Sun-Dried Tomato Basil Bagels

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READY IN: 2hrs 15mins
YIELD: 8 bagels
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Measure ingredients into bread machine in the order recommended by the manufacturer. Select Dough Cycle.
  • When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
  • Shape the dough into a round cylinder about a foot long.
  • Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
  • Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
  • Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
  • Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
  • Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
  • Before baking, you can brush the tops with egg white for crispier outer layer.
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