Ever have one of those days?
Surely everyone does at one point or another.
It’s a Monday morning, you’re suffering on 5 or fewer hours of sleep, and new weekday expectations of productivity are bearing down on you.
You forgot to eat breakfast because, well, you were too tired and out of it to consider grabbing a granola bar.
A familiar throbbing feeling affects your foggy mind…ah yes, a headache. That’s what it’s called.
Words and sentences elude your lagging train of thought. Conversations are strenuous efforts to be avoided.
Whether or not you’ve ever experienced a hangover (I haven’t), this must be what it feels like. Times ten, minus the aspirin.
It’s the first day back after winter break. If only one could eternally linger amidst the holiday cheer, the cookies, the comfort of home. Alas, today has been one very long and drawn-out kick in the pants.
But, who am I to complain? Let’s change the subject. Let’s transform a negative into a positive. Let’s whip out some handy dandy coping strategies and roll with it.
Coping strategies 101: Make Asiago Cheese Bagels. It’s a tried and true method. They’re a homemade rendition of Panera’s famous Asiago Cheese Bagels…but better.
Asiago Cheese Bagels
- 2 cups + 2 Tablespoons unbleached all-purpose flour
- 1 package (0.25 ounce) instant yeast
- 3/4 cup warm water (115 degrees F)
- 2 Tablespoons Parmesan cheese, shredded
- 1-1/2 Tablespoons sugar
- 2 teaspoons minced dried onion
- 1-1/2 teaspoons salt
- 1 Tablespoon sugar
- 1/2 cup (2 ounces) asiago cheese or six-cheese blend, shredded
- In a mixing bowl, stir together flour, yeast, 1-1/2 Tablespoons sugar, Parmesan, dried onion, and salt. Add warm water and combine with dough hooks on low mixer speed until dough forms. Add a little more flour or water if necessary to reach desired consistency.
- Roll out dough on lightly-floured surface. Knead until dough becomes smooth and elastic (a few minutes or so). Let rest in a lightly oiled bowl, covered, for 10 minutes.
- With floured scissors, cut into six portions of equal size. Shape each portion into a smooth ball and poke a hole in center. Gently pull dough outwards until hole reaches 1.5 to 2 inches in diameter. Place on greased baking sheet and cover dough with a warm, damp cloth. Let rise 20 minutes.
- While dough is rising, place 1 gallon water mixed with 1 Tablespoon sugar in a large, deep pot over high heat. Once water begins boiling, lower heat until water reaches a simmer. Preheat oven to 375 degrees F.
- Broil bagels on low at least 6 inches from heat for 3 minutes, turning once halfway through.
- Gently drop 3-4 bagels at a time into simmering water. Cook 7 minutes, turning once halfway through. Drain on paper towels. Return bagels to greased baking sheet and bake 25 minutes. When about 12-15 minutes of cook time remains, quickly remove baking sheet from oven, sprinkle asiago cheese atop each bagel, and then continue baking for remainder of time.