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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is another manipulation of Have Cake Will Travel's pumpkin bagel recipe... delicious as a lunch side with a bowl of (tomato?) soup. For a (non-vegan) option, top with shredded mozzarella cheese after 10 minutes of baking. Read more . Makes 8 (3.5-oz) bagels Ingredients:
15 sun-dried tomatoes (not packed in oil), chopped roughly |
3/4 cup boiling water |
1 tbsp sugar |
1 package dry active yeast |
1 (6-oz) can tomato paste |
2 cups whole wheat flour |
1 cup all-purpose flour |
1 tbsp vital wheat gluten |
1 tsp fine salt |
1/2 tsp black pepper |
1 tbsp garlic powder |
1/2 tbsp dried oregano |
Directions:
1. Place the tomatoes in a small bowl, cover with boiling water.
2. Let stand 15 minutes to soften. Drain, reserving all liquid.
3. In the bowl of a stand mixer fitted with the dough hook, combine the reserved tomato soaking liquid, sugar and yeast. Let stand 10 minutes, until foamy.
4. Stir in tomato paste.
5. Whisk together flours, gluten, salt, pepper, garlic and oregano, and begin beating into the yeast mixture about 1/4 cup at a time.
6. Beat in soaked tomatoes. Dough will be very stiff.
7. Knead 5-8 minutes with the mixer.
8. Place in a clean, oiled bowl, cover and allow to rise 2 hours.
9. Punch dough down and separate into 8 (4-oz) pieces.
10. Let rest 10 minutes.
11. Shape each piece into a ball, flatten slightly and use your fingers to poke a hole about 1 1/2” wide in the middle.
12. Rest, covered, for 45 minutes.
13. Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
14. Bring a large pot of water to a boil.
15. Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
16. Scoop out with a slotted spoon and place on cookie sheet.
17. Bake 20 minutes, one sheet at a time.
18. Cool on a rack.
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