Delectables with Dan: BAGEL BOII Ep.1 Cheesi Boi (with Vegan Alternative)

I think the last time that I did a themed month it was last Septemeber and it was cupcakes. If you guys are into that, I can do cupcake month an event and do 3 different types during that month. I've got a few coming up this month that I think will bring in the flavours of summer without a hitch. But, today's all about bagels. I'm not making it any easier to stay on your diets I know but just think about the delicious, savoury and lightly salty cheese melting in your mouth. 

Let's get on with making these bagels, shall we?
Bagels are made in what I like to call a 3 step process. The Dough, The Boiling & The Baking. It's going to take some time for the dough to set up, so its best to start this early in the day so you can have some yummy ones in the evening. I liked the way this recipe turned out, but I'm thinking of experimenting with a few of my own.
For the Bagels:
1 1/4 cups water
4 1/2 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon instant yeast

4 quarts water for boiling 

**You can easily convert it to metric. I'm using the imperial system because the original recipe was and I'm too lazy to convert it right now. I've got too much going on in my head to do it. Teaspoons stay the same.**

For Topping: 
2 tsp garlic salt 
1 1/2 cup shredded cheddar cheese 

In a large mixing bowl combine the ingredients to make the dough, stir ingredients with a lightly greased baking spoon. I find its easier if you lube one of them up as you're mixing. As the dough starts to form, use your hands to form the rest of the dough. Knead it together gently. Flour your fingers as you start to roll the dough out, work it with your fingers. If the dough rips when you stretch it out then it needs to be kneaded more. When you hold the dough up, it should be almost translucent. 

Once the dough is ready, it needs to be transferred to a well-oiled bowl. Cover the bowl with clingfilm and cover with a towel and allow the dough to rise for 2 hours. Keep the dough on the counter, do not store in an overly warm or overly cool place. Room temperature works best with this dough. 

Once the dough has risen, punch the dough down and give it one more workover (Jesus, did I just describe a pimp discipline technique?) On a floured surface, stretch the dough out and cut it into even sections. The sections will be used to form the bagels. Roll the dough out into long, medium-thickness sausage links and loop one half of the dough around, press it into the other end of the sausage and pinch it together to make a little doughy circle. Allow them to rest for at least 15 minutes. During that time bring the water to a roiling bowl. Once the water is at a full rolling boil, add 2-3 of the bagels (depending on the size you made them) into the boiling water. Allow each bagel to boil for one minute per side and they float to the surface of the water. 

Be careful when you're removing the bagels. Use a slotted spoon to do this, making sure the excess water has drained through the spoon before setting the bagel down on the baking tray. 

Line a baking tray with non-stick baking parchment. It's easier to lift them off once they've been baked. Sprinkle with cheese, I used two different type of cheddar and a sprinkle of parmesan and garlic salt before I popped them in to bake. Don't worry if some of the cheese falls onto the baking paper. It really doesn't matter.  Put the bagels into bake at 245C (475F) for 15 or 20 minutes until the bagels are golden brown in colour. (Due to the light in the photo, the bagels appear paler in colour.) 

Not a bad try for a first bagel. I really had a great time doing these and decided that I want to try my hand at a few more different types of bagels throughout the month. I dub May, Bagel Month here on Delectables with Dan! If you have any bagel suggestions that you'd like me to try on here let me know! I can only afford to maybe do two other types so the most popular suggestions will be chosen!