Tomato Basil Bagels

lindsay stotts
December 26, 2012
909

Lovely crust, good chew, perfect balance of tomato and basil flavors, and best of all, it got a thumbs up from my husband! He said it is as close as he has ever had to those bagels from a little shop near where he went to college, based on what he remembers them tasting like. Woo-hoo!

8
Dough

1 tablespoon instant yeast
4 cups (17 ounces) Unbleached Bread Flour
2 teaspoons salt
1 tablespoon malted milk powder (like Carnation's), (if not available, use brown sugar or barley malt syrup)
1 1/2 cups (12 ounces) water, lukewarm
2 tablespoons tomato paste
1 tablespoon dried basil
1/4 teaspoon garlic salt
3/4 teaspoon diastatic malt powder (optional, not the same as malted milk powder)

Water Bath

2 quarts (64 ounces) water
2 tablespoons malted milk powder, brown sugar or barley malt syrup
1/2 tablespoon baking soda
1 tablespoon granulated sugar
1. Manual/Mixer Method: To make this dough by hand or in a mixer, combine the water and tomato paste and stir until the tomato paste is dissolved into the water. Mix all of the remaining dough ingredients...
See the full directions on my site
Nutritions

Calories
525

Sodium
862mg
35% DV

Fat
17g
26% DV

Protein
20g
41% DV

Carbs
113g
38% DV

Fiber
9g
39% DV
Baked