Asiago & Chive High-Protein Bagels

Name: Asiago & Chive High-Protein Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 2 cups bread flour; 1 cup high-protein flour (or whole wheat flour); 1 packet (2 1/4 tsp) instant yeast; 1 tsp salt; 1 cup warm water (about 110°F); 2 tbsp honey or sugar; 1/2 cup shredded Asiago cheese; 1/4 cup chopped fresh chives; 2 quarts water; 1 tbsp baking soda; 1/4 cup additional shredded Asiago cheese; 1 tbsp chopped fresh chives

Highlighted under: Quick & Easy

I love making these Asiago & Chive High-Protein Bagels because they are the perfect blend of flavor and nutrition. The tangy Asiago cheese paired with the fresh chives creates a delightful combination that is both satisfying and indulgent. Plus, these bagels are packed with protein, making them a great choice for breakfast or a snack. I’ve perfected the recipe to ensure they are easy to make and bake up perfectly every time, giving you a delicious homemade bagel experience right in your own kitchen.

Created by

Emily

Last updated on 2026-01-27T10:50:28.202Z

Making my own bagels has become a rewarding ritual, especially when it comes to these Asiago & Chive High-Protein Bagels. Each batch brings a new experience as I adjust the flavors based on what I have at home, such as using different herbs or cheeses. The process of boiling the bagels before baking is essential; it creates that chewy texture we all love and helps seal in the flavor.

One tip I discovered is to let the mixed dough rise properly. It’s crucial to give it enough time, so the gluten develops, resulting in a lighter bagel. I also suggest preheating the baking sheet in the oven – it boosts the heat and ensures a perfect crust. You’re going to love the delicious aromas and tastes that fill your kitchen!

Why You'll Love These Bagels
Packed with protein to keep you satisfied.
Rich, savory Asiago cheese for flavor.
Easy to customize with your favorite herbs.

The Importance of Kneading

Kneading the dough is a crucial step in bagel making. It develops the gluten structure, which provides that desirable chewy texture characteristic of traditional bagels. Aim for about 10 minutes of kneading; you'll know it's ready when the dough passes the 'windowpane test'—you can stretch a small piece of it thinly without tearing. If the dough feels too sticky, sprinkle in a bit more bread flour gradually, but avoid adding too much, as it can lead to a denser final product.

Remember to allow the dough to rise in a warm environment. The ideal temperature is around 75°F to 80°F. If your kitchen is cool, consider preheating your oven to the lowest setting for just a minute, then turning it off and letting the dough rise inside with the door closed. This helps keep the dough at an optimal fermentation temperature, giving your bagels a lighter texture.

Boiling: A Key Step for Chewy Bagels

Boiling the bagels before baking is what distinguishes them from regular bread rolls. The baking soda in the boiling water raises the pH, which helps develop that classic shiny crust. Keep an eye on the bagels as they boil; you want to aim for about 1-2 minutes per side. If you see a foam develop, that’s normal but make sure it doesn’t overflow. Using a slotted spoon will help you manage each bagel without breaking its shape during this delicate process.

After boiling, let the bagels drain on the baking sheet for a minute to ensure they aren’t too wet before seasoning them. The extra shredded Asiago and chopped chives form a delicious, crusty topping that enhances both the flavor and appearance once baked. Be sure to distribute toppings evenly to avoid some bagels being overly cheesy!

Ingredients

Gather the following ingredients to make your bagels:

For the Bagel Dough

2 cups bread flour
1 cup high-protein flour (or whole wheat flour)
1 packet (2 1/4 tsp) instant yeast
1 tsp salt
1 cup warm water (about 110°F)
2 tbsp honey or sugar
1/2 cup shredded Asiago cheese
1/4 cup chopped fresh chives

For Boiling

2 quarts water
1 tbsp baking soda

For Topping

1/4 cup additional shredded Asiago cheese
1 tbsp chopped fresh chives

Make sure to measure your ingredients precisely for the best results!

Instructions

Follow these steps to create delicious Asiago & Chive High-Protein Bagels:

Prepare the Dough

In a large bowl, mix the bread flour, high-protein flour, instant yeast, and salt. In another bowl, combine the warm water and honey. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Fold in the shredded Asiago cheese and chopped chives.

Knead and Rise

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 30 minutes or until doubled in size.

Shape the Bagels

Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a rope and form a circle, pinching the ends together. Place on a parchment-lined baking sheet.

Boil the Bagels

In a large pot, bring the 2 quarts of water to a gentle boil. Add the baking soda. Drop the bagels in a few at a time; boil for 1-2 minutes on each side. Use a slotted spoon to remove and place back on the baking sheet.

Bake

Sprinkle the boiled bagels with additional shredded Asiago cheese and chopped chives. Bake in the preheated oven for 20 minutes, or until golden brown.

Cool and Enjoy

Allow the bagels to cool on a wire rack for a few minutes before slicing. Enjoy them fresh, with cream cheese or your favorite spread!

Try different toppings or fillings to make these bagels your own!

Pro Tips

For an extra crispy crust, place a pan of water in the oven during baking. This will create steam and help the bagels achieve the perfect texture.

Storage Tips

These Asiago & Chive High-Protein Bagels are best enjoyed fresh but can be stored for a few days. Allow them to cool completely, then place them in a resealable plastic bag at room temperature. If you’d like to keep them longer, consider freezing them. Wrap each cooled bagel in plastic wrap, then place them in an airtight freezer bag. They will maintain their quality for up to 3 months in the freezer.

To enjoy frozen bagels, simply take them out and let them thaw at room temperature, or pop them directly into the toaster. This reheating method helps restore their chewy texture and ensures they remain delicious even after freezing.

Customization Ideas

Feel free to get creative with the toppings! While the Asiago cheese and chives offer a delightful flavor combination, try adding other herbs like dill or garlic powder to the dough for extra zing. You can even experiment with different cheeses such as cheddar or pepper jack for a spicier kick. Just remember to adjust the amount based on the strength of the cheese to maintain balance in flavors.

Additionally, consider adding toppings like sesame seeds or poppy seeds before baking for added texture and flavor. These add a beautiful contrast to the cheesy surface of the bagels. With a little creativity, you can make these bagels your own!

Questions About Recipes

→ Can I use all-purpose flour instead of bread flour?

Yes, but the texture may be less chewy, and the bagels may not rise as much.

→ How do I store leftover bagels?

Keep them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

→ Can I add other toppings?

Absolutely! Try sesame seeds, poppy seeds, or everything seasoning for variety.

→ What can I serve with these bagels?

They are delicious with cream cheese, smoked salmon, or as a sandwich base with your favorite fillings.