Asiago Cheese Bagels


Asiago Cheese Bagels

  • 2 cups + 2 Tablespoons unbleached all-purpose flour
  • 1 package (0.25 ounce) instant yeast
  • 3/4 cup warm water (115 degrees F)
  • 2 Tablespoons Parmesan cheese, shredded
  • 1-1/2 Tablespoons sugar
  • 2 teaspoons minced dried onion
  • 1-1/2 teaspoons salt
  • 1 Tablespoon sugar
  • 1/2 cup (2 ounces) asiago cheese or six-cheese blend, shredded
  1. In a mixing bowl, stir together flour, yeast, 1-1/2 Tablespoons sugar, Parmesan, dried onion, and salt.  Add warm water and combine with dough hooks on low mixer speed until dough forms.  Add a little more flour or water if necessary to reach desired consistency.
  2. Roll out dough on lightly-floured surface.  Knead until dough becomes smooth and elastic (a few minutes or so).  Let rest in a lightly oiled bowl, covered, for 10 minutes.
  3. With floured scissors, cut into six portions of equal size.  Shape each portion into a smooth ball and poke a hole in center.  Gently pull dough outwards until hole reaches 1.5 to 2 inches in diameter.  Place on greased baking sheet and cover dough with a warm, damp cloth.  Let rise 20 minutes.
  4. While dough is rising, place 1 gallon water mixed with 1 Tablespoon sugar in a large, deep pot over high heat.  Once water begins boiling, lower heat until water reaches a simmer.  Preheat oven to 375 degrees F.
  5. Broil bagels on low at least 6 inches from heat for 3 minutes, turning once halfway through.
  6. Gently drop 3-4 bagels at a time into simmering water.  Cook 7 minutes, turning once halfway through.  Drain on paper towels.  Return bagels to greased baking sheet and bake 25 minutes.  When about 12-15 minutes of cook time remains, quickly remove baking sheet from oven, sprinkle asiago cheese atop each bagel, and then continue baking for remainder of time.

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