Sun Dried Tomato Bagels with Asiago Cheese
Sun dried tomato Bagels are a delightful twist on the traditional bagel recipe. They incorporate tangy sundried tomatoes and robust Asiago cheese into the dough for an unforgettable flavor profile.
Servings: 6
Calories: 218kcal
Equipment
Ingredients
- 2 cups Self-Raising Flour plus additional for kneading
- 1 cup Greek Yogurt
- ½ cup Asiago Cheese grated
- ¼ cup Chopped Sundried Tomatoes with a bit of the oil from the jar
- 1 Egg White optional
Instructions
- Heat your oven to 475℉. If available, use a kneading attachment with your electric mixer.
- Mix the self-raising flour, yogurt, cheese, and sundried tomatoes in your mixer or large bowl until it forms a ball. Add more flour if needed, depending on the moisture in your yogurt. If you have no mixer, knead by hand for 6 minutes.
- Once the dough forms a ball, take it out of the bowl and place dough on a lightly floured surface.
- Split the dough into 6 equal pieces (Photo 4) and shape each dough ball into a bagel. Make sure the bagels are larger, and the holes are bigger than usual because they shrink in the oven.
- Arrange the shaped bagels on a prepared baking sheet with parchment paper or a silicone baking mat.
- Brush egg white on the tops of the bagels and add more cheese if you want.
- Place in a preheated oven and bake bagels for 10-14 minutes or until the bagels are golden brown. Place bagels to cool on a wire rack.
Notes
- Be mindful of the moisture content in your yogurt. If your dough is too sticky, add a bit more flour until you achieve the desired consistency.
- When shaping your bagels, remember that they will shrink in the oven. Make your bagels larger and the holes bigger than you think you need.
- When brushing the egg white on the bagels, ensure it evenly coats the entire surface for a uniform golden-brown crust.
- While it might be tempting to add more sundried tomatoes on top of your bagels for an extra burst of flavor, refrain from doing so. The high oven temperature will cause the tomatoes to burn, leading to a bitter taste.
- Experiment with different varieties of cheese for a unique twist on the recipe. Softer cheeses may result in a gooier texture.
Nutrition
Calories: 218kcal | Carbohydrates: 34g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 160mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 107IU | Vitamin C: 2mg | Vitamin D: 0.04µg | Calcium: 147mg | Iron: 1mg