These Sun-Dried Tomato Sourdough Bagels are a tasty twist on the classic bagel! The bright flavor of sun-dried tomatoes shines through, making each bite special and delicious.
They’re fun to make and a great way to impress friends! I love to enjoy mine toasted with a bit of cream cheese on top for breakfast or a snack. Yum!
Key Ingredients & Substitutions
Sourdough Starter: You’ll need an active and bubbly starter for the best results. If you don’t have one, try using store-bought sourdough starter or a small amount of yeast (1 packet equals about 2 1/4 tsp) as a quick option, but keep in mind the flavor may be different.
Bread Flour: I recommend using bread flour for its higher protein content, which gives bagels their chewy texture. If you only have all-purpose flour, it will work, but the bagels might be a little softer.
Sun-Dried Tomatoes: Look for oil-packed sun-dried tomatoes as they add extra flavor and moisture. If you can’t find them, you can use fresh tomatoes, but roast them first to concentrate their flavor.
Baking Soda: This ingredient is used in the boiling water to give the bagels their shine and slight alkalinity. You can substitute baking powder, but the texture will slightly change.
How Do I Knead Dough Properly?
Kneading is vital for developing the dough’s gluten structure. Here’s how you can do it effectively:
- Start by turning the dough onto a lightly floured surface.
- Use the palms of your hands to push the dough away from you, then fold it back over itself.
- Turn the dough a quarter turn and repeat. Knead for about 8-10 minutes, until it feels smooth and elastic.
- If using a stand mixer, mix on medium speed with a dough hook until the dough pulls away from the bowl.
Remember, the dough should be slightly tacky but shouldn’t stick to your hands too much. A good knead helps develop the chewy texture you want in bagels!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3 1/2 cups bread flour
- 1 cup water (lukewarm)
- 1 tsp salt
- 1 tbsp sugar or honey
- 3/4 cup chopped sun-dried tomatoes (oil-packed, drained and chopped)
- 1 tbsp olive oil (optional for dough)
For Toppings:
- 1 tbsp sesame seeds (optional topping)
For Boiling:
- 1 tbsp baking soda (for boiling water)
- Water for boiling
Time Needed:
This recipe will take about 5-6 hours total: around 15 minutes for prep, 4-6 hours for the first rise, 1-2 hours for proofing, and finally about 25 minutes to bake. You’ll need to be patient, but the results are so worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by grabbing a large mixing bowl. Combine 1 cup of your active sourdough starter, 1 cup of lukewarm water, and 1 tablespoon of sugar or honey. Use a spoon to stir it all together until it’s well mixed.
2. Add Flour and Salt:
Now, gradually sprinkle in the 3 1/2 cups of bread flour and 1 teaspoon of salt. Mix everything until a rough dough begins to form. Don’t worry about getting it perfect at this point—just make sure it’s all combined.
3. Fold in the Sun-Dried Tomatoes:
Add the 3/4 cup of chopped sun-dried tomatoes to the dough. Gently fold them in until they’re evenly distributed. If you want your bagels to be extra soft, you can also drizzle in 1 tablespoon of olive oil at this stage.
4. Knead the Dough:
Lightly flour your work surface and turn the dough out onto it. Knead the dough for about 8-10 minutes until it feels smooth and elastic. If you have a stand mixer, you can also use a dough hook on medium speed to knead the dough until it’s well developed.
5. First Rise (Bulk Fermentation):
Place the kneaded dough into a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4-6 hours, or until it has roughly doubled in size. This will give your bagels that lovely sourdough flavor!
6. Shape the Bagels:
Once the dough has risen, punch it down gently. Divide the dough into 6 equal pieces. Shape each piece into a ball. Using your finger, poke a hole in the center of each ball and gently stretch it to form the classic bagel shape, with a hole about 2 inches in diameter.
7. Proof the Bagels:
Place the shaped bagels on a parchment-lined tray, cover them, and let them rest for about 1-2 hours until they get slightly puffy. This helps them rise again before boiling!
8. Preheat the Oven:
As the bagels are proofing, preheat your oven to 425°F (220°C). Also, bring a large pot of water to a boil and add the tablespoon of baking soda.
9. Boil the Bagels:
Carefully drop the bagels into the boiling water, 2-3 at a time. Boil each side for 1-2 minutes. Using a slotted spoon, remove them and place them back on the parchment tray. This step gives the bagels their chewy texture and shiny crust!
10. Add Toppings:
If you’d like, sprinkle some sesame seeds or additional pieces of sun-dried tomatoes on top of the bagels before baking for extra flavor.
11. Bake:
Place the tray in the preheated oven and bake the bagels for about 20-25 minutes, or until they are deep golden brown and fragrant.
12. Cool and Serve:
Once baked, carefully transfer the bagels to a wire rack to cool before slicing. Enjoy them fresh, toasted, or with your favorite spread!
Enjoy your chewy, flavorful sun-dried tomato sourdough bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute up to half of the bread flour with whole wheat flour for added nutrition! Just keep in mind that this will change the texture slightly, making the bagels a bit denser. You may need to add a bit more water to adjust the consistency.
Can I Make This Recipe Vegan?
Absolutely! You can substitute honey with maple syrup or agave nectar for a vegan-friendly sweetener. Additionally, you may skip the olive oil or use a plant-based oil if desired.
How Do I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. If you want them to last longer, consider freezing them. Just make sure to wrap them tightly in plastic wrap or foil, and they’ll last up to 3 months in the freezer. To reheat, place them in a toaster or warm them in the oven for a few minutes!
Can I Add Other Ingredients to the Dough?
Definitely! Feel free to get creative by adding ingredients like herbs, cheese, olives, or other sun-dried vegetables. Just be careful not to overload the dough; maintain the overall balance to ensure proper rising and texture.
