In an attempt to continue to conquer my fear of making bread products, I decided to tackle The Knead For Speed’s Asiago cheese bagel recipe. The Knead declares these to be better than Panera’s Asiago cheese bagel. While, I haven’t had Panera in months and can not do a proper comparison, I can say this confidence, “These are superb!”
- 2 cups plus two tablespoons all-purpose flour
- 2 1/4 teaspoons instant yeast
- 3/4 cup warm water
- 2 tablespoons Parmesan cheese, shredded
- 1 1/2 tablespoons sugar
- 2 teaspoons minced dried onion
- 1 1/2 teaspoons salts
- additional tablespoon sugar
- 1/2 cup Asiago cheese, shredded
- In a mixing bowl, stir together flour, yeast, 1 1/2 tablespoons sugar, Parmesan, dried onion and salt.
- Add warm water and combine until dough forms.
- Roll out dough on lightly-floured surface. Knead until dough becomes smooth and elastic.
- Let rest in a lightly oiled bowl, covered, for 10 minutes.
- With a floured knife or scissors, cut into 8 portions of equal size.
- Shape each portion into a smooth ball and poke a hole in the center.
- Gently pull dough outwards until hole reaches 1.5 to 2 inches in diameter.
- Place on a greased baking sheet and cover dough with a warm, damp cloth for 20 minutes.
- While dough is rising, place one gallon of water and one tablespoon of sugar in a large deep pot over high heat. Bring water to a boil then lower heat and let water simmer. Preheat oven to 375F.
- After 20 minutes, uncover bagels and place tray in oven at least 6 inches from heat. Cook 6 minutes, tuning bagels over halfway through.
- Gently drop 3-4 bagels at a time into simmering water. Cook 7 minutes, turning bagel over once halfway through.
- Drain on paper towels.
- Return bagels to greased baking sheet. Bake for 12-15 minutes.
- Quickly remove baking sheet from oven and sprinkle Asiago cheese on top of each bagel.
- Return bagels to oven and cook for an additional 10 minutes.
These are absolutely delightful when they are warm out of the oven. I enjoyed one with a little cream cheese, fresh tomato slices and ground pepper. I’m looking forward to making sandwiches on them throughout the week.