makes 12-15 bagels
10-12 ounces freshly grated Asiago Cheese
2 cups warm
water2 packets active dry yeast
2 tablespoons honey
5 1/2 cups all-purpose flour
(can use part bread flour if desired)
1 teaspoon salt
1 tablespoon brown sugar (for the water bath)
Vegetable oil for brushing
In the bowl of your electric mixer fitted with a dough hook, combine water, yeast and honey, stir to combine, then let sit until foamy, about 10-15 minutes. Once foamy, gradually add in salt, 4 cups of all-purpose flour with the mixer on low speed. After 5 minutes or so, if the dough is still sticky, add the remaining flour and mix until combined. Remove the dough from the bowl (it should be thick and stiffer than most yeast breads) and knead a few times with your hands, forming it into a ball. Add the remaining all purpose flour if the dough is still sticky.
Brush a large bowl with oil and place the dough inside, turning to coat. Cover and let rise in a warm place until it’s double in size – about 1 hour.
Once doubled, punch down the dough and place it on your counter, using a little more flour if needed to prevent it from sticking. Divide the dough into 12 pieces that are 2.5-3 ounces each (a kitchen scale is helpful). Rolls the dough into balls, then place on an oiled baking sheet, cover and let rise for 30 minutes. At this time, grate your cheese and place it in a large bowl.
After 30 minutes, fill a large pot with water and add brown sugar, letting it come to a boil. While the water is heating up, take each round of dough and poke a hole straight through the middle, twirling it gently on your finger to create the bagel “look.” Place back down on the baking sheet and let rest for 10-15 minutes, while the water comes to a rolling boil.
Preheat oven to 400 degrees. I greased 2 baking sheets and found this easier--the bagels should NOT touch each other on the baking sheets.
Once boiling, add 3-4 bagels at a time. Let cook for 2 minutes on one side, then using the end of a wooden spoon, flip the bagel and cook for another 30 seconds. Remove bagels one at a time and place in the bowl of Asiago Cheese, turning to coat and lightly pressing to adhere. Transfer to the greased baking sheet for final baking and repeat. Once all the bagels (or as many that can fit on your sheet) are finished, place in the oven and bake for 28-35 minutes. I began checking my bagels after 10 minutes just to ensure that the cheese wasn’t burning. I turned them over and continued to check and turned them over again every 10 minutes--I cooked them a total of 30 minutes; they did not burn, but did get golden brown and delicious!
Let the bagels cool completely before serving, then toast or eat as desired. Asiago Cheese bagels are especially good toasted and buttered or make a great taste-treat with chicken salad.
http://www.howsweeteats.com/2012/02/homemade-asiago-cheese-bagels/
[adapted from both foodnetwork and king arthur flour]