Bagel Buns

These chewy buns, studded with bits of cheese, are great for sandwiches.

Bagel Buns

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Dough

  • 1

    teaspoon instant yeast

  • 3

    tablespoons (1 ounce) non-diastatic malt powder

  • 4

    cups (18 ounces) Sir Lancelot Hi-Gluten Flour or organic high-gluten flour

  • teaspoons salt

  • cups (12 ounces) water

  • 1

    cup (4½ ounces) Asiago, Gruyère or Swiss cheese, cut into ¼-inch dice or smaller

  • Glaze

  • 3

    tablespoons (1 ounce) non-diastatic malt powder

  • ¼

    (2 ounces) cup water

Directions

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. Yield: 10 buns.


Nutrition

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