Sun-Dried Tomato Basil Bagels

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.

* Per serving · 4 servings · Values may vary.