These sun-dried tomato sourdough bagels are a tasty twist on a classic! The bright flavor of sun-dried tomatoes adds a special touch, making each bite delightful.
They’re perfect for breakfast or a snack! I love them toasted with a little cream cheese. It’s hard to resist the yummy smell while they bake—your kitchen will be so inviting!
Key Ingredients & Substitutions
Sourdough Starter: Your active sourdough starter is crucial for flavor. If you don’t have one, you can use instant yeast instead—about 2 teaspoons should do. Just remember, the flavor won’t be quite as deep since sourdough has that unique tang.
Sun-Dried Tomatoes: I recommend using oil-packed sun-dried tomatoes for extra richness, but if you only have dried ones, soak them in warm water for 30 minutes to soften before chopping. They’ll blend nicely into the dough!
Herbs and Spices: I love using oregano and basil together, but feel free to mix things up. Thyme or rosemary work beautifully here too. Fresh herbs could also be used if you have those on hand—just chop them finely.
Baking Soda: Don’t skip this step! It elevates the bagels while boiling, giving them that classic chewy crust. You can use just water, but the baking soda really makes a difference.
How Can I Knead Dough Effectively?
Kneading might seem tricky, but it’s important for developing gluten, which gives bagels their fantastic chewiness. Here’s how to do it:
- Flour your surface lightly to prevent sticking.
- Push the dough away from you using the palms of your hands and then fold it back over itself.
- Turn the dough a quarter turn and repeat for about 8-10 minutes until it’s smooth and elastic. If you’re using a stand mixer, let it go for 5-7 minutes on a low speed.
- Don’t be afraid to add a tiny bit of flour while kneading if the dough is too sticky. Just be careful not to add too much!
How to Make Delicious Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup active sourdough starter (100% hydration)
- 3 cups bread flour
- 1 tsp salt
- 1 tbsp sugar or honey
- 1/2 cup warm water (adjust as needed)
- 1/2 cup sun-dried tomatoes, chopped (preferably oil-packed and drained)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp black pepper
- 1 tbsp olive oil (optional, for dough)
For Boiling and Topping:
- Water for boiling
- 1 tbsp baking soda (for boiling water)
- Optional: sesame seeds, poppy seeds, or additional herbs for topping
How Much Time Will You Need?
This recipe requires approximately 4-6 hours for the dough to rise, plus around 30 minutes for preparation time and 25 minutes for baking. So, set aside about 5-6 hours in total to make your tasty bagels!
Step-by-Step Instructions:
1. Mixing the Dough:
In a large bowl, start by mixing the sourdough starter, warm water, sugar (or honey), and the olive oil if you’re using it. Stir gently until everything is well combined.
2. Forming the Dough:
Next, gradually add the bread flour and salt to the mixture. Stir until you see a rough dough forming. It’s okay if it looks a bit shaggy at first!
3. Kneading the Dough:
Flour your surface a little, then transfer the dough and knead it for about 8-10 minutes. You want it to become smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead for about 5-7 minutes.
4. Adding Flavor:
Now it’s time to add the fun stuff! Gently fold in the chopped sun-dried tomatoes, oregano, basil, and black pepper into the dough. Keep kneading just a bit to ensure they’re evenly distributed.
5. First Rise:
Transfer your dough into a lightly oiled bowl, cover it, and let it rise at room temperature for 4-6 hours until it’s roughly doubled in size. This is called bulk fermentation—let that sourdough flavor develop!
6. Shaping the Bagels:
After your dough has risen nicely, gently deflate it and divide it into 6 equal pieces. Roll each piece into a ball, then poke your thumb through the center and gently stretch it to create a bagel shape. Place your formed bagels on a parchment-lined baking sheet.
7. Final Proofing:
Cover your shaped bagels and allow them to rest for about 45 minutes to an hour. They’ll puff up a bit and be ready for boiling!
8. Boiling the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil, then add the baking soda. Boil the bagels, a few at a time, for about 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Topping and Baking:
If you like, while the bagels are still wet from boiling, sprinkle your choice of herbs or seeds on top. Then, bake them in the preheated oven for 20-25 minutes, or until they’re golden brown.
10. Cooling and Enjoying:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Now, sit back and enjoy your homemade sun-dried tomato sourdough bagels—you’ve earned it!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour. However, the texture may be denser, so consider using a mix of half whole wheat and half bread flour for a lighter result.
What If My Dough Isn’t Rising Well?
If your dough isn’t rising as expected, it could be due to the temperature. Make sure it’s in a warm, draft-free area. If your kitchen is cool, you can place the dough in an oven that’s turned off but has the light on, as this creates a slightly warmer environment.
How Can I Store Leftover Bagels?
Let the bagels cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them. They’ll last up to 3 months in the freezer. Just pop them in the toaster when you’re ready to eat!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to experiment with different mix-ins like olives, cheese, or herbs. Just be sure to chop or prepare ingredients finely so they incorporate well into the dough.
