Asiago Bagels

 

Welcome to Fabtastic Eats! It is still me, Alaina! The writer, photographer, baker, cook, blogger, momma, fiancé, and face behind the blog! It’s all still the same, just with a new name and a bit of a face lift! I was feeling slightly bogged down by the name ‘mommysmenu’ feeling as though I may only be attracting a particular type of reader, and while I am SO appreciative for those readers, and sincerely hope they continue to follow me, I wanted to broaden my range and allow for other people to be intrigued!

 

If you’re coming over from MommysMenu, I hope you all continue to read and follow Fabtastic Eats! It will be fabulous, I promise! And I hope you can continue to find something you love! I mean, check out these bagels! 😉 In all seriousness though, these are probably my favorite asiago bagel to date. And that is definitely saying something since, I eat asiago bagels everywhere! (They’re my fav!)

 

So far I’ve made a couple breakfast sandwiches out of these with either turkey-bacon, ham, provolone, or fontina cheese. All combos were excellent! We’ve tried with just buttered up and with just some cream cheese, both SUPERB! Next up, I’m looking to make a full on sandwich with one..I don’t see where I can go wrong..its made out of cheese and carbs…win! 😀

Don’t be scared by making bagels, it really is super easy, just time consuming. But entirely worth it in the end! Oh my God is it worth it..they are so good, so moist, so full of flavor and deliciousness! You can alter them anyway you like…instead of rolling in asiago, think: everything bagels, onion bagels, poppy seed bagels..there are so many great combos! So get to cooking! Hope to see you tomorrow!!

What is your favorite bagel flavor?!

 

Asiago Bagels

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 3 hours

Yield: 16 bagels

Asiago Bagels

Ingredients

  • 3 cups asiago cheese, freshly grated
  • 2 cups warm water
  • 2 packets (4 1/2 teaspoons) active dry yeast
  • 2 tablespoons honey
  • 3 cups all-purpose flour
  • 2 1/2 cups bread flour
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • Canola Oil

Directions

  1. In the bowl of your electric mixer, combine the water and honey. Stir until the honey is dissolved. Add yeast, stir to combine.
  2. Let it sit until nice and foamy, about 10 minutes.
  3. With the mixer fitted with the dough hook, slowly add in the salt, 2 cups of the bread flour and 2 cups of the all purpose flour.
  4. After about 3 minutes, the dough will probably still be sticky, add in the remaining flour, and mix until combined. (If necessary add a little extra flour until the dough is smooth and can be touched without sticking to your fingers.)
  5. Once smooth, remove the dough from the bowl, kneading a few times to form it into a ball.
  6. Brush a large bowl with oil, placing the dough inside, turn to coat. Cover and allow rising in a warm place until doubled in size, about 1 hour.
  7. Once raised, punch down your dough and place it on a lightly floured covered surface. Divide the dough into equal pieces; I got 16 that are 2.5-3 ounces each.
  8. Roll the dough into balls, place on a greased baking sheet, cover and allow rising for another 30 minutes. (Now is a good time to grate your cheese and place on a large plate or bowl.)
  9. After the dough has risen, fill a large pot with water, add the brown sugar, and let it come to a rolling boil.
  10. Take each piece of dough, poke a hole through the middle, and lightly turn it until it resembles a bagel. Place it on the baking sheet and let it rest for another 10 minutes while the water continues to boil.
  11. Preheat oven to 400 degrees.
  12. Once boiling, adding two bagels at a time, allow cooking for two minutes on one side, flip carefully with a wooden spoon, and cook for another 30 seconds on the second side.
  13. Remove the bagels one at a time with a slotted spatula, and dunk in the asiago cheese, turning to coat both sides and lightly adding pressure to adhere. Replace back on the baking sheet.
  14. Once all the bagels have been through the water and cheese bath, and replaced on the sheet, bake for about 20 minutes, until golden!

Notes

I froze half of the dough after Step 8. (I didn't want 16 bagels right away!) Ill update this and let you know how they come out once I cook the frozen ones! 🙂

Slightly Adapted from: How Sweet It Is Originally from Food Network and King Arthur Flour

 

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