Sun Dried Tomato Bagels Recipes

SUN-DRIED TOMATO BASIL BAGELS

Steps:

• Measure ingredients into bread machine in the order recommended by the manufacturer. Select Dough Cycle.
• When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Shape the dough into a round cylinder about a foot long.
• Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
• Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
• Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
• Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
• Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
• Before baking, you can brush the tops with egg white for crispier outer layer.

SUN-DRIED TOMATO BAGELS

Steps:

• BREAD MACHINE: Put the ingredients in the bread pan in the order listed, and then put the bread pan into the bread machine. Select the dough setting, as you won't be baking this in the machine.
• When the dough sequence completes, stop the machine and remove the dough.
• BY HAND: In a mixing bowl, combine 1 1/2 cups of the flour and the yeast. Combine water, sugar, and salt; pour over flour mixture.
• Add the tomatoes and beat at low speed of electric mixer for 30 seconds to a minute, scraping bowl a few times.
• Stir in as much flour as you can mix with a spoon.
• Turn out onto a lightly floured board and knead in enough flour to make a moderately stiff dough that is smooth and elastic (about 8 minutes).
• Cover with a clean towel and let rest 10 minutes.
• FOR BOTH: Cut into 10-12 equal portions; shape each portion into a smooth ball.
• Punch a hole in the center of each ball with your fingers and pull gently to make a 1 1/2 inch hole in the center.
• Arrange the rounds on a cookie sheet lined with parchment paper or a silpat (NOT wax paper, trust me) and cover with a clean towel.
• Put the cookie sheet into a warm place and allow it to rise undisturbed, 45-60 minutes.
• Preheat your oven to 400 F at this time.
• In a large saucepan or wok, bring 2 quarts of water to boil over medium heat. (Do NOT use a non-stick pan for this.)
• Carefully drop the dough rounds into the water one at a time and boil each bagel about 2-3 minutes, until visibly puffed from the water.
• Remove the bagels from the water and transfer briefly to a clean towel before moving to the cookie sheet again.
• Bake at 400 F until lightly browned, about 20 minute.

SUN-DRIED TOMATO BASIL BAGELS RECIPE

Steps:

• 1. Measure ingredients into baking pan in the order recommended by the manufacturer. Place pan in oven chamber. Select Dough Cycle. 2. Remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes. Shape the dough into a round cylinder 12 inches (30 cm) long. Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the centre of each piece and pull into a bagel shape, rounding all the surfaces. 3. Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume. 4. Bring a large pot of water and 1 tbsp (15 mL) sugar to a gentle yet full boil. Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy. 5. Bake on the preheated baking stone or prepared baking sheet in preheated over for 15 minutes or until the bagels sound hollow when tapped on the bottom. Tip: Snip soft sun-dried tomatoes into large 1/2 (1 cm) pieces for extra bursts of tomato goodness. Variation: Use dried tarragon, thyme or oregano in place of basil.