Homemade Asiago Cheese Bagel Recipe: Panera Copycat

4 asiago cheese bagels on a parchment lined baking sheet

Homemade Asiago Cheese Bagel Recipe: Panera Copycat

Making Asiago cheese bagels at home, inspired by Panera Bread, is easier than you might think and requires just a handful of ingredients. With bread flour, instant yeast, kosher salt, dark brown sugar, water, and plenty of freshly grated Asiago cheese, you can create bagels that are delightfully chewy on the inside with a golden, crisp exterior. The process is straightforward, and the addition of Asiago cheese takes these bagels to the next level. With a bit of time and effort, you'll be savoring fresh, homemade bagels that rival those from your favorite café.

Course baked goods, Breakfast, brunch

Cuisine American, Jewish

Keyword asiago cheese, bagel recipe, bagels, boiled bagels, cheese bagel, chewy bagels, New York Bagels

Prep Time 1 50

Cook Time 20

Total Time 3

Servings bagels

Calories 413kcal

Equipment

Large bowl
Tea Towel
2 Sheet pans
Parchment paper
Large pot
Slotted Spoon
Pastry Brush
smalll bowl
Wire cooling rack

Ingredients

Bagel Dough

4 cups bread flour
1 tablespoon instant yeast
2 teaspoons kosher salt
1 tablespoon dark brown sugar
2 cups Asiago Cheese Freshly shredded
1 1/3 cups bottled water at room temperature

Water Bath

3 quarts water
¼ cup dark brown sugar

Egg Wash

1 egg yolk
2 tablespoons water

Topping for Asiago Cheese Bagels

1 cup Asiago Cheese Freshly Shredded

Instructions

Make the Bagel Dough

Whisk flour, yeast, salt and brown sugar and shredded cheese together in a bowl. Stir in the water with a stiff spatula until the dough just comes together and there are no dry ingredients.
4 cups bread flour, 1 tablespoon instant yeast, 2 teaspoons kosher salt, 1 tablespoon dark brown sugar, 2 cups Asiago Cheese, 1 1/3 cups bottled water at room temperature
Transfer the dough onto a lightly floured area and knead until the dough holds its shape. This should take about 8 minutes. Form the dough into a ball and place in a lightly oiled bowl. Oil the top of the dough with a tablespoon of oil to prevent cracking. Cover with a warm moist towel and let rise until it doubles in size. This should take about an hour.

Form the Bagels

Line two baking sheets with parchment paper. Transfer the dough to a lightly floured surface and divide it into eight pieces. Roll each piece into a smooth round ball. Poke a hole in the middle of the ball with your index finger and stretch the hole out to 1 to 1 ½ inches. Place each bagel on the parchment. Cover with oiled plastic wrap and allow to rise for 30 minutes.

Prepare Bagels to Bake

Preheat the oven to 425.
Bring the water and brown sugar to a gentle boil in a stockpot.
3 quarts water, ¼ cup dark brown sugar
Mix the egg yolk and water together in a small bowl. Set aside.
1 egg yolk, 2 tablespoons water
Boil the bagels in the brown sugar water for two minutes, top side down, only putting enough bagels in the water not to crowd them. After 2 minutes, flip the bagels and boil for one more minute. Using a strainer, remove the bagels back to the parchment. Repeat until all the bagels have been boiled.
Brush the bagels with the egg wash. Top with shredded cheese. It's okay if a little cheese spills off the side, as it will make a crispy cheesy bit!
1 cup Asiago Cheese

Bake the Bagels

Bake the bagels for 20 minutes or until golden brown. Rotate the pans halfway through. Let the bagels cool on a wire rack for 30 minutes.

Nutrition