Tomato & Cheese Bagels

Tomato & Cheese Bagels

These bagels are made with no added water, just the liquid from the canned tomatoes. A golden combination of tomato and cheese.

Ingredients: 10 bagels

Bread (strong) flour
520 g
8 g
20 g
Dry yeast
6 g
Canned tomatoes
1 can (400g)
Processed cheese
120 g


1. Add all ingredients into a bread maker. Switch it on with the dough setting. When the kneading is complete, take out the dough and divide into portions. Roll them up into balls, and let rest for 15 minutes.
2. With a rolling pin, stretch the dough out into a flat oval. Dice the processed cheese into 1 cm cubes and scatter on the flattened dough. Roll the dough up to fold in the cheese, and close the seams well. Pinch one corner and fold over the other to secure.
3. Using your oven's bread rising function, let the dough rise for 10 minutes at 40℃. Take out the baking tray, and begin preheating the oven to 210℃. Boil water in a pan and add sugar to dissolve. Boil the bagel, 30 seconds on both sides. Drain, and assemble onto a baking tray lined with parchment paper.
4. Place the tray into the oven before the dough cools down. Bake for 18 minutes.
5. Herbs and cheese (on the bottom) Sprinkle dried basil before scattering the cheese in step 2. Slash the top after kettle boiling. Double cheese (on top) After kettle boiling, top with pizza cheese.
6. There's no need to mash the canned tomatoes when adding them into the bread machine.

Story Behind this Recipe

I saw a stock of canned tomatoes and came up with this recipe.