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Chef Doogie's Tomato Basil Garlic Bagels




Source of Recipe


Chef Doogie


Recipe Introduction


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.
Serving Size : 12


List of Ingredients




1/2Pound Ripe Tomatoes Seeded
4Cloves Garlic Peeled
2Teaspoons Dried Basil
2Tablespoons Redstar Instant Yeast
1Cup Water 120 F
4Cups All-Purpose Flour
1Teaspoon Kosher Salt
Cornmeal As Needed

Recipe



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 incorporated.
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 1/4 cup of flour and begin kneading the flour into
the dough. Fold, turn and knead about four times for each remaining 1/4 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 1/2 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 boil.
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!
Chef Doogie