Sourdough Asiago Bagels Recipe
This easy sourdough asiago bagels recipe creates incredibly delicious, tender bagels packed with rich asiago cheese flavor.
Ingredients
Ingredients to make ½ cup (100 g) of Active Sourdough Starter
- 1 tablespoon (15 g) sourdough starter
- ⅓ cup + 1 tablespoon (50 g) all-purpose flour
- 3 ½ tablespoons (50 g) water
Bagel Dough
- ½ cup (100 g) active sourdough starter
- 1 cup + 2 tablespoons (270 g) water
- 2 tablespoons (40 g) honey or sugar
- 1 teaspoon (5 g) fine sea salt
- 4 cups + 2 tablespoons (500 g) bread flour
- 8 oz. block asiago cheese grated, reserve 1 cup for topping
Water Bath
- 6 cups water
- 1 tablespoon sugar
Instructions
Feed Your Sourdough Starter
- 12 hours before you plan to mix the dough, add 1 tablespoon sourdough starter, ⅓ cup + 1 tablespoon all-purpose flour, and 3 ½ tablespoons water to a clean jar to make your active starter for the dough. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 115 g active starter but, because some of it will stick to the sides of the jar during the transfer, we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
Make the Dough
- Grate an 8 oz. block asiago cheese on the side of a box grater with the largest holes. Transfer 1 cup (2 oz.) to a bowl, cover, and place in the fridge. This will be for topping the bagels.
- In the bowl of a stand mixer, stir together ½ cup active sourdough starter, 1 cup + 2 tablespoons water, 2 tablespoons honey, and 1 teaspoon fine sea salt with a spatula. Add 4 cups + 2 tablespoons bread flour and the grated asiago cheese, and use your hands to combine the ingredients as well as possible so there are no dry bits left in the bowl.
- Place the dough hook on the mixer and mix the dough on number 3 speed for 6-7 minutes. (Or 10 minutes by hand.) Cover the bowl and let rest at room temperature for 8-12 hours.
- Line a baking sheet with parchment paper. Turn the dough out onto a clean work surface and divide it into 8 equal pieces. Shape each piece into a ball. To shape the bagel, place a dough ball on the work surface and use your thumb to poke a hole straight down through the middle of the dough. Pick the bagel dough up, gently shape the ring, and place it on the parchment paper. Repeat with remaining dough balls. Cover the dough with a towel and let rise until puffy. This can take 1-2 hours depending on the temperature of your kitchen.(See notes about parchment paper.)
- Preheat your oven to 425°F (218°C), ensuring the oven rack is in the center position.
- Bring 6 cups of water to a boil in a large stockpot and add one tablespoon of sugar. Place 2-3 bagels into the water, ensuring not to crowd the pot. If they sink to the bottom, give them a gentle nudge with a mesh strainer to help them float to the top. Boil them for 2 minutes on each side.
- Use a mesh strainer or slotted spoon to remove the bagels and transfer them to a parchment-lined baking sheet. Sprinkle the top of the bagels with the remaining cheese.
- Bake the bagels at 425°F (218°C) for 25-28 minutes or until golden brown. Once the bagels have cooled completely, slice in half and serve.
Notes
- Parchment Paper: I recommend using Kirkland brand parchment paper from Costco. I've used it for years with zero sticking issues with any of my recipes. Flour the bottom of the bagels or the parchment paper after shaping them if you issues with sticking.
- How to measure flour without a scale: Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
- To Store: Baked bagels can be kept covered at room temperature for up to one week. Storing in the fridge is not recommended.
- To Freeze baked bagels, Let them cool completely. Then, wrap each bagels individually in plastic wrap and place them in a freezer-safe container for up to 3 months.
- To Reheat: If frozen, allow the bagels to thaw on the counter. Cut in half and heat in a toaster or toaster oven.
Nutrition
Serving: 1bagelCalories: 632kcalCarbohydrates: 107gProtein: 26gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 759mgPotassium: 163mgFiber: 3gSugar: 6gVitamin A: 224IUVitamin C: 0.03mgCalcium: 363mgIron: 2mg