Sometimes we’d pull them off the trays and little shelves of cheese would jut out from the bottom. Those were real winners, those cheese shelf bagels.So, as an ode to my time working at Panera Bread, I give you Panera Copycat Asiago Cheese Bagels.Since I had never made bagels before, I wanted to stick with a trusted recipe.I generally like to find a few inspiration recipes and then do my own thing, using the recipes as a jumping off point.This time, I stuck pretty close to the script. Shredded cheese baked to golden perfection on top of each bagel.
Yay, Christina! Search for what you need, or give me a shout. Description Nutrition Customize Add Item.

What do you recommend?Hey Anthony! Not too much extra work. the bagels are absolutely amazing. Thanks!Honestly, if you boil them any longer than a few seconds, the gelatinization just continues below the surface of the dough. all the different cookies and Danish, and hundreds of bagels.Maybe softer than a New York bagel, but size counts.The most popular bagels we sold–by a long shot–were asiago bagels.Shredded cheese in the dough. They handed me a hat, made me buy khakis and black polo shirts, and I worked the register on the pastry side of a super busy Panera in the swanky part of west Orlando in the mornings before wolfing down a Frontega Chicken Sandwich, changing into my chef whites in the restroom and heading off to class just ten minutes down the road.At 6:30 every weekday morning, I was met with an endless stream of bleary-eyed and ravenous commuters in dire need of a latte and an orange scone.I learned to work that register like nobody’s business.

My first favorite (if that’s a thing) are the seasonal cranberry walnut ones! The two batches look almost identical, but I wouldn’t sneak either batch to the dog or anything (if I had a dog), but given the choice in the future, If you like a more…pillowy?…bagel, 5 hours in the refrigerator is more than sufficient.Even though I preferred the 15-hour asiago bagels to their 5-hour friends, I had no problem enjoying both kinds!But if you don’t have one, here’s some good news: you can bake the bagels, 3 at a time, in a How do I know this? That's the way it's supposed to be. I am only I don’t have a pizza stone, my wife and I can’t justify owning one yet.Our two options would be to use a pan with parchment paper, or cook them 3 at a time in our wide Dutch oven.
Let me help you be fearless in your kitchen! And the bagels? I wouldn’t necessarily recommend using the Dutch oven, although if you do it, do it with the lid on. You can always scale them at 3 oz each for more but slightly smaller bagels.I hope that helps. Select Date & Time ... Asiago Bagel $1.39 320 Cal Asiago Bagel $1.39 | 320 Cal Added! Calorie breakdown: 17% fat, 67% carbs, 16% protein. Oh, and I have made these with cheddar as well, and they turn out just fine, so use the cheese you have unless you are really dying for the “real deal.” The base is also great for any flavor bagel, from plain to everything (which are my favorite! Transfer to the greased baking sheet for final baking and repeat. But do take time to make sure you roll them really well to prevent sproinging when boiling or baking.The chew of a bagel has to do with gluten formation and also boiling the bagels (gelatinizing the outisde) to keep them from rising too much in the oven.This keeps the crumb nice and tight instead of airier like other breads.Trust me, you’ll still get a nice chewy bagel with the poking method, No broken gluten strands means lots of long stringy gluten that will bake up into chewy deliciousness.I did an experiment, mainly because I was hungry and didn’t want to wait until the next day to enjoy bagels.The results? Another recipe to try (but yikes! Oh, I’m thrilled they worked out and that you enjoyed them! We accept Credit Cards, Panera Gift Cards, and PayPal (in participating bakery-cafes) Order Details Rapid Pick-Up. Pretty cool!I was in a pinch so I used the dutch oven anyway.

I knew where everything was on every screen and I could ring folks up lightning-fast. The most popular bagels we sold–by a long shot–were asiago bagels. Just curious at the difference.I just finished shaping the bagels and will put in the fridge in 30 min so won’t boil/bake until tomorrow. Allergy Information: a Panera Asiago Cheese Bagel contains gluten, milk and wheat. Until they’d change the screens.Pretty much everything at Panera is made at a local-ish Panera commissary then delivered to the stores for final baking.

They turned out beautiful!I only made a half batch, so ultimately it was two batches in the oven. (I know–I have and adore his He even assisted her in adapting his basic recipe to an asiago version via email. I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. This will make them easier to roll out in step 5.Once all 12 pieces of dough are shaped, take each one, and one by one, roll them out into a snake about 10-12″ long. Directions.


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