These Sun-Dried Tomato Sourdough Bagels are a tasty twist on the classic bagel! With juicy sun-dried tomatoes and a tangy sourdough flavor, they’re perfect for a breakfast treat or snack.
Who needs plain bagels when you can have these flavorful ones? I love to toast them and slather on cream cheese—makes every bite feel like a mini celebration! 🎉
Key Ingredients & Substitutions
Sourdough Starter: A robust starter is key for flavor. If you don’t have one, you can buy or make a quick starter, but it won’t have the same tang. You could use store-bought yeast, but the sourdough flavor will be different.
Bread Flour: Bread flour gives the bagels their chewy texture. All-purpose flour can work in a pinch, but it may result in a softer bagel. You can also blend the two for a unique texture.
Sun-Dried Tomatoes: These pack a punch of flavor! If you’re not a fan, roasted red peppers or olives could be good substitutes. Just be cautious with moisture content so your dough doesn’t get too wet.
Honey or Sugar: This is optional, but a bit of sweetness helps with browning. Maple syrup or agave can be used if you want a different flavor. If you want to skip sugar altogether, feel free!
Toppings: Poppy seeds and sesame seeds add a nice touch, but you can also try everything bagel seasoning for a flavorful twist.
How Do I Get My Bagels to Rise Properly?
Getting a good rise can be tricky with bagels, but it’s crucial for that perfect texture! Follow these steps for the best results:
- Ensure your sourdough starter is active before using it. Feed it a few hours prior if needed.
- Let the dough rise until it expands, not necessarily doubled. This may vary based on temperature and starter strength.
- Proof your bagels on a warm, draft-free counter to encourage good rising. 1-2 hours should do the trick!
Remember, patience is key here. The longer you let it rest and rise, the more flavor and structure you’ll get in your finished bagels.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 2 1/2 cups bread flour
- 1/2 cup whole wheat flour
- 1 tsp salt
- 3/4 cup warm water (adjust as needed)
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 1 tbsp olive oil
- 1 tbsp honey or sugar (optional, for slight sweetness and browning)
For Topping (Optional):
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
For Boiling:
- Water
How Much Time Will You Need?
This recipe takes about 45 minutes of active preparation time, followed by a bulk fermentation period of 4-6 hours, plus an additional 1-2 hours for proofing the bagels. The total time (including baking) is roughly 6-8 hours. Don’t worry, most of this time is just waiting for the dough to rise, so you can relax or do other things in between!
Step-by-Step Instructions:
1. Mix the Dough:
In a large bowl, mix together the bread flour, whole wheat flour, and salt. Add in your active sourdough starter, warm water, olive oil, and honey or sugar (if you’re using it). Stir everything together until a rough dough starts to form.
2. Incorporate the Sun-Dried Tomatoes:
Now, fold in the finely chopped sun-dried tomatoes so they are evenly distributed throughout the dough.
3. Knead the Dough:
Transfer the dough onto a floured surface. Knead for about 10 minutes until it’s smooth and elastic. Alternatively, if you have one, you can use a stand mixer with a dough hook for about 7-8 minutes.
4. Bulk Fermentation:
Place the dough in a lightly oiled bowl. Cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours. It should noticeably expand, but it doesn’t need to double in size.
5. Shape the Bagels:
Once the dough has risen, divide it into 6-8 equal pieces. Roll each piece into a ball. Poke a hole through the center of each ball using your thumb and finger and gently stretch it to form a ring about 2-3 inches in diameter.
6. Proof the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them proof for 1-2 hours at room temperature until they become slightly puffy.
7. Preheat the Oven:
While the bagels are proofing, preheat your oven to 425°F (220°C) and line another baking sheet with parchment paper.
8. Boil the Bagels:
Bring a large pot of water to a gentle boil. Using a slotted spoon, carefully place 2-3 bagels in the boiling water. Boil them for about 1 minute on each side before removing and placing them back on the baking sheet.
9. Add Toppings:
While the bagels are still wet from boiling, sprinkle the poppy seeds, sesame seeds, or any extra chopped sun-dried tomatoes on top as desired.
10. Bake the Bagels:
Put the bagels in the preheated oven and bake for 20-25 minutes until they turn golden brown and crusty.
11. Cool and Serve:
Once baked, let the bagels cool on a wire rack before slicing them open and digging in. Enjoy your delightful, tangy, and chewy sun-dried tomato sourdough bagels!
Can I Use Dried Sun-Dried Tomatoes Instead of Oil-Packed?
Absolutely! Just make sure to rehydrate them first by soaking in warm water for about 30 minutes, then drain and chop them. This will ensure they blend well into the dough without drying it out.
What Can I Substitute for the Sourdough Starter?
If you don’t have a sourdough starter, you can use 1 packet (2 1/4 teaspoons) of instant yeast mixed with your warm water and proceed with the recipe. Keep in mind, this will alter the flavor, making it less tangy.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. You can also freeze them; just ensure they’re wrapped well to prevent freezer burn. To enjoy, thaw at room temperature or toast directly from frozen!
Can I Add Other Ingredients to the Bagel Dough?
Definitely! Feel free to add herbs, cheese, or even olives for different flavors. Just keep an eye on the moisture content—if you add wet ingredients, you might need to adjust the flour or water slightly.
