Make Einstein Bros Asiago Bagel at Home for Less

The Asiago bagel is one of the most recognizable items at Einstein Bros: a chewy, shiny-crusted bagel topped with a blanket of toasty, browned Asiago cheese that bakes into a crisp, savory crown. It has a sharp, nutty, salty flavor that stands up well to cream cheese and holds its own with nothing at all.

Making a version at home is a very doable weekend project, and the result costs a fraction of buying a half dozen from the shop. This homemade copycat approximation uses a stiff, low-hydration dough, a quick boil, and a generous cheese topping to get close to that familiar chewy interior and crackly cheese top.

About Einstein Bros’ Asiago Bagel

A real bagel is defined by three things: a dense, stiff dough made from high-protein flour, a brief boil before baking, and a hot oven. The low hydration builds the tight, chewy crumb, while the boil gelatinizes the surface starch so the crust bakes up glossy and slightly crisp instead of bready and soft.

For the Asiago style, shredded cheese is pressed onto the top of the boiled bagel before it goes into the oven. In the heat the cheese melts, bubbles, and browns into a lacy, golden crust, while a little cheese kneaded into the dough adds flavor all the way through. Shaping matters too: a tight, smooth surface holds the topping and gives an even rise.

How Much Does It Cost to Make Einstein Bros’ Asiago Bagel at Home?

A full batch makes 8 bagels for an estimated $3.27 in ingredients, roughly $0.41 per serving. Ordering the equivalent at Einstein Bros runs around $2.89 (approximate menu price), so making it yourself saves an estimated $2.48 (86%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making these at home lets you control the cheese, and you can pile it on far more generously than most shops. You also get bagels that are warm from the oven, which is when they are at their best. A batch makes enough to freeze for the week, and the main ingredients, flour, yeast, and a block of cheese, are inexpensive pantry staples compared with buying bagels one at a time.

Ingredients for Copycat Einstein Bros Asiago Bagel

Here’s the full ingredients list you’ll need to make Einstein Bros Asiago Bagel at home:

• 4 cup bread flour or high-gluten flour
• 2.25 tsp instant or active dry yeast (1 packet)
• 2 tsp fine salt
• 1 tbsp granulated sugar
• 1 tbsp barley malt syrup or honey, for the dough
• 1 tbsp sugar or malt syrup, for the boiling water
• 6 oz shredded Asiago cheese (about 1.5 cups), divided
• 1 tbsp baking soda, for the boiling water (optional)

A few ingredient notes:

• Use bread flour at minimum, and high-gluten flour if you can find it. The extra protein gives the dense, chewy bite that all-purpose flour cannot match.
• Buy a wedge of Asiago and shred it yourself. Pre-shredded cheese is coated with anti-caking starch that can brown unevenly and burn before the bagel is done. Aged (stagionato) Asiago is sharper; fresh (pressato) is milder and melts more.
• Barley malt syrup gives authentic bagel flavor and color. Honey works in a pinch, and brown sugar is acceptable, but the malt note will be lighter.

How to Make Einstein Bros Asiago Bagel at Home

Prep: 30 min · Cook: 25 min · Makes: 8 bagels

1. Combine the flour, yeast, salt, sugar, and malt syrup in a large bowl or stand mixer. Add about 1 1/2 cups of warm water (around 100 F), a little at a time, until a very stiff, dry dough forms. It should feel firm, not sticky.
2. Knead the dough for 10 to 12 minutes by machine or about 15 minutes by hand, until it is smooth, elastic, and very stiff. Knead in about 1/2 cup of the shredded Asiago during the last couple of minutes if you want cheese throughout.
3. Cover the dough and let it rest for about 1 hour, until it is slightly puffy. It will not double the way bread dough does.
4. Divide the dough into 8 equal pieces. Roll each into a tight ball, poke a hole through the center with your thumb, and stretch it to about 2 inches wide, rotating it around your fingers to keep the ring even.
5. Place the shaped bagels on a parchment-lined sheet, cover loosely, and let them rest 20 minutes. Preheat the oven to 450 F. For deeper flavor, you can instead refrigerate the shaped bagels overnight and boil them straight from the fridge.
6. Bring a wide pot of water to a gentle boil and stir in the sugar or malt syrup and the baking soda. Boil the bagels 2 to 3 at a time for about 1 minute per side, then lift them out with a slotted spoon and let the excess water drip off.
7. Place the boiled bagels back on the parchment-lined sheet and press a generous mound of the remaining shredded Asiago (about 3/4 to 1 cup total, split between them) firmly onto the tops so it adheres.
8. Bake for 18 to 22 minutes, rotating the pan halfway through, until the bagels are deeply golden and the cheese is bubbling and browned in spots. Cool on a rack for at least 15 minutes before slicing.

Tips for the Best Results

• Keep the dough stiff. If your mixer struggles, that is a good sign; adding extra water will give you a puffy, bread-like bagel instead of a chewy one.
• Press the cheese on firmly right after boiling while the surface is still wet and tacky so it sticks through baking.
• Use the float test: a shaped bagel that floats in a bowl of cold water after its rest is ready to boil.
• Bake on parchment, not a greased pan, so melted cheese that spills over does not weld the bagel to the sheet.

Common Mistakes to Avoid

• Using all-purpose flour, which produces a softer, breadier crumb instead of a chewy one.
• Over-proofing the shaped bagels so they collapse or wrinkle when boiled.
• Skipping the boil, which leaves the crust dull and bready rather than glossy and chewy.
• Adding the cheese topping before boiling, where it washes off into the water.

Variations to Try

• Jalapeno Asiago: knead a few tablespoons of diced pickled jalapeno into the dough and add a little more cheese on top.
• Everything-Asiago: sprinkle a pinch of everything seasoning over the cheese before baking.
• Cheese-crusted breakfast sandwich: split a warm bagel and fill it with a fried egg, bacon, and a slice of tomato.

Storage & Reheating

Store cooled bagels in a paper bag or loosely wrapped at room temperature for up to 2 days, since sealing them in plastic softens the crust and the cheese topping. For longer storage, slice them first, freeze in a zip-top bag for up to 2 months, and toast straight from frozen. To refresh a day-old bagel, run it briefly under water and warm it in a 350 F oven for about 5 minutes to crisp the cheese again.

What to Serve It With

Asiago bagels are excellent with plain or chive and onion cream cheese, and they make a sturdy base for egg and bacon breakfast sandwiches. They also pair well with smoked salmon, sliced tomato, and cucumber, or simply toasted with butter alongside a cup of coffee.

The Bottom Line

Einstein Bros’ Asiago Bagel is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $3.27 in everyday ingredients you get 8 bagels, fresh and warm, for roughly 86% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

What kind of cheese is on an Asiago bagel?

The topping is Asiago, an Italian cow’s-milk cheese with a nutty, sharp, slightly salty flavor. Aged Asiago is firmer and more pungent, while younger Asiago is softer and melts more readily. Either works well, and shredding it fresh from a wedge gives the best browning.

Do I need to boil the bagels?

Yes, boiling is what separates a true bagel from round bread. The quick boil sets the outer surface so the crust turns shiny and chewy in the oven. Even a 1 minute dip per side makes a noticeable difference.

Can I use all-purpose flour?

You can, but the texture will be softer and less chewy because all-purpose flour has less protein. Bread flour is the minimum recommended, and high-gluten flour comes closest to a shop-style bite. Keep the dough stiff either way.

Can I make the dough ahead of time?

Yes. After shaping, refrigerate the bagels covered overnight for up to 18 hours. The slow, cold rest develops deeper flavor, and you can boil and bake them straight from the fridge.

Why did my cheese topping burn?

Cheese can brown quickly at high oven temperatures, especially pre-shredded cheese with anti-caking starch. Shred your own, bake on the middle rack, and tent the bagels loosely with foil for the last few minutes if the cheese darkens before the bagel is done.

How do I get the cheese to stay on the bagel?

Press it on right after boiling while the surface is still damp and tacky, and use enough to form a thick layer. A firm press helps it fuse as it melts. Any cheese that slides off during baking can simply be crisped up as a snack.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Einstein Bros’ current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Einstein Bros or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.