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Recipe Name: Asiago Bagels Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

2 Active dry yeast
3 Tablespoon(s) Sugar
1 1/4 Teaspoon(s) Salt
6 Cup(s) Flour, approximately
1/4 Pound(s) Asiago Cheese, or parmesan
1 Egg yolk
Combine yeast and 2 cups warm (110@) water in a large bowl; let stand
5 mins. Stir in sugar, salt and 5 1/2 cups flour til moistened. Spread
1/2 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
<> on Apr 18, 1998

Nutrition (calculated from recipe ingredients)
Calories: 78
Calories From Fat: 39
Total Fat: 4.4g
Cholesterol: 27.8mg
Sodium: 459.7mg
Potassium: 19.4mg
Carbohydrates: 3.8g
Fiber: 0g
Sugar: 3.3g
Protein: 5.7g

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