Breakfast & Salad

Asiago Sourdough Bagels Recipe – Simple Food Dishes

Name: Asiago Sourdough Bagels Recipe – Simple Food Dishes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 100 g Active Sourdough Starter; 8 g Sea Salt; 10 g Raw Honey; 400 g All-Purpose Flour; 80 g 80 Asiago Cheese, cubed into 1/2” pieces or shredded; 5 g Garlic Powder; 200 g Warm Water; 10 g Fresh Chopped Basil; 80 g Asiago Cheese, shredded; Olive Oil, for brushing

Lisa Schneider April 15, 2025

Servings: 6 Total Time: 35 mins Difficulty: Intermediate

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As a food enthusiast, I’ve enjoyed countless delicious dishes. But nothing excites me quite like the combination of a fresh asiago sourdough bagel with a warm, rich bowl of homemade tomato soup.

Just picture it: the aroma of the garlicky sourdough mingling with the essence of ripe tomatoes creates a perfect culinary harmony that feels like a warm hug on a chilly day.

Not only do these bagels elevate your breakfast; they also shine as a snack, an appetizer, or even a light lunch. Today, I want to take you on a journey to discover how to craft these tasty delights in your own kitchen.

What Are Asiago Sourdough Bagels?

Asiago sourdough bagels are a delightful twist on traditional bagels. They are chewy on the outside, soft on the inside, and packed with the flavor of asiago cheese, giving them a savory kick.

The sourdough starter provides a unique depth of flavor that elevates them above your standard bagel. Best of all, they are perfect for slicing in half, toasting, and slathering with cream cheese or your favorite spread.

The Ingredients

Gathering the right ingredients is crucial. Here’s what you’ll need:

Bagel Ingredients:

100 g Active Sourdough Starter
8 g Sea Salt
10 g Raw Honey
400 g All-Purpose Flour
80 g Asiago Cheese, cubed into 1/2” pieces or shredded
5 g Garlic Powder
200 g Warm Water
10 g Fresh Chopped Basil
80 g Asiago Cheese, shredded (for topping)
Olive Oil, for brushing

How to Make Asiago Sourdough Bagels?

Making asiago sourdough bagels requires some time and love, but the process is straightforward. Let’s dive into the step-by-step approach.

Step 1: Prepare Your Dough

In a large mixing bowl, combine the active sourdough starter with warm water and raw honey. Stir until they’re well mixed. Then slowly add in the all-purpose flour, sea salt, garlic powder, cubed asiago, and fresh basil. Mix until a shaggy dough forms.

Step 2: Knead the Dough

Turn the dough out onto a floured surface. Knead for about 8-10 minutes. You want the dough to become smooth and elastic. If you feel like you’re working a workout, you’re doing it right!

Step 3: First Rise

Shape the dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth and let it rise at room temperature for about 2-3 hours, or until it has doubled in size. This is where the magic begins.

Step 4: Shape the Bagels

After the first rise, punch the dough down gently. Divide it into 8 equal pieces. Roll each piece into a ball, and then use your finger to poke a hole in the center, stretching it to form a bagel shape.

Step 5: Second Rise

Place the shaped bagels on a parchment-lined baking sheet. Cover them with a towel and let them rise for another hour. While you wait, preheat your oven to 425°F (220°C).

Step 6: Boil the Bagels

Bring a large pot of water to a boil. Carefully drop each bagel into the boiling water for about 30 seconds on each side, which helps develop that chewy exterior. It’s the old-school way, but oh-so-worth it!

Step 7: Bake

Remove the bagels from the boiling water and place them back on the baking sheet. Brush the tops with olive oil and sprinkle generous amounts of shredded asiago cheese on top. Bake for about 20-25 minutes, or until golden brown and cheesy.

Step 8: Cool & Serve

Once out of the oven, let the bagels cool on a wire rack for a few minutes before slicing them open.

Notes

Use active sourdough starter: This ensures the dough rises adequately.
Don’t skip the boiling step: It’s vital for the texture.
If you want more basil flavor, add extra fresh herbs.
Store leftover bagels in an airtight container to retain freshness.
To reheat, lightly toast bagels before serving.

Storage Tips

Room Temperature: Keep in an airtight container for up to 3 days.
Freezing: Wrap individually in plastic wrap and store in a freezer bag. They last up to 3 months.
To reheat from frozen, warm them in the oven at 350°F for about 10-15 minutes.

Serving Suggestions

Here are five great ways to enjoy your asiago sourdough bagels:

Classic Cream Cheese Spread: Slather on some cream cheese (plain or herb-infused) for a simple yet decadent treat.
Smoked Salmon Delight: Add thinly sliced smoked salmon, capers, and a squeeze of lemon juice for a gourmet breakfast.
Basil Pesto & Tomato: Spread basil pesto on your bagel and layer with fresh tomato slices. A bite of summer, any time of year.
Egg Sandwich: Top your bagel with a fried or poached egg, avocado, and a sprinkle of salt and pepper. Perfect for brunch!
Sourdough Bagel Nachos: Slice the bagels into wedges, toast them, and sprinkle with cheese and toppings for a fun twist on nachos.

What Other Substitutes Can I Use in Asiago Sourdough Bagels?

Cheddar Cheese: Instead of asiago, shredded cheddar provides a sharp flavor.
Oregano: Swap out basil for oregano for a distinctly different herb profile.
Plain Yogurt: Can replace some of the water for a creamier dough.
Whole Wheat Flour: Substitute half of the all-purpose flour for a healthier version.
Olive Brine: Use a bit of olive brine instead of salt, adding a unique tang.

Conclusion

Creating asiago sourdough bagels at home is a rewarding experience. The process might seem lengthy, but the results are absolutely worth it.

From the first bite of that cheesy, savory goodness to the endless ways to serve them, these bagels will quickly become a treasured recipe in your kitchen.

Share them with friends and family, or indulge solo with your favorite soup. Either way, you’re in for a treat that showcases the magic of sourdough and cheesy asiago.

So, roll up those sleeves and get baking. Happy bageling!

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