I try to make more savory breakfast items on the weekends when Chad is home. With the addition of cheese inside and topping theses bagels, they were an instant hit for him. I liked the bagels plain, fresh from the oven. Chad and Evan enjoyed them cut in half and a thin layer of peanut butter spread across the middle.
These Asiago Bagels are best within a day or so of baking. Freeze any extras to keep them fresh. The prep time mostly involves rising. A couple of times, I have put together the dough the night before, refrigerated overnight after the first rise, then continued putting them together in the morning. This helps cut out some work in the morning so it is still breakfast time when they are out of the oven.
1 cup warm water (105-115 degrees F)
2 1/4 teaspoons active dry yeast
3 cups flour
1/2 cup shredded Asiago cheese
1 teaspoon salt
5 tablespoons sugar, divided
1 egg white
In a small bowl, sprinkle yeast over warm water. Let sit for a minute before stirring to combine. Let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade, combine flour, Asiago cheese, salt, 2 tablespoons sugar, and water with yeast. Process until a smooth dough forms.
Lightly oil a large bowl and add dough. Cover and let rise until doubled, about 1 hour.
Divide dough into 8 equal pieces. Roll one piece into a ball. Use your thumb to make a hole in the center and stretch to widen the hole. Repeat with remaining pieces, cover with wet towel, and let rise for 30 minutes.
Preheat oven to 375 degrees F. Bring a large pot of water to a boil and add remaining 3 tablespoons sugar. Boil bagels, about 2 at a time- careful not to overcrowd, for 30 seconds per side. Remove with large slotted spoon onto a dry towel.
Sprinkle cornmeal on a large baking sheet. Place boiled bagels on baking sheet. Brush each bagel with egg white and sprinkle with Asiago cheese. Bake in preheated oven until golden brown on top, 20-25 minutes. Remove to wire rack to let cool.
Adapted from Holly's Helpings
Tara\\\\\\\'s Multicultural Table
Tagged: asiago, bagel, bread, cheese