Rye Cheddar Beer Bagels

Ingredients

Yeast:

Remaining Ingredients:

Oil for bowl:

Flour for second rise:

Water for Boiling:

Glaze:

Cheese Topping:

Instructions

  1. In a large work bowl, dissolve yeast with 1 teaspoon sugar and 1½ cups warm water until yeast becomes foamy.
  2. Add ¼ cup sugar, salt, rye flour, cheese, 2 cups of the flour, and ground caraway seeds.
  3. Using a electric mixer or the paddle attachment for a stand mixer, beat on medium speed for 2 minutes.
  4. Remove mixer or paddle attachments from bowl.
  5. Insert a dough hook into the stand mixer.
  6. Stir in enough of the remaining flour to make a soft dough.
  7. Grease a large bowl.
  8. Place dough in bowl, turning to coat all sides with oil.
  9. Cover with a slightly damp towel.
  10. Let rise in a warm place, free from drafts, until double in bulk, about 1 hour.
  11. Punch down dough.
  12. Turn dough out onto a floured surface.
  13. Knead for 30 seconds.
  14. Divide dough into 8 balls.
  15. Press your thumb through the center of each ball of dough.
  16. Gently enlarge hole; smooth edges.
  17. Place bagels on a lightly floured surface.
  18. Cover with a dry towel.
  19. Let rise for 30 minutes.
  20. While the bagels are rising take care of the next 5 steps.
  21. Grease 2 large baking sheets; set aside.
  22. In a small bowl, mix glaze ingredients and set aside.
  23. Preheat oven to 375°. Use the pure convection setting of 350° if you are baking more than one sheet of bagels at a time.
  24. In a large pot, combine 2 tablespoons sugar and 3 quarts of water.
  25. Bring to a boil.
  26. Reduce heat so that water simmers gently.
  27. Carefully lower bagels into water 1 at a time.
  28. Cook 2 to 3 bagels at a time.
  29. Bagels will sink, then rise to the surface immediately.
  30. Boil 30 seconds on each side, turning with a large slotted spoon.
  31. Using the slotted spoon, remove boiled bagels from boiling water and place on prepared baking sheets.
  32. Brush with egg-yolk glaze.
  33. Sprinkle ½ cup cheddar cheese over the bagel tops.
  34. Bake 25 to 30 minutes, or until golden brown.
  35. Cool on racks.

Comments

Makes 8 bagels, each approximately 3-inches in diameter.

Eat whole or split and toast.

Try my other recipes for bagels: cinnamon raisin water bagels, water bagels, honey whole wheat water bagels, sourdough water bagels, pumpernickel sourdough water bagels, cheddar cheese water bagels, and pumpernickel water bagels.

Categorized in

Recipe adapted from Breads, by Sharon Tyler Herbst. Tuscan: HPBooks (1983).