Last time I went with Asiago, a personal favorite of mine. This time around I decided to do cinnamon raisin...well, half cinnamon raisin. The other half were, of course, Asiago. Right now we're trying to save money on groceries (ha!), so buying a $10 hunk of Asiago at Whole Foods wasn't a top priority for me, but the end result is too good to resist. Again I used the Nigella Lawson recipe that Confections of a Foodie Bride had adapted, except I eliminated the maple extract and threw in raisins until I was satisfied (just keep on adding until it looks good!) for the cinnamon raisin batch. For the Asiago batch, again, no cinnamon or maple, shredded Asiago on top of the egg wash before baking. The cinnamon raising were amazing.To keep on top of things when portioning out the dough, I used my handy kitchen scale, weighed the entire ball of dough, and then divided it up from there (each bagel was around 100-110 grams). This is much easier than going by site alone.
Now I just have to work things out so these bagels actually stay with me for enjoyment instead of trotting off with Steve to be devoured at work, and all will be good.