Asiago Cheese and Rosemary Bagels
This was my first time making bagels from scratch, and it will not be my last. I couldn’t believe how easy they were to make and how really, really good they tasted. I developed these Asiago Cheese and Rosemary for Red Star Yeast using their Quick Rise Yeast which gave me a tray of cheesy, chewy bagels in 2 hours!
I’m don’t pick up bagels very often when I’m buying groceries, mainly because I understand that a “real” bagel shouldn’t be messed with. That chewy shell-like crust and sweet smell isn’t something you can capture in a grocery store dozen pack. I’d love to try one if I’m ever in New York, where I hear the best bagels can be found. I don’t know how I can break this to you but if you like bagels, you really need to be making your own. These bagels took a quick two hours from start to finish due to the Quick Rise Yeast from Red Star. I scoured the web for some inspiration and found that most recipes followed the same procedure. The boiling part seems to be the most important step as this is what gives your bagel a nice, chewy shell.
I’d heard about how bagels had to be boiled, left to rise slowly and were generally just a pain in the butt to make, but I promise you these were easy. The reward is well worth it and I can’t wait to get another batch going. I think the most fun part is choosing what to put inside or on top of the bagel. Next time I’ll add some sliced jalapenos in with the cheese or maybe sun dried tomatoes and olives. If you still feel a little intimidated by making your own bagels, be sure to go through the FAQ on Red Star’s site. It’s a huge help and packed with great tips. If you’re really stuck for inspiration, take a look at Red Star Yeast’s Facebook page and you’ll find loads of ideas.
I was compensated by Red Star Yeast to provide this post. I only work for companies I respect and like. As always, all thoughts and opinions are my own.
- 1 packet (7g) Red Star Quick Rise Yeast
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar
- 1 1/2 cups warm water
- 2 Tbsp fresh rosemary, finely chopped
- 6 ounces grated asiago cheese
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- Coat a large mixing bowl with 1 Tbsp of canola or vegetable oil. Line a cookie tray with parchment paper and dust lightly with the cornmeal. Set aside.
- In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients.
- Add the warm water and the rosemary to the bowl and mix on low for about 10 minutes.
- Take the dough from the mixing bowl and roughly knead into a ball shape.
- Place the ball into the bowl which was coated with oil. Cover with plastic wrap and let sit in a warm place for 1 hour.
- After the dough has risen, take it from the bowl and gently punch it down to get rid of most of the air.
- Divide the dough into 8 pieces each weighing about 3.5 ounces. Roll each piece into a ball and place them on the cookie tray.
- Cover with a clean towel and let sit for another 20-25 minutes.
- Bring the water to a boil and preheat the oven to 425 degrees F.
- Take the towel off and gently poke a hole in each dough ball with your thumb, making sure to keep the bagel nice and round with an even hole. Place back on the tray.
- When they all have holes poked in them and your water is boiling, place 3-4 bagels into the water and boil for 2 minutes.
- Turn each bagel over and boil for another 1 minute. Scoop the bagels out and place them back on the cookie tray, right side up.
- When all of the bagels have been boiled, place some grated cheese on the top.
- Place the tray into the oven and bake for 25 minutes and each bagel is a nice golden brown color.