These are the tastiest, adorable, and savory bagels made in the traditional way that you would love to have for a great breakfast as these are not just shaped a s tomatoes but flavored with tomato too.
If you start your day with a bagel, you might want to start with this tomato bagel that is naturally flavored in addition to some food color. These bagels are flavored with tomato and basil with a mild kick by incorporating some tomato paste, Kashmiri chili powder, and basil pesto into the dough which enriches the flavor.
A chewy crust with a dense and soft interior defines a bagel. To have the correct texture the shaped and proven bagels must be boiled for a very short period of time. This sets the exterior crust and it doesn’t rise beyond that resulting in a chewy crust as it bakes inside the ove. But the interior cooks as the bagels are baked in the oven, but it does not rise more as the crust is already set resulting in a dense yet soft texture. If the bagel is not boiled, the right chewy skin texture may not result and it will be like bread. So, if you prefer an authentic bagel, do not skip the quick boiling in water with a little baking soda.
Flour - This recipe uses all purpose flour. Bread flour can also be used as it would also give a more chewy texture to the bagels.
Salt - Adds flavor
Sugar - to activate the yeast. Instant yeast can also be used.
Water - to activate the yeast and to make the dough, and to boil the bagels..
Tomato paste - Paste is a great idea as it is thicker and more quantity can be used to impart the desired amount of tomato flavor which may not be possible when using a tomato juice.
Kashmiri chili powder - This chili powder is mild and imparts a great red color to the food. This was used to enhance the red color.
Basil pesto - I used my homemade basil pesto in this recipe. Store-bought pesto can also be used. Match or spinach puree can also be used.
Olive oil - a little to make the dough, and prevent it from drying.
Baking soda - Addition of this to the water gives the chewiness. A little is enough for bagel.
Red and green food coloring - to enhance the color of the dough (optional).
Are food colors necessary?
Not really if you do not want top recreat the color and shape of a tomato. Though tomato paste is used the color doesn’t change to red and it will be flesh colored. Similarly with green color for the sepals/stalk. Match or pesto can be added but that would be a little less intense in color.
Shaping the bagels
Shaping a bagel is not tough. I prefer to shape them into a log and then join the ends together. Alternatively, to the dough ball, make a hole in the center and work towards expanding the dough to a ring. This will also result in the bagel shape.
What to serve this bagel with?
These tomato bagels are savory. A toasted bagel with a little schmear of cream cheese is a great way to serve this with. This Piquant Veggie Bagel Spread is our favorite. But I love to have these with some cottage cheese drizzled with some chili crisp, YUM! Another great way to serve these bagels are with some fresh burrata and some basil making the ultimate caprese bagelwich! Or with slices of avocado and sprouts. Yes, these bagels are great for sandwiches too.
These bagels can be stored at room temperature for a couple of days. They can be refrigerated, if you are planning on using them after a few days. Toast them and they are as fresh as they are out of the oven. With leftover bagels, bagel Upma is a great choice that we love, this bagel will be a great choice to make it. Or can be used in casseroles too.
A note about these bagels…..
I watched @Cristina_yin’s tomato shaped bagels on social media and was thinking of giving it a try for quite some time. I followed her idea but made my recipe of bread incorporating natural flavors to the bagel. This month in our BreadBakers group, we are sharing bagel recipes hosted by . What a perfect theme to share my creation! #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Makes 8 Bagels
For the basic dough:
All purpose flour - 2 ¼ cups
Water - about ¾ cup
Active dry yeast - 2 and ¼ tsp
Salt - 1tsp
Sugar - 2 tsp
Oil - 2 tbsp
To make Green Dough
40 gm basic dough
Basil pesto - 1.5 tbsp
Green food color - ⅛ tsp
To Make Red Dough
Flour - ¼ cup
Tomato paste - 3 tbsp
Red food color - ¾ tsp
Kashmiri chili powder - 1 tbsp
To boil the Bagels
Water - 1 gallon
Baking soda - 1 tsp
Activate the yeast in warm water with added sugar.
Mix the salt to the flour.
Make a well in the center, add the activated yeast, one tablespoon oil, and gather to a shaggy dough. Sprinkle water if necessary.
Measure about 40grams of the dough, add the pesto and green food color. Knead to soft dough.
To the remaining dough, add more flour, red food coloring, Kashmiri chili powder, and knead to a soft dough.
Drizzle a little olive oil, cover, and set aside to prove for an hour.
Transfer to a dusted surface, punch and knead the dough.
Divide the red and green dough into eight portions.
Roll a ball into a log, fold and join the ends to make a ring. Transfer to a parchment paper and place on a baking tray. Repeat with the remaining dough portions.
Shape each green dough portion into sepals (like a star)to attach on the bagels which would give the shape of a tomato. Cover and set aside for 30-45 minutes to prove.
Preheat the oven to 375 degrees F.
Heat a gallon of water in a pot. When it begins to boil, add baking soda. It will dissolve.
Then add the bagel along with the parchment into the water and boil for 30 sec, flip and cook for another 30 seconds. When bagel floats, it is a sign that the billing process is complete. If not, let it prove for longer time.
Remove the bagel from the water, transfer them to a parchment lined baking sheet.
Bake at 375 degrees for 18 minutes or until sounds hollow when tapped at the bottom side. Remove from the oven, cool.
Slice, toast, and smear with cream cheese or cottage cheese, or slices of avocado, and serve.
More Bagel Recipes
- 2 Ingredients Bagels from Sneha’s Recipe
- Cardamom Scented Sweet Potato Sourdough Bagels from A Messy Kitchen
- Savory Sun-Dried Tomato and Cheese Bagels from Cook with Renu
- Sourdough Blueberry Bagels from Karen’s Kitchen Stories
- Sourdough lemon blueberry Bagels from Zesty South Indian Kitchen