These sun-dried tomato sourdough bagels are bursting with flavor! The rich taste of tomatoes and the chewy texture make them super special for breakfast or a snack.
Every bite gives me a little zing of happiness! I love spreading cream cheese on them, or even trying a sunny-side-up egg on top. Yummy! 🌞
Key Ingredients & Substitutions
Sourdough Starter: This is the star of the show! Ensure it’s active and bubbly for the best rise. If you don’t have a starter, you can make a quick yeasted dough using 2 tsp of instant yeast mixed with the flour.
Bread Flour: I love using bread flour for its higher protein content, which gives bagels their chewy texture. If you only have all-purpose flour, you can use that, but your bagels might be a bit softer.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a rich flavor. If you can’t find these, you can use rehydrated dried tomatoes or even fresh ones, but be sure to chop them finely and adjust moisture in the dough.
Olive Oil: This adds a nice flavor and tenderness. If you’re looking to cut calories or choose a different flavor, feel free to omit it and still get decent results.
Toppings: Honestly, I usually go for sesame seeds for that classic bagel taste. But feel free to get creative with toppings—everything bagel seasoning or even some cheese works great!
How Do I Get My Dough to Rise Perfectly?
The key step here is during the first rise. Make sure you find a warm spot for the dough; this can help it rise beautifully. If your kitchen is cold, turn on the oven for a few minutes, then turn it off and place the dough inside to rise.
- Cover the dough with a damp cloth to prevent drying out.
- Give it enough time to double; it can take 4-6 hours depending on the temperature in your kitchen.
Don’t rush this step! A good rise contributes to the chewy texture and open crumb you want in bagels.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup active sourdough starter (fed)
- 3 ½ cups bread flour
- 1 tsp salt
- 1 cup water (lukewarm)
- ½ cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 tbsp olive oil (optional, for dough)
For the Boiling Water:
- 1 tbsp sugar or honey (for boiling water)
Optional Toppings:
- Sesame seeds
- Coarse salt
- Additional sun-dried tomato bits
How Much Time Will You Need?
This recipe will take you around 4-6 hours from start to finish, including about 15-20 minutes of active prep time, 4-6 hours for the dough to rise, and 20-25 minutes for baking. Don’t worry about the lengthy time, most of it is just waiting for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour and salt. In another bowl, mix the active sourdough starter with lukewarm water and olive oil (if you’re using it) until everything is well blended. It’s important that your sourdough starter is active so your bagels come out nice and fluffy!
2. Mix Ingredients:
Gradually pour the wet mixture into the flour and salt mixture. Stir it until a sticky dough starts to form. You may want to use a wooden spoon or your hands for this part!
3. Add Sun-Dried Tomatoes:
Now it’s time to add the chopped sun-dried tomatoes. Knead them into the dough until they are evenly distributed throughout. This will add a wonderful flavor to your bagels!
4. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes. You want the dough to become smooth and elastic. If it’s too sticky, sprinkle a bit more flour on the surface as you knead.
5. First Rise:
Place your dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. This is what’s going to give your bagels that nice airy texture!
6. Shape the Bagels:
Once your dough has risen, punch it down gently and divide it into 6-8 equal pieces. Roll each piece into a ball. Then, poke a hole through the center with your finger and gently stretch it to create a ring about 2 inches in diameter.
7. Second Rise:
Place your shaped bagels on a parchment-lined baking sheet. Cover them loosely and let them rest for 30-60 minutes until they are slightly puffed. This allows them to rise a little again while you prepare to bake!
8. Preheat Oven:
Preheat your oven to 425°F (220°C). While that’s heating, fill a large pot with water and add the sugar or honey. Bring the water to a gentle boil.
9. Boil the Bagels:
Carefully boil the bagels, 2-3 at a time, for 1-2 minutes on each side. This gives the bagels their signature chewy crust. Use a slotted spoon to remove them and place them back onto the baking sheet.
10. Add Toppings:
While the bagels are still wet from boiling, sprinkle on any toppings you’d like—think sesame seeds, coarse salt, or more sun-dried tomato bits for extra flavor!
11. Bake:
Put your baking sheet in the preheated oven and bake for 20-25 minutes, or until your bagels are golden brown and crusty. Your kitchen should smell amazing by now!
12. Cool and Serve:
Once they’re done, let the bagels cool on a wire rack before slicing. Enjoy your delicious Sun-Dried Tomato Sourdough Bagels fresh out of the oven!
Happy baking!
Can I Use Instant Yeast Instead of Sourdough Starter?
Yes, you can! If you don’t have an active sourdough starter, substitute it with 2 teaspoons of instant yeast. Just mix it with the flour instead of incorporating a starter. However, you’ll miss out on that unique sourdough flavor.
What If My Dough Is Too Sticky?
If your dough is too sticky while kneading, don’t hesitate to add small amounts of flour as needed until it becomes manageable. Just be careful not to add too much, or your bagels may become dense!
Can I Make These Bagels Ahead of Time?
Absolutely! You can make the dough and shape the bagels, then place them on the baking sheet in the fridge overnight. When you’re ready to bake, just let them come to room temperature for about 30 minutes 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, freeze them in a freezer bag. When you’re ready to eat them, thaw and reheat in the oven for a few minutes to refresh their texture.
