Sun-Dried Tomato Basil Bagels
Canada's Best Bread Machine Baking
Donna Washburn & Heather Butt
The star attraction of a special luncheon, add smoked turkey, crisp lettuce, a juicy tomato slice and freshly grated Parmesan cheese to this brightly colored, flavorful bagel.
- Makes about 8 bagels.
- Preheat oven to 400°F (200°C)
- Preheated baking stone or baking sheet, lightly greased
- 1 cup tomato vegetable juice 250 mL
- 2 tbsp granulated sugar 25 mL
- 2 1/2 cups all-purpose flour or bread flour 625 mL
- 1/3 cup snipped sun-dried tomatoes 75 mL
- 2 tsp dried basil 10 mL
- 2 tsp bread machine yeast 10 mL
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.