Asiago Cheese Bagels

1 1/2 Cups Warm Water (110-115 degrees)
1 Tbsp Sugar
2 Tsp Salt
1 Pkg Active Dry Yeast
4 1/2 Cups Flour
2 Ounces Unsalted Butter, Metlted
Veggie Oil (to lube the pan)
10 Cups Water
2/3 Cup Baking Soda
1 Large Egg Yolk Beaten with 1 Tbsp water
2 Cups shaved asiago cheese (approx.)

Combine the water, sugar and salt in a large bowl and sprinkle the yeast on top. Allow to sit for 5 minutes. The mixture should be foamy. Add the flour and butter (at this point you can mix with a dough hook, but if you don't have a stand mixer then just use clean hands). Mix until well combined. Then knead the dough until smooth and pulls away from the side of the bowl. Next place in a bowl that has been coated in veggie oil. Place the dough in the bowl and cover with saran wrap. Place in a warm area for approx. 50-55 min or until the dough has doubled in size. Preheat the oven to 450 degrees. Spray your pan with veggie oil. Bring 10 cups of water and the baking soda to a boil. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form them into the desired shape. Place each bagel into boiling water 1 by 1 for 30 sec. each. Remove them from water using slotted spoon or spatula. Place on oil coated pan. Brush each top with egg yolk mixture. Let bake for about 5-6 minutes then sprinkle asiago cheese on top. Let bake again for another 5-7 minutes or until golden brown. Let cool for 5 min. before serving.

For Whipped Cream Cheese:
1 8oz pkg cream cheese (softened)
3 Tbsp. milk

Place both in a small mixing bowl and beat on low speed working toward high speed until the mixture is completely smooth and free of any lumps.