Best 3 Sun Dried Tomato Bagels Recipes
**Sun-Dried Tomato Bagels: A Delightful Fusion of Flavors**
Sun-dried tomato bagels are a delightful culinary creation that combines the tangy taste of sun-dried tomatoes with the soft and chewy texture of a classic bagel. These delectable treats are not only packed with flavor but also offer a vibrant pop of color that will brighten up any breakfast or brunch table. Our collection of sun-dried tomato bagel recipes caters to a variety of tastes and preferences, from simple and straightforward to more elaborate and indulgent variations. Whether you're a seasoned baker or just starting out, we have a recipe that will guide you towards creating these delicious bagels. From classic sun-dried tomato bagels to unique combinations like sun-dried tomato and pesto bagels, our recipes provide step-by-step instructions, helpful tips, and ingredient recommendations to ensure success. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these flavorful sun-dried tomato bagels that are sure to impress your family and friends.
SUN-DRIED TOMATO BASIL BAGELS
A beautiful, brightly-colored, flavorful bagel. Great with soup, used for a sandwich, or just toasted!
Provided by HannahSve
Categories Yeast Breads
Time 2h15m
Yield 8 bagels
Number Of Ingredients 6
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
At work, we had these delicious sun-dried tomato bagels, but they're really too expensive to eat every morning and I didn't know what was going into them. Since I was gifted with a breadmaker many years ago, I knew it was time to try making them on my own. Here's the result, and I hope you enjoy them as much as I do. Also, if sun-dried tomatoes aren't your thing, you can replace them with about a quarter cup of your personal favorite ingredient: You can do almost anything, just by changing the type of oil/shortening and the flavor ingredient. Berry bagel? 1/4 + cup (blue /rasp/straw)berries and 2 tbsp butter (instead of olive oil). Garlic? Keep the olive oil or substitute garlic infused and drop a head's worth of peeled cloves into the mix. Want the garlic more whole in the end result? Drop them in during the last stir sequence (or, if by hand, when you've almost completed kneading). Egg bagel, toss in yolks. Herb bagel? Rosemary, thyme, perhaps cheddar into the mix. The possibilities are endless, and I'm all sbout the potential.
Provided by Bansidhe
Categories Yeast Breads
Time 1h40m
Yield 10-12 bagels
Number Of Ingredients 7
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
Provided by á-851
Number Of Ingredients 9
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.
Tips:
- Make sure to use active dry yeast for this recipe. Instant yeast will not work as well.
- If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- The dough should rise for about 1 hour, or until it has doubled in size. If it is a cold day, you may need to let it rise for a little longer.
- When shaping the bagels, be sure to make the holes in the center large enough. The bagels will expand while they are baking, so you don't want the holes to close up.
- The bagels should be boiled for about 30 seconds per side. This will help them to get a chewy texture.
- The bagels can be baked on a regular baking sheet, but you can also use a baking stone. A baking stone will help to give the bagels a crispy crust.
- The bagels are done baking when they are golden brown and sound hollow when you tap on them.
- Let the bagels cool for a few minutes before slicing and serving.
Conclusion:
Sun-dried tomato bagels are a delicious and easy-to-make breakfast or lunch option. They are perfect for sandwiches, salads, or just eating plain. The sun-dried tomatoes add a burst of flavor and color to the bagels. Whether you are a beginner or an experienced baker, this recipe is sure to be a hit. So next time you are looking for a tasty and unique bagel recipe, give these sun-dried tomato bagels a try.
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