These sun-dried tomato sourdough bagels are bursting with flavor! The chewy texture paired with the tasty sun-dried tomatoes makes them a real treat for your breakfast or snack time.
Honestly, who can resist a warm bagel fresh out of the oven? I love spreading a little cream cheese on mine. It’s like a mini celebration in every bite! 🥳
Key Ingredients & Substitutions
Sourdough Starter: A healthy, active sourdough starter is key for flavor and fermentation. If you don’t have one, you can use store-bought yeast (1 packet is about 2 1/4 teaspoons) but it won’t give the same taste.
Sun-Dried Tomatoes: These add a burst of flavor! If you can’t find them in oil, you can use unsalted sun-dried tomatoes; just soak them in warm water for about 30 minutes before chopping. You could also try roasted red peppers for a different taste.
Bread Flour: This type of flour gives bagels their chewy texture. If you don’t have bread flour, all-purpose flour can work, but the texture won’t be as chewy. For a healthier option, you might mix in some whole wheat flour.
Onion and Garlic Powder: These are optional, but they enhance the flavor. You can skip them or use fresh minced garlic and onions if you prefer. Start with small amounts and adjust to your taste.
Poppy or Sesame Seeds: Topping the bagels with these adds a delightful crunch. If you want to switch things up, you could try everything bagel seasoning for a mix of flavors.
How Do You Achieve the Perfect Chewy Bagel Texture?
Boiling the bagels is essential for the chewy texture characteristic of bagels. Adding baking soda to the boiling water enhances browning and flavor. Here’s the method:
- Bring a large pot of water to a rolling boil, and stir in the baking soda carefully; it may fizz up initially.
- Use a slotted spoon to gently place the bagels into the boiling water, 1-2 at a time.
- Boil for 1-2 minutes on each side. The longer you boil, the chewier the bagel will become. Adjust based on your preference.
After boiling, let them drain on a towel – this helps remove excess moisture before baking. You’ll be rewarded with wonderfully chewy, homemade bagels!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups warm water (about 110°F or 43°C)
- 4 cups bread flour
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- 1/2 cup chopped sun-dried tomatoes (packed in oil, drained and chopped)
- 1 teaspoon onion powder (optional)
- 1 teaspoon garlic powder (optional)
For Boiling and Topping:
- Water, for boiling
- 1 tablespoon baking soda (for boiling water)
- 1 tablespoon poppy seeds or sesame seeds (optional, for topping)
How Much Time Will You Need?
This delicious recipe will take about 4-6 hours to prepare, including the dough rising time, and about 30-40 minutes for shaping, boiling, and baking the bagels. You’ll have a wonderful batch of bagels ready in no time!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine the active sourdough starter and warm water. Stir them together until well blended. Then, add the bread flour, sugar (or honey), salt, onion powder, and garlic powder (if you’re using it). Mix everything until a rough dough starts to form.
2. Knead the Dough:
Grab a lightly floured surface and knead the dough for about 10 minutes until it becomes smooth and elastic. While you’re kneading, incorporate the chopped sun-dried tomatoes evenly throughout the dough. This gives your bagels a delightful flavor burst!
3. First Rise:
Once your dough is ready, place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it doubles in size. This is where the magic happens as your sourdough starter works its wonders!
4. Shape the Bagels:
After the dough has risen, gently punch it down to release any trapped air. Divide it into 8 equal pieces and shape each piece into a ball. Now, poke your finger through the center of each ball and gently stretch it to create a hole about 2 inches wide. Place the shaped bagels on a lined baking sheet.
5. Second Rise:
Cover the bagels with a cloth and let them rest for about 30 minutes. This short second rise helps them puff up a bit before boiling.
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 rolling boil and stir in the baking soda. Carefully boil the bagels, a few at a time, for about 1-2 minutes on each side. Remove them with a slotted spoon and let them drain on a clean kitchen towel.
7. Add Toppings:
If you want to use them, sprinkle the tops of the boiled bagels with poppy seeds or sesame seeds for added flavor and crunch.
8. Bake the Bagels:
Now it’s time to bake! Place the boiled bagels on a parchment-lined baking sheet and bake them in the preheated oven for 20-25 minutes, or until they are golden brown and crisp. The kitchen will smell incredible!
9. Cool and Serve:
Once your bagels are done baking, take them out of the oven and let them cool on a wire rack. Enjoy your homemade sun-dried tomato sourdough bagels warm, or use them for breakfast or sandwiches!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for some of the bread flour, but keep in mind that this might change the texture slightly, making the bagels denser. A good starting point is to use half whole wheat and half bread flour.
What Can I Do If My Dough Doesn’t Rise?
If your dough isn’t rising, it could be due to an inactive sourdough starter. Make sure your starter is bubbly and has been fed within the last few hours. If necessary, you can also place the dough in a warmer area to encourage rising.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a tightly sealed bag. When you’re ready to eat, thaw at room temperature and toast or warm them in the oven for freshness!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to add your favorite ingredients such as olives, cheese, or herbs to customize your bagels. Just be aware that adding extra moisture may require adjustments in the flour or rising time.
