I simply love my new Kitchenaid, it has made such a massive difference to my life. I’m using it 3-4 times each day – well days when I’m not at work and home and on a cooking mission. One massive difference is the ability to knead dough – I have to admit I can be lazy when it comes to kneading, after a few minutes of hard work (and it really is hard work) I always end up thinking ‘I’m sure that’ll be enough’ but invariably it isn’t quite. But no more. My little kitchen assistant happily kneads away until we’ve achieved those silky, springy results.
So with this kneading help, I’m on a mission to make some interesting breads every week – little S in particular has so few breads she can safely enjoy (due to the risk of sesame traces amongst other things) and has to put up with such dull varieties, that she is loving trying all these new options.
Bagels have long since been a favourite for Big S but are firmly out of bounds due to little S’s sesame allergy so these homemade ones went down a storm. The sundried tomato flavour is subtle but clearly present and the herbs add a touch of the Med. I’ve also found that they freeze brilliantly – simply defrost and warm in the oven for gorgeous fresh bagels any time you like.
Sundries Tomato Bagels (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 2 tbsp caster sugar
- 1/2 tbsp soft brown sugar
- 1 1/2 tsps salt
- 1 tbsp fast action dried yeast
- 4 sun dried tomatoes, blitzed or mashed to a paste with 1tbsp of the oil they came in
- 300ml warm water
- 500g strong bread flour
- 1 tsp dried oregano
- 1 tbsp bicarbonate of soda
- 1 tbsp non-dairy milk (oat for me), for brushing
- A few flakes of sea salt to sprinkle
– In a large bowl, combine the flour, sugars, salt, yeast and oregano.
– Pour in the tomato oil mixture and water and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the milk and sprinkle with the salt and a little extra rosemary.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.