Rosemary Olive Oil Sourdough Bagels (with Asiago cheese!)

There’s something extra comforting about the aroma of rosemary and cheese baking together, and these rosemary olive oil sourdough bagels bring that warmth to life in the best way. Infused with fragrant herbs, rich olive oil, and a generous handful of Asiago cheese, they’re soft, chewy, and full of flavor in every bite. Whether you enjoy them warm from the oven, toasted with butter, or as the base for a savory sandwich, these bagels are a cozy twist on a classic that’s sure to become a favorite in your sourdough rotation.

This recipe was created along side my two very good baker friends Joselyn @a_friend_in_knead and Noelle @h3artofthehome. Make sure to check out their bagel recipes over on their blogs!

Joselyn’s Sourdough Blueberry Bagels & Noelle’s Sourdough Pizza Bagels.

Why I love this recipe

• Adapted from my popular Homemade Sourdough Bagels (made easy!), so you know it’s reliable, flavorful, and well-loved!

• Infused with rosemary, olive oil, and Asiago cheese for a rich, savory twist that makes them feel bakery-worthy.

• Easy overnight dough that fits into a relaxed schedule—but can also be refrigerated for extra flexibility.

• 100% sourdough-based, which means no commercial yeast and a more naturally fermented, easier-to-digest bagel.

Tips for success

• Use an active, bubbly starter at its peak—this gives your bagels the best rise, texture, and flavor.

• Don’t skip the rest after shaping—it helps the bagels hold their shape and develop that signature chewy crust.

• Grate your Asiago fresh if possible for the best melt and flavor—it really makes a difference in the final bake.

• Boil gently but thoroughly to get that golden, blistered exterior—30 to 45 seconds per side is perfect.

Troubleshooting your bagels

Even the best bakers run into a snag now and then, especially with sourdough. If your bagels didn’t rise as expected or the texture feels a bit off, here are a few things to check before your next bake.

• Bagel holes closing up while baking? Make sure to make a quarter-sized hole or bigger when shaping the bagels. 

• Bread flour or all-purpose? This recipe works beautifully with either! Bread flour will give you a chewier, more classic bagel texture, while all-purpose flour makes for a slightly softer bite. It really comes down to personal preference—but a blend of the two strikes a perfect balance in my opinion.

• Bulk Fermentation: The timing can vary depending on the temperature of your kitchen, but the good news is this recipe is flexible and forgiving. On warmer days, mix the dough in the morning and let it ferment in the fridge overnight—perfect for shaping and baking the next day. If your space is cooler, an overnight rise at room temperature works just as well.

How to make rosemary olive oil sourdough bagels: step by step

Baker’s schedule option 1: Mix the dough the evening before and bake the bagels the following morning.

Baker’s schedule option 2: Mix the dough in the AM, allow to double in size, place in refrigerator overnight to shape and bake for the following morning.

Ingredients

• 150 grams active sourdough starter (bubbly & at peak)
• 250 grams water
• 30 grams sugar
• 50 grams olive oil
• 500 grams bread flour (a high protein all-purpose flour works or a blend of bread and all-purpose)
• 10 grams salt
• 1 &1/2 tablespoons of dried rosemary
• 70 grams Asiago cheese (freshly grated)

For boiling the bagels:

• 6 cups water
• 1 tablespoon sugar or honey

Topping the bagels:

• Freshly grated Asiago cheese
• Extra rosemary and flaky sea salt for sprinkling

Equipment:

• Large baking sheet pan
• Parchment paper
• Mixing bowl
• Large pot for boiling
• Bench scraper
• Food scale

Instructions

Mix the dough

• To a large mixing bowl whisk together the active sourdough starter and sugar in the water.

• Add the olive oil, flour, and salt, and mix by hand until all of the flour has absorbed the water.

• Cover with plastic wrap and allow the dough to sit for 45 minutes to an hour.

Knead the dough

• Place the dough on a clean surface (lightly floured if needed to prevent sticking). Begin kneading by lifting one side of the dough, folding it over itself, and pressing it down firmly with the heel of your hand. Repeat this motion rhythmically for about 8–10 minutes, until the dough becomes smooth and elastic. Add a small sprinkle of flour as needed if the dough feels too sticky during kneading.

• Once complete, place the dough in an oiled bowl, cover it with plastic wrap or a damp towel, and let it rest for 45 minutes.

Stretch & fold the dough & add the inclusions

• After the dough has rested begin a stretch and fold and add the rosemary and Asiago cheese.

• Sprinkle a portion of the chopped rosemary and shredded Asiago evenly over the surface of the dough. With lightly wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees.

• Sprinkle more rosemary and cheese over the dough. Stretch and fold the next side over, then rotate again.

• Repeat 2–3 more folds, adding the remaining inclusions a little at a time with each fold, until they’re evenly incorporated.

• Cover the dough and let it rest 45 minutes. Perform 1 more stretch and fold and allow the dough to rest for the remainder of the bulk rise or until doubled in size.

Pre-shape the bagels

• The dough is ready to be shaped once it has doubled in size. Need more time? Rosemary olive oil bagel dough can be refrigerated for up to 24 hours.

• Line a baking sheet with parchment paper and spray a little non-stick oil on the paper.

• Turn the dough out on a clean work surface and divide it into 8 equal portions (about 125-130 grams each). For accuracy I weigh the dough first and divide it by 8.

• Shape each piece of dough into a smooth ball and place it on the pan. Cover with lightly oiled plastic wrap or a damp towel, and let them rest for 15-30 minutes to allow the gluten to relax—this makes shaping easier and more effective.

Final shaping

• Shape each bagel by gently poking a hole in the center of the dough ball with your fingers, then stretch and rotate it to form a ring. Be sure the hole is at least the size of a quarter, as it will shrink slightly during baking.

• After rounding out the bagel, you can stretch them a bit to ensure the hole is large enough.

• Once complete, cover them with oiled plastic wrap or a damp a towel and let them rest for 15-30 minutes.

Boil & bake the bagels

• Bring a pot of water to a boil (about 6 cups) with a tablespoon of sugar and preheat the oven to 425 degrees F.

• To make transferring the bagels easier, cut the parchment paper into individual squares for each one.

• Place 2-3 bagels in the pot of boiling water and boil on each side for 30-60 seconds.

• Using a slotted spoon place each boiled bagel onto a parchment paper lined pan. Top with more rosemary and shredded Asiago cheese if desired.

• Once all of the bagels have been boiled place the pan in the oven and bake for 20-25 minutes or until your desired golden brown.

• Allow the bagels to cool for 15-30 minutes before slicing and enjoying with your favorite spread!

• Storage: These bagels are best enjoyed the day they’re baked, but they’ll stay fresh for up to 2 days at room temperature in a bread bag or airtight container. For longer storage, they freeze beautifully—just let them cool completely before freezing.

More sourdough recipes

• Sourdough English Muffins (overnight recipe!)
• Homemade Sourdough Bagels (made easy!)
• Soft Sourdough Sandwich Bread (not too tangy!)
• Sourdough Bagel Chips