Ingredients
1 cup water (70° to 80°)2 large eggs, room temperature1/4 cup plus 1 tablespoon olive oil2 tablespoons honey3/4 cup shredded Asiago cheese, divided1/3 cup nonfat dry milk powder1-1/2 teaspoons salt1 teaspoon dried basil2 cups whole wheat flour1-1/2 cups plus 2 tablespoons all-purpose flour4 teaspoons active dry yeast1 large egg white1 tablespoon water
Preparation
In bread machine pan, place the water, eggs, oil, honey, 1/2 cup cheese, milk powder, salt, basil, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Shape into 12 balls. Push thumb through centers to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten bagels slightly.
Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, 2 at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.
In a small bowl, combine egg white and water; brush over bagels. Sprinkle with remaining cheese. Place 2 in. apart on greased baking sheets. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.
