Breadzels

• 1/4 cup warm water (110 to 115 F.)
• 3/4 teaspoon sugar
• 1 package active dry yeast
• 2 cups all-purpose flour
• 1 1/4 cups semolina flour
• 3/4 teaspoon kosher salt
• 7/8 cup cold water
• 2 1/2 tablespoons extra-virgin olive oil
• 1/2 cup extra-virgin olive oil
• 9 garlic cloves, minced
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• 4 ounces semihard cheese (page 23), grated (1 cup)
• 4 ounces semisoft cheese (page 23), grated (1 cup)

1. For the dough, combine the warm water and sugar in a small bowl.
2. Sprinkle the yeast over the top and let sit until foamy, about 10 minutes.
3. Combine the flour, semolina, and salt in a large bowl.
4. Stir in the yeast and then add the cold water and the olive oil.
5. Mix to form a smooth and stiff (but not sticky) dough.
6. Knead the dough in a stand mixer, a food processor, or by hand on a lightly floured board for about 5 minutes, or until smooth.
7. Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
8. For the topping, combine the olive oil, garlic, basil, oregano, thyme, salt, and cayenne in a small bowl and set aside.
9. Combine the cheeses in another bowl and set aside.
10. Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
11. Divide the dough in 2 equal portions.
12. Roll each piece into a 9 x 7-inch rectangle, using only as much extra flour as needed to keep the dough from sticking.
13. Spread the olive oil topping over the entire surface of each rectangle.
14. Sprinkle each with half of the grated cheese.
15. Press the cheese firmly into the dough with your fingers.
16. Using a sharp knife, cut each rectangle of dough lengthwise into 5 equal strips.
17. Gently separate 1 strip, using a spatula if necessary.
18. To twist the breadzels, lift half of the strip by placing one hand in the middle and the other at one end.
19. Twist the end two complete revolutions away from you.
20. Then lift the other half of the strip and twist it two complete revolutions toward you.
21. Twist the whole breadzel one more time.
22. (Some of the cheese will fall off during this process.)
23. Lift the breadzel and place it on one of the prepared baking sheets, stretching it to about 13 inches in length.
24. Repeat this process with the remaining strips, spacing them evenly on the baking sheet.
25. Gather any cheese that fell off during the twisting process and gently press it back onto the dough.
26. Cover with oiled plastic wrap and let rise in a warm place for 30 minutes.
27. Bake the breadzels for 15 minutes, or until golden brown.
28. Remove the breadzels from the oven and let cool on the baking sheet for about 5 minutes, or until the melted cheese solidifies.
29. Serve warm.
30. Breadzels can be prepared ahead of time and frozen until you are ready to serve them.
31. Par-bake them for 8 to 10 minutes and then let them cool before wrapping them in plastic wrap and freezing them.
32. To serve, bake them in a 400 F. oven for 4 to 6 minutes, or until golden brown.

warm water, sugar, active dry yeast, flour, flour, kosher salt, cold water, extravirgin olive oil, extravirgin olive oil, garlic, basil, oregano, thyme, kosher salt, cayenne pepper, semihard cheese, semisoft cheese

Taken from www.epicurious.com/recipes/food/views/breadzels-387853 (may not work)