These homemade Mini Asiago Bagels are chewy on the inside, golden on the outside, and topped with Asiago cheese for classic bagel flavor in a smaller size. Made from scratch with a simple yeast dough and quick water bath, this mini bagel recipe is perfect for breakfast, brunch, or snacking.
Homemade Mini Asiago Bagels are a fun, approachable way to make bakery-style bagels right at home. They have that signature chewy texture, a lightly crisp crust, and just enough salty cheese on top to make them irresistible.
I love cheese bagels from all our local New York bagel shops, specialty bakeries, and also all the chains like Panera, Einstein, Bruegger’s, etc. The Asiago bagel from Panera’s is one of my all-time favorites, so I thought I’d try to make a copycat version in mini form.
Because these bagels are mini, they bake faster and are great for serving a crowd. Whether you enjoy them plain, toasted with butter, or turned into mini sandwiches, these bagels are a rewarding baking project that’s absolutely worth the time.
What I Love About This Recipe
- I love how classic and reliable this bagel dough is. It’s easy to work with, rises beautifully, and bakes into perfectly chewy mini bagels every time. The texture hits that sweet spot between soft and dense. Exactly what you want from a homemade bagel.
- Making them mini is such a win. They’re quicker to bake, easier to serve, and perfect for snacking or brunch spreads. Everyone gets their own little bagel without committing to a full-size one.
- The cheese topping adds so much flavor with very little effort. Parmesan or Asiago melts and browns beautifully, giving the bagels a savory finish. It makes them feel bakery-worthy without being complicated. Simple toppings make the best options.
- This recipe is also incredibly flexible. Once you master the base dough, you can easily switch up the toppings and flavors. One dough, lots of possibilities. That’s the kind of recipe that earns a permanent spot in your rotation.
Equipment You May Need
- Stand Mixer – Works well for mixing and kneading the dough.
- Large Bowl – Used for rising the dough.
- Baking Sheets – Two sheets help keep things moving smoothly.
- Large Saucepan – Needed for the bagel water bath.
(Full printable recipe card is at bottom of post.)
Mini Asiago Bagels Ingredients
For the Bagels
- Warm Water – Activates the yeast. Aim for 105–115°F.
- Granulated Sugar – Feeds the yeast and helps the dough rise.
- Active Dry Yeast – Gives the bagels their chewy texture.
- All-Purpose Flour – Forms the structure of the bagels.
- Salt – Adds flavor and balances the dough.
For the Water Bath
- Water – Used to briefly boil the bagels before baking.
- Granulated Sugar – Helps create a slightly glossy crust.
For the Topping
- Shredded Parmesan or Asiago Cheese – Adds savory flavor and a golden finish.
How to Make Mini Asiago Bagels
Step One: Activate the Yeast
In the bowl of a stand mixer fitted with the dough hook, stir together the warm water, sugar, and yeast. Let sit for about 5 minutes, until foamy.
Step Two: Make the Dough
Add 2 cups of flour and the salt to the bowl. Mix on low speed until combined, adding more flour a little at a time until a dough forms. Increase speed to medium and knead for 4 to 6 minutes, until smooth and elastic.
Step Three: Let the Dough Rise
Lightly grease a large bowl with oil. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
Step Four: Prepare the Pan
Grease a baking sheet or line it with parchment paper.
Step Five: Shape the Bagels
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 5 to 6-inch rope, then join the ends to form a ring. Place the bagels on the prepared baking sheet, cover lightly, and let rise for about 30 minutes.
Step Six: Preheat the Oven
Preheat the oven to 400°F. Grease a second baking sheet or line with parchment paper.
Step Seven: Prepare the Water Bath
In a large saucepan, bring the water and sugar to a boil, stirring to dissolve the sugar.
Step Eight: Boil the Bagels
Working in batches, add a few bagels to the boiling water for 20 seconds. Flip and cook for another 20 seconds. Remove with a slotted spoon, shake off excess water, and place on the prepared baking sheet.
Step Nine: Bake and Add Cheese
Bake for 15 to 25 minutes, or until golden brown. During the last 5 minutes of baking, sprinkle the bagels with shredded cheese and return to the oven until melted and lightly golden.
(Full printable recipe card with full details is at bottom of post.)
Serving Suggestions
- Serve warm or toasted with butter or cream cheese.
- Use for mini breakfast egg and bacon (or sausage) or salmon and cream cheese schmear sandwiches.
- They also make delicious lunch sandwiches with savory options like the sandwiches from Panera: Spicy Steak Asiago Bagel Stack, Chicken Roma Tomato Asiago Bagel Stack, and the Zesty Tuscan.
- Add to brunch boards or snack trays.
Quick Tips for Best Results
- Dough should be smooth and elastic, not sticky.
- Don’t skip the water bath for classic bagel texture.
- Add cheese near the end of baking to prevent burning. I like Asiago, but you can use any cheese you like, such as Parmesan, cheddar, mozzarella, etc., based on your personal taste.
Mini Asiago Bagels FAQ
How should I store Mini Asiago Bagels?
Store bagels in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Can I freeze Mini Asiago Bagels?
Yes, baked bagels freeze well. Let them cool completely, then freeze for up to 2 months.
How long will Mini Asiago Bagels last?
They are best within the first 1 to 2 days, but will keep up to 5 days refrigerated.
Substitutions?
You can swap the cheese for other toppings like sesame seeds, poppy seeds, or everything seasoning.
Can I use low-fat ingredients?
Low-fat substitutions may affect texture and flavor. Full-fat cheese gives the best results.
What else can I add to this recipe?
Try garlic, onion, or herb toppings for extra flavor.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – Use a vegan cheese or skip the topping.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – This would be a tough recipe to make low-carb.
Gluten-Free -You can try a gluten-free yeast flour blend, but results may vary.
Other Bread Recipes You May Enjoy
- Italian Beer Bread – A fun and delicious quick bread recipe with Italian flavors and beer!
- White Sandwich Bread – A soft and fluffy classic bread recipe.
- Cast Iron Biscuits – Homemade biscuits baked right in a skillet.
Hope you enjoy this Mini Asiago Bagels recipe. Tell me in the comments what you put on them!
If you like cheesy bread recipes, you may also like these Garlic Cheddar Drop Biscuits!
Mini Asiago Bagels
Ingredients
Bagels:
- 1 cup warm water 105 to 115˚F
- 1 tablespoon granulated sugar
- 1 (¾ ounce envelope) active dry yeast
- 2½ to 3 cups all-purpose flour
- 1 teaspoon salt
Water Bath:
- 8 cups water
- 1 tablespoon granulated sugar
Topping:
Instructions
- In the bowl of a stand mixer with the hook attachment on, stir together the 1 cup water, 1 tablespoon sugar, and yeast, then let it sit for about 5 minutes.
- Add 2 cups of flour and the salt to the bowl. Mix on low with the hook attachment until well combined, adding more flour, a little at a time, until a dough forms. Increase speed to medium, and continue kneading for 4 to 6 minutes or until the dough is smooth and elastic.
- Grease a large bowl with oil. Add the dough, turn it to coat, then cover with plastic wrap and place in a warm, dark, draft-free place to double in size, about 1 hour.
- Grease a baking sheet or line with parchment paper.
- When the dough has doubled, punch it down. Divide the dough into 12 balls. Roll each ball into a log 5 to 6 inches long. Join the ends together, place fingers through the hole and roll the ends together until smooth. Place the bagels on the prepared baking sheet. Cover the bagels with a clean light towel, and place in a warm, dark, draft-free place for about 30 minutes or until dough has risen a bit more.
- Preheat the oven to 400˚F. Grease another baking sheet or line with parchment paper.
- Prepare the water bath. In a large saucepan over high heat, add 8 cups of water and 1 tablespoon sugar. Bring to a boil, stirring to combine.
- Dip bagels in the water bath. In batches, add a few bagels at a time to the boiling water for 20 seconds, then with a slotted spoon, turn the bagels over and cook an additional 20 seconds. Remove the bagels from the water, gently shaking off excess water, and place on the prepared baking sheet.
- Bake the bagels for 15 to 25 minutes or until golden brown. In the last 5 minutes of baking, sprinkle the bagels with the cheese and continue baking.
Notes
- Check on your bagels in the oven near the end, and if the cheese starts to brown or burn too quickly, lightly cover the bagels with aluminum foil.
- If you don’t have a stand mixer, you can make the dough by hand.
- Instead of cheese, you can sprinkle your favorite bagel toppings on top of the bagels after the water bath, before they bake. You can try chopped garlic, chopped precooked onion, salt, poppy seeds, or sesame seeds.
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
