Bagel Buns

By Tamipri

Ingredients

• Dough:
• These chewy buns, studded with bits of cheese, are great for sandwiches.
• 1 teaspoon instant yeast
• 3 tablespoons (1 ounce) non-diastatic malt powder
• 4 cups (21 1/4 to 24 1/2 ounces) Sir Lancelot Hi-Gluten Flour
• 1 1/2 teaspoons salt
• 1 1/2 cups (12 ounces) water
• 1 cup (4 1/2 ounces) Asiago, Gruy� or Swiss cheese, cut into 1/4-inch dice or smaller
• Glaze:
• 3 tablespoons (1 ounce) non-diastatic malt powder
• 1/4 (2 ounces) cup water

Preparation

Step 1

Dough:
Combine all of the dough ingredients except the cheese, and mix and knead them together -- by hand, mixer or bread machine -- till you've made a very soft, smooth dough. Knead the cheese in at the end. Allow the dough to rise, covered, for 1 1/2 hours. Turn the dough out onto a lightly greased work surface. Divide it into 10 equal pieces, and round each piece into a ball. Cover the balls lightly, and let them rest for 15 minutes.

Shaping:
Shape the bagels by poking your index finger through the center of each ball, then twirling the ball till the hole's about 2 inches in diameter. Place the bagels on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour, or until they begin to look puffy.

Glazing and Baking:
Mix together the malt and water, and brush the buns with the mixture. Let them rest, uncovered, for 10 to 15 minutes while you preheat your oven to 400�F. Brush the buns with the malt water again, put them in the oven, then brush them a third time after baking for 10 minutes. Bake the buns for 12 to 15 minutes longer, until they're a deep, golden brown. Remove them from the oven, and cool on a wire rack.