Einstein Bros. Asiago Cheese Bagel Copycat Recipe

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Einstein Bros. Bagels Asiago Cheese Bagel Copycat Recipe


Golden homemade Asiago cheese bagels on parchment with shredded cheese and cream cheese, styled as an Einstein Bros copycat recipe.
Bake a batch of these copycat Einstein Bros Asiago bagels and enjoy that toasted, nutty cheese aroma with a soft, chewy center that tastes bakery fresh.

If you love a cheesy, golden-baked bagel with a slightly crisp top and soft, chewy middle, this Einstein Bros. Bagels Asiago Cheese Bagel copycat recipe is for you. These homemade bagels are rich, savory, and packed with nutty Asiago flavor. They’re wonderful for breakfast, great for sandwiches, and honestly hard to stop eating once they come out of the oven.

I’ve always thought a good cheese bagel feels a little like comfort food in bread form. That toasted cheese on top? It smells amazing and turns beautifully golden in the oven. And when you slice one open while it’s still a little warm, you get that classic bagel chew with pockets of melty, salty cheese. It’s simple, but it really hits the spot.

If you’ve been searching for a copycat Einstein Bros Asiago bagel recipe, this version is easy enough for home bakers and uses common pantry ingredients. No special bakery setup needed.

About Einstein Bros. Bagels and Why the Asiago Cheese Bagel Is So Popular

Einstein Bros. Bagels is a well-known American bagel chain that built a loyal following with its wide variety of fresh-baked bagels, breakfast sandwiches, and coffee shop favorites. For many people in the USA, it’s one of those familiar breakfast stops that feels both quick and comforting.

The Asiago Cheese Bagel stands out because it takes a classic chewy bagel and adds a bold layer of baked cheese on top. It’s savory, aromatic, and deeply satisfying. The outside gets a little blistered and shiny, the top turns deeply golden, and the cheese develops a toasted, almost nutty edge. Inside, the crumb stays tender and pleasantly chewy.

This post is inspired by that popular bagel and is meant for home cooks who want a similar experience in their own kitchen. This is not the original recipe, and we are not affiliated with or endorsed by Einstein Bros. Bagels.

Why You’ll Love This Copycat Asiago Cheese Bagel Recipe

  • Big cheese flavor in every bite
  • Soft, chewy texture like a classic bakery-style bagel
  • Made with simple pantry staples
  • Perfect for breakfast, sandwiches, or meal prep
  • Freezer-friendly and easy to reheat

If making bagels at home sounds intimidating, don’t worry. It’s really just bread dough with one extra step: a quick boil before baking. Think of that boil as the secret handshake that gives bagels their classic chew.

Ingredients You’ll Need

For the dough:

  • 4 cups bread flour, plus more for dusting
  • 1 1/4 cups warm water, about 105°F to 110°F
  • 2 1/4 teaspoons active dry yeast, 1 packet
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil or light olive oil

For boiling:

  • 8 cups water
  • 1 tablespoon brown sugar or barley malt syrup, optional but helpful for color

For topping:

  • 1 1/2 cups shredded Asiago cheese
  • 1 egg white mixed with 1 tablespoon water, for egg wash

Serving Size, Prep Time, and Nutrition

  • Yield: 8 bagels
  • Serving size: 1 bagel
  • Prep time: 25 minutes
  • Rise time: 1 hour to 1 hour 15 minutes
  • Boil time: 2 to 3 minutes total per batch
  • Bake time: 20 to 24 minutes
  • Total time: About 2 hours

Approximate nutrition per serving:

  • Calories: 330
  • Carbs: 48g
  • Protein: 13g
  • Fat: 9g
  • Saturated Fat: 3.5g
  • Fiber: 2g
  • Sodium: 430mg

Nutrition is an estimate and will vary depending on the exact brands and amounts used.

How to Make Einstein Bros. Bagels Asiago Cheese Bagels at Home

Step 1: Proof the yeast

In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes. The mixture should look a little foamy on top. If nothing happens, your yeast may be old or your water may have been too hot or too cool.

Step 2: Make the dough

Add the salt, oil, and bread flour to the bowl. Stir with a wooden spoon or sturdy spatula until a shaggy dough forms. Then knead for 8 to 10 minutes by hand on a lightly floured surface, or 6 to 8 minutes in a stand mixer with a dough hook.

You’re looking for dough that feels smooth, slightly firm, and a little springy. It should not be wet and sticky like cake batter. Bagel dough is usually stiffer than sandwich bread dough, and that’s exactly what you want.

Step 3: First rise

Lightly oil a clean bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until it looks puffy and nearly doubled in size.

Step 4: Divide and shape the bagels

Punch down the dough gently and transfer it to your counter. Divide it into 8 equal pieces. For evenly sized bagels, use a kitchen scale if you have one.

Roll each piece into a smooth ball. Then poke your thumb through the center of each ball to create a hole. Gently stretch the hole until it’s about 1 1/2 to 2 inches wide. The hole will shrink a bit as the bagels rise and bake.

Place the shaped bagels on a parchment-lined baking sheet. Cover loosely and let them rest for 15 to 20 minutes while you preheat the oven to 425°F.

Step 5: Prepare for boiling

Bring 8 cups of water to a gentle boil in a large pot. Stir in the brown sugar or barley malt syrup, if using. This small addition helps with browning and gives that classic bagel-shop look.

Step 6: Boil the bagels

Boil the bagels in batches, being careful not to crowd the pot. Boil each bagel for about 30 seconds per side for a softer chew, or up to 1 minute per side for a chewier bagel.

Use a slotted spoon or spider strainer to lift them out and place them back on the baking sheet.

Step 7: Add the egg wash and cheese

Brush the tops and sides lightly with the egg white mixture. Then generously top each bagel with shredded Asiago cheese. Press the cheese gently so it sticks well.

Step 8: Bake

Bake for 20 to 24 minutes, or until the bagels are deep golden brown and the cheese is melted and toasted. Rotate the pan halfway through if your oven bakes unevenly.

Step 9: Cool before slicing

Transfer the baked bagels to a wire rack and let them cool for at least 15 minutes before slicing. I know, this part is hard. But cooling helps the inside finish setting so you get the best texture.

Food Safety Tips for Homemade Bagels

  • Use warm water around 105°F to 110°F for the yeast. Water that is too hot can kill the yeast.
  • If using egg wash, keep it refrigerated until needed and wash hands after handling raw egg.
  • Bake until the bagels are fully cooked and golden. For yeast breads, an interior temperature around 190°F to 200°F is a helpful doneness range if you want to check with a thermometer.
  • Cool completely before storing to prevent excess moisture and spoilage.
  • Store at room temperature for up to 2 days, or freeze for longer storage.

Beginner Tips for the Best Asiago Bagels

  • Use bread flour if possible. It gives the bagels a better chew.
  • Don’t skip the boil. That’s what helps create the classic bagel texture.
  • Shred your own Asiago if you can. It usually melts better than pre-shredded cheese.
  • Make the center hole bigger than you think you need. It shrinks during baking.
  • If the dough feels too dry, add water 1 teaspoon at a time. If too sticky, add flour 1 tablespoon at a time.

Homemade bagels can take a little practice, but once you make them once, the process feels much more natural. It’s one of those kitchen projects that seems fancy but is actually very doable.

Easy Serving Ideas

These copycat Asiago cheese bagels are delicious all on their own, but they’re also great with toppings and fillings.

  • Toasted with plain cream cheese
  • Toasted with whipped chive cream cheese
  • Made into a bacon, egg, and cheese breakfast sandwich
  • Used for turkey and avocado sandwiches
  • Served with scrambled eggs and fruit

One of my favorite ways to eat them is lightly toasted with a smear of softened cream cheese. The warm bagel, salty cheese top, and cool creamy spread are a perfect match.

Time-Saving Shortcuts and Home Kitchen Simplifications

Want to make this recipe even easier? Here are a few simple ways to save time.

  • Stand mixer option: Use a dough hook to knead instead of doing it by hand.
  • Overnight rise option: After shaping the bagels, cover and refrigerate overnight. Boil and bake them the next morning.
  • Pre-shredded cheese: It works fine in a pinch, though freshly shredded usually melts better.
  • Freeze for later: Slice before freezing so you can toast straight from the freezer.

An air fryer is not ideal for making the full recipe from raw dough, but it can work well for reheating or toasting leftover bagels. Just air fry at 325°F for 2 to 4 minutes until warm and crisp.

Allergy-Friendly and Dietary Modifications

This is where home cooking really shines. You can tweak the recipe to fit your household’s needs without giving up that savory bagel-shop feel.

Gluten-Free Option

  • Use a good quality gluten-free bread flour blend designed for yeast baking.
  • Add ingredients exactly as directed on the flour package, especially if it calls for xanthan gum or psyllium husk.
  • Expect the texture to be a bit different. Gluten-free bagels are usually less chewy, but still very tasty.
  • Boiling time may need to be slightly shorter if the dough is delicate.

Dairy-Free Option

  • Replace the Asiago with your favorite dairy-free shredded cheese.
  • Choose one that melts and browns reasonably well.
  • You may want to add a pinch of nutritional yeast on top for extra savory flavor.

Vegan Option

  • Use dairy-free shredded cheese.
  • Skip the egg wash and brush with unsweetened non-dairy milk or a little olive oil instead.
  • Check that your sugar is vegan if that matters to you.

Lower-Sodium Idea

  • Use slightly less salt in the dough, such as 1 1/4 teaspoons.
  • Reduce the cheese topping a bit or use a lower-sodium cheese blend.

Higher-Protein Idea

  • Serve the bagel with eggs, turkey, or cottage cheese on the side.
  • You can also use part bread flour and part high-protein flour blend if you’ve baked with one before.

Egg-Free Option

  • Skip the egg wash and use water, melted vegan butter, or milk to help the cheese stick.
  • The finish may be a little less shiny, but the bagels will still bake up nicely.

Whole Wheat Variation

  • Replace up to 1 cup of the bread flour with whole wheat flour.
  • Add an extra tablespoon or two of water if the dough feels too dry.
  • This gives a more hearty flavor while still keeping a decent chew.

How to Store and Reheat

At room temperature: Store cooled bagels in an airtight bag or container for up to 2 days.

In the freezer: Wrap individually and freeze for up to 2 months. Slicing before freezing makes reheating much easier.

To reheat:

  • Toast cut sides in a toaster or toaster oven
  • Warm whole bagels in a 300°F oven for 8 to 10 minutes
  • Air fry at 325°F for 2 to 4 minutes for a crisp exterior

Frequently Asked Questions

Can I make these with all-purpose flour?

Yes, you can. Bread flour gives the best chew, but all-purpose flour will still make a nice homemade bagel.

Why do I need to boil bagels before baking?

Boiling helps set the outside of the dough. That’s what gives bagels their signature chewy crust instead of a regular bread-like crust.

What does Asiago taste like on a bagel?

It’s savory, salty, and slightly nutty. Once baked, it becomes more aromatic and toasty, which pairs really well with the mild bagel dough.

Can I make smaller bagels?

Absolutely. Divide the dough into 10 or 12 pieces for smaller bagels and reduce the bake time slightly.

Final Thoughts

This homemade Einstein Bros. Bagels Asiago Cheese Bagel copycat recipe is a great way to bring that bakery-style breakfast favorite into your own kitchen. The chewy texture, fragrant baked cheese, and golden crust make these feel special, even though the ingredient list is refreshingly simple.

If you try this recipe, I’d love to hear how it turned out for you. Did you toast yours with cream cheese? Turn it into a breakfast sandwich? Add extra cheese on top? Leave a comment and share your twist. And if you know another bagel lover, send this recipe their way too.

Disclaimer

This recipe is a copycat recipe inspired by a popular menu item from Einstein Bros. Bagels. It is not the original recipe, and no knowledge of the actual proprietary recipe is implied. We are not affiliated with, endorsed by, or sponsored by Einstein Bros. Bagels.

Simply Copycat Recipes is also an Amazon affiliate, which means we may earn from qualifying purchases made through affiliate links at no extra cost to you.

Location: Georgetown, IN, USA

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