Ingredients
- 15 sun-dried tomatoes (not packed in oil), chopped roughly shopping list
- 3/4 cup boiling water shopping list
- 1 tbsp sugar shopping list
- 1 package dry active yeast shopping list
- 1 (6-oz) can tomato paste shopping list
- 2 cups whole wheat flour shopping list
- 1 cup all-purpose flour shopping list
- 1 tbsp vital wheat gluten shopping list
- 1 tsp fine salt shopping list
- 1/2 tsp black pepper shopping list
- 1 tbsp garlic powder shopping list
- 1/2 tbsp dried oregano shopping list
How to make it
- 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.
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