Asiago Bagels

• 1 cup water (70u0b0 to 80u0b0)
• 2 large eggs, room temperature
• 1/4 cup plus 1 tablespoon olive oil
• 2 tablespoons honey
• 3/4 cup shredded Asiago cheese, divided
• 1/3 cup nonfat dry milk powder
• 1-1/2 teaspoons salt
• 1 teaspoon dried basil
• 2 cups whole wheat flour
• 1-1/2 cups plus 2 tablespoons all-purpose flour
• 4 teaspoons active dry yeast
• 1 large egg white
• 1 tablespoon water

1. In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly.
3. Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
4. In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased
5. . Bake at 400u0b0 for 15-20 minutes or until golden brown. Remove to wire racks to cool.

water, eggs, olive oil, honey, cheese, nonfat dry milk powder, salt, basil, whole wheat flour, flour, active dry yeast, egg white, water

Taken from www.tasteofhome.com/recipes/asiago-bagels/ (may not work)