Quick and easy bagels, flavoured with sun-dried tomatoes and Asiago cheese.
2cupsall-purpose flourplus more, as needed
2tspRapid Rise or Quick Rising Yeast*see Note 1 for alternate yeast options
3/4cupwarm water120 to 130º F
1/2cupAsiago cheeseshredded, plus more for topping
1Tbspbaking sodafor boiling bagels
In a large bowl or the bowl of a stand mixer fitted with a kneading hook, mix together 1 cup of the flour, sugar, salt and yeast. Add warm water gradually and beat for 2 minutes at medium speed, scraping bowl occasionally. Add another 1/2 cup of flour. Beat at high speed for two minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough. Dough should be pulling away from the sides of the bowl and clean the bowl in spots. Add the shredded Asiago cheese and the diced sun-dried tomatoes. Mix to combine.
Turn out onto lightly floured surface. Knead for about 1 minute or until smooth and elastic, adding additional flour as necessary. Form dough into a ball. Cover dough ball with a towel and let rest 20 minutes.
Weight the dough ball to get a total weight. Divide that weight by 6 to get the weight each piece will be. Weigh out 6 individual pieces of dough to that weight. Form into balls. Push a finger through the middle of each ball creating a round hole in the middle. Stretch the hole by running a finger around the inside of the hole.. Place onto a parchment lined baking sheet. Cover and let rise for 20 minutes. Meanwhile, preheat oven to 375º F. and bring at least 2 inches of water to a boil in a deep skillet or wide pan.
When bagels hare risen, lower heat under the water to a simmer and add the baking soda to the water. Add a few bagels at a time. Simmer bagels in water for 1 minute per side, then remove from water and place back on the parchment lined baking sheet. Sprinkle tops of bagels with additional Asiago cheese while still wet. Bake bagels for about 30 minutes or until set and golden in colour.
You can use active dry or regular instant yeast with this recipe, however, you will need to do a full first rise (until doubled) and an extended second rise.Be sure to read the FAQ section above the recipe card for more tips and variation for this recipe.