Ingredients

• 3 ¾ cups Organic Unbleached White All-Purpose Flour , divided (470 g)
• 2 Tbsp Sugar (30 g)
• 1 Tbsp Kosher Salt (9 g)
• 2 ¼ tsp Active Dry Yeast (7 g)
• ½ cup Whole Milk (120 mL)
• ½ cup Water (120 mL)
• ⅓ cup Unsalted Butter (76 g)
• 1 Egg, room temperature (50 g)

• 1 Egg, beaten (50 g)
• ¼ cup Everything Bagel Seasoning, divided (48 g)
• 2 cups shredded White Cheddar Cheese (225 g)

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (190 grams) flour, sugar, salt and yeast.
2. In a medium saucepan, heat milk, water and butter over medium heat until an instant-read thermometer registers 120-130°F. Add warm milk mixture to flour mixture, and beat at medium speed with the paddle attachment until combined. Add egg, beating until combined. With the mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of the bowl.
3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6–7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (30 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 40 minutes-1 hour.
5. Preheat the oven to 400°F and line a baking sheet with parchment paper.
6. Punch down dough, turn out onto an un-floured work surface and divide into 4 equal portions.
7. On an un-floured surface, shape the first portion of dough into a ball then roll it out into an 11-inch round. Place the first round onto the parchment paper, brush lightly with beaten egg, sprinkle with ⅔ cup shredded cheese and 1 tablespoon seasoning, leaving a ½-inch perimeter free of fillings. Repeat with two additional layers, ending with a bare layer on top. Lightly pat to secure the layers together, reshaping into a round as needed.
8. Using a small water glass or 3-inch biscuit cutter, make a gentle indent in the center of the round but do not cut through. Using a sharp knife, cut the round from the indent to the edge into 16 equal strips. Start with 4 equal quadrants, then divide each quadrant again into 4 for even strips.
9. With two hands, grasp 2 adjacent dough strips and rotate twice outward. Pinch the ends together firmly to seal, making a point. Repeat with remaining strips until an 8-pointed star shape is formed. Cover and rest for 10 minutes.
10. Brush with beaten egg, sprinkle with remaining tablespoon of seasoning and bake for 30-32 minutes or until golden brown with an internal temperature of 200ºF. Let the bread cool for 15 minutes before transferring to a plate. Serve warm.