover the bowl with plastic wrap and leave at room temperature for approximately 2 hours, or until the mixture becomes very foamy and bubbly. It should swell to nearly double in size and collapse when the bowl is tapped on the countertop.
• To make the dough, in the same mixing bowl (or in the bowl of an electric mixer), add the additional yeast to the sponge and stir. Then add 3 cups of the flour and all of the salt and malt. Stir (or mix on low speed with the dough hook) until the ingredients form a ball, slowly working in the remaining ¾ cup flour to stiffen the dough.
• Transfer the dough to the counter and knead for at least 10 minutes (or for 6 minutes by machine). Add the Asiago cheese during the last minute or so of kneading, and knead until evenly distributed. The dough should be firm, stiffer than French bread dough, but still pliable and smooth. There should be no raw flour - all the ingredients should be hydrated. The dough should pass the windowpane test and register 77 to 81 degrees F. If the dough seems dry and rips, add a few drops of water and continue kneading. If the dough seems sticky or tacky, add more flour to achiever the stiffness required. The kneaded dough should feel satiny and pliable but not be tacky.
• Immediately divide the dough into 12 equal pieces. Form the pieces into rolls.
• Cover the rolls with a damp towel and allow them to rest for approximately 20 minutes.
• Line 2 sheet pans with baking parchment and mist lightly with spray oil. Proceed with shaping the bagels: Push a hole through the center of the roll with your thumb and stretch out the hole to 2½ inches in diameter, making sure that the resulting ring has a fairly even thickness all the way around.
• Place each of the shaped pieces 2 inches apart on the pan. Mist the bagels very lightly with the spray oil and cover loosely with plastic wrap. Let the pans sit at room temperature for 20 minutes.
• Check to see if the bagels are ready to be retarded in the refrigerator by using the "float test". Fill a small bowl with cool or room temperature water. The bagels are ready to be retarded when they float within 10 seconds of being dropped into the water. Take one bagel and test it. If it floats, immediately return the tester bagel to the pan, pat it dry, cover the pan, and place it in the refrigerator overnight (it can stay in the refrigerator for up to 2 days). If the bagel does not float, return it to the pan and continue to proof the dough at room temperature, checking back every 10 to 20 minutes or so until a tester floats. The time needed to accomplish the float will vary, depending on the ambient temperature and the stiffness of the dough.
• The following day (or when you are ready to bake the bagels), preheat the oven to 500 degrees F with the two racks set in the middle of the oven. Bring a large pot of water to a boil (the wider the better), and add the baking soda. Have a slotted spoon or skimmer nearby.
• Remove the bagels from the refrigerator and gently drop them into the water, boiling only as many as comfortably fit (they should float within 10 seconds). After 1 minute flip them over and boil another minute. While the bagels are boiling, sprinkle the same parchment-lined sheet pans with cornmeal or semolina flour. Sprinkle the bagels with the shredded Asiago as soon as they come out of the water.
• When all the bagels have been boiled and topped, place the pans on the two middle shelves in the oven. Bake for approximately 8 minutes, then rotate the pans, switching shelves and giving the pans a 180-degree rotation. (If you are only baking one pan at a time, keep it on the center shelf but still rotate 180 degrees.) After the rotation, lower the oven temperature to 450 degrees F and continue baking for about 8 minutes, or until the bagels turn golden brown.
• Remove the pans from the oven and let the bagels cool on a rack for 15 minutes or longer before serving.

Asiago Cheese: Taste and Texture

Asiago cheese is a semi-hard, pale yellow cheese with a rich, creamy, strong, and slightly nutty flavour. It is crafted from cow's milk and its taste has been likened to gruyere or a strong Swiss cheese. The cheese is named after the Asiago Plateau in Italy, where it was first produced in the 10th century.

The cheese comes in two primary forms: Asiago Pressato, which is semi-soft, with a delicate, creamy hue, and typically aged for 20-40 days; and Asiago d'Allevo, which is harder and crumbly, and can be aged anywhere from a few months to over two years. The longer the cheese is aged, the sharper its flavour becomes.

When melted onto a bagel, Asiago cheese forms a crust that is crispy and golden. The cheese is salty and smooth, and its strong flavour makes it the perfect pairing with the chewy texture of a bagel.

How to Make Asiago Bagels

Ingredients:

• Flour (bread flour or all-purpose flour)
• Salt
• Instant yeast
• Olive oil or avocado oil
• Water
• Asiago cheese (shredded)
• Brown sugar (optional)
• Baking soda
• Cornmeal or semolina flour (optional)

Method:

Step 1: Make the Sponge/Starter

• In a large bowl, stir the yeast into the flour.
• Add water and whisk or stir until a smooth, sticky batter forms.
• Cover the bowl and let it sit at room temperature for about 2 hours or until foamy, bubbly, and doubled in size.

Step 2: Make the Dough

• In the same bowl, add the additional yeast to the sponge and stir.
• Add the flour, salt, and malt (or brown sugar) and stir until a ball forms.
• Slowly work in the remaining flour to stiffen the dough.
• Transfer the dough to a counter and knead for at least 10 minutes.
• Add the shredded Asiago cheese during the last minute of kneading and continue kneading until evenly distributed.
• The dough should be firm, stiffer than French bread dough, but still pliable and smooth.

Step 3: Shape the Bagels

• Divide the dough into 8-12 equal pieces and form them into rolls.
• Cover the rolls with a damp towel and let them rest for about 20 minutes.
• Line a baking sheet with parchment paper and lightly mist with oil.
• Shape the bagels by pushing a hole through the center of each roll with your thumb and stretching the hole to about 2 inches in diameter.
• Place the shaped bagels on the prepared sheet pan, about 2 inches apart.
• Mist the bagels with oil, cover loosely, and let them sit at room temperature for 20 minutes.

Step 4: Retard the Bagels (Optional)

• Fill a small bowl with cool or room-temperature water and perform the "float test" to check if the bagels are ready to be retarded.
• If the bagels float within 10 seconds, they are ready. Return the tester bagel to the pan, pat it dry, cover, and place in the refrigerator overnight or up to 2 days.

Step 5: Boil and Bake the Bagels

• Preheat the oven to 425-500°F and bring a large pot of water to a boil.
• Add baking soda and malt powder or sugar to the boiling water.
• Gently drop the bagels into the boiling water, a few at a time, and boil for 1 minute on each side.
• Remove the bagels from the water using a slotted spoon or strainer and place them back on the prepared sheet pan.
• Sprinkle the boiled bagels with shredded Asiago cheese.
• Bake the bagels for about 15-25 minutes, or until golden brown, rotating the pans halfway through.
• Remove the bagels from the oven and let them cool on a rack for at least 10 minutes before serving.

Serving Suggestions

Asiago bagels are a delicious breakfast or brunch option and can be served in a variety of ways. Here are some serving suggestions to elevate your asiago bagel experience:

• Toasted with Cream Cheese: Asiago bagels pair exceptionally well with cream cheese. Toast your bagel to enhance its chewy texture and then spread on a generous layer of cream cheese. This combination creates a delightful contrast of warm, crispy bagel and creamy, tangy cheese.
• Breakfast Sandwich: Asiago bagels make an excellent base for a hearty breakfast sandwich. Try adding toppings such as bacon, scrambled eggs, avocado, deli meats, or extra cheese. You can also include a spread like cream cheese or pesto for an extra flavour boost.
• Sweet and Savoury: If you enjoy sweet and savoury combinations, try spreading some butter or your favourite jam on your asiago bagel. The salty, nutty flavour of the cheese pairs surprisingly well with sweet accompaniments.
• Classic Toppings: For a more traditional approach, simply enjoy your asiago bagel with a spread of butter or cream cheese. This simple preparation allows the flavour of the bagel to shine through.
• Egg Delight: For a protein-packed option, top your asiago bagel with a poached or fried egg. You can also add some avocado slices and a sprinkle of salt and pepper for a delicious breakfast or brunch dish.
• Deli Delights: Asiago bagels go well with various deli meats such as salami, ham, or turkey. Add some lettuce, tomato, and a spread of your choice for a satisfying lunch option.
• Vegetarian Option: For a vegetarian-friendly sandwich, load up your asiago bagel with roasted vegetables like bell peppers, zucchini, eggplant, or Portobello mushrooms. You can also add hummus or tzatziki sauce for extra flavour and moisture.

Asiago Bagel History

Asiago bagels are a delicious combination of bread and cheese, with a crusty, melted cheese exterior and a magnificent, cheesy interior. They are made with an Italian cheese, Asiago, which is a firm cow's milk cheese that was first produced in Asiago, Italy. The cheese can be fresh, which is called Asiago pressato, or aged, known as Asiago d'allevo.

The Asiago bagel is a wonderful fusion of Italian and Jewish culinary traditions. Asiago cheese was brought to America by Italian immigrants around the turn of the 20th century and soon became as popular as parmesan. Scott Davis is credited with inventing the Asiago bagel, and it has since become a best-selling flavour across the country.

The process of making Asiago bagels involves adapting a traditional bagel recipe to include Asiago cheese. The cheese is added during the final minute of kneading the dough, and the bagels are then boiled and baked, resulting in a dense, chewy, and flavourful treat.

Some recipes for Asiago bagels include additional ingredients such as barley malt or brown sugar, and the cheese can be substituted with other varieties such as Parmesan or Cheddar. The bagels can be served in a variety of ways, including as a base for a breakfast sandwich, toasted with cream cheese, or simply buttered.

Frequently asked questions