ASIAGO BAGELS (Derived from a recipe in Sunset Magazine) Makes 12
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2 cups water, at 110'F 2 pkg active dry yeast Combine yeast and water and allow to stand while measuring the dry ingredients, about 5 minutes. 3 Tbsp sugar 1 1/2 tsp salt 6 cups all-purpose flour Combine dry ingredients in mixer bowl. Mix with paddle. Pour the yeasty water slowly with paddle at low speed, about 5 minutes. Change to dough hook and knead for 5 minutes. Transfer to lightly floured board and knead by hand for 5 minutes more. Add slight amounts of additional flour during these steps to prevent sticking. Place dough ball in a lightly greased bowl and cover tightly with plastic wrap. Allow to rise in a warm place until doubled, about 40 minutes. Transfer the dough ball to a lightly floured board. Knead to expel air pockets. Divide into 12 equal pieces. Form each into a tight ball. With thumb and forefinger create a hole in the center and form into a doughnut. Cover with plastic wrap and allow to rise about 10 minutes. 3 qts. water in a 4-to-6 qt. pan Preheat oven to 375 'F. Meanwhile, bring the water to a boil. Gently slip three bagels into the boiling water. Adjust heat to a gentle boil. Turn bagels often until firm but slightly spongy. about 2-3 minutes. With a slotted spoon transfer to towel to drain. After placing the next batch of three is in the water, place bagels on parchment paper on a baking sheet. Repeat until all are done. 1/4 lb. asiago cheese, chopped 1 large egg yolk 1 Tbsp water Whisk egg yolk and water. Brush liberally onto a bagel and then gently press chopped cheese onto the tops of the bagels so it sticks. Bake at 375' F for 30 minutes. Cool on racks.