As promised, I’ve got more bagel goodness to share with you! If you have never made bagels, you might be surprised at just how easy and more importantly, how delicious they are when they come from your very own oven!
Earlier this week I shared a classic cinnamon raisin bagel. Today, a savoury option… and a goody at that! Sun dried tomatoes with their deep red colour and intense flavour, pair perfectly with some aromatic basil. Add a bit of fresh cracked pepper and olive oil and it’s bagel heaven!
4 – 4 1/2 cups of all purpose flour
2 packages of active dry yeast
1 1/2 cups very warm (not hot) water
1/2 cup sun dried tomatoes, finely chopped
3 Tbsp sugar
2 Tbsp dried basil
1 Tbsp dried chives
1 Tbsp salt
1 tsp onion powder
For Boiling the Bagels
4 litres of water
2 Tbsp sugar
2 Bay leaves
For Baking the Bagels / Garnish
Cornmeal for the baking sheet
Extra virgin olive oil to brush tops of bagels
Fresh cracked pepper for garnish
*If you are new to making bagels and would like to see step by step intructions with pictures, visit my other bagel recipe here, for a better understanding of the process.
1. In the bowl of a stand mixer, with dough hook attached, add 1 1/2 cups of the flour and both packages of yeast. Mix together briefly.
2. In a small bowl, combine the warm water, salt and 3 Tbsp sugar until dissolved. Add into the mixing bowl with the flour and yeast, mix on low for a minute or two, then increase to medium speed until combined. Scrape down sides of bowl if necessary.
3. Add in the basil, chives, onion powder and another 1 – 2 cups of flour at low-medium speed, until the dough starts to come together. It will still be pretty soft, but it should hold together if turned out onto a floured surface.
4. On a floured surface, knead in the remaining flour until smooth and elastic. 8-10 minutes or so in total. Form the dough into a ball and place in a bowl. Coat lightly with olive oil and cover with a cloth or towel. Let it rest for 20 minutes.
5. Divide the dough into 10 equal portions, form each into a ball and push a hole through the middle of each one. Form into even bagel shapes. Let them rise for 35-45 minutes.
*At this point, preheat the oven to 375F and start the 4 litres of water, 2 Tbsp of sugar and 2 bay leaves boiling on the stove in a large pot.
6. Boil the bagels a few at a time for 2-3 minutes, flipping them over after the first minute, then transfer to a baking sheet sprinkled with cornmeal.
7. Brush the tops of the bagels with a little olive oil then sprinkle with fresh cracked pepper, and bake for 30-32 minutes, or until golden.
Eat while warm, or let them cool on a rack. Store on counter in a sealed container for a couple days, or in the fridge if keeping them longer. If freezing, wrap well.
These super savoury bagels are yummy with cream cheese or as the bread for a sandwich. Nom, nom!