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    Home » Our latest posts » Breads

    Make Your Favorite Sun Dried Tomato Bagels at Home

    September 4, 2018 Filed Under: Breads, Yeast Bread

    Jump to Recipe Print Recipe
    Make your own Sun Dried Tomato Bagels at home. Easy to make and loads of fun.

    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.

    bagel sandwich on a plate with text overlay "sun dried tomato bagels"

    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 (for non-diastatic) at your local store and have plenty left to make some old fashioned Chocolate Malts.

    Sun Dried Tomato Bagels

    sun dried tomato bagel sandwich on a plate
    Print Recipe Pin Recipe

    Ingredients
     

    BAGELS

    • 2 cups lukewarm water
    • 1 tablespoon active dry yeast
    • 2 tablespoons brown sugar
    • ¼ cup instant malted milk powder
    • 5 ½ - 6 cups all purpose flour
    • 1 tablespoon dried Italian herb seasoning
    • 1 teaspoon salt
    • 1 cup sun dried tomatoes (roughly chopped)

    WATER BATH

    • 2 quarts water
    • 2 tablespoons instant malted milk powder
    • 1 tablespoon sugar

    Instructions
     

    • 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 ½ 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 ½ 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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    Reader Interactions

    Comments

    1. Marilyn Lesniak

      September 04, 2018 at 10:08 am

      Thank you so much for hosting again this week. You always do so much for bloggers! Have a relaxing week!

      Reply
    2. Jodie Fitz

      September 04, 2018 at 2:50 pm

      YUM yum! Please come share at our weekly inspiration party: Reader Tip Tuesday https://bit.ly/2oDDG1X
      We’d love to have you share – today and every week!

      Have a GREAT day!

      Reply

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