asiago cheese bagels

Last week was wild.  I got back from my Dad's and there was a farmer's market to work the next day.  But it got rained out due to Tropical Storm Beta on its way.  The Monday night market got cancelled.  And Koda Bear brought a sniffly cold back from his Dad's.  I am still healing from that.  Computer work did not happen last week.

Bagels did though.  Twice because they were requested.  Also, because the recipe only makes eight which is not very overwhelming.  

I used Joshua Weissman's bagel recipe on YouTube.  I found it really clear and straightforward.  But could I help tweaking?  Nope.

How did I change his recipe?  Sourdough instead of instant dried yeast.  About a third of a pound of asiago cheese.  10 grams of salt.  Because of the sourdough, the rising times and resting time were about three times as long.  But everything else was the same.  They are so good!

Asiago Cheese Bagels

Note: The link above is of Joshua Weissman's recipe and directions.  It is a really good how to.  I am writing this here more so I do not have to keep looking up the recipe!  And I can add in my sourdough times.

500g bread flour (about 3.5 cups)

23g white sugar (about 1.5 tablespoons)

1 to 3 tablespoons sourdough (refresh your jar!)

297g warm water @90 degrees Fahrenheit (about 320 ml)

10 g salt (1.5 teaspoons)

.3 pound of asiago cheese

1 egg, beaten

In a medium bowl, mix the sourdough, water, and about half the flour together.  Let sit, covered, in a warm spot until bubbly.  It will look like pancake batter.  In my cold house, this was close to eight hours.

Mix in the sugar, salt, cheese, and the most of the rest of the flour.  Keep about a half cup of the flour back for kneading.  The cheese will make up for some of that but you want a stiff soft dough.  The dough should be pretty rough. Turn out of the bowl on a clean surface and knead until smooth.  This will be about ten minutes.  Form the dough into a ball.

Wash the bowl you used.  Coat with oil.  Put the dough in the bowl.  Turn it over so it is all covered with oil.  Cover and let rise until double.  It took about three hours in my kitchen.

When double, cut into eight equal pieces.  Roll each into a ball.  Flour your thumb and index finger.  Push through a ball of dough and create an inch hole.  Do to each ball of dough.  Place on a silicon or parchment covered baking sheet.  Let rest 30 minutes.

Bring a large pot of water to boil.  When the water has boiled, keep it boiling gently and add about four bagels a time to the pot.  Let them boil one minute.  Turn over, and let boil a minute on that side.  Place back on the baking sheet.  Repeat with the other bagels.  

Preheat oven to 425 degrees Fahrenheit.

Beat the egg.  Brush each bagel with the beaten egg.  This gives the bagel a shiny look.

Bake for 20 minutes, until golden.  

So  good!  And this recipe just feels easy.