Ingredients
The following ingredients have 8 Servings
- 1 packet Red Star Quick Rise Yeast (7g)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar
- 1 1/2 cups warm water
- 2 Tbsp fresh rosemary (finely chopped)
- 6 ounces grated asiago cheese
- For the boiling water:
- 2 quarts water
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
Instruction
- Coat a large mixing bowl with 1 Tbsp of canola or vegetable oil. Line a cookie tray with parchment paper and dust lightly with the cornmeal. Set aside.
- In the bowl of a stand mixer fitted with a dough hook, place the flour, yeast, salt and brown sugar and mix on low speed to combine the ingredients.
- Add the warm water and the rosemary to the bowl and mix on low for about 10 minutes.
- Take the dough from the mixing bowl and roughly knead into a ball shape.
- Place the ball into the bowl which was coated with oil. Cover with plastic wrap and let sit in a warm place for 1 hour.
- After the dough has risen, take it from the bowl and gently punch it down to get rid of most of the air.
- Divide the dough into 8 pieces each weighing about 3.5 ounces. Roll each piece into a ball and place them on the cookie tray.
- Cover with a clean towel and let sit for another 20-25 minutes.
- Bring the water to a boil and preheat the oven to 425 degrees F.
- Take the towel off and gently poke a hole in each dough ball with your thumb, making sure to keep the bagel nice and round with an even hole. Place back on the tray.
- When they all have holes poked in them and your water is boiling, place 3-4 bagels into the water and boil for 2 minutes.
- Turn each bagel over and boil for another 1 minute. Scoop the bagels out and place them back on the cookie tray, right side up.
- When all of the bagels have been boiled, place some grated cheese on the top.
- Place the tray into the oven and bake for 25 minutes and each bagel is a nice golden brown color.
