Asiago Bagel

Part 2: Making Asiago Bagels

Ingredients for Asiago Bagels

Crafting the perfect asiago bagel begins with gathering the right ingredients. The base of the bagel includes high-gluten flour, which gives the bagel its characteristic chewy texture. Water, yeast, and malt syrup (or sugar) are essential for the dough’s rise and subtle sweetness. Salt adds flavor, balancing the sweetness and enhancing the overall taste. The star ingredient, asiago cheese, should be freshly grated to ensure its bold flavor permeates the dough and creates a crispy, cheesy crust as it bakes. For those looking to experiment, ingredients like garlic or onion powder can add an extra layer of flavor to the dough.

Step-by-Step Guide to Making Asiago Bagels

1. Dough Preparation: Start by mixing the yeast, water, and malt syrup in a large bowl, allowing the yeast to activate. Gradually add the flour and salt, kneading until a stiff, smooth dough forms. This process might take about 10 minutes by hand or in a stand mixer with a dough hook attachment.
2. First Rise: Place the dough in a lightly oiled bowl, covering it with a damp cloth. Let it rise in a warm area until it doubles in size, which typically takes about 1 to 2 hours.
3. Shaping the Bagels: Once risen, divide the dough into equal portions. Roll each piece into a ball, then press a hole through the center with your thumb, stretching it slightly to form a bagel shape. Ensure the holes are well-defined, as they will close up slightly during the boiling and baking process.
4. Boiling: Bring a large pot of water to a boil, adding a tablespoon of malt syrup or sugar. Boil the bagels, a few at a time, for about 30 seconds on each side. This step is crucial for achieving the classic chewy texture of the bagel.
5. Adding Asiago: After boiling, dip one side of each bagel into a bowl of freshly grated asiago cheese, pressing slightly to adhere.
6. Baking: Arrange the bagels, cheese side up, on a baking sheet lined with parchment paper. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until they’re golden brown and the cheese is crispy.
7. Cooling: Allow the bagels to cool on a wire rack before serving to ensure the cheese sets and the crust becomes perfectly crispy.

Part 3: Asiago Bagel Variations

Creative Toppings and Fillings for Asiago Bagels

The versatility of asiago bagels extends to a myriad of toppings and fillings, transforming them from simple baked goods into gourmet creations.

• Savory Spreads: Cream cheese, especially when mixed with herbs or garlic, complements the asiago’s nuttiness. Avocado, mashed with a pinch of salt and lemon juice, offers a creamy, healthy option.
• Vegetable Toppings: Thinly sliced cucumbers, tomatoes, or radishes provide a fresh contrast to the rich cheese, while sautéed spinach or caramelized onions add a warm, comforting element.
• Protein Choices: Smoked salmon, with a touch of dill and capers, elevates the asiago bagel to a luxurious brunch item. For a heartier option, slices of turkey or ham, perhaps with a slice of Swiss cheese, make for a satisfying meal.
• Sweet Pairings: While not traditional, a light spread of fig jam or honey can balance the asiago’s saltiness with a subtle sweetness, appealing to those who enjoy sweet-and-salty flavor profiles.

Each variation and combination opens up new dimensions of taste, allowing asiago bagels to be endlessly reinvented and enjoyed in countless ways. Whether sticking to classic pairings or venturing into uncharted culinary territories, the asiago bagel’s adaptability makes it a perennial favorite capable of satisfying a wide range of palates.

Asiago Cheese Bagels Recipe

Ingredients:

Sponge:

• 1 teaspoon instant yeast (0.11 ounce)
• 4 cups (500 g) unbleached high-gluten or bread flour (18 ounces)
• 2½ cups (625 ml) water, at room temperature (20 ounces)

Dough:

• 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

Instructions:

1. Sponge Preparation: In a 4-quart mixing bowl, mix 1 teaspoon of instant yeast with the flour. Add water, whisking or stirring until it forms a smooth, sticky batter. Cover with plastic wrap and let sit at room temperature for about 2 hours, or until the mixture doubles in size and collapses when tapped.
2. Dough Making: Add ½ teaspoon yeast to the sponge. Stir in 3 cups of flour, salt, and malt until a ball forms, adding the remaining flour to stiffen the dough. Knead on a counter for 10 minutes, adding the Asiago cheese during the last minute. Dough should be firm, smooth, and pass the windowpane test.
3. Shaping Bagels: Divide the dough into 12 pieces, forming each into rolls. Let them rest under a damp towel for 20 minutes. Then, shape each roll into a bagel by pushing a hole through the center and stretching it to 2½ inches in diameter.
4. Proofing: Arrange bagels on parchment-lined sheet pans, mist with oil, and cover loosely with plastic wrap. Let them sit at room temperature for 20 minutes, then perform the float test. If bagels float within 10 seconds, refrigerate overnight.
5. Baking: Preheat the oven to 500 degrees F. Boil bagels with baking soda for 1 minute per side, then top with Asiago cheese. Bake at 500 degrees F for 8 minutes, rotate, reduce to 450 degrees F, and bake for another 8 minutes.

Nutritional Info: (Per Bagel) Calories: 408 kcal, Carbohydrates: 61g, Protein: 20g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 1199mg, Potassium: 120mg, Fiber: 2g, Sugar: 1g, Vitamin A: 215IU, Calcium: 336mg, Iron: 1mg