Easy Parmesan Asiago Cheese Bagels will dazzle your tastebuds. The sharp, crunchy cheese paired with the chewy bagel is sure to leave anyone speechless.
Easy Parmesan Asiago Cheese Bagels are delicious. The first time I had a parmesan asiago cheese bagel was while I was living on the East Coast. There was a little bagel shop right off of a walking path that was next to my friends house. We would go walking on that path quite often, we would walk, talk, complain and find solitude in being mom’s of little littles while our husbands were in grad school together. (Thank heavens for amazing friends, right? I wish we lived closer now!) I can’t even count how many times we’ve texted while our husband’s were taking big exams together, us being more nervous than our husbands most of the time.
Every once in a while when we were walking on the path, we would make it far enough that we would stop off and visit this little bagel shop. Their parmesan asiago bagels were to die for! Now that I live 3,000 miles away, I set out to make myself some. I was very very VERY please with the results.
I used my Instant Pot to speed up the rising process, and to boil the bagels (to get that chewiness!) but you could definitely make these without the Instant Pot, it just won’t be quite as quick. You start out with a stiff dough, rise it, shape it, and then BOIL the dough! The longer you boil, the chewier it will be. After, it is time for an egg wash, and then bring on the cheese, Baby! I used a mix of asiago and parmesan that I found by the parmesan cheese in the refrigerator section at my grocery store. Then the bagels bake in the oven until they are golden to perfection! 
Easy Parmesan Asiago Cheese Bagel (Printable Recipe Below)
Easy Parmesan Asiago Cheese Bagels will dazzle your tastebuds. The sharp, crunchy cheese paired with the chewy bagel is sure to leave anyone speechless.
Ingredients
2 tsp active dry yeast
1 1/2 Tbsp sugar divided
1 cup water divided
3 1/4 cup flour
5 tsp baking powder
2 1/4 tsp salt
1 egg white
1/4 cup parmesan and asiago cheese mix shredded
Instructions
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Add the yeast, 1/2 Tbsp sugar, and 1/2 cup of warm water to the bottom of the bowl of a stand mixer. Let it proof and get bubbly for 5 minutes.
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After the yeast has proofed, add the remaining sugar, flour, baking powder and salt. Start mixing on low and gradually add in the water. The dough will be thick and shouldn’t stick to the bowl at all. If you live in an extremely dry or humid climate, you may need to either add a little water or a little flour to get the right consistency.
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Spray the pot of your Instant Pot with non stick spray. Turn on the Instant Pot to the NORMAL Yogurt setting. Place the dough inside and cover with a glass lid. Let it rise for 30 minutes. Once the 30 minutes is up, punch down the dough and remove it from the Instant Pot, then let it rest on the counter for 10 minutes.
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Preheat oven to 425°. Add about 5 inches of water to your Instant Pot liner and set the Instant Pot to saute HIGH. Cover with a lid and bring the water to a boil.
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Once the dough has been resting for 10 minutes, divide the dough into the number of bagels you want. You’ll be able to make 6 regular sized bagels or 8 smaller bagels. After you’ve divided the dough, roll each portion into a tight ball.
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Once all of the dough has been rolled into a ball, use your thumb and stab it through the center of the ball. Work the dough around your thumb until the hole in the middle is about 1 1/2 inches wide.
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Drop the shaped dough into the boiling water and boil for 2-3 minutes on each side. Use the end of a wooden spoon to flip them. I can usually fit 3 or 4 bagels into the Instant Pot at once so I boil in two batches.
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After the bagels have been boiled, place them onto a greased or silicone-lined cookie sheet. Brush the egg white onto the bagel and then sprinkle with the parmesan and asiago cheese mix.
Easy Parmesan Asiago Cheese Bagel
Easy Parmesan Asiago Cheese Bagels will dazzle your tastebuds. The sharp, crunchy cheese paired with the chewy bagel is sure to leave anyone speechless.
Total Time 1 hour 30 minutesIngredients
- 1/2 tsp dry active yeast
- 1 1/2 tbsp sugar divided
- 1 cup water divided
- 3 1/4 cup flour
- 5 tsp baking powder
- 2 1/4 tsp salt
- 1 egg white
- 1/4 cup Parmesan and Asiago cheese mix shredded
Instructions
-
Add the yeast, 1/2 Tbsp sugar, and 1/2 cup of warm water to the bottom of the bowl of a stand mixer. Let it proof and get bubbly for 5 minutes.
-
After the yeast has proofed, add the remaining sugar, flour, baking powder and salt. Start mixing on low and gradually add in the water. The dough will be thick and shouldn't stick to the bowl at all. If you live in an extremely dry or humid climate, you may need to either add a little water or a little flour to get the right consistency.
-
Spray the pot of your Instant Pot with non stick spray. Turn on the Instant Pot to the NORMAL Yogurt setting. Place the dough inside and cover with a glass lid. Let it rise for 30 minutes. Once the 30 minutes is up, punch down the dough and remove it from the Instant Pot, then let it rest on the counter for 10 minutes.
-
Preheat oven to 425°. Add about 5 inches of water to your Instant Pot liner and set the Instant Pot to saute HIGH. Cover with a lid and bring the water to a boil.
-
Once the dough has been resting for 10 minutes, divide the dough into the number of bagels you want. You'll be able to make 6 regular sized bagels or 8 smaller bagels. After you've divided the dough, roll each portion into a tight ball.
-
Once all of the dough has been rolled into a ball, use your thumb and stab it through the center of the ball. Work the dough around your thumb until the hole in the middle is about 1 1/2 inches wide.
-
Drop the shaped dough into the boiling water and boil for 2-3 minutes on each side. Use the end of a wooden spoon to flip them. I can usually fit 3 or 4 bagels into the Instant Pot at once so I boil in two batches.
-
After the bagels have been boiled, place them onto a greased or silicone-lined cookie sheet. Brush the egg white onto the bagel and then sprinkle with the parmesan and asiago cheese mix.
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Bake at 425° for 25-30 minutes or until golden brown. Cool completely and then go nuts over these delicious little guys!
I don’t have a stand mixer, would a hand mixer or a food processor with a dough blade work at all? Also could I use the regular IP lid for proofing the dough on the yogurt setting? Thanks!
You could knead the dough by hand, it may just take a little bit of muscle. ? I’m not sure about a food processor with a dough blade. I don’t have any experience with those. As for the regular lid on the IP, yes you can use that! Just set it to venting and take the seal out so the bread doesn’t take on the flavor of the last dinner you made. ?