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Asiago Bagels

 Asiago Bagels
These thick and chewy bagels feature a mild cheese flavor that makes them ideal for a brunch and a pleasant alternative to the usual sweet breads seen this time of year. —Tami Kuehl, Loup City, Nebraska
12 ServingsPrep: 30 min. + standing Bake: 15 min. + cooling

Ingredients

  • 1 cup water (70° to 80°)
  • 2 eggs
  • 1/4 cup plus 1 tablespoon olive oil
  • 2 tablespoons honey
  • 3/4 cup shredded Asiago cheese, divided
  • 1/3 cup nonfat dry milk powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried basil
  • 2 cups whole wheat flour
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 4 teaspoons active dry yeast
  • 1 egg white
  • 1 tablespoon water

Directions

  • In bread machine pan, place the water, eggs, oil, honey, 1/2 cup
  • cheese, milk powder, salt, basil, flours and yeast in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Shape into 12 balls. Push thumb through centers to form a 1-1/2-in.
  • hole. Stretch and shape dough to form an even ring. Cover and let
  • rest for 10 minutes; flatten bagels slightly.

2 of 2

Asiago Bagels (continued)

Directions (continued)

  • Fill a Dutch oven two-thirds full with water; bring to a boil. Drop
  • bagels, two at a time, into boiling water. Cook for 45 seconds; turn
  • and cook 45 seconds longer. Remove with a slotted spoon; drain well
  • on paper towels.
  • In a small bowl, combine egg white and water; brush over bagels.
  • Sprinkle with remaining cheese. Place 2 in. apart on greased baking
  • sheets. Bake at 400° for 15-20 minutes or until golden brown.
  • Remove to wire racks to cool. Yield: 1 dozen.
Nutritional Facts: 1 bagel equals 239 calories, 9 g fat (2 g saturated fat), 42 mg cholesterol, 342 mg sodium, 32 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.