The Asiago Bagel from Einstein Bros. Bagels features a golden, toasted bagel studded with savory Asiago cheese, offering a crispy exterior and soft, cheesy interior that delivers a rich and satisfying flavor.
Equipments
- Mixer
- Dough hook
- Mixing bowl
- Dough scraper
- Proofing tray
- Proofing cloth or plastic wrap
- Kettle or large pot
- Slotted spoon or spider strainer
- Baking sheet
- Parchment paper
- Oven
- Cheese grater
- Cooling rack
Ingredients
- 3 ½ cups (440g) bread flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon instant yeast
- 1 ¼ cups (300ml) warm water
- 1 tablespoon barley malt syrup (or honey)
- 1 cup (100g) grated Asiago cheese
Using bread flour is essential to achieve the perfect chewy texture characteristic of the Asiago Bagel. Instant yeast helps ensure a consistent rise, while barley malt syrup or honey contributes to the bagel's signature slight sweetness and golden crust. Grating fresh Asiago cheese rather than using pre-shredded cheese will enhance the flavor and melt quality on the bagel surface. Make sure your water is warm, not hot, to activate the yeast properly without killing it. Your homemade version of the Asiago Bagel from Einstein Bros. Bagels will closely mimic the original's crispy exterior and rich, cheesy interior with these precise ingredients.
Instructions
- Gather all equipment and ingredients.
- In the mixing bowl, combine bread flour, sugar, salt, and instant yeast.
- Attach dough hook to the mixer.
- Pour in warm water; mix on low until shaggy dough forms.
- Mix in barley malt syrup (or honey).
- Knead with mixer on medium speed for 6–8 minutes until smooth and elastic.
- Transfer dough to a lightly greased bowl.
- Cover bowl with proofing cloth or plastic wrap.
- Let dough proof for 1 hour or until doubled in size.
- Punch down dough and turn onto lightly floured surface.
- Divide dough into 8 equal pieces.
- Shape each piece into a ball.
- Poke a hole through each ball, stretching into bagel shape.
- Place shaped bagels on proofing tray lined with parchment paper.
- Cover and let rest for 15–20 minutes.
- Preheat oven to 425°F (220°C).
- Bring large pot of water to a gentle boil.
- Add barley malt syrup (or honey) to boiling water.
- Boil bagels, 2–3 at a time, 1 minute per side.
- Remove with slotted spoon; drain briefly.
- Place boiled bagels on parchment-lined baking sheet.
- Sprinkle generously with grated Asiago cheese.
- Bake for 22–25 minutes until golden and cheese is melted.
- Remove from oven; transfer to cooling rack.
- Cool slightly before serving.
Substitution
The Asiago Bagel from Einstein Bros. Bagels can be replicated at home by combining bread flour and instant yeast with warm water and barley malt syrup to achieve the signature chewy texture and subtle sweetness. If Asiago cheese is unavailable, Parmesan or a sharp white cheddar can serve as flavorful substitutes, maintaining the cheesy crust. When boiling the bagels, adding malt syrup or honey to the water enhances the crust's shine and taste, crucial for authenticity. Use parchment paper on your baking sheet to prevent sticking and ensure even browning. Allow your bagels to cool completely on a rack before slicing to preserve their airy interior.
Tips
Make sure your water is warm, around 100degF (38degC), to activate the instant yeast without killing it. When boiling bagels, maintain a gentle boil to prevent them from bursting or losing shape, and boil each side for exactly one minute for the best chewy texture. You should sprinkle the grated Asiago cheese on the bagels immediately after boiling and before baking to allow it to melt and brown perfectly. Let your bagels cool on a rack to keep the crust crisp rather than soggy from trapped steam.
Nutritions
The Asiago Bagel from Einstein Bros. Bagels offers a good source of carbohydrates from bread flour, which provides energy for your body. Asiago cheese contributes protein and calcium, essential for muscle maintenance and bone health. This bagel also contains moderate sodium levels due to salt and cheese, so monitoring intake is important if you are watching your salt consumption. Your choice of barley malt syrup or honey adds natural sweetness with minimal artificial additives.
Storage
Store your Asiago bagels in an airtight container or resealable plastic bag at room temperature for up to two days to maintain freshness and the crispy exterior. For longer storage, freeze the bagels individually wrapped in plastic wrap and placed in a freezer-safe bag, where they can last up to three months. When ready to eat, thaw at room temperature and warm in the oven to restore the bagel's signature cheesy crust.
Variation or Alternatives
You can substitute Asiago cheese with sharp cheddar or Parmesan for a different flavor profile while maintaining a crispy, cheesy crust. To enhance the bagel's texture, try adding a tablespoon of vital wheat gluten to the flour to improve chewiness and rise. For a twist on the boiling step, infuse the water with herbs such as rosemary or thyme to impart a subtle aromatic note to your bagels. If you prefer a softer crust, reduce boiling time to 30 seconds per side before baking.
Allergies
The Asiago Bagel contains wheat flour, which is a common allergen for those with gluten intolerance or celiac disease. The presence of Asiago cheese introduces dairy allergens that may affect individuals with lactose intolerance or milk allergies. If you have sensitivities to gluten or dairy, it's important to check ingredient labels and consult with your healthcare provider.
Why this recipe?
Einstein Bros. Bagels' Asiago Bagel menu is loved for its crispy, golden-baked Asiago cheese crust that delivers a rich, savory flavor with every bite. The unique blend of cheeses and expertly baked dough offers a satisfying texture that pairs perfectly with a variety of spreads and sandwich fillings. Trying your hand at a copycat recipe lets you recreate this authentic taste at home, ensuring fresh, warm Asiago bagels tailored to your preferences. Your homemade version can capture the same delicious essence while providing a customizable experience.