Mix Dough: In a bowl or stand mixer, mix all bagel ingredients together, except for the chunks/shredded of cheese. Place the dough hook on the mixer and mix the dough on the lowest speed for 3 minutes. Or mix by hand for a couple of minutes until a ball forms.

Add the Cheese: Now fold in the chunks of cheese.

Short Rest: Place covered in a bowl or tupperware and let it rest 30 minutes.

Knead: Now, knead the dough for 3-4 minutes or until the dough is smooth.

Room Temp Rise: Place covered in a bowl or tupperware. Let the dough rise at room temperature for 6 – 8 hours or until it doubles in size.

Overnight Rise: Place your dough covered in the fridge for overnight proof. This is where your dough will develop flavor, L.A.B bacteria will get to work enhancing the nutrition of our bagels, and the final texture will be softer!

Divide and Shape: The next morning, dump out and divide your dough into 6 pieces (roughly 110-115g), you can eyeball it or weigh them out on a dough scale. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.

Final Short Room Temp Rise: Place your bagels on a greased tray and cover with a towel or plastic wrap. Let them rest for 1-3 hours or until puffy to the touch.

Boil: Preheat oven to 425f. Fill a large, wide pot with water and bring to a boil. Drop bagels in, 2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well. Place on baking sheets and add the shredded asiago cheese on top.