Ingredients:

  • 500g bread flour (approx. 4 cups)
  • 300ml warm water (105°F)
  • 20g barley malt syrup or honey
  • 7g instant yeast (1 packet)
  • 10g kosher salt
  • 60g finely grated Asiago cheese
  • 3 liters water (for boiling)
  • 30g barley malt syrup or honey (for water bath)
  • 5g baking soda
  • 150g shredded Asiago cheese (for topping)

Instructions:

  1. In the bowl of a stand mixer, whisk together the bread flour, salt, and 7g instant yeast.
  2. Combine 300ml warm water, yeast, and 20g malt syrup. Mix on low until a shaggy mass forms
  3. Incorporate the 60g finely grated Asiago. Knead on medium speed for 10 minutes until the dough is smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
  4. Punch down the dough and divide into 8 equal portions (approx. 112g each). Roll into smooth balls, poke a hole in the center, and stretch until the hole is 2 inches wide.
  5. Place shaped bagels on a parchment-lined tray, cover, and let rest for 10 minutes.
  6. Bring 3 liters of water to a boil with 30g malt syrup and 5g baking soda. Boil bagels for 1 minute per side.
  7. Preheat oven to 400°F (200°C). Transfer boiled bagels back to the baking sheet, top generously with the remaining 150g of shredded Asiago, and bake for 20 minutes until golden brown and the cheese is crisp.