These Sun-Dried Tomato Sourdough Bagels are a tasty twist on a classic breakfast favorite! They’re soft, chewy, and bursting with the rich flavor of sun-dried tomatoes.
Baking these bagels fills your home with a delicious smell that makes breakfast hard to resist. I love to enjoy mine topped with cream cheese or avocado—yum!
Key Ingredients & Substitutions
Sourdough Starter: Using an active starter is key here. If you don’t have one, you can swap it with a packet of instant yeast. Just dissolve it in your warm water to activate it before mixing.
Sun-Dried Tomatoes: I prefer oil-packed sun-dried tomatoes for added flavor and moisture. If you’re watching your oil intake, use dry-packed tomatoes but soak them in warm water first.
Flour: Bread flour is great for bagels due to its higher protein content, resulting in chewiness. You can use all-purpose flour, but they might be less chewy. For gluten-free options, try a gluten-free bread mix.
Water: Warm water is essential for activating the starter and yeast. If it’s too hot, it can kill the cultures, so aim for a temperature around body heat (100°F or 38°C).
How Do I Achieve a Chewy Texture in My Bagels?
To get that perfect chewy texture, you need to focus on kneading and boiling the bagels. Kneading helps develop gluten, which provides structure. Here’s how to nail it:
- Knead the dough for 8-10 minutes until it feels smooth and elastic. Don’t skip this step! If the dough is sticky, add flour a little at a time.
- Boiling is also key. Adding baking soda to the boiling water helps create a shiny crust. Boil each bagel for 1-2 minutes on each side; this gives them their dense texture.
- After boiling, place them on a parchment-lined baking sheet to ensure they don’t stick.
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup active sourdough starter (100% hydration)
- 3 1/2 cups bread flour
- 1 tablespoon sugar
- 1 1/4 teaspoons salt
- 1/2 cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 cup warm water (adjust as needed)
- 1 tablespoon olive oil (optional, for the dough)
- 1 tablespoon baking soda (for boiling water)
- Extra flour for dusting
How Much Time Will You Need?
This recipe requires about 15-20 minutes of active preparation time. You’ll need to let the dough rise for about 4-6 hours, so plan for that. The total time, including baking, is around 5-6 hours, but most of that is waiting for the dough to rise and chill. Perfect for a weekend bread project!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by taking a large mixing bowl and combine the sourdough starter, warm water, and sugar. Give it a good stir until everything is mixed together nicely. The warmth of the water helps activate your sourdough starter.
2. Adding Flour and Salt:
Next, incorporate the bread flour and salt into your wet ingredients. Mix until you get a rough dough that holds together. Don’t worry about it being perfect; just make sure everything is combined!
3. Kneading in the Flavor:
Now it’s time to add those delicious sun-dried tomatoes and the olive oil (if you’re using it). Knead them gently into the dough until they are evenly distributed. This adds an amazing flavor to your bagels!
4. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes. You want it to be smooth and elastic. If it gets sticky, sprinkle a little more flour as needed. This kneading is essential for developing the gluten.
5. First Rise:
Place the dough into a greased bowl, cover it with a clean towel or plastic wrap, and let it rise at room temperature. You’re looking to let it sit for about 4-6 hours until it doubles in size and is bubbly. Note that sourdough can take its time!
6. Shaping the Bagels:
After the dough has risen, punch it down to release the air and divide it into 6 equal pieces. Shape each piece into a smooth ball and poke a hole through the center of each ball with your finger. Then stretch that hole slightly to form the classic bagel shape.
7. Final Rise:
Place the shaped bagels on a parchment-lined tray. Cover them loosely with a towel and let them rest for about 30-45 minutes. This final rise helps them get nice and fluffy.
8. Boiling the Bagels:
While they’re rising, preheat your oven to 425°F (220°C). Bring a large pot of water to a gentle boil and add the baking soda. This step is what gives bagels their chewy texture!
9. Cooking Time:
Carefully drop each bagel into the boiling water, cooking for about 1-2 minutes on each side. This helps seal in the flavor. After boiling, transfer them onto a parchment-lined baking sheet.
10. Baking:
Pop those bagels into the oven and bake for about 20-25 minutes or until they’re golden brown and sound hollow when tapped. The lovely aroma will fill your kitchen!
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. This helps keep them from getting soggy. After they’re cool, they’re ready to enjoy!
Enjoy your chewy, tangy sun-dried tomato sourdough bagels with your favorite spreads or just plain—delicious!
Can I Use Store-Bought Sourdough Starter?
Absolutely! Just make sure it’s active and bubbly before you start. If using a store-bought starter, follow the package instructions on how to feed it prior to using it in the recipe for the best results.
What If My Dough Is Too Sticky?
If your dough is too sticky while kneading, simply sprinkle in a little more flour as needed until it reaches a smooth and elastic consistency. Be cautious not to add too much flour, or your bagels may end up dense!
How Long Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap them well and freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Definitely! Feel free to experiment by adding herbs, spices, or cheese to the dough. Just keep in mind that extra moisture from ingredients like cheese may require slight adjustments in kneading and flour quantities.
