Caprese Bagels
I had a dream about these the other night. I really did, I had a dream I made Caprese bagels, just like my Spinach Florentine bagels, using fresh heirloom tomatoes from the Farmers’ Market. So two days later, after Murphy walked the red carpet of the Milford Farmers’ Market Dog Show, I walked over to Incahoots Farm’s booth and picked up two perfectly plump heirloom tomatoes, went home and shredded my cheese, and couldn’t wait for the next morning! Voila! Dreams really do come true!
INGREDIENTS
2 tsp active dry yeast
1 ½ Tbsp granulated sugar
1 ¼ cups warm water
3 ½ cups bread flour
1 ½ tsp salt
1 egg, beaten with 1 Tbsp warm water (for egg wash)
For the Caprese topping:
1 heirloom tomato, sliced
1 cup freshly shredded mozzarella (not fresh mozzarella, that’s too watery, use a block)
Salt
Store bought pesto (I prefer Rana brand)
DIRECTIONS
Pour the sugar and yeast into ½ cup of the warm water (don’t stir) and let sit for about 5-6 minutes until it dissolves.
Mix the flour and salt together in a large bowl, then make a well in the middle and pour the water mixture in it, then pour the remaining warm water and mix all together. You should have moist and firm dough.
Knead the dough on a floured countertop for about 10 minutes until it is smooth and elastic. Be sure to keep working in flour if needed.
Lightly oil a large bowl, place dough inside, and turn to coat.
Cover the bowl with damp paper towel and let it sit for 1 hour to rise (it should double in size). When your hour is up, give it a punch so it goes down and let it sit for another 10 minutes.
Divide the dough into 8 pieces and roll each into a smooth ball with the palms of your hands.
Poke your finger through each dough ball and stretch it out to your desired size, and place on a lightly oiled cookie sheet. Cover with some damp paper towel and let them rest for 10 more minutes.
Preheat your oven to 425° and bring a large pot of water to a boil.
Place the bagels one by one into the boiling water using a slotted spoon. I did about 2 at a time. They’ll float almost immediately. Let them boil for 1 1/2minutes, then gently flip then and let them sit for another 1 1/2 minutes.
Once you take them out, brush with the egg wash.
Stir your pesto and spread 1 Tbsp pesto on top of the egg-washed bagel. Top with 1 slice of heirloom tomato, top with 1/4 cup mozzarella, pressing down lightly to make sure it stays on top.
Bake on top shelf* of oven for 25-30 minutes or until golden brown.
*Be sure to put them on the top rack of your oven. Trust me.