These sun-dried tomato sourdough bagels are chewy, flavorful, and a real treat! The savory taste of sun-dried tomatoes makes each bite special and tasty!
You know what’s fun? Watching those bagels puff up as they bake. They make a perfect breakfast topped with cream cheese or just on their own. Yum! 🥯
Key Ingredients & Substitutions
Sourdough starter: A 100% hydration starter is ideal for this recipe. If you don’t have one, you can make a simple yeast dough or use store-bought sourdough starter. Just be aware that the flavor and texture may vary.
Sun-dried tomatoes: Oil-packed sun-dried tomatoes add moisture and flavor. If they’re unavailable, try using fresh tomatoes (dehydrated or roasted) combined with a bit of olive oil. Diced olives or roasted red peppers could also work as great substitutes.
Dried herbs: I used Italian herbs for a classic taste. Feel free to swap them for your favorites like Herbes de Provence or fresh herbs if available. Just remember to adjust quantities since fresh herbs are more potent!
Water: Using warm water helps activate your starter. If you’re in a cool environment, consider using slightly hotter water. Just make sure it’s not boiling to avoid killing the yeast!
How Do I Get the Bagels to Rise Properly?
A good rise is crucial for fluffy bagels. Since you’re using sourdough, the fermentation process might take longer than with commercial yeast. Here’s how to ensure success:
- Keep the dough in a warm spot, ideally around 70-80°F (21-27°C).
- Cover the bowl lightly to maintain moisture without trapping too much heat.
- Check your dough after about 4 hours, but it may take longer if it’s cooler. The dough should double in size and feel airy.
If you’re short on time, opt for cold fermentation after shaping. This extra step helps enhance the flavor while giving you great bagels!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup active sourdough starter (100% hydration)
- 3 1/2 cups bread flour
- 1 cup warm water (adjust as needed)
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons salt
- 3/4 cup sun-dried tomatoes, finely chopped (preferably oil-packed, drained)
- 1 tablespoon dried Italian herbs (such as oregano, basil, thyme)
- 1 tablespoon olive oil (optional, for mixing or brushing)
For Boiling:
- 2 quarts water
- 1 tablespoon sugar or honey
Optional Toppings:
- Extra sun-dried tomatoes
- Italian herbs or coarse sea salt
How Much Time Will You Need?
This recipe requires about 20 minutes of active preparation time, plus approximately 4-6 hours for the first rise. If you opt for cold fermentation, add an overnight wait. Baking takes an additional 20-25 minutes. Overall, you’ll need some patience, but the delicious results will be worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, mix together the bread flour, salt, and dried Italian herbs until evenly combined. This creates a flavorful base for your bagels.
2. Add Wet Ingredients:
Gradually stir in the active sourdough starter, sugar or honey, and warm water. Add the water slowly—you might not need the full cup. Keep mixing until you have a slightly sticky dough.
3. Incorporate Sun-Dried Tomatoes:
Fold the finely chopped sun-dried tomatoes into the dough. Knead the mixture on a lightly floured surface for about 8-10 minutes. You want it to turn smooth and elastic. If you have a stand mixer with a dough hook, feel free to use that!
4. First Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it rise at room temperature for about 4-6 hours. You’re waiting for it to roughly double in size. The timing may vary based on your room temperature and the activity of your sourdough starter.
5. Shape Bagels:
Once risen, gently punch down the dough to remove excess air. Divide the dough into 7 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger. Stretch the hole a bit more to create the classic bagel shape.
6. Cold Fermentation (Optional):
If you want extra flavor, place the shaped bagels onto a parchment-lined tray. Cover them and refrigerate overnight or up to 24 hours. This step is not necessary but enhances flavor!
7. Prepare Boiling Water:
When you’re ready to bake, preheat your oven to 425°F (220°C). In a large pot, bring 2 quarts of water and 1 tablespoon of sugar or honey to a gentle boil.
8. Boil Bagels:
Carefully drop 2-3 bagels into the boiling water at a time. Boil them for about 1-2 minutes on each side. Once done, use a slotted spoon to transfer the bagels to a parchment-lined baking sheet.
9. Add Toppings:
If you like, lightly brush the bagels with olive oil and sprinkle extra sun-dried tomatoes and Italian herbs on top.
10. Bake:
Put the bagels in the preheated oven and bake for 20-25 minutes or until they turn golden brown and are cooked through.
11. Cool & Serve:
Once baked, allow the bagels to cool on a wire rack before slicing them up. Now they’re ready to enjoy plain or as part of your favorite sandwich!
These sun-dried tomato sourdough bagels will delight your taste buds with their tangy chew thanks to the sourdough starter and the rich, savory flavors from the sun-dried tomatoes and Italian herbs. Perfect for any time of day!
Can I Use All-Purpose Flour Instead of Bread Flour?
While bread flour is recommended for its higher protein content, you can use all-purpose flour if that’s what you have on hand. The bagels may be slightly less chewy, but they will still taste great!
What If I Don’t Have Time for a Long Rise?
If you’re short on time, you can let the dough rise in a warm place to speed up the process. Just keep an eye on it; it may rise in as little as 2-3 hours. Alternatively, you can opt for the cold fermentation method to enhance flavor without extra time!
Can I Freeze the Bagels After Baking?
Absolutely! Once they’ve cooled completely, place the bagels in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or toast them directly from frozen for a quick snack.
How Do I Adjust the Recipe for Different Sizes of Bagels?
If you’d like to make smaller or larger bagels, simply divide the dough into more or fewer pieces. Just keep in mind that the boiling and baking times may vary—start with the original times and adjust as needed!