Asiago Rosemary Turkish Bagels

Even if you’ve never made a bagel before (like me), you must try these Asiago Rosemary Turkish Bagels.  

A Turkish bagel is a street food in Turkey, typically eaten at breakfast, like a western bagel.  The difference is that these are baked without boiling first, which makes them a piece of cake!  They are sweeter and lighter than a traditional bagel, yet soft and chewy.

Adding sautéed onions with Asiago cheese and chopped fresh rosemary to the batter gives these bagels an irresistible flavor.

Yeast doughs tend to worry a lot of people, but if you have a stand mixer, you will most likely have a dough hook.  This means that all of the kneading (the typical concern for people not used to working with yeast doughs) is done in the mixer.  So, set aside your fears and challenge yourself to try these bagels.  You will be pleasantly surprised by how easy they are to make and how delicious the results will be.

Begin by sautéing the diced onions until nicely browned.  Let them cool and start working on the dough.

Combine warm water with sugar and active dry yeast.  You can buy the packets of yeast (usually there is 2 & 1/4 teaspoons of yeast in each packet, but I measured my packet and it was only 2 teaspoons (yikes, everything is getting smaller!).  You can also buy a jar of active dry yeast if you think you will use it and keep it in the fridge.

To determine how warm the water should be, either use a thermometer or run the water over the inside of your wrist.  It should be warmer than room temperature but not hot.

The sugar in the water will activate the yeast and cause it to foam (or proof).  Within about 5 minutes, you should see some activity.  Be sure you are using fresh yeast (check the expiration date on the packet) to get the best results.

Once the yeast is foamy, combine flour, salt, olive oil and the yeast mixture in the bowl of your mixer and knead the dough for 5 minutes on medium-high.  Watch the mixer, as it will try to slide across the counter.  Just don’t let it fall off (not that I’ve had that experience).

Then, add the onions, Asiago cheese and rosemary to the dough and continue to knead for a few more minutes.

If the dough feels wet, add in another couple of tablespoons of flour and knead for a minute or so more.  That should take care of it.

Transfer the dough to a clean bowl, cover it with a damp kitchen towel and let it sit in a warm spot for an hour or so, until it’s doubled in size.

Divide the dough into 5 equal portions (just eye-ball it…you can weigh it if you prefer, but it’s also fine to guesstimate).  Roll each portion into a ball and let it sit for 10 minutes.

In the meantime, combine water and molasses in one shallow bowl and place toasted sesame seeds in another bowl.

Now comes the fun part:  take one piece of dough at a time and roll it on a floured work surface to 30 inches long.  I like to use a tape measure to be accurate.  Then fold each piece in half and press the ends together.  

Grab the ends and twist the rope in opposite directions.  Form into a circle and press the ends together; then repeat with the remaining pieces.

Dip each bagel into the molasses mixture and then right into the sesame seeds.  Place on the baking sheet and then let the 5 bagels sit for 30 minutes for a final rise.

Spray the tops of the bagels with water and bake in a hot oven for approximately 20 minutes.

The bagels are amazing warm or at room temperature, and absolutely fabulous toasted!  Let me know how you like them!

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Lastly, if you make Asiago Rosemary Turkish Bagels, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Asiago Rosemary Turkish Bagels

Makes: 5 large bagels

Prep Time: 30 minutes

Bake Time: 30 minutes

Total Time: 2 hours & 30 minutes including rise time

Ingredients

  • 3 tbsp olive oil, divided
  • 1 medium onion, chopped small dice
  • 1 cup warm water, between 100-110°F
  • 2 tsp granulated sugar
  • 2 tsp active dry yeast
  • 2 & 1/2 cups all-purpose flour (370 grams)
  • 1 tsp salt
  • 2/3 cup grated Asiago cheese (74 grams)
  • 1 & 1/2 tsp chopped fresh rosemary
  • 1/2 cup water
  • 1/4 cup molasses
  • 1 cup toasted sesame seeds

Instructions

Heat 1 tablespoon oil in a medium sauté pan over medium-high heat. Add chopped onion and sauté until browned, about 10 minutes, stirring frequently. Remove from heat and let cool completely.

Combine warm water with sugar and active dry yeast in a medium bowl. Let sit for 10 minutes or until mixture is foamy.

Add flour, salt, yeast mixture, and remaining 2 tablespoons olive oil in the bowl of a stand mixer. Knead dough for 5 minutes on medium-high speed. Add 1/2 cup cooked onion (should be all of the onions), Asiago cheese, and rosemary to the dough and continue to knead for another 3-4 minutes or until well incorporated. Add 1-2 tablespoons extra flour if dough is too wet.

Transfer dough to a clean bowl and cover. Let rise in a warm area for 1 hour or until doubled in size.

Preheat oven to 450°F. Punch down dough and divide into 5 equal portions. Roll each portion into a ball and let sit for 10 minutes.

Mix together 1/2 cup water with molasses in a wide bowl. Add sesame seeds in another wide bowl. Line baking sheet with parchment paper.

Lightly flour a clean work counter. Working with one portion at a time, roll dough into 30-inch long rope. Fold rope in half. Grab each end and twist the rope in opposite directions. Pinch the two ends together to seal. Repeat with remaining portions.

Dip dough in molasses mixture, coating both sides. Dredge dough in sesame seeds, turning to coat. Place dough on prepared baking sheet and repeat with remaining portions. Let sit for 30 minutes.

Spray top of bagels with water and bake for 10 minutes. Reduce oven to 400°F and rotate sheet pan. Continue baking for 8-10 minutes or until the tops and bottom are both golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.

Recipe from Cherry on my Sundae

Ingredients

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