These Sun-Dried Tomato Sourdough Bagels are a yummy twist on classic bagels! They have a chewy texture and a burst of flavor from the sun-dried tomatoes that makes them special.
They make a great snack or breakfast option. I love to toast mine and spread a little cream cheese on top—delicious! Who doesn’t love a flavor-packed bagel to brighten up their morning? 😊
Key Ingredients & Substitutions
Sourdough Starter: An active, bubbly starter is essential. If you don’t have your own, you can purchase one or use a store-bought yeast bread rise, though it won’t provide the same tangy flavor.
Bread Flour: This gives the bagels their chewy texture. If you’re in a pinch, all-purpose flour can work, but the bagels may be slightly less chewy.
Sun-Dried Tomatoes: Oil-packed tomatoes enhance flavor and moisture. If you can’t find them, you could use sun-dried tomatoes in a bag—just soak them in warm water for a bit before chopping.
Olive Oil: While optional, adding olive oil to the dough or boiling water can enhance the flavor and crust. You can substitute with any vegetable oil if olive oil isn’t available.
How Do You Make Sure Your Bagels Are Chewy and Delicious?
The key to chewy bagels lies in the dough and the boiling process. Knead the dough enough to develop gluten, which gives that delightful chew. After shaping the bagels, boiling them is crucial.
- Use a large pot to have enough water for boiling.
- Adding olive oil or honey helps the crust develop a lovely color and flavor.
- Boil for 45-60 seconds on each side for the perfect balance of soft inside and crunchy outside.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 3 1/2 cups (420g) bread flour
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1/2 cup (120 ml) lukewarm water (adjust as needed)
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 tablespoon olive oil (optional, for dough and boiling water)
For Boiling and Toppings:
- Water for boiling
- Optional toppings: coarse salt, sesame seeds, or extra chopped sun-dried tomatoes
How Much Time Will You Need?
This recipe takes about 4 to 6 hours for the first rise and about 20-25 minutes for baking. Active prep time is about 30-40 minutes, so you can enjoy fresh bagels with a little patience!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the bread flour and salt. In another bowl, mix together the active sourdough starter, lukewarm water, and sugar or honey until well combined. Gradually pour this starter mixture into the flour mixture and stir until a rough dough starts to come together.
2. Knead the Dough:
Add the finely chopped sun-dried tomatoes and the olive oil (if using) to the dough. On a lightly floured surface, knead the dough for about 8-10 minutes until it feels smooth and elastic, ensuring that the tomatoes are evenly distributed throughout the dough.
3. First Rise:
Lightly oil a bowl and place the dough inside. Cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Check on it occasionally because the rising time can vary based on your sourdough starter and room temperature.
4. Shape the Bagels:
Once the dough has risen, gently punch it down to release any excess air. Divide the dough into 6-8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger. Carefully stretch each ball into a bagel shape, making sure the hole is about 1.5-2 inches wide.
5. Second Rise:
Place the shaped bagels on a parchment-lined tray. Cover them and let them rest for about 45 minutes to 1 hour, until they are slightly puffed up.
6. Boil the Bagels:
While the bagels are resting, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. To enhance the bagels’ color and flavor, add a tablespoon of olive oil or honey to the boiling water.
7. Boil the Bagels:
Carefully drop the bagels into the boiling water in batches, boiling each side for about 45-60 seconds. Use a slotted spoon to flip them and then remove them from the water when done.
8. Add Toppings and Bake:
Place boiled bagels back on the parchment-lined tray. If you’d like, sprinkle on any optional toppings, such as coarse salt, sesame seeds, or more chopped sun-dried tomatoes. Then, bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.
9. Cool and Serve:
After baking, remove the bagels from the oven and let them cool on a wire rack. They’re best enjoyed fresh with cream cheese, olive oil, or as a base for your favorite sandwich!
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour for bread flour, but keep in mind that it may result in a less chewy texture. Bread flour has a higher protein content, which contributes to that classic bagel chewiness.
What Can I Use Instead of Sun-Dried Tomatoes?
If you don’t have sun-dried tomatoes, you can use roasted red peppers or even chopped olives for a different flavor profile. Just be sure to drain them well to prevent excess moisture in the dough.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week. For longer storage, freeze them individually in a freezer bag, and pop them in the toaster when ready to eat!
Can I Adjust the Amount of Starter?
Yes, you can adjust the amount of sourdough starter but keep in mind that it could alter the rise and flavor. Just make sure to maintain the same ratio of flour to water to ensure the dough consistency remains similar.
