sun dried tomato parmesan bagels
There is nothing better than eating homemade bagels fresh out of the oven! These chewy New York style bagels flavored with sun dried tomato and covered in crispy Parmesan are just like the ones you would get from your local bakery except better because you made them!
Are sun dried tomatoes healthy?
Sun dried tomatoes are packed with health benefits and have a notably high lycopene content. Some experimental studies have shown that lycopene slows or stops the growth of cancer cells and prevents bone, prostate, and lung cancers. Multiple studies have also shown that people who include tomato paste into their daily diet experienced as much as 40% less sun related skin damage compared to those who did not. Lycopene also raises the procollagen levels in skin which could reverse signs of aging! Including sun dried tomatoes into your daily diet is definitely worth it - health wise and also because they are delicious! Now, let’s get baking!
How to make sun dried tomato parmesan bagels?
In 1/2 cup of warm water, sprinkle in the yeast and sugar. Let it sit for 5 minutes and stir. In a separate large bowl, mix flour and salt and make a well in the middle. Pour yeast mixture in the well and 1/3 cups of warm water. Mix and pour in rest of the water (about 1/2 cup). If your dough feels dry add 1-3 tbsp of warm water. Knead for 3 minutes, then add the chopped sun dried tomatoes and continue kneading for another 7 minutes. Use the oil from the sun dried tomatoes to lightly oil a large bowl. Shape your dough into a ball and turn it around in the bowl slightly coating it with the oil. Cover with a warm, damp kitchen towel and let it rise for 1hr 20min until doubled in size. Once doubled in size, lightly punch it down and let rise for another 15 minutes. Meanwhile use the oil from the sun dried tomatoes to lightly oil 2 sheet pans. Divide the dough into 8 even sized pieces (weighing apprx. 110g each). Roll them into neat balls, then push your finger through the middle and stretch the hole to about 5cm. Place the shaped bagels on the oiled sheet pans and cover with a warm, damp kitchen towel and let them rise for 15 minutes. Preheat oven to 425 degrees. Fill a large pot with water and bring to boil. Working with two bagels at a time, boil each side for 2 minutes. Whisk egg in a small bowl and brush each bagel with and top with cheese. Bake bagels for 20-22 minutes until golden brown. Let them cool for 10 minutes on a wire rack before serving.
Tips
If the dough doesn’t double in size the room may be too cold and it needs more time.
Use a dough cutter to divide the dough.
Boil the bagels face down first.
Recommended products to make this recipe
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