BY HAND, OR MIXER

Cup of Yum
1. Combine all of the dough ingredients and knead for 10 to 15 minutes by hand, or by mixer on medium-low speed for about 10 minutes. It will be fairly stiff, but still be pliable and smooth once it has finished kneading.
2. Set dough in a greased bowl, covered with a kitchen towel, and allow to rise for 1 to 1 1/2 hours until it is puffy.
3. Transfer the dough to a very lightly floured work surface and divide the dough into eight equal pieces (you can weigh them if you want to be precise).
4. Roll each piece into a smooth, round ball – placing on a baking sheet when done. Cover and let them rest for 30 minutes.
5. After resting, poke a hole through the center of each ball then twirl on your thumb/finger to make a bigger hole (you’ll need to stretch the hole until it is about 1 to 2 inches big)
6. Place the shaped bagels on a lined baking tray (the same one that you’ll bake them on).

WATER BATH

1. Heat the water and sugars to a very gentle boil in a large saucepan, and preheat your oven to 425°F.
2. Transfer the bagels, three or four at a time, to the simmering water, adjusting the heat under the pan to bring the water back up to a gently simmering boil.
3. Cook bagels for 2 minutes, flip them over and cook 1 minute more.
4. Remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

BAKING

1. Top the bagels with asiago, then bake for 20 to 25 minutes, or until they’re as brown as you like. You can use other toppings, like sesame or poppy seeds, but you’ll need to brush them with egg white first, so the seeds will stick.
2. Remove the bagels from the oven, and cool completely on a wire rack.
3. Place the dough in a lightly greased bowl and cover with lightly greased plastic wrap.