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    You are in: Home / Low-cholesterol / Sun-Dried Tomato Basil Bagels Recipe
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    Sun-Dried Tomato Basil Bagels

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    HannahSve's Note:

    A beautiful, brightly-colored, flavorful bagel. Great with soup, used for a sandwich, or just toasted!

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    Ingredients:

    Yield:

    bagels

    Units: US | Metric

    Directions:

    1. 1
      Measure ingredients into bread machine in the order recommended by the manufacturer. Select Dough Cycle.
    2. 2
      When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
    3. 3
      Shape the dough into a round cylinder about a foot long.
    4. 4
      Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
    5. 5
      Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
    6. 6
      Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
    7. 7
      Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
    8. 8
      Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
    9. 9
      Before baking, you can brush the tops with egg white for crispier outer layer.

    Ratings & Reviews:

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    Nutritional Facts for Sun-Dried Tomato Basil Bagels

    Serving Size: 1 (606 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 169.3
     
    Calories from Fat 4
    81%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 130.1 mg
    5%
    Total Carbohydrate 36.0 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 5.1 g
    20%
    Protein 4.9 g
    9%

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