These Sun-Dried Tomato Sourdough Bagels are the perfect blend of chewy and flavorful! With tasty sun-dried tomatoes mixed into the sourdough, they offer a lovely twist on a classic bagel.
Making bagels at home is a fun adventure! I love to toast mine and spread cream cheese on top. It’s a delicious way to start my day or enjoy as a snack!
Key Ingredients & Substitutions
Sourdough Starter: This is the hero of the recipe! A 100% hydration sourdough starter helps create that chewy texture. Don’t have one? You can use store-bought active dry yeast, but the flavor will differ.
Bread Flour: I recommend using bread flour for the best texture since it has high protein, which gives bagels their chewiness. If you only have all-purpose flour, that works, but the bagels will be a bit softer.
Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for added flavor. If they are dry, soak them in warm water for 30 minutes to soften. You can substitute with roasted red peppers for a tasty variation!
Olive Oil: I prefer extra virgin olive oil for its rich flavor. You could substitute vegetable oil, but it won’t add the same depth to your bagels.
Sugar or Honey (for boiling water): This is a neat trick to improve the bagels’ crust. You can swap it with maple syrup or even skip it for a plainer bagel.
How Do I Knead and Shape the Dough Properly?
Kneading the dough is vital for developing gluten, which gives bagels their structure. Here’s how to do it right:
- On a lightly floured surface, push the dough away from you using the heel of your hand.
- Fold the dough back over itself, give it a quarter turn, and repeat.
- Knead for 8-10 minutes until the dough is smooth and elastic. You can sprinkle a little flour as needed to prevent sticking.
When shaping the bagels, it’s key to create even thickness:
- After dividing the dough, roll each piece into a tight ball.
- Use your thumb to make a hole in the center, then gently stretch it out while rotating the bagel. Make sure the hole is fairly big, as it’ll shrink while boiling and baking.
Your bagels will turn out beautifully chewy if you take the time with these steps!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 3 1/2 cups bread flour
- 1 cup warm water (adjust as needed)
- 2 tsp salt
- 2 tbsp olive oil
- 1/2 cup chopped sun-dried tomatoes (preferably oil-packed, drained)
- 1 tbsp dried Italian herbs (optional, e.g., oregano, basil)
- 1 tsp garlic powder (optional)
For Boiling:
- 1 tbsp sugar or honey (for boiling water)
For Dusting:
- Cornmeal or semolina (for dusting)
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and around 4-6 hours for rising. After that, you will need another 30-45 minutes for shaping and resting. Finally, baking will take about 20-25 minutes. In total, you can expect around 5-7 hours until your delicious bagels are ready to serve!
Step-by-Step Instructions:
1. Make the Dough:
Start by taking a large mixing bowl. Combine the sourdough starter, warm water, and olive oil. Stir everything together until well combined.
2. Mix in the Dry Ingredients:
Now, add the bread flour, salt, dried Italian herbs, and garlic powder to your bowl. Mix it all together until you have a rough dough.
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic to get that perfect bagel texture!
4. Incorporate the Sun-Dried Tomatoes:
Gently knead the chopped sun-dried tomatoes into the dough, making sure they’re well distributed throughout.
5. Let It Rise:
Place your dough in a lightly oiled bowl. Cover it with a damp cloth or some plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has doubled in size and looks bubbly.
6. Prepare to Shape:
After it has risen, gently punch down the dough to release any excess air. Now, divide the dough into 6 equal pieces.
7. Shape the Bagels:
Take each piece of dough and shape it into a ball. Use your thumb to poke a hole in the center of the ball, then gently stretch it to create a bagel shape.
8. Let Them Rest:
Place the shaped bagels on a baking sheet dusted with cornmeal or semolina. Cover them and let them rest for another 30-45 minutes. This short proofing helps them rise a bit more.
9. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C). Fill a large pot with water and bring it to a gentle boil. Add the sugar or honey to the water.
10. Boil the Bagels:
Carefully drop each bagel into the boiling water, cooking each side for about 1-2 minutes. Use a slotted spoon to remove them them and place them back on the baking sheet.
11. Add Toppings (Optional):
If you like, sprinkle some extra chopped sun-dried tomatoes or herbs on top of the bagels before baking them.
12. Bake Your Bagels:
Pop the bagels in the preheated oven and bake them for 20-25 minutes, or until they’re golden brown and crisp!
13. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Once they’re cool enough to handle, they’re ready for you to enjoy!
Enjoy your chewy, tangy, and flavorful Sun-Dried Tomato Sourdough Bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can! Whole wheat flour will give the bagels a nuttier flavor and slightly denser texture. You might need to adjust the water amount a little, as whole wheat absorbs more moisture than bread flour.
How Should I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Place the cooled bagels in a freezer bag where they’ll keep well for up to 3 months!
Can I Add Other Ingredients Like Cheese or Nuts?
Absolutely! Feel free to get creative. You can add shredded cheese, seeds, or even nuts before the final rise. Just be mindful of the total volume of add-ins, as too much could affect the dough’s structure.
Why Didn’t My Bagels Puff Up While Boiling?
If your bagels didn’t puff up during boiling, it might be due to under-proofing or over-proofing. Ensure you give them enough time to rise, and remember, the dough should feel light and airy before you boil them! Keep an eye on the boiling time, as boiling too long could also impact puffiness.
