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asiago bagel6
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Cheesy and Savory Asiago Cheese Bagel

Course Dessert
Cuisine Italian
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 500 g high-gluten flour
  • 20 g fine sugar
  • 8 g salt
  • 5 g instant dry yeast
  • 300 g water
  • 19 g butter
  • asiago cheese shredded 200g
  • black pepper 6g
  • 6 pieces bacon
  • 50 g caster sugar
  • 1000 g water
  • An appropriate amount of asiago cheese shredded on the surface

Instructions

  • Shred the cheese; the shredding will make it easier for you to mix it with the dough later on in the process.
  • Put the bacon in a pan, fry it over low heat, then use a kitchen paper towel or serviette to absorb the oil on the surface and cut it into small pieces.
  • Mix high-gluten flour, water, and fine sugar in the bread ingredients to form a dough. Cover the dough with plastic wrap and let it stand for 1 hour; this will help the dough in the fermentation process.
  • Add a little water to the instant dry yeast to form a dough, add it to the dough and start kneading.
  • Knead until the dough is smooth and then add softened butter. It is better to use softened butter because it will make the kneading process less hectic and simpler.
  • Knead the dough until it can pull out a large piece of film.
  • Add 150g shredded cheese (leave 50g shredded cheese for filling) and bacon, and stir roughly until they are evenly distributed.
  • The kneaded dough is rounded, covered with plastic wrap, and fermented for 30 minutes.
  • Take out the exhaust gas and divide the dough into ten equal parts. The plastic wrap on the rear cover is rounded to relax for 30 minutes.
  • Take a piece of dough, roll it into an oval shape, turn it over, and put a little shredded cheese.
  • Then fold up and down from 1/3 of the place, fold the two sides in half, pinch the joint tightly.
  • Knead a strip about 25cm in length, and press one end into a flat shape with a rolling pin. The strip of 25cm ensures that your dough sits nicely when you roll the dough into a circular shape.
  • The joint is always facing upwards, and the other end is wrapped into the finishing joint and pinched tightly, and the shaped dough is placed face-up on a small piece of greased paper.
  • After you might have put everything in order, put it on the baking tray and ferment for 1 hour at 28 degrees.
  • The fermentation will make the dough rise to about 1.5 times the initial size.
  • After adding 50g of granulated sugar to 1000g of water in the pot, boil it, and turn the heat down to maintain a slightly boiling state.
  • Slightly control the dry moisture, put it in the baking tray, quickly put it in the middle layer of the oven at 220 degrees and 200 degrees, and bake it for about 20 minutes, and let it cool after it is out of the oven.