Cheddar Scallion Herb Spelt Bagels

Steps

1. Prepare the parsley, green onion and cheddar first. Set aside half the green onion and all the cheddar for topping.
2. In a large bowl, whisk the spelt flour, instant yeast, salt and thyme.
3. Warm 410 g of the water to lukewarm. Add it to the flour mixture with half the maple syrup and two-thirds of the olive oil, and mix into a firm, shaggy dough. This is about 57% hydration and 2% salt.
4. Knead 6 to 8 minutes until smooth, then knead in the parsley and the first half of the green onion until evenly flecked. Spelt tears if overworked, so stop once smooth.
5. Brush a clean bowl with the remaining olive oil, add the dough, cover and rise at about 75°F (24°C) for 60 to 75 minutes, until about 1.5 times its size.
6. Divide into 12 pieces, roll each into a ball, poke a hole through the center and stretch to a 1.5-inch opening. Cover and proof 20 minutes at about 75°F (24°C), until slightly puffy and springing back slowly when poked.
7. Meanwhile, preheat the oven to 425°F (220°C), line two sheet pans with parchment, and bring the remaining 1500 g of water and the remaining maple syrup to a boil in a wide pot.
8. Boil the bagels 3 or 4 at a time for 45 seconds per side, then lift onto the pans.
9. Brush the bagels with the beaten egg, then top with the cheddar and the remaining green onion.
10. Bake 20 to 24 minutes until deep golden and 200°F (93°C) in the center.
11. Cool the bagels on a rack at least 20 minutes before slicing.