Unveil the secret: master the art of crafting asiago cheese bagels
What To Know
- Form the dough into a ball and place it in a lightly greased bowl.
- Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Shape each piece into a bagel by rolling it into a rope and connecting the ends.
Indulge in the irresistible crunch and cheesy goodness of homemade asiago cheese bagels. This step-by-step guide will empower you to create these delectable delights in the comfort of your own kitchen.
Ingredients:
- 2 cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1 tablespoon honey
- 4 cups bread flour, plus more for dusting
- 1 tablespoon salt
- 1 cup shredded asiago cheese
- 1 tablespoon baking soda
- 1 egg, beaten, for egg wash
Instructions:
1. Activate the Yeast
In a large bowl, whisk together the warm water, yeast, and honey. Allow the mixture to rest for 5 minutes, or until foamy.
2. Combine Dry Ingredients
In a separate bowl, combine the bread flour and salt.
3. Mix Dough
Add the dry ingredients to the activated yeast mixture and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Add Asiago Cheese
Knead the shredded asiago cheese into the dough until evenly distributed.
5. First Rise
Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.
6. Shape Bagels
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a bagel by rolling it into a rope and connecting the ends.
7. Boil Bagels
Bring a large pot of water to a boil. Add the baking soda and stir. Carefully drop the bagels into the boiling water and cook for 30 seconds per side.
8. Bake Bagels
Remove the bagels from the water and place them on a greased baking sheet. Brush with the egg wash and sprinkle with additional asiago cheese if desired. Bake at 450°F for 20-25 minutes, or until golden brown.
9. Enjoy!
Let the bagels cool slightly before slicing and serving. Savor the perfect balance of crispy exterior and soft, cheesy interior.
Perfecting Your Bagels
- For a chewier bagel: Use bread flour with a higher protein content.
- For a crispier bagel: Boil the bagels in the baking soda water for a longer time.
- For a more intense asiago flavor: Use a higher quality shredded asiago cheese.
- For a different shape: Try making bagels in the shape of pretzels or knots.
Asiago Cheese Bagel Variations
- Garlic Asiago Bagels: Add minced garlic to the dough.
- Everything Asiago Bagels: Sprinkle with a mixture of sesame seeds, poppy seeds, and garlic salt before baking.
- Jalapeno Asiago Bagels: Add diced jalapenos to the dough for a spicy kick.
Asiago Cheese Bagel Sandwiches
- Breakfast Bagel: Top with cream cheese, smoked salmon, and capers.
- Lunch Bagel: Fill with grilled chicken, bacon, and cheddar cheese.
- Dinner Bagel: Create a mini pizza bagel with tomato sauce, mozzarella cheese, and your favorite toppings.
Finishing Touches
- Serve warm: Asiago cheese bagels are best enjoyed fresh out of the oven.
- Freeze for later: Bagels can be frozen for up to 3 months. Reheat in a warm oven before serving.
- Pair with your favorite beverage: Enjoy your bagels with coffee, tea, or a refreshing fruit smoothie.
Answers to Your Most Common Questions
- Q: Can I use instant yeast instead of active dry yeast?
- A: Yes, you can use instant yeast in a 1:1 ratio. However, you do not need to activate it in warm water. Simply add it directly to the dry ingredients.
- Q: Why did my bagels turn out dense?
- A: Overworking the dough or not kneading it enough can lead to dense bagels. Make sure to knead the dough until it becomes smooth and elastic.
- Q: Can I use different types of cheese in place of asiago?
- A: Yes, you can experiment with other cheeses, such as cheddar, mozzarella, or Parmesan. However, the flavor of the bagels will vary depending on the cheese used.
