I N G R E D I E N T S

• 1 1/2 cups of warm milk (100°F-105°F)
• 1 packet of active dry yeast
• 3 teaspoons of sugar
• 4 1/4 cups of bread flour
• 2 teaspoons of salt
• 3 tablespoons of butter, melted
• 1 egg (and another one for egg-wash)
• 1/2 cup of grated pecorino cheese
• 2 tablespoons of everything bagel seasoning

D I R E C T I O NS

1. In the bowl of a stand mixer, add the yeast, sugar, and milk. Let stand for 5 minutes until foamy.
2. Add the flour, and turn the mixer on low speed with a dough hook attachment. Add rest of the ingredients in the order that they appear.
3. Let the mixer continue to knead for about 3 minutes until an elastic dough forms (I had to stop every minute or so to force the dough back in the bowl).
4. Cover bowl with a damp towel and place in a warm, draft free place for 1 to 1 1/2 hours, until the dough has doubled.
5. Butter and line a 9×13 inch pan with parchment. Divide the dough into 12 equal pieces and form into balls. Line them up 3×4 in the pan, cover with parchment or greased saran wrap, and let rise for another 30 minutes. Preheat the oven to 350°F.
6. Brush with egg-wash and sprinkle with everything bagel seasoning.
7. Bake for 25-30 minutes until golden brown.