Asiago Bagels

Make a poolish by mixing 1 cup flour, 1 cup water, and 1/2 teaspoon yeast. Let it sit overnight.

Grate 1 cup of asiago cheese using a box grater on the largest setting.

In a bowl, combine 3 cups bread flour, 1 1/2 teaspoons salt, and 1 1/2 teaspoons yeast. Mix well.

Add the grated asiago cheese to the flour mixture to prevent clumping and mix thoroughly.

In the poolish, add 1 tablespoon brown sugar and 1/2 cup water. Mix well.

Gradually add the flour and cheese mixture to the poolish, mixing until combined. Use hands if necessary to mix.

Transfer the dough to a buttered bowl, cover with plastic wrap, and let it rest for 20 minutes.

Perform a series of stretching folds on the dough three more times over the next hour, covering it again after each stretch.

After the last stretch, cover the dough and let it rise for about 1 hour in a warm place.

Divide the dough into 8 equal pieces. Roll each piece into a ball, flatten it, and punch a hole in the center, widening it to about 1.5 inches.

Place the shaped bagels on a parchment-lined sheet and cover with a cloth.

Heat 3 quarts of water to a boil and add 1/4 cup honey.

Once boiling, gently slip in the bagels and cook for 1 minute on each side.

Remove the bagels from the water and sprinkle more grated asiago cheese on top.

Preheat the oven to 425 degrees Fahrenheit.

Bake the bagels for 20 minutes.

After baking, let the bagels cool slightly before serving.

Equipment Needed

Spice Level:

Dietary

Allergens