Yield: 12 Servings
|2 packs||Active dry yeast|
|6 cups||Flour; approximately|
|¼ pounds||Asiago Cheese; or parmesan cheese|
|1 large||Egg yolk|
Combine yeast and 2 cups warm (110@) water in a large bowl; let stand 5 mins. Stir in sugar, salt and 5½ cups flour til moistened.
Spread ½ cup flour on a board and scrape dough onto it. Knead dough til very smooth and elastic, 10 to 15 mins; add more flour as required to prevent sticking. Place dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm place til almost doubled, about 40 mins.
When dough is almost risen, bring 3 quarts water to boiling in a covered 4 to 5 qt pan over high heat. Meanwhile knead dough on a lightly floured board to expel air then divide into 12 equal pieces. To shape bagel, knead each piece into a smooth ball. Holding the ball with both hand, poke you thumbs thru the center to form a hole. With 1 thumb in the hole, work around the bagel to make it smooth and evenly thick.
Set bagels on lightly floured 12 x 15" baking sheets; let stand covered with plastic wrap just til they are slightly puffy, about 10 mins. With your hand, gently slip bagels into boiling water, adding 4 at a time to pan. Adjust heat to maintain a gentle boil and turn bagels often til they feel firm but are still slightly spongy, 3 to 5 mins. Chill remaining bagels til ready to use. With a slotted spoon transfer bagels to a towel; drain briefly, then place bagels slightly apart on 2 lightly oiled 12 x 15" baking sheets.
In a food processor or with a knife, coarsely chop cheese. Beat egg yolk to blend with 1 tbsp water and brush mixture over bagels. Then pat cheese onto bagels, pressing gently to make cheese stick. Bake bagels in a 375@ oven til browned, 30 to 35 mins. Cool on racks. Serve warm or cool.
Recipe by: Sunset Magazine
Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@...> on Apr 18, 1998