Sun Dried Tomato and Basil Bagels
Overview
It’s believed that Rome contained more than 200 bakeries that sold fresh breads to loyal patrons in 100 BC. So it is clear that bread making in Italy dates back rather far. While bagels originate from Poland and are associated in the United States with Jewish culture this recipe caught our attention with the mouth-watering flavor combination Chef Coziahr brought to the table. Tender California sun dried tomatoes paired with sweet basil baked into the soft bread makes a great after school snack or quick breakfast for a busy morning.
Serves: 6
Vegetarian
Bella Products Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Bella Sun Luci California Estate Extra Virgin Olive Oil 16.9 FL OZ
Ingredients
Bagels
- 1 tsp dry active yeast
- 1 tbsp honey
- 1 c room temperature water
- 3 c bread flour
- 3 tbsp diced Bella Sun Luci Sun Dried Tomatoes with Italian Herbs
- ½ tsp dried basil
- ½ tsp salt
- 1 tbsp olive oil
- 1 small egg
- 2 tbsp cornmeal
Kettle Water
- 3 quarts water
- ⅓ c molasses
Directions
1. Combine the yeast, honey, ½ cup of water and ½ cup of flour in a stand mixer bowl, stir the mixture until fully incorporated, and let rest for 10 minutes.
2. While the mixture is resting, in a separate bowl beat the egg then add the olive oil and remaining water. Also, prepare your proofing bowl by oiling the sides and bottom with olive oil.
3. When 10 minutes have lapsed, add the egg mixture to the mixing bowl. Place the bowl in the stand mixer and attach the dough hook. Add 2 cups of flour to the bowl and begin mixing on low speed to incorporate the flour. Once thoroughly mixed, add the salt, basil, diced sun dried tomatoes and remaining flour. Increase the speed to medium and mix for approximately 10 minutes. If after about 5 minutes the dough is still sticking to the sides of the bowl add an additional tablespoon of flour (one at a time) and continue mixing until the dough pulls away from the bowl and forms a tight ball around the dough hook. Once thoroughly mixed, turn off the mixer and using a dough scraper fold the dough into your proofing bowl and cover for approximately one hour, or until the dough has doubled in size.
4. While the dough is proofing preheat your oven to 450F.
5. Once the dough has doubled in size, punch it down, fold onto a lightly flour surface and divide into 6 equal pieces.
6. With a cupped hand, roll each piece into a tight ball, cover and let rest for 10 minutes.
7. While the dough is resting, prepare your sheet pan by lining it with parchment paper followed by a light dusting of cornmeal. Once rested, push your thumb through the center of each ball and enlarge the hole as you turn the dough in your hands until the desired size is achieved.
8. Place the formed dough on the prepared sheet pan, cover, and let rest for 30 minutes.
9. While the dough is resting, place the pot on the stovetop, add the water and molasses cover and bring to a boil.
10. Once rested, turn your oven down to 400F, remove the lid from the pot and gently lower 3 bagels into the boiling kettle water (top side down first) turning after 1 minute, followed by an additional 30 seconds.
11. Place the boiled bagels back on the sheet pan and place into the oven for a total of 20 minutes, turning the sheet pan at 5-minute intervals. Remove the sheet pan from the oven and place the bagels on a cooling rack for 1 hour before serving.
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