Asiago Bagels (with high altitude adjustments)
I guess I lied last week when I said I would always post on Wednesday. With Thanksgiving and my boyfriend’s birthday, things got a little busy. I’ll try again next week (I got a pasta roller during the sales for Black Friday and I’m very excited to use it). In other news, I’m back with my family in Colorado! Things have been great with lots of food, laughs, and overall a good time. I have a younger brother and sister that were both home too so the whole family is here. Tomorrow I get to see my brother dive for the first time since I moved to Phoenix. I here he’s gotten really good. It’s always fun to watch him flip and twirl in the air; it’s so elegant. Everything is going really well (except I miss my kitty and my boyfriend!).
AGAIN, I PROMISE THESE ARE EASY. Sorry, that felt necessary. Ahem. Anyway.
Before I moved to Phoenix, I was mildly obsessed with making bread. So, my brother and sister both requested I make bread, specifically Asiago bagels. I couldn’t say no. Below is the recipe and how I made them. Since I’m near Denver now, I made some adjustments for high altitude (more water). As always, the nutrition facts are at the bottom of the post.
(makes 8- 3″ bagels)
1 cups warm water (plus 2-1/2 tbsp for high altitude)
3 cups flour
1/2 cup shredded Asiago cheese (Next time I’m planning on using 3/4 cups to make them a little cheesier. Feel free to do whatever you like. You can even omit the cheese and make plain bagels.)
1 tsp salt
2 tbsp granulated sugar
1 packet or 2-1/4 tsp active dry yeast
water for boiling (about 3 quarts)
3 tbsp sugar to add to boiling water
cornmeal to sprinkle on baking sheet
1 egg white for topping
extra Asiago for topping
Add the first 6 ingredients to the bread machine pan (water, flour, cheese, salt, sugar, yeast) and set to dough or remove after the second kneading. You can also mix the ingredients yourself by doing a slow knead for 10 minutes, knead quickly for 20 minutes, let rise for 1 hour in a warm area.
Remove the dough from the bread pan and separate into 8 equal parts. I did this by rolling it into a log of approximately uniform length and then cutting it into quarters and then halving the quarters. They still didn’t end up very equal, but they were all delicious.
Roll each piece into a roll. Stick your thumb in the center of the roll to make a hole. Spin the bagel around your finger to widen the hole. Set the bagels under a wet paper towel for about half an hour. Bring the water for boiling to a boil and add the sugar. Preheat the oven to 375°F.
Place the bagel into the boiling water for 30 seconds, flip, and let it boil for an additional 30 seconds. Pull the bagel out and set it on a dry paper towel. Do this for all 8 bagels.
Sprinkle the cornmeal onto a baking stone or baking sheet. Transfer the bagels to the baking stone/sheet. Check on the bagels at 20 minutes and add an additional 5 minutes until golden brown (as my sister put it “bagel colored”). I ended up baking mine for 25 minutes
Set on a cooling rack and let cool for 5 minutes. These taste good warm, but I think they taste even better after they cool for a long time (maybe an hour). They get that chewy bagel texture that I love. Enjoy these bagels and do not forget to always go for second helpings!
Posted on November 25, 2011, in Bread/Baking, Recipe and tagged baking, bread, breakfast, food, food photography, makes left overs, photography, recipe, vegetarian. Bookmark the permalink. 2 Comments.