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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
- 1 1/2 teaspoons salt
- 1 1/2 cups (12 ounces) water
- 1 cup (4 1/2 ounces) Asiago, Gruyère 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
Details
Adapted from kingarthurflour.com
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. Yield: 10 buns.
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