These Sun-Dried Tomato Sourdough Bagels are a tasty twist on a classic. With a chewy texture and tangy flavor, they’re perfect for breakfast or a snack!
Who knew bagels could be so fancy? You’ll love the little bursts of sun-dried tomatoes in every bite. I like to top mine with cream cheese for an extra treat!
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best results. If you don’t have a starter, you can create a simple dough with instant yeast, though the flavor will differ.
Bread Flour: Bread flour gives the bagels their chewy texture. If you’re in a pinch, you can use all-purpose flour, but the bagels may turn out slightly softer.
Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes because they are soft and flavorful. If you only have dry ones, soak them in hot water for 20 minutes to soften before chopping.
Dried Italian Herbs: Feel free to switch up the herbs based on your taste. Basil, thyme, or a simple Italian seasoning blend would work well, too. Fresh herbs can also add more freshness!
Honey or Sugar: Both sweeteners work in the dough and boiling water. Honey adds a unique flavor, while sugar dissolves faster. You can use agave syrup as an alternative for a vegan version!
How Do I Achieve the Perfect Bagel Shape?
Shaping the dough into bagels can be tricky, but with practice, you’ll master it! Once you divide the dough into 8 pieces, follow these tips:
- Roll each piece into a smooth ball, then poke a hole through the center with your thumb.
- Gently stretch the hole wider while rotating the dough to maintain an even shape.
- Don’t worry if they look imperfect; they’ll puff up during boiling and baking!
Remember, the bagel shape is important for even cooking and a classic look, but it’s fine if they’re not perfect. Enjoy the process!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup sourdough starter (active and bubbly)
- 3 ½ cups bread flour (plus extra for kneading)
- 1 tsp salt
- 1 tbsp sugar or honey
- ¾ cup warm water (adjust as needed)
- ½ cup sun-dried tomatoes, chopped (preferably oil-packed, drained)
- 1 tbsp dried Italian herbs or oregano
- 1 tbsp olive oil (optional, for folding in sun-dried tomatoes)
For Boiling:
- 4 cups water
- 1 tbsp honey or sugar
For Topping (optional):
- Everything bagel seasoning
- Sesame seeds
How Much Time Will You Need?
This recipe takes about 4-6 hours for the dough to rise, plus 25-30 minutes of preparation and baking time. So overall, you should plan for around 5 hours to enjoy your delicious homemade bagels!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the sourdough starter, warm water, and sugar or honey. Stir until everything is well mixed and looks smooth.
2. Mix in the Dry Ingredients:
Add the bread flour, salt, and dried herbs to the bowl. Mix everything together until a dough starts to form; it might be a bit shaggy at first, but that’s okay!
3. Knead the Dough:
Transfer your dough to a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. If you find it sticky, add a little more flour as needed.
4. Add the Sun-Dried Tomatoes:
Gently fold in the chopped sun-dried tomatoes and olive oil (if you’re using it) until they’re evenly mixed throughout the dough. This adds a great flavor!
5. First Rise:
Put the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, until it has visibly expanded (it doesn’t need to double).
6. Shape the Bagels:
Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole through the center with your thumb and stretch to form a bagel shape. Place the shaped bagels on a parchment-lined baking sheet and cover them loosely with a towel. Let them rest for 30-45 minutes.
7. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C).
8. Boil the Bagels:
In a large pot, bring 4 cups of water and 1 tablespoon of honey or sugar to a gentle boil. Carefully 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. Add Toppings:
If you’d like, you can sprinkle some extra sun-dried tomatoes or herbs on top of the bagels for added flavor before baking.
10. Bake the Bagels:
Place the baking sheet in the oven and bake for 20-25 minutes, until the bagels are golden brown and cooked through. Your kitchen will smell amazing!
11. Cool Before Serving:
Once baked, remove the bagels from the oven and allow them to cool on a wire rack for a few minutes. They’ll taste delightful fresh or toasted!
Enjoy your tasty homemade sun-dried tomato sourdough bagels! They’re perfect for breakfast, snacks, or even making a delicious sandwich!
Can I Use a Different Type of Flour?
Yes, while bread flour is ideal for a chewy texture, you can use all-purpose flour if needed. Keep in mind that the bagels may be a bit softer.
Is It Necessary to Boil the Bagels?
Boiling the bagels is a crucial step for achieving that classic bagel texture and shiny crust. Skipping this step may result in a different consistency.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a zippered plastic bag for up to 3 months. Just thaw and toast when you’re ready to enjoy!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in other ingredients such as cheeses, seeds, or different herbs to customize your bagels to your liking!
