Name: Asiago Cheese Bagel with Sundried Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 Servings
Cuisine: American
Ingredients: 2 cups Self-rising Flour; 1 cup Greek yogurt; 0.5 cup Asiago cheese; 0.25 cup Sundried tomatoes; 1 Egg white

Asiago Cheese Bagel with Sundried Tomatoes

Asiago Cheese Bagel with Sundried Tomatoes cover

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Asiago Cheese Bagel with Sundried Tomatoes

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Ingredients

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Asiago Cheese Bagel with Sundried Tomatoes

Instructions

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Instructions

Preheat oven to 475 degrees F.

If you have a kneading paddle attachment, prepare your electric mixer with it.

If you don't have an electric mixer, you can still make the dough by hand. Combine self-raising flour, yogurt, cheese, and sundried tomatoes in a bowl. Knead the mixture for 6 minutes until it forms a ball. Add more self-raising flour if necessary.

After the dough becomes a unified and flexible ball, take it out of the bowl and put it on a floured surface for working.

Separate the dough into 6 identical pieces and mold each one into a bagel shape. Keep in mind that the bagels will shrink during baking, so make them wider and with a larger hole than usual.

Arrange the shaped bagels on a baking sheet that has been covered with parchment paper or a silicone baking mat.

If you want, you can brush the bagels with the egg white for a crunchier exterior.

If you want, you can sprinkle on more cheese, but avoid adding more tomatoes as they will get burnt.

The bagels should be baked until their tops turn golden brown, which should take between 10 to 14 minutes.

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Tips & Tricks (5)

Hydrate Sundried Tomatoes Properly 🍅
Soak your sundried tomatoes in warm water for 10 minutes before chopping and folding into the dough to plump them up and distribute their flavor evenly throughout each bagel.
Greek Yogurt Substitution Secret 🥄
Use full-fat Greek yogurt at room temperature rather than cold to ensure smoother dough integration and prevent tough, dense bagels from overworking the gluten.
Toast Asiago for Depth 🧀
Lightly toast your grated Asiago cheese in a dry skillet for 1-2 minutes before adding to the dough to intensify its nutty, savory notes and create a more complex flavor profile.
Perfect Bagel Shape Technique ⭕
Roll dough into logs, then wrap around your fingers and press the seams together firmly to create uniform bagel holes that cook evenly and maintain their shape during boiling.
Strategic Egg White Coating Timing ✨
Brush egg white wash on bagels just before baking rather than after boiling, as moisture will cause it to slip off and prevent that beautiful golden, crispy exterior.