Description
Kefir Milk Asiago Spelt Semolina Bagels, made with spelt and semolina flours, and filled with cheese, are fermented with kefir milk and require less yeast.
Ingredients
Units
Scale
Dough:
- 2 cups / 240 grams all-purpose spelt flour
- 1 cup / 110 grams semolina flour
- 1/2 teaspoon instant yeast
- 1 teaspoon / 8 grams salt
- 1 cup + ~1 tablespoon / 255 grams cold kefir milk
- 4 ounces grated Asiago cheese or a blend
Topping:
- 1 1/2 ounces, about 3/4 cup, grated Asiago cheese
To boil the bagels:
- 2 quarts water
- 1 1/2 tablespoon barley malt powder
- 1 tablespoon baking soda
- 1 teaspoon / 8 grams salt
Instructions
- In a large bowl, whisk together all of the dry ingredients: all-purpose spelt and semolina flours, yeast, and salt.
- Add the kefir milk mixture to the dry ingredients and mix thoroughly using a Danish dough whisk or wooden spoon. When the dough becomes to thick to mix with the whisk or spoon; continue mixing with your hands until everything is thoroughly combined.
- Transfer the dough to a work surface spritzed with water. Knead the cheese in by hand for about one to two minutes. If your dough is a bit dry, add a few drops of water or wet your hands while kneading.
- Form the dough into a rough ball and place it in a lightly greased bowl. Cover with plastic wrap or a kitchen towel and let it proof in the bowl for a total of 2 hours.
- After the first hour, on a work surface spritzed with water (or in the bowl), fold the dough onto itself from all 4 corners to strengthen the gluten structure. Form the dough into a ball again and place the dough back in the bowl; recover.
- After the 2nd hour, make sure the bowl is covered tightly and place it in the refrigerator to retard overnight.
- The next day, or up to 48 hours later, remove the bowl from the refrigerator. Using the cold dough straight from the refrigerator, divide the dough into 8 – 10 balls depending on how big you want the bagels.
- Let the dough balls rest for 20 minutes. Shape the balls into bagels by poking a hole in the middle of the ball with your finger. Gently widen the hole until it forms a ring. The bagels will continue to expand so make the holes a little larger than you think.
- Place the shaped bagels on a lightly greased baking sheet or a baking sheet covered with greased parchment paper. Set them aside for 30 minutes to 1 hour.
- Preheat the oven to 450 degrees F.
- To test if the bagels are ready to be boiled, do the “float” test after 30 minutes. Fill a small bowl with water and place one of the bagels in the water. If it floats, the bagels are ready to be boiled, if not, wait another 20 to 30 minutes.
- To prepare the poaching liquid, fill a large pot halfway with water and bring it to a boil. Reduce to a simmer. Add 1 tbsp baking soda, 1 1/2 tbsp barley malt and 1 tsp salt.
- Using a large slotted spoon or tongs, gently lower a bagel top down into the simmering water. Let it simmer for 45 seconds, then flip over with the slotted spoon and let it simmer on the other side for about 30 seconds. Longer boiling results in a chewier bagel so pay attention during this step. Remove them from the water to a wire rack to drain for a second or two before placing them top side up on the baking sheet.
- Sprinkle the tops with cheese topping. Continue with the remaining bagels.
- Place the baking sheet in the oven and bake for 8 minutes. Rotate the baking sheet and bake another 12 minutes.
- Remove the bagels to a wire rack to cool 30 minutes before slicing and serving.
Notes
Prep time: 230 min total
Cold Ferment in Refrigerator: 12 -48 hours
Bake Time: 45 min (boiling and baking bagels)
- Category: Bagels