Tomato Basil Garlic Bagels
Here is a really easy savory bagel recipe. It
could be made in a bread machine, just stop the machine after the
knead and proof cycle.
Chef Doogie’s Tomato-Basil Garlic Bagels
Recipe By : Chef Doogie
Serving Size : 12 Preparation Time :2:00
Categories : Breads
4 Cloves Garlic Peeled
2 Teaspoons Dried Basil
2 Tablespoons Redstar Instant Yeast
1 Cup Water 120 F
4 Cups All-Purpose Flour
1 Teaspoon Kosher Salt
Cornmeal As Needed
Preheat oven to 425 degrees F.
Place seeded ripe tomatoes, garlic cloves and
dried basil in the bowl of a food processor or blender. Process on
high speed until thoroughly pureed.
Dissolve the yeast in the 120 degrees F. water
in the bowl of a heavy duty mixer. Add 1 cup of flour. Mix on medium
speed about 10 minutes, or until gluten threads appear. Add the
puree, kosher salt and 2 cups of flour. Mix until thoroughly
Change to a dough hook, or turn out on a board.
If using a dough hook, turn the mixer to medium low and slowly add
the last cup of flour. Mix with the hook until all the flour has
been incorporated into the dough. If finishing by hand, add about ¼
cup of flour and begin kneading the flour into the dough. Fold, turn
and knead about four times for each remaining ¼ cup of flour.
Round the dough into a ball and cover with a
clean, damp towel. Let rest for 10 minutes.
Cut the dough into 12 wedges. On a lightly
floured board, roll each piece into a rope about 12 inches long and
about ½ inch in diameter. Shape each rope into a ring. Wet both ends
of the rope and press together to seal the ring. Place rings on a
floured board, cover and let rise about 15 minutes (the dough will
not be fully “doubled”).
While the dough is rising, fill a large, deep
skillet or pan with about 2 inches of water. Cover and bring to a
Doing only two at a time, place a bagel ring
into the boiling water. Cook for only 30 seconds then flip and cook
the other side for only 30 seconds.
Remove from the boiling water and place on a
rack to drain. Process all the remaining bagel rings. Let them drain
until their surfaces have dried.
Sprinkle cornmeal into two baking sheets. Place
6 bagels on each sheet.
Bake in the 425 degree oven for 15 minutes.
Remove from the oven, place on racks and let cool.
NOTES : These are really savory bagels. Serve
with plain cream cheese to enjoy the bagel’s own flavors, or fold
mild salsa into softened cream cheese to add zip! I devised this
recipe after being unable to find any similar recipe in my research.
It is a very simple recipe and the bagels are great!