Rons Cheddar Bagels II

by ronso1

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INGREDIENTS

4 cups Bread flour
1/3 cup Vital wheat gluten
1/4 cup Light Brown Sugar
2 teaspoons Instant Dry Yeast
2 teaspoon Diastatic Malt Powder
1 tablespoon Onion powder
1/2 cup Powdered Cheddar cheese
2 teaspoon Kosher Salt
12 ounce Light beer ; Warm
TOPPING
7 slices Cheddar cheese ; sliced thin
POACHING WATER
1 tablespoon Baking soda
2 quart Water

Servings

INSTRUCTIONS

Preheat oven to 200°F. as soon as it reaches 200° turn oven off.

1. In a mixing bowl add flour, gluten, yeast, brown sugar, malt powder, onion powder powdered, cheese and salt and mix with a whisk.

2. With dough hook attachment start mixer on low and slowly add warm beer and mix until all combined.

3. Kneed with dough hook on #2 for 12 minutes, dough will attach to hook. If mixture seems too dry add a little water a tablespoon at a time. Dough should not be too sticky and not dry.

4. Remove from mixer and shape into a ball and coat with flour, place back into bowl and cover with a towel and place into the warm oven for 1 hour.

5. Remove from oven and preheat oven to 400°F.

6. Separate dough into equal pieces and shape into bagels.

7. Place bagels on a lightly oil sheet pan and cover with towel and let rise for 20 minutes.

8. With water and baking soda simmering place bagels 2 at a time into water for 1 minute and turn for another minute.

9. Place on cooling rack for a minute or so and place in a sprayed sheet pan. Place a slice of cheese on each bagel.

10. Place in oven for 12 minutes turn tray halfway through.

NOTES

For more cheesy flavor add 1 tsp. Dry mustard.

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Rons Cheddar Bagels II

4 cups Bread flour 
1/3 cup Vital wheat gluten 
1/4 cup Light Brown Sugar 
2 teaspoons Instant Dry Yeast 
2 teaspoon Diastatic Malt Powder 
1 tablespoon Onion powder 
1/2 cup Powdered Cheddar cheese 
2 teaspoon Kosher Salt 
12 ounce Light beer Warm
  TOPPING 
7  slices Cheddar cheese sliced thin
  POACHING WATER 
1 tablespoon Baking soda 
2 quart Water

Preheat oven to 200°F. as soon as it reaches 200° turn oven off.
1. In a mixing bowl add flour, gluten, yeast, brown sugar, malt powder, onion powder powdered, cheese and salt and mix with a whisk.
2.  With dough hook attachment start mixer on low and slowly add warm beer and mix until all combined.
3.  Kneed with dough hook on #2 for 12 minutes, dough will attach to hook.  If mixture seems too dry add a little water a tablespoon at a time.  Dough should not be too sticky and not dry.
4. Remove from mixer and shape into a ball and coat with flour, place back into bowl and cover with a towel and place into the warm oven for 1 hour.
5.  Remove from oven and preheat oven to 400°F.
6. Separate dough into equal pieces and shape into bagels.
7. Place bagels on a lightly oil sheet pan and cover with towel and let rise for 20 minutes.
8. With water and baking soda simmering place bagels 2 at a time into water for 1 minute and turn for another minute.
9. Place on cooling rack for a minute or so and place in a sprayed sheet pan.  Place a slice of cheese on each bagel.
10. Place in oven for 12 minutes turn tray halfway through.

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Nutrition

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Serving Size: 1 Serving (566g)
Recipe Makes: 7 Servings

Calories: 1248
Calories from Fat: 731 (59%)

Amt Per Serving		% DV

	Total Fat 81.2g	108 %
	Saturated Fat 50.3g	252 %
	Monounsaturated Fat 20.7g
	Polyunsanturated Fat 3.9g
Cholesterol 209.2mg		64 %
Sodium 984.8mg		34 %
Potassium 204.8mg		5 %
Total Carbohydrate 104.8g		31 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 101.4g
Protein 24.3g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1248

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