Making bagels is largely about technique.
There is nothing special about the ingredients.
The specialness comes from how you make the dough, how you let it rest and shape it, and how you bake it.
Once sponge has risen, add:
>1/2 teaspoon yeast
>15 oz bread flour
>2 1/2 teaspoons kosher salt (I use Morton's)
1 Tbsp malt syrup, dark corn syrup or honey
6 oz diced Asiago cheese.
Bagel dough is stiff and takes lots of kneading to get smooth and shiny.
I highly recommend using a stand mixer so your arms don't fall off!
Save your mixer by kneading the cheese in by hand.
Roll each log into a rope.
Then, wrap the rope around your hand, seam side down.
Roll firmly on the counter to press the rope into the traditional bagel shape.
Let the bagels rest until they pass the "float test."
Only test one.
If it floats, they're ready for the next step. If not, pat the test bagel dry, let rest for 10 more minutes, and test again.
Next step: boil!
Water does not have to boil. A high simmer is fine.
This step gelatinizes the crust, ensuring a dense, tight, chewy crumb perfect for toasting.
Place bagels back on prepared pans and top with shredded asiago cheese.Bake until deep golden brown and delicious.Allow to cool until warm before cutting and enjoying.