These Sun-Dried Tomato Sourdough Bagels are a tasty twist on a classic favorite! With the rich flavor of sun-dried tomatoes and the chewy texture of sourdough, they’re perfect for breakfast or a snack.
Who can resist that delicious smell filling your kitchen? I love to top mine with cream cheese or enjoy them plain. Trust me, these bagels are a morning win you won’t want to miss!
Key Ingredients & Substitutions
Sourdough Starter: Use an active sourdough starter for the best rise. If you don’t have one, you can try a store-bought yeast or a quick bagel recipe, but the flavor won’t be the same.
Bread Flour: This is essential for a chewy bagel texture. You can substitute with all-purpose flour, but the bagels may be less chewy. Add a bit of vital wheat gluten for better results.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes are preferred for added moisture and flavor. You can swap with fresh tomatoes if you sauté them first, or use roasted red peppers for a different twist.
Herbs: Dried oregano or an Italian herb mix gives great flavor. Use fresh herbs if you have them on hand—just double the quantity, as they’re less concentrated.
Honey or Sugar: Both add a touch of sweetness. Brown sugar works well too, giving a slightly richer flavor. If you’re looking for sugar-free, use a sweetener suitable for baking.
How Do I Properly Knead the Dough?
Kneading is important to develop the gluten structure, giving bagels their unique chew. Here’s how to do it:
- Start kneading on a floured surface for about 8-10 minutes. Use the heel of your hand to push the dough away, then fold it over itself.
- If the dough feels sticky, sprinkle a little more flour as needed, but don’t add too much—just enough for it to become smooth and elastic.
- Your dough is ready when it springs back lightly after pressing your finger into it.
Remember, don’t rush! Kneading properly makes all the difference in texture. Enjoy the process, it’s quite therapeutic!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 2 cups active sourdough starter (100% hydration)
- 3 ½ cups bread flour, plus extra for kneading
- 1 ½ tsp salt
- 1 tbsp sugar or honey
- ¾ cup warm water (adjust as needed)
- ½ cup sun-dried tomatoes, finely chopped (preferably oil-packed, drained)
- 1 tsp dried oregano or Italian herb mix
- 1 tsp garlic powder
- 1 tsp onion flakes (optional)
- 1 tbsp olive oil (for dough)
For Boiling:
- 2 quarts water
- 2 tbsp honey or barley malt syrup
For Topping:
- Additional chopped sun-dried tomatoes
- Dried oregano or Italian herbs
- Garlic flakes or powder
How Much Time Will You Need?
This recipe requires about 4-6 hours for the first rise, plus 1-2 hours for preparation and proofing. Overall, set aside around 6-8 hours to fully enjoy homemade bagels, plus time for baking, which takes about 20-25 minutes.
Step-by-Step Instructions:
1. Mixing the Dough:
In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir everything together until it’s well mixed. Now, add the bread flour and salt. Mix until you have a rough dough. Drizzle in the olive oil and mix again until fully combined.
2. Kneading:
Turn the dough out onto a lightly floured surface. Knead it for about 8-10 minutes until it feels smooth and elastic. If the dough is too sticky, sprinkle a little more flour as you knead—just enough to make it manageable.
3. Adding Flavors:
Once your dough is smooth, gently knead in the chopped sun-dried tomatoes, oregano or Italian herbs, garlic powder, and onion flakes (if using). Make sure they are evenly distributed throughout the dough.
4. First Rise:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size. This is when the magic happens!
5. Shaping the Bagels:
After the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces. Roll each piece into a ball. Then, poke a hole through the middle of each ball with your finger and gently stretch it out to form a bagel shape, making sure the hole is about 2 inches wide.
6. Final Proof:
Place the shaped bagels on a parchment-lined baking tray. Cover them again and let them rest for 45 minutes to 1 hour to puff up a bit before boiling.
7. Prepping to Boil:
While the bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water to a boil. Stir in 2 tablespoons of honey or barley malt syrup to sweeten the boiling water.
8. Boiling the Bagels:
Carefully boil the bagels in batches for about 1 minute on each side. Use a slotted spoon to remove them and let them drain on a clean kitchen towel.
9. Baking:
After boiling, place the bagels back on the parchment-lined tray. Sprinkle them with additional chopped sun-dried tomatoes, dried oregano, and garlic flakes for a delicious topping. Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and cooked through.
10. Cooling & Serving:
Once baked, remove the bagels from the oven and let them cool on a wire rack before slicing and serving. Enjoy your flavorful Sun-Dried Tomato Sourdough Bagels as a delightful breakfast or a savory snack!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour, but keep in mind that it may alter the texture and flavor slightly. If you do, consider mixing half whole wheat and half bread flour for a better balance. You may need to adjust the water slightly to account for the additional absorbency of whole wheat flour.
What If My Dough Isn’t Rising?
If your dough isn’t rising as expected, it might be due to the temperature of your kitchen or the activity level of your sourdough starter. Make sure your starter is bubbly and active before starting. If it’s a cool day, try placing the dough in a warmer spot, such as near a turned-off oven with the light on or on a heating pad set to low.
Can I Freeze the Bagels?
Absolutely! Once the bagels are completely cooled, you can freeze them in an airtight container or freezer bag for up to 3 months. To enjoy, simply thaw at room temperature or toast them straight from the freezer.
Can I Add Other Ingredients?
Certainly! You can customize your bagels by adding ingredients like cheese, olives, or seeds. Just make sure to keep the total mix-ins similar in volume to the sun-dried tomatoes to maintain the dough’s balance.
