Easy Parmesan Asiago Cheese Bagels will dazzle your tastebuds. The sharp, crunchy cheese paired with the classic chewy crust and soft inside, this bagel is sure to leave anyone speechless.
Parmesan Asiago Cheese Bagels- My favorite at first taste!!
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 make them myself!
Using the Instant Pot to make Asiago Cheese Bagels QUICKLY!
I like to use 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.
The Instant Pot’s yogurt button keeps the Instant Pot at the perfect temperature for proofing (or rising) bread dough. I do this with my dinner rolls, cinnamon rolls, pizza dough, French bread.. you name it! It cuts down the rise time by half, usually!
The bagel dough will rise in the warm Instant Pot for 30 minutes, as apposed to 1-2 hours on the countertop.
How to roll and shape the perfect Bagel
Once the dough has risen and taken a little rest, it is time to shape the bagels! This is definitely the most intimidating part. Don’t be intimidated, though! It really isn’t as hard as you think!
This recipe makes 6 regular sized bagels or 8 mini bagels. I usually opt for the mini bagels. Perfect for little hands!
First, flatten the dough and then gather the edges together to create a ball. Pinch the dough to create a tight ball. (See video below!) Then, 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. (Again, see the video below! It will show you how this is done!)
How to get the perfect Chewy Bagel Crust
Once the bagels are shaped, BOIL the dough! The longer you boil, the chewier it will be.
I like to, once again, use my Instant Pot for this! While I am shaping the dough I get the water boiling in the Instant Pot on the saute setting. It is so nice to be able to do everything quickly in one pot!
The bagels will grow a bit in size while boiling. I usually fit about 3 bagels in the Instant Pot at one time.
After all of the bagels have been boiled, it is time for an egg wash! The egg wash helps with the color of the finished bagel and (most importantly) helps the cheese stay on the bagel.
I used a mix of asiago and parmesan that I found by the parmesan cheese in the refrigerator section at my grocery store. The brand is Kraft. Then the bagels bake in the oven until they are golden to perfection! 
Bake the bagels on parchment paper or a silicone liner. Bake at 425° for 25-30 minutes.
How should I store my Homemade Bagels?
The best way to store your homemade bagels is in the FREEZER. Seriously! Because these bagels are homemade, they don’t have the extra preservatives like the store-bought bagels do. This means their shelf life isn’t like the store-bought bagels, either.
If you are not planning on eating the bagels in one day, I would suggest slicing the bagel in half as soon as it has cooled, transfer to a zip top bag and freeze immediately.
When you want to eat the bagel, just pull from the freezer and pop it into the toaster. Good as new!
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More Bread Recipes
Easy Parmesan Asiago Cheese Bagel
Ingredients
- 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.
- Bake at 425° for 25-30 minutes or until golden brown. Cool completely and then go nuts over these delicious little guys!
Notes
Easy Parmesan Asiago Cheese Bagel (Printable Recipe Below)
Easy Parmesan Asiago Cheese Bagels will dazzle your tastebuds. The sharp, crunchy cheese paired with the classic chewy crust and soft inside, this bagel is sure to leave anyone speechless.
Ingredients
1/2 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
-
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.
- Bake at 425° for 25-30 minutes or until golden brown.
To proof dough in the Instant Pot you’ll need an Instant Pot with a yogurt button. If you don’t have the yogurt button (or an Instant Pot!), there is still hope for a quick rise! (You’re welcome! )
Turn your oven on to warm for about 5 minutes, TURN THE OVEN OFF and then place the dough in a greased bowl inside the warm oven instead of in the Instant Pot. If you have further questions on this, comment below. I am happy to help!
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Sandra Saad says
Made this recipe and the bagels were scrumptious! Recipe was super easy to follow and I’ve shared it with several friends already. Am hoping you have a pumpernickel bagel recipe as well (or should I say my husband is hoping?). 😊
Karli Bitner says
I don’t have a pumpernickel bagel recipe.. yet! I’ll put it on my list, though!
Erin says
Could the cheese be mixed into the dough before proofing versus just sprinkling it on top?
Karli Bitner says
That is a great question! I haven’t ever done that before, but I don’t see any reason as to why it wouldn’t work.