Cheesy corn bagels

No ratings yet

Cook Time 30

Total Time 30

Servings large bagels

In a bowl of thermomix or Kenwood mixer combine the warm water, oil, yeast and honey. Let sit for 5 minutes or until bubbly.
Add rustic corn bread creation, the bread flour, dough creamer, flour booster and salt and using dough hook or dough setting on thermomix, mix for 3-5 minutes or until dough comes together and forms a smooth dough, adding more flour as required. Knead until the dough becomes elastic then place in a lightly greased bowl to rise until doubled in size, about one hour.
After it has risen, punch down the dough and divide into 16 or 20 or 24 equal pieces. Roll each piece in a ball, poke a hole through the middle to form a bagel shape and place on a greased baking sheet. Cover loosely with a tea towel.
Preheat oven to 190°C and grease 2-3 large baking trays with butter. Set aside.
Bring a large pot of water to a boil and add the brown sugar. Add the bagels 2 at a time. Cook for two minutes then flip over and cook an additional minute.
Remove from the water and place on a cooling rack for a few minutes while adding the next bagels to the water.
Mix together the sea salt and bread flavouring and sprinkle over the wet bagels with the grated cheese.
Bake in preheated oven for 20-25 minutes until the cheese is golden brown. Brush with melted butter if desired. Serve immediately or freeze for another day.
Delicious served for breakfast filled with the classic BLT or your favourite toppings.