Grammy's Kitchen · Bagels · Asiago Bagels
One of 76 bagels recipes we measured
from www.tasteofhome.com
5 cooks on www.tasteofhome.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| liquid | 79% | 66% |
| fat | 13% | 0% |
| salt | 2% | 2% |
| yeast | 3% | 1% |
| total sugar | 10% | 5% |
| flour strength | 1.2 | 1.2 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup water (70° to 80°) |
| 100 g | 2 large eggs, room temperature |
| 54 g | 1/4 cup plus 1 tablespoon olive oil |
| 42 g | 2 tablespoons honey |
| 85 g | 3/4 cup shredded Asiago cheese, divided |
| 81 g | 1/3 cup nonfat dry milk powder |
| 9 g | 1-1/2 teaspoons salt |
| 2 g | 1 teaspoon dried basil |
| 240 g | 2 cups whole wheat flour |
| 180 g | 1-1/2 cups plus 2 tablespoons all-purpose flour |
| 12 g | 4 teaspoons active dry yeast |
| 50 g | 1 large egg white |
| 15 g | 1 tablespoon water |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.