These Sun Dried Tomato Bagels, like all bagels, are surprisingly simple to make at home. Which is quite convenient when your favorite bagel shop that makes them is miles away.
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Bagels are usually made with diastatic or non-diastatic malt powder, which you can order online. Or you can just grab some malted milk powder at your local store and have plenty left to make some old fashioned Chocolate Malts.
Other bagel recipes you may enjoy:
- 2 cups lukewarm water
- 1 tablespoon active dry yeast
- 2 tablespoons brown sugar
- 1/4 cup instant malted milk powder
- 5 1/2 - 6 cups all purpose flour
- 1 tablespoon dried Italian herb seasoning
- 1 teaspoon salt
- 2 quarts water
- 2 tablespoons instant malted milk powder
- 1 tablespoon sugar
- 1 cup sun dried tomatoes roughly chopped
- Add yeast and sugar to the warm water and let proof for 5 minutes. It should begin to foam on top, if it doesn't your yeast may be bad.
Add instant malted milk powder
In a large bowl whisk together 5 1/2 cups of flour, Italian herbs and salt. Add in the liquid and mix until combined. Add extra flour if dough is too soft to knead.
Knead dough with a bread hook attachment in a mixer or by hand. until smooth (5-10 minutes). Fold in sun dried tomatoes by hand until evenly distributed throughout the dough.
- Put dough in a greased bowl. Cover with a piece of lightly greased plastic wrap. Let rise in a warm draft free place until doubled, 1 1/2 to 2 hours. (I like to put mine in an unheated oven with the light on).
- When dough is doubled in size, place on a clean counter and punch it down.
- Preheat oven to 425 degrees.
- In a stock pot (or other pan that is at least 3" high) combine the water bath ingredients and bring to a boil.
- Divide dough into 16 balls. Poke a hole through the dough with your index finger and twirl a few times to make a ring.
- Boil the bagels 3-4 at a time for 30 seconds, then flip and boil another 30 seconds. Remove with a slotted spoon and put on baking sheet.
- Bake at 425 degrees until golden brown, about 20 minutes.
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