These Sun-Dried Tomato Sourdough Bagels are a tasty twist on a classic! They have a chewy texture with flavorful bits of sun-dried tomatoes mixed in.
Making bagels at home is easy and fun. Plus, the smell of baking bread will make your kitchen feel warm and cozy. Enjoy them fresh with cream cheese or just as they are!
Key Ingredients & Substitutions
Sourdough Starter: An active starter is key for a good rise. You can make your own or get one from a friend. If you don’t have sourdough starter, a store-bought yeast can work, but the flavor will be different.
Bread Flour: This flour gives the bagels their chewy texture. If you can’t find bread flour, all-purpose flour is a suitable backup, though it won’t be quite as chewy.
Sun-Dried Tomatoes: Oil-packed tomatoes add great flavor. If needed, you can use dry sun-dried tomatoes; just soak them in warm water first until soft. I prefer the oil-packed variety for ease and taste.
Poppy Seeds: These add a lovely taste and crunch. If you’re not into them or don’t have them, sesame seeds or nothing at all work just fine.
How Do You Achieve a Good Rise for Your Bagels?
The rise is crucial for fluffy bagels. First, make sure your sourdough starter is active—look for bubbles and a pleasant smell. Use warm water, but not too hot, as it can kill the yeast. Let the dough rise in a warm spot but out of direct sunlight.
- Combine starter, water, and sugar in a bowl gently to activate the yeast.
- Let the dough rise for 4-6 hours until doubled; patience pays off here!
- After shaping, allow the bagels to rest for 30 minutes to puff up slightly before boiling.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3 ½ cups bread flour, plus extra for kneading
- 1 cup warm water (about 110°F / 43°C)
- 1 tablespoon sugar or honey
- 1 ½ teaspoons salt
- ½ cup chopped sun-dried tomatoes (preferably oil-packed, drained and chopped)
- 1 tablespoon olive oil (if using dry sun-dried tomatoes, soak in warm water to soften)
- 1 tablespoon poppy seeds (optional, for topping)
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus about 4-6 hours for the dough to rise. After shaping the bagels, allow for another 30 minutes of resting time before boiling and baking. So, you’re looking at roughly 5-7 hours total, but most of that is just waiting for the dough to do its thing!
Step-by-Step Instructions:
1. Mix the Dough:
In a large mixing bowl, add your active sourdough starter, warm water, and sugar or honey. Stir gently to combine these ingredients well.
2. Combine Flour and Salt:
Next, add the bread flour and salt to the mixture. Stir until a rough dough forms. Don’t worry about it being perfect here!
3. Knead the Dough:
Transfer the dough to a floured surface. Knead it for about 8-10 minutes until it’s smooth and elastic. This step is important to develop the gluten, which gives the bagels their chewy texture.
4. Incorporate Sun-Dried Tomatoes:
Now, gently knead in the chopped sun-dried tomatoes until they are evenly distributed throughout the dough. Your dough will start to look colorful and appetizing!
5. Let the Dough Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature until it has doubled in size. This should take about 4-6 hours, depending on how active your sourdough starter is.
6. Shape the Bagels:
Once the dough has risen, punch it down and divide it into 6-8 equal pieces. Roll each piece into a ball, then poke a hole through the center with your finger and gently stretch it to form a bagel shape, about 2-3 inches in diameter.
7. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet, cover them loosely, and let them rest for about 30 minutes. This will allow them to puff up slightly.
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) so it’s hot and ready for baking!
9. Boil the Bagels:
Bring a large pot of water to a boil and then reduce it to a gentle simmer. Boil the bagels in batches for 1-2 minutes on each side. This step helps create that classic bagel crust. Use a slotted spoon to remove them and place them back on the baking sheet.
10. Sprinkling Time:
If you’d like, sprinkle poppy seeds on top of the wet bagels before baking for an extra touch of flavor and crunch!
11. Bake the Bagels:
Slide the baking sheet into your preheated oven and bake the bagels for 20-25 minutes, or until they are golden brown and crusty.
12. Cool and Enjoy:
Once they’re done baking, remove the bagels from the oven and let them cool on a wire rack. After cooling, they are ready to be sliced and served. Enjoy your delicious homemade Sun-Dried Tomato Sourdough Bagels!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but keep in mind that the bagels may not be as chewy as those made with bread flour. If possible, opt for bread flour for the best texture!
How Do 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. Wrap each bagel in plastic wrap and then place them in a freezer-safe bag; they can last for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to experiment with different add-ins like cheese, herbs, or olives. Just make sure to adjust for moisture if you’re adding something particularly wet.
What If My Bagels Don’t Float When Boiled?
If your bagels don’t float, this could be a sign that they need more time to rise. Ensure your dough has doubled in size during the first rise, and try letting them rest a bit longer after shaping before boiling to achieve that perfect buoyancy.
