These sun-dried tomato sourdough bagels are a tasty twist on a classic! Bursting with flavor, the chewy texture pairs perfectly with a light crunch on the outside.
Whenever I make these bagels, the kitchen fills with a wonderful aroma. They’re perfect for breakfast or a snack! You might just find yourself eating them warm with cream cheese! 🥯
Key Ingredients & Substitutions
Sourdough starter: A bubbly starter gives the bagels great flavor. If you’re new to sourdough, you could use store-bought yeast (about 2 teaspoons), but the taste won’t match up.
Bread flour: This flour has a higher protein content, providing better chew. If you don’t have bread flour, use all-purpose flour but expect a slightly softer texture.
Sun-dried tomatoes: These add a lovely flavor boost. If you can’t find oil-packed, just soak dry ones in warm water for 20 minutes, then chop. Feel free to replace with roasted red peppers for a different taste.
Dried Italian herbs: While optional, they enhance the flavor. If you don’t have these, mix and match with whatever herbs you enjoy, like fresh basil or parsley.
Seeds for topping: I love both black sesame and poppy seeds, but you could also skip this for a plain top or use everything bagel seasoning for a flavor punch.
How Do I Knead Dough for Perfect Bagels?
Kneading is vital for building the gluten structure, which gives bagels their chewiness. Here are easy steps to follow:
- Dust your work surface with flour. Use a bit extra if the dough sticks.
- Place the dough on the floured surface, and press it down with your palms.
- Fold the dough over itself, turn it a quarter turn, and repeat. Do this for about 8-10 minutes.
- The dough should become smooth and elastic. If in doubt, poke it gently; it should spring back.
You can also use a stand mixer with a dough hook for this! Just mix on medium speed until the dough pulls away from the bowl.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3 1/2 cups bread flour, plus extra for kneading
- 1 cup warm water (about 110°F / 43°C)
- 1 tbsp sugar or honey
- 2 tsp salt
- 1/2 cup sun-dried tomatoes, chopped (oil-packed and drained or rehydrated if dry)
- 1 tsp dried Italian herbs (optional, e.g., oregano, basil, thyme)
- 1 tbsp olive oil (optional, for mixing in dough)
For Topping (Optional):
- 2 tbsp black sesame seeds or poppy seeds
For Boiling:
- Water for boiling
- 1 tbsp baking soda
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, then you’ll need around 4-6 hours for the dough to rise, plus another 1.5-2 hours for proofing. Baking takes about 20-25 minutes. So, set aside a good chunk of time to make these delicious bagels, but most of it is just waiting!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the active sourdough starter, warm water, and sugar (or honey) until everything is combined. Add the bread flour, salt, and dried Italian herbs (if you’re using them). Mix until you see a rough dough come together.
2. Add Sun-Dried Tomatoes:
Gently fold in the chopped sun-dried tomatoes and olive oil (if using) into the dough. This will give your bagels a lovely flavor!
3. Knead the Dough:
On a lightly floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer with a dough hook, you can use that too!
4. First Fermentation:
Place your dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature until it doubles in size. This usually takes about 4-6 hours, depending on how warm your kitchen is.
5. Shape the Bagels:
Once the dough has risen, gently punch it down and divide it into 6-8 equal portions. Roll each piece into a smooth ball. Poke a hole in the center of each ball with your finger and carefully stretch it to form the classic bagel shape.
6. Proof the Bagels:
Place the shaped bagels onto a parchment-lined baking sheet. Cover them loosely and let them proof for another 1.5 to 2 hours, or until they look slightly puffed.
7. Preheat the Oven:
While your bagels are proofing, preheat your oven to 425°F (220°C). Also, fill a large pot with water, add the baking soda, and bring it to a gentle boil.
8. Boil the Bagels:
Carefully drop the bagels into the boiling water, 2-3 at a time. Boil them for about 1 minute on each side. Use a slotted spoon to lift them out and place them back onto the baking sheet.
9. Add Toppings:
If you want, sprinkle black sesame seeds, poppy seeds, or more sun-dried tomatoes on top of the bagels while they are still wet from the boiling. This adds flavor and a lovely crunch!
10. Bake:
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped. Your kitchen will smell amazing!
11. Cool:
Once baked, remove the bagels from the oven and let them cool on a wire rack before slicing and serving. Enjoy your flavorful, chewy Sun-Dried Tomato Sourdough Bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute all-purpose flour for bread flour, but your bagels may be slightly softer in texture. Bread flour is preferred for its higher protein content, which gives bagels their classic chewiness.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, check the temperature. Warmer environments (around 75-80°F) help yeast activity. If your kitchen is too cool, consider placing the dough in a slightly warm oven (turned off) or covering it with a warm towel to promote rising.
Can These Bagels Be Made in Advance?
Absolutely! You can prepare the dough and shape the bagels up to the proofing stage. Refrigerate them on the baking sheet covered with plastic wrap overnight, then boil and bake them the next day. Just remember to let them come to room temperature before boiling.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 3 months. Just reheat them in the oven or toaster when you’re ready to enjoy them again!
