Bagel is a bread, shaped like a doughnut and made from yeasted flour dough. These amazing breads make for a perfect breakfast option and are sumptuously delicious !This is a home made gourmet bagel recipe which is oven fresh tomato scented cheesy delights.
I had no idea what a bagel was till i first tried it in Montreal. For a vegetarian who has very few breakfast options to choose from, this was a dream come true. I am not a fan for sweet food for complete meals in general. I could finally have a savory meal for a breakfast… I was happy !
Bagels are dense, chewy and doughy on the inside and often crispy and textured on the outside. I had tried a simple classic bagel with cream cheese and it was just so delicious. The bakery guy was very generous with the cream cheese filling. I sure did feel guilty going down my throat with every morsel but it was a combination so delicate and yummy that i just could not stop. My day was made 🙂
Since then, i have made over 10 batches of bagels at home. Starting with the classics, i made various varieties ( onion bagels inspired from my earlier bread recipe, Golden onion bread , 4 cheese bagels, sesame bagels and jalapeno olive bagels) and was delighted with every single one of them.
Since a few days, i have been wanting to make sun dried tomato bagels. The sun dried tomatoes have that rested, intense flavour which brings a unique character to these bagels. The cheddar sets a beautiful coordination with the tomatoes and the flavours of the two just mingles with your senses to create a delicious, memorable breakfast experience.
CHEDDAR TOMATO BAGELS
cheddar tomato bagels
- 2 cups (500 gms) wheat flour/ all purpose flour
- 3 tablespoons olive oil/ butter
- 1 tsp heaped dry active yeast
- 1/2 cup water
- 1 tsp sugar + 1 tsp maple syrup/ sugar to add in boiling water
- 2 tsp salt
- 1 tablespoon sesame seeds
- 2 tsp (5-6) pieces sun dried tomatoes – chopped into thin small bits
- 50 gms cheddar cheese- grated
- 1 tsp chilli flakes
- In a bowl, take about 1/2 cup warm water (warm to boiling water). To this, add the sugar and add the dry active yeast. Stir and allow the yeast to froth.
- Now, take a big bowl and sieve in flour and add salt, butter, sesame seeds, sun dried tomato bits and grated cheddar cheese to this.
- Add the yeast mixture to the flour and form a soft dough.
- Place this dough in a well oiled deep bowl and cover the bowl with clear film. Let it stand for about 1.5 hour. The dough will rise to double the size.
- Remove the clear film and punch down the dough. Knead for a couple of minutes. (Add some dry flour on the surface while working with the dough)
- Form doughnut shapes from the dough. Find the method for forming the doughnut shape below *. Place these on a slightly greased baking tray and let it rest for 15 minutes.
- Now, take a large pot with lots of water in it. Let it come to boil. Add 1 tsp of sugar/ maple syrup in the water at this time for a glaze on the bagel. Slowly add 2- 3 bagels in the pot and cook on each side for 1 minute. If your bagels are soft and the dough has risen properly, the bagels will pop on the surface in a couple of seconds.
- Remove the bagels from water and place on the greased baking tray. You can add toppings on the bagel at this moment if you wish. I have already incorporated the toppings in the dough.
- Preheat the oven at 350 F. Place the baking tray in the oven and bake for 25-30 minutes or till the bagels have achieved brownish color on the top.
- Remove from the oven to cooling rack. Eat right away or let it cool to savour later.
* To form the bagel shapes
This can be done in 3 ways. For the first 2 ways, divide the dough into 8 equal parts. (Keep the rest of the dough covered under a damp cloth while working)
- From Rope – Take one part. With the palms of your hands, roll out into a rope of about 3/4″ dia. Now join both ends of this rope to form a loop and resemble the shape of a doughnut. Smooth out the joint.
- From Round –Take one part and form into a dough ball. Now, gently press it between your palms to flatten the circle a bit. Next, with the help of a finger, make a hole in between the dough and stretch it form a ring
- From a cookie cutter – Take half the quantity of dough and using a rolling pin, flatten out to a thickness of 3/4″ inch. Now using round shaped cookies cutter (one of approx 3″ dia) cut into as many clean dough circles as you can. Using a smaller cutter (1″ dia), cut into smaller circles from each bigger circle to resemble the shape of a doughnut. Repeat with all the dough.
Reading the recipe itself makes you wanna have them, right? True to the beautiful set of photos that i got while clicking them for the blog, these bagels are absolute delight. They look really royal and have a great taste. We enjoyed this batch with a hot cup of chai latte one morning and had them with some broccoli soup the other day.
I often savour my bagels with my homemade assorted dips/ chutneys. For this bagel, i would recommend my
Then you have various cheese spreads or try the conventional way of eating them with cream cheese 🙂 Make your winters festive with these yummy bagels !