Let’s talk bagels. I love bagels. Bagels in the mornin’, bagels in the evenin’, bagels at suppertime. Also, who says ‘suppertime’? Ok. I’m already off track. Bagels. Got it.
Many moons ago, my bestie and I would stay up all night talking about boys and makeup (let’s not kid ourselves–we recorded fake talk shows and made up harmonies to every Good Charlotte song) and in the morning we would walk to Panera for bagels. We would be there before they opened, even. We were serious about getting those bagels. Panera has fantasmic asiago cheese bagels, you guys.
It’s been a few years since I’ve been lucky enough to get one of their bagels. And, you know, all good recipes come from a crave you get in the middle of the day when you are too lazy to go buy a bagel so you make some instead. The results: fantasmic. That’s the second time I’ve used that word so far. Are you impressed? I thought so.
These certainly took more effort than driving to the store for bagels, but the taste is insurmountable. Like I said, fantasmic.
Asiago Cheese Bagels:
Adapted from Here
Yields 8 Bagels
- 2 tsp. (one package) active dry yeast
- 1 1/2 T. granulated sugar
- 1 1/4 c. warm water
- 3 1/2 c. bread flour (the bread flour thing is important…all purpose makes a crappy bagel)
- 1 1/2 tsp. salt
- 1 egg (for the egg wash…whisk it with a few tablespoons of water, ya’ll)
- 3/4 c. freshly grated asiago cheese (I got mine from an Italian deli and WHOA MAN. Workin’ on my night cheese…)
- Place yeast and sugar in the bowl of a stand mixer and add in 1/2 c. of the warm water. Let yeast bloom for about 5 minutes until frothy.
- Mix flour and salt together in a seperate bowl.
- With the dough hook attachment, set mixer to low and slowly add in the flour to the yeast mixture. Once flour is incorporated, stir in the remainder of the water and mix on low speed until a soft dough forms.
- Dust the dough ball with flour and place in a lightly oiled bowl. Cover and set in a warm place to rise for 1 hour.
- Turn out the dough on a lightly floured surface and divide into 8 equal sized balls. Make a hole in the middle of each ball with your thumb to shape the bagel and set aside for 10 minutes.
- While you wait for the bagels to set, bring a large pot of water to a boil. Once boiling, gently drop each bagel into the water–they will float. Boil for 60-90 seconds and gently turn the bagel over with the handle of a wooden spoon or other utensil. Boil for an additional 60-90 seconds.
- Spray a non-stick cookie sheet with cooking spray and place the boiled bagels on it. Brush each bagel with egg wash. Sprinkle each bagel with a large pinch of cheese and press the cheese into the bagel so it will stick.
- Bake at 450 degrees for 18-20 minutes, or until golden brown.
Top with cream cheese for breakfast or sandwich fixings for lunch. So good, you guys. So so good.