Best 2 Sun Dried Tomato Basil Bagels Recipes

Sun dried tomato basil bagels are a delicious and flavorful twist on the classic bagel. The combination of sun dried tomatoes, basil, and a hint of garlic creates a unique and satisfying taste that is sure to please everyone at the table. Whether you are looking for a quick and easy breakfast or a savory snack, sun dried tomato basil bagels are the perfect choice. These bagels are also surprisingly easy to make, so even if you are a beginner in the kitchen, you can still enjoy this delicious treat. Simply follow the steps in this article and you will be able to create your own homemade sun dried tomato basil bagels in no time.

Here are our top 2 tried and tested recipes!

SUN-DRIED TOMATO BASIL BAGELS

Sun-Dried Tomato Basil Bagels image

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

Ingredients

1 cup tomato vegetable juice (like V8)
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour or 2 1/2 cups bread flour
1/3 cup snipped sun-dried tomato
2 teaspoons dried basil
2 teaspoons bread machine yeast

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

Sun-Dried Tomato Basil Bagels Recipe image

Provided by á-851

Number Of Ingredients 9

Ingredients

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

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 for Making Sun-Dried Tomato Basil Bagels:

Mise en place: Before you start making the bagels, ensure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any unnecessary delays.
Water temperature: The water you use to activate the yeast should be between 105°F (41°C) and 115°F (46°C). Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.
Kneading the dough: Knead the dough for at least 10 minutes, or until it is smooth and elastic. This will help develop the gluten in the flour, which will give the bagels their chewy texture.
Rising the dough: Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size. This will give the yeast time to ferment and produce carbon dioxide gas, which will create the holes in the bagels.
Shaping the bagels: After the dough has risen, divide it into 12 equal pieces. Roll each piece into a long rope, then wrap it around your fingers to form a bagel shape.
Boiling the bagels: Bring a large pot of water to a boil and add the baking soda. Drop the bagels into the boiling water and cook for 1 minute per side. This will give the bagels their characteristic chewy crust.
Baking the bagels: Preheat your oven to 450°F (230°C) and bake the bagels for 15-20 minutes, or until they are golden brown.

Conclusion:

Sun-dried tomato basil bagels are a delicious and easy-to-make breakfast or lunch option. They are perfect for busy mornings or for packing in lunches. With their chewy texture, slightly tangy flavor, and aromatic basil, these bagels are sure to be a hit with everyone who tries them. So next time you're looking for a new bagel recipe to try, give this one a try – you won't be disappointed!

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