Two - Mato Bagels
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
15 sun-dried tomatoes (not packed in oil), chopped roughly3/4 cup boiling water1 tbsp sugar1 package dry active yeast1 (6-oz) can tomato paste2 cups whole wheat flour1 cup all-purpose flour1 tbsp vital wheat gluten1 tsp fine salt1/2 tsp black pepper1 tbsp garlic powder1/2 tbsp dried oregano
Place the tomatoes in a small bowl, cover with boiling water.
Let stand 15 minutes to soften. Drain, reserving all liquid.
In the bowl of a stand mixer fitted with the dough hook, combine the reserved tomato soaking liquid, sugar and yeast. Let stand 10 minutes, until foamy.
Stir in tomato paste.
Whisk together flours, gluten, salt, pepper, garlic and oregano, and begin beating into the yeast mixture about 1/4 cup at a time.
Beat in soaked tomatoes. Dough will be very stiff.
Knead 5-8 minutes with the mixer.
Place in a clean, oiled bowl, cover and allow to rise 2 hours.
Punch dough down and separate into 8 (4-oz) pieces.
Let rest 10 minutes.
Shape each piece into a ball, flatten slightly and use your fingers to poke a hole about 1 ½” wide in the middle.
Rest, covered, for 45 minutes.
Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
Bring a large pot of water to a boil.
Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
Scoop out with a slotted spoon and place on cookie sheet.
Bake 20 minutes, one sheet at a time.
Cool on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Let stand 15 minutes to soften. Drain, reserving all liquid.
In the bowl of a stand mixer fitted with the dough hook, combine the reserved tomato soaking liquid, sugar and yeast. Let stand 10 minutes, until foamy.
Stir in tomato paste.
Whisk together flours, gluten, salt, pepper, garlic and oregano, and begin beating into the yeast mixture about 1/4 cup at a time.
Beat in soaked tomatoes. Dough will be very stiff.
Knead 5-8 minutes with the mixer.
Place in a clean, oiled bowl, cover and allow to rise 2 hours.
Punch dough down and separate into 8 (4-oz) pieces.
Let rest 10 minutes.
Shape each piece into a ball, flatten slightly and use your fingers to poke a hole about 1 ½” wide in the middle.
Rest, covered, for 45 minutes.
Preheat oven to 400F, line 2 baking sheets with parchment or SilPat.
Bring a large pot of water to a boil.
Place 2 bagels at a time into the water and let boil for 1 minute, flipping after 30 seconds.
Scoop out with a slotted spoon and place on cookie sheet.
Bake 20 minutes, one sheet at a time.
Cool on a rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 173.6 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 5.4 g
- Protein: 8.3 g
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