These Sun-Dried Tomato Sourdough Bagels are a tasty twist on your regular bagels! They’re chewy, fluffy, and packed with a burst of tomato flavor that makes everything better.
Making these bagels is like a little adventure in baking! I love how the tangy sourdough pairs perfectly with the sun-dried tomatoes. Perfect for breakfast or a snack—yum!
Key Ingredients & Substitutions
Sourdough Starter: A vital ingredient for flavor and texture. Make sure it’s active and fed for the best results. If you’re out of starter, you can use instant yeast as an alternative, but it won’t provide the same tangy taste.
Bread Flour: Using bread flour is essential for its high gluten content, which helps create that chewy bagel texture. If you’re in a pinch, you can substitute with all-purpose flour, but the bagels may be a bit softer.
Sun-Dried Tomatoes: These add wonderful flavor to the bagels. You can use oil-packed ones for more moisture, or if unavailable, consider using fresh tomatoes. Just be sure to remove excess moisture from fresh tomatoes to avoid soggy dough.
Olive Oil: This adds richness and helps keep the dough moist. If you’re looking for a different flavor, feel free to use avocado oil or melted coconut oil.
Baking Soda: This is used in the boiling water to enhance the bagel’s crust. If you don’t have baking soda, you can use baking powder, though it won’t have quite the same effect.
How Do I Knead Dough for Perfect Bagels?
Kneading is crucial for developing gluten, which gives bagels their chewiness. Here’s how to do it effectively:
- On a lightly floured surface, place your mixed dough. Use your palms to push it away from you.
- Fold the dough back over itself, give it a quarter turn, and repeat. Keep kneading for about 8-10 minutes.
- Check for a smooth and elastic texture by poking it lightly – it should spring back.
Remember, it’s all about getting the dough just right, so don’t rush this step! Enjoy the process.
How to Make Sun-Dried Tomato Sourdough Bagels?
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (fed)
- 2 ½ cups bread flour (plus extra for dusting)
- 1 teaspoon salt
- ¾ cup warm water (adjust as needed)
- ½ cup chopped sun-dried tomatoes (oil-packed, drained and chopped)
- 1 tablespoon olive oil (plus extra for greasing)
- 1 teaspoon sugar or honey
- 1 tablespoon baking soda (for boiling water)
Optional Toppings:
- sesame seeds
- coarse salt
- dried herbs
How Much Time Will You Need?
This recipe will take about 5 to 7 hours in total, including 10 minutes for prep, 4 to 6 hours for the first rise, 1 to 1.5 hours for the second rise, plus 20-25 minutes for baking. Most of the time is waiting, so you can go do other things while your dough rises!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by grabbing a large mixing bowl. Combine the active sourdough starter, warm water, and olive oil. Mix everything together until it looks well combined.
2. Add Dry Ingredients:
Next, add the bread flour and salt to your wet mixture. Stir it until it comes together. Pour the dough onto a floured surface and knead it for about 8-10 minutes until it’s nice and smooth. As you knead, incorporate the chopped sun-dried tomatoes, spreading them evenly throughout the dough.
3. First Rise:
Shape your dough into a ball and place it in a lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4 to 6 hours. You’ll know it’s ready when it looks noticeably puffed up!
4. Shape Bagels:
After the dough has risen, gently punch it down to remove some air. Divide it into 6 equal pieces. Roll each piece into a ball and use your finger to poke a hole in the center, then stretch that hole to about 2 inches in diameter. That’s your bagel shape!
5. Second Rise:
Place the shaped bagels on a tray lined with parchment paper. Cover them lightly again and let them rest for about 1 to 1.5 hours for a second rise.
6. Preheat Oven and Prepare Water Bath:
While the bagels are rising, preheat your oven to 450°F (230°C). Fill a large pot with water and bring it to a gentle simmer. Add the baking soda to the water—it’ll help give the bagels a nice crust!
7. Boil Bagels:
When the water is ready, gently drop in 2 or 3 bagels at a time. Boil each side for about 45 seconds to 1 minute. When ready, use a slotted spoon to remove them and place them back on the parchment-lined tray.
8. Bake Bagels:
If you’d like, sprinkle some sesame seeds, coarse salt, or dried herbs on top of the bagels before baking. Slide them into the preheated oven and bake for 20-25 minutes until they are golden brown and crusty!
9. Cool and Serve:
Once baked, take the bagels out and let them cool on a wire rack. They’re best enjoyed fresh or toasted with your favorite spreads. Enjoy your delightful creation!
These sun-dried tomato sourdough bagels are not just delicious—they also fill your kitchen with an amazing aroma as they bake. Happy baking!
Can I Use Regular Yeast Instead of Sourdough Starter?
Yes, you can substitute the sourdough starter with 2 teaspoons of active dry yeast. Just dissolve the yeast in the warm water along with the sugar or honey before mixing with the other ingredients. However, keep in mind that the flavor will be different and less tangy.
What if My Dough Isn’t Rising?
If your dough isn’t rising properly, ensure that your sourdough starter is active and bubbly before using it. If your kitchen is cold, try placing the dough in a warmer spot or using the oven with the light on to create a warm environment.
How Should I Store Leftover Bagels?
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to 3 months. To enjoy, simply toast them directly from the freezer!
Can I Add Other Ingredients to the Bagel Dough?
Absolutely! Feel free to add different ingredients like herbs, olives, or cheese into the dough. Just be cautious with moisture levels, as too many wet ingredients can make the dough sticky.