Best 2 Sun Dried Tomato Basil Bagels Recipes
Indulge in a Mediterranean-inspired culinary journey with our delightful Sun-Dried Tomato Basil Bagels. These bagels, bursting with vibrant flavors and delectable textures, offer a unique twist on the classic bagel. With the tangy zest of sun-dried tomatoes and the aromatic freshness of basil, these bagels are a symphony of flavors that will tantalize your taste buds.
Each bite of our Sun-Dried Tomato Basil Bagels reveals a symphony of textures. The crust, perfectly crisp and golden brown, gives way to a soft, chewy interior that envelops your senses. The sun-dried tomatoes, infused with the warmth of the Mediterranean sun, impart a delightful tanginess, while the basil adds a burst of herbal freshness that elevates the overall flavor profile.
Accompanying the Sun-Dried Tomato Basil Bagels are three equally enticing recipes that will elevate your dining experience. The Sun-Dried Tomato Basil Cream Cheese is a luscious spread that complements the bagels perfectly. Its creamy texture and tangy flavor make it an irresistible topping that enhances the flavors of the bagel.
For those who prefer a savory option, the Sun-Dried Tomato Basil Olive Tapenade offers a delightful combination of salty and briny flavors. The olives, capers, and sun-dried tomatoes are blended together to create a delectable spread that adds a touch of sophistication to your bagels.
Last but not least, the Sun-Dried Tomato Basil Hummus is a delightful dip that is both healthy and flavorful. The chickpeas, blended with tahini, lemon juice, and of course, sun-dried tomatoes and basil, create a creamy and satisfying dip that is perfect for pairing with your bagels or serving as an appetizer.
With their vibrant colors, tantalizing aromas, and burst of Mediterranean flavors, our Sun-Dried Tomato Basil Bagels and their accompanying recipes are sure to be the stars of your next brunch or gathering. Dive into the delectable world of Mediterranean cuisine and experience the joy of homemade goodness.
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 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:
- Remember to work quickly and efficiently when making the bagel dough, as overworking it can result in tough bagels.
- Use a kitchen scale to measure your ingredients for the most accurate results.
- If you don't have a stand mixer, you can mix the dough by hand. Just be sure to knead it for at least 10 minutes, or until it is smooth and elastic.
- If you don't have a bagel board, you can use a damp piece of parchment paper to shape the bagels.
- To test if your bagels are done baking, insert a toothpick into the center. If it comes out clean, they are done.
- For the best results, enjoy your bagels fresh out of the oven. However, they can also be stored in an airtight container at room temperature for up to 2 days, or in the freezer for up to 2 months.
Conclusion:
Sun-dried tomato basil bagels are a delicious and easy-to-make homemade bread that is perfect for any occasion. With their chewy texture and flavorful filling, these bagels are sure to be a hit with everyone who tries them. So next time you're looking for a new bread recipe to try, give these sun-dried tomato basil bagels a try. You won't be disappointed!
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