Asiago Bagels (with high altitude adjustments)

warm water (plus 2-1/2 tbsp for high altitude)

flour

shredded Asiago cheese  (Next time I'm planning on using 3/4 cups to make them a little cheesier.  Feel free to do whatever you like.  You can even omit the cheese and make plain bagels.)

salt

granulated sugar

packet or 2-1/4 tsp active dry yeast

water for boiling (about 3 quarts)

sugar to add to boiling water

cornmeal to sprinkle on baking sheet

egg white for topping

extra Asiago for topping