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Asiago Cheese and Rosemary Bagels

Asiago Cheese and Rosemary Bagels
These bagels are just how you would find them in New York. Covered in cheese and studded with fresh rosemary they’re perfect for breakfast or lunch. Ready in about 2 hours!
Yield 8 bagels



  • 1 tablespoon canola or vegetable oil (for coating rising bowl)
  • Cornmeal (for dusting baking tray)
  • 4 cups bread flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Quick Rise Yeast
  • 1 1/2 teaspoon table salt
  • 1 tablespoon brown sugar
  • 1 1/2 cups warm water (120-130°F)
  • 2 tablespoons fresh rosemary (finely chopped)
  • 6 ounces grated Asiago cheese

Water bath

  • 2 quarts water
  • 2 tablespoons brown sugar
  • 1 tablespoon granulated sugar


  • Coat a large mixing bowl (for rising dough) with 1 tablespoon 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, add the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients (or whisk before attaching bowl).
  • Add the warm water and the rosemary to the bowl and mix on low for about 10 minutes, until dough is soft and elastic.
  • Turn dough out onto a clean surface; shape into a ball. Place the dough ball into the prepared bowl. 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.
  • Water bath: place water, brown sugar and sugar into a large pot. Bring the water to a boil.
  • Preheat oven to 425°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. Hole can be quite large, as it will shrink when boiled. Place back on the tray.
  • When 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 with a large, slotted spoon and place them back on the cookie tray, right side up.
  • When all of the bagels have been boiled, sprinkle grated cheese over the tops.
  • Place the tray into the oven and bake for 25 minutes, or until bagels are a nice golden brown color.

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Review & Comments

Kim | Reply

What is the best way to defrost bread or bagels.

Red Star Yeast | Reply

Hi Kim,

The best way to defrost them is at room temperature. If you were to put them in the refrigerator to defrost they will start to dry out.

Happy Baking!

Lesley Davies | Reply

Can these be frozen ?

Red Star Yeast | Reply

Hi Lesley – Yes, be sure the bagels are completely cooled before freezing.

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