In a large mixing bowl combine the warm water and yeast then stir in the flour and salt until a dough is formed.
Use your hands to knead the dough in the bowl until the dough is smooth and stretchy, about 10 minutes.
Form the dough into a ball then drizzle the oil on the dough and flip around a couple times to coat the dough in the oil.
Loosely cover the bowl then set aside to rise in a warm place for about 1 hour.
Punch down the dough and divide it into 6 equal size pieces then roll each piece into a ball.
Use your fingers to push a hole through the middle of each dough ball then stretch to enlarge the hole into about a 2-inch diameter, forming the dough into a ring shape. Keep in mind that the bagel hole will shrink a bit.
Preheat your oven to 425°F and line a large baking sheet with parchment paper.
Bring a large pot of water to a boil over medium-high heat.
When the water begins boiling add the bagels, two at a time (more or less depending on the size of your pot, but dont overcrowd them), to the boiling water.
Boil the bagels for 45 seconds then carefully flip them over and boil for 45 more seconds.
Use a metal spatula to carefully transfer the boiled bagels to the parchment paper on the baking sheet. Continue the same process with the remaining bagels.
Brush the tops and sides of the bagels with some of the beaten egg then sprinkle the Romano cheese evenly on top.
Bake the bagels in the preheated oven until golden brown, about 20 minutes.
Take the bagels out of the oven and allow to cool for about 15 minutes before serving.
28 people Yepped this recipe
Print Recipe
