Homemade Asiago Cheese Bagels

Combine water, yeast and honey in the bowl of an electric mixer, stir, and let sit until foamy (about 10-15 minutes).

Gradually add salt, 2 cups of all-purpose flour and 2 cups of bread flour with the mixer on low speed. Mix for 5 minutes.

If the dough is still sticky, add the remaining bread flour and 1/2 cup all-purpose flour and mix until combined.

Remove the dough from the bowl and knead a few times with your hands, forming it into a ball. Add the remaining all purpose flour if the dough is still sticky.

Brush a large bowl with oil and place the dough inside, turning to coat. Cover and let rise in a warm place until doubled in size (about 1 hour).

Punch down the dough and place it on your counter. Divide the dough into 12 pieces (or 15) that are 2.5-3 ounces each.

Roll the dough into balls and place on an oiled baking sheet. Cover and let rise for 30 minutes.

Grate the cheese and place it in a large bowl.

Fill a large pot with water and add brown sugar, letting it come to a boil.

While the water is heating up, poke a hole straight through the middle of each dough round, twirling it gently to create the bagel shape. Place back on the baking sheet and let rest for 10-15 minutes.

Preheat oven to 400 degrees.

Add 3-4 bagels at a time to the boiling water. Let cook for 2 minutes on one side, then flip and cook for another 30 seconds.

Remove bagels one at a time and place in the bowl of asiago cheese, turning to coat and lightly pressing to adhere. Transfer to a greased baking sheet.

Place the baking sheet in the oven and bake for 28-35 minutes. Check after 20 minutes to ensure the cheese isn't burning.

Let bagels cool completely before serving, then toast or eat as desired.