Sun-Dried Tomato Bagels

Instructions

1. 1

   Mix flour, yeast, and salt in a large bowl. Add warm water and honey, then knead for 10 minutes until smooth and elastic.

   Tip: Use water just warm to touch—too hot will kill the yeast.

2. 2

   Fold in the chopped sun-dried tomatoes, fresh basil, minced garlic, and olive oil. Continue kneading for another 5 minutes until evenly distributed.

   Tip: Pat the sun-dried tomatoes dry before chopping to prevent excess moisture.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.

   Tip: A warm kitchen will speed up rising; a cool one will slow it down.

4. 4

   Divide dough into 6 equal pieces. Roll each piece into a ball, poke a hole in the center, and stretch gently to form a bagel shape with a 5 cm hole.

   Tip: Use wet hands to prevent sticking while shaping.

5. 5

   Place bagels on a lined baking tray, cover loosely, and let proof for 30-40 minutes until puffy but not fully doubled.

   Tip: Bagels should spring back slowly when gently pressed.

6. 6

   Preheat oven to 200°C. Bring a large pot of water to boil and stir in the malt extract powder.

   Tip: Malt extract gives bagels their characteristic chewy texture and golden colour.

7. 7

   Carefully place bagels into boiling water, 2-3 at a time, and boil for 90 seconds on each side. Remove with a slotted spoon.

   Tip: Bagels should sink initially, then float—boil after they float.

8. 8

   Place boiled bagels back on the baking tray, sprinkle with sesame seeds if desired, and bake for 20-25 minutes until golden brown.

   Tip: Spray oven with water in the first 5 minutes of baking for extra crust crispness.

9. 9

   Cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Bagels continue to set as they cool—patience ensures the perfect texture.