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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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These thick and chewy bagels feature a mild cheese flavor that makes them ideal for a brunch and a pleasant alternative to the usual sweet breads seen this time of year. âTami Kuehl, Loup City, Nebraska Ingredients:
1 cup water (70° to 80°) |
2 eggs |
1/4 cup plus 1 tablespoon olive oil |
2 tablespoons honey |
3/4 cup shredded asiago cheese, divided |
1/3 cup nonfat dry milk powder |
1-1/2 teaspoons salt |
1 teaspoon dried basil |
2 cups king arthur premium 100% whole wheat flour |
1-1/2 cups plus 2 tablespoons king arthur unbleached all-purpose flour |
4 teaspoons active dry yeast |
1 egg white |
1 tablespoon water |
Directions:
1. In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly.
3. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
4. In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.
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