Quick and easy bagels, flavoured with sun dried tomato and Asiago cheese. Ready in about 2 hours thanks to quick rising yeast.

asiago sun dried tomato bagels on cooling rack

I love to make bagels at home, but my usual recipe (from Peter Reinhart) is a two-day process and sometimes, I’m just a little impatient :) So enter this quick and easy bagel recipe, which is done in just a couple of hours thanks to quick rising yeast.

I’m not going to tell you that they have all the complex flavour and texture of the two-day bagels, but I am going to tell you that they are still pretty darned good and a great treat when you are impatient, too :)

I have gone with a sun-dried tomato and Asiago cheese version here. It’s one of my favourites, that’s hard to beat toasted with butter. It’s great for breakfast or lunch or as the base for a lovely bagel sandwich. That said, this bagel is easily adapted to whatever your favourite bagel flavour is. See the FAQ section below for some ideas.

Ingredients and Substitutions

Sugar – or honey, if you prefer (use just 1 Tbsp for honey)

Rapid Rise or Quick Rising Yeast – see FAQ below for alternate yeast options

Sun dried tomatoes – packed in oil or re-hydrated dried sun dried tomatoes will work here

Asiago cheese – I love the combination of Asiago cheese and sun dried tomatoes, but you can use any cheese you like. Aged cheddar or mozzarella would be good choices.

Step-by-Step Photos


  • Can I use active dry or regular instant yeast? Yes, although you will need to do a standard 1st rise (until dough doubles) and an extended second rise. So instead of 20 minutes each, it will probably be 60-75 minutes for the first and 30-45 minutes for the second rise.
  • Can I do an overnight rise and bake in the morning? You can. Simply cover and refrigerate after shaping. In the morning, let sit at room temperature for about 20-30 minutes, then boil and bake.
  • Can I add some whole wheat flour to these bagels? You can. I would suggest replacing about 1/2 cup of the all-purpose flour with whole wheat. Any more than that and your bagels will be quite dense.
  • Can I double the recipe? Yes! As these are super quick to make, I make them in a small batch and enjoy them fresh, but you can certainly double the recipe to make a dozen.
  • Can I freeze the bagels? Yes! Bagels freeze beautifully and keep well for a couple of months in the freezer.
  • What are some other flavouring or topping ideas? Cheddar and chive, cheddar and jalapeno, cinnamon and raisins or leave plain and just top with sesame seeds, poppy seeds or “everything” seed mix.
asiago sun dried tomato bagels on cooling rack

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asiago sun dried tomato bagels on cooling rack

Get the Recipe: Easy Sun Dried Tomato Bagels

Quick and easy sun dried tomato bagels, flavoured with Asiago cheese. Ready to enjoy in just about 2 hours!
4.91 stars from 11 ratings
Prep Time: 30 minutes
Cook Time: 30 minutes
Rising Time:: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 6 bagels


For dough:

  • 2 cups all-purpose flour, spooned and levelled, plus more, as needed
  • 1 1/2 Tablespoons white granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons Rapid Rise or Quick Rising Yeast, *see Note 1 for alternate yeast options
  • 3/4 cup warm water, 110º F
  • 1/3 cup sun dried tomatoes, diced
  • 1/2 cup Asiago cheese, shredded, plus more for topping

For boiling:

  • 1 Tablespoon baking soda, for boiling bagels


  • In a large bowl or the bowl of a stand mixer fitted with a kneading hook, mix together 1 cup of the flour, sugar, salt and yeast. Add warm water gradually and beat for 2 minutes at medium speed, scraping bowl occasionally. Add another 1/2 cup of flour. Beat at high speed for two minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough. Dough should be pulling away from the sides of the bowl and clean the bowl in spots. Add the shredded Asiago cheese and the diced sun-dried tomatoes. Mix to combine.
  • Turn out onto lightly floured surface. Knead for about 1 minute or until smooth and elastic, adding additional flour as necessary. Form dough into a ball. Cover dough ball with a towel and let rest 20 minutes.
  • Weight the dough ball to get a total weight. Divide that weight by 6 to get the weight each piece will be. Weigh out 6 individual pieces of dough to that weight. Form into balls. Push a finger through the middle of each ball creating a round hole in the middle. Stretch the hole by running a finger around the inside of the hole.. Place onto a parchment lined baking sheet. Cover and let rise for 20 minutes. Meanwhile, preheat oven to 375º F. and bring at least 2 inches of water to a boil in a deep skillet or wide pan.
  • When bagels hare risen, lower heat under the water to a simmer and add the baking soda to the water. Add a few bagels at a time. Simmer bagels in water for 1 minute per side, then remove from water and place back on the parchment lined baking sheet. Sprinkle tops of bagels with additional Asiago cheese while still wet. Bake bagels for about 30 minutes or until set and golden in colour.


You can use active dry or regular instant yeast with this recipe, however, you will need to do a full first rise (until doubled) and an extended second rise (until doubled again).
Be sure to read the FAQ section above the recipe card for more tips and variation for this recipe.
Cuisine: American, Canadian
Course: Bread
Serving: 1bagel, Calories: 212kcal, Carbohydrates: 38g, Protein: 8g, Fat: 3g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 1711mg, Potassium: 262mg, Fiber: 2g, Sugar: 5g, Vitamin A: 118IU, Vitamin C: 2mg, Calcium: 112mg, Iron: 3mg
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