Yeast Breads: Sun-Dried Tomato Bagels

Sun-dried tomatoes enhance almost any dish, and they can certainly enhance your bagels. These bagels are great for breakfast, but I really like them for dinner. Especially if we're making burgers. Sun-dried tomato bagels make excellent burger buns.


Ingredients


1¼ tsp bread machine or quick rise yeast
3 cups all purpose flour
1 tsp salt
2 tbsp brown sugar
½ cup sun-dried tomatoes, coarsely chopped
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
1 cup water
2 tbsp honey
1 egg, lightly beaten


Preparation


These are as easy to make as any other bagels. Start by throwing all ingredients into a large bowl except the honey and the egg. Those you'll need later. Mix the ingredients you have in the bowl until a loose dough forms. Turn this dough out onto a lightly floured surface. Knead until you have a dough that is soft and elastic, about 5 minutes.


Place the dough in a lightly oiled bowl and cover with a damp towel. Set aside in a warm location to rise until doubled in size, about 1 hour. Punch down dough to remove all air bubbles. Shape dough into bagels either using a bagel cutter or by hand. You should have 12 bagels when you're done. Place these on a prepared baking sheet and set aside for 10 to 15 minutes.


Heat the oven to 375°F. Fill a small pot with water and add the honey. Bring to a boil. Boil bagels, one at a time, for 30 seconds to 2 minutes. The longer you boil them, the chewier they'll be. Place boiled bagels back onto the prepared baking sheet and brush with beaten egg.


Bake bagels for 22 minutes, until they are golden brown. Remove immediately from baking sheet and cool on wire racks.


These bagels will keep for up to 5 days if you store them in an airtight container.