These Sun-Dried Tomato Sourdough Bagels are a tasty twist on an old favorite! Made with tangy sourdough and packed with flavorful sun-dried tomatoes, they’re sure to impress!
I love how simple they are to make! Just mix the dough, shape the bagels, and bake. They taste amazing fresh out of the oven, perfect for breakfast or a snack. Yum! 😋
Key Ingredients & Substitutions
Sourdough Starter: A 100% hydration starter is perfect for this recipe, providing essential tanginess. If you don’t have one, you can make your own or buy a dry starter, but it requires some planning ahead to activate.
Bread Flour: This flour gives the bagels their chewy texture. If you’re in a bind, you can substitute with all-purpose flour, but the bagels might be a bit softer than intended.
Sun-Dried Tomatoes: For authentic flavor, oil-packed sun-dried tomatoes are fantastic, but if you’re avoiding oils, use dehydrated ones, just make sure to rehydrate them in warm water first. You might also try roasted red peppers for a different twist!
Barley Malt Syrup: While it adds a lovely shine and flavor, it’s optional. If you don’t have it, you can use honey or skip it entirely, but your bagels might lack that shiny finish.
How Do I Perfectly Knead and Shape My Bagels?
Kneading and shaping are crucial steps for bagels. Begin by mixing your dough until it’s rough, then sprinkle salt and incorporate the tomatoes before kneading on a floured surface. Aim for about 10-12 minutes of kneading, until it’s smooth and elastic. Here’s how to shape them:
- After deflating, divide dough into 6 equal pieces.
- Shape each piece into a ball by tucking the edges under, making it tight.
- Poke a hole in the center gently or roll it, then join the ends to form a ring.
This shaping technique ensures you achieve that classic bagel look and texture. Happy bageling!
How to Make Delicious Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 250g active sourdough starter (100% hydration, fed and bubbly)
- 400g bread flour
- 200g lukewarm water (about 75°F/24°C)
- 10g salt
- 150g chopped sun-dried tomatoes (oil-packed, drained and chopped)
- 1 tbsp sugar or honey
For Boiling and Dusting:
- 1 tbsp barley malt syrup (optional, for boiling water)
- Water for boiling
- Cornmeal or semolina flour for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 4-6 hours for the bulk fermentation, and around 1-2 hours for proofing. After boiling and baking, you’ll have fresh bagels ready in about 20 minutes. Overall, plan for roughly 6 hours plus waiting time, and the result will be worth every minute!
Step-by-Step Instructions:
1. Mix the Dough
In a large mixing bowl, combine the bread flour, sourdough starter, lukewarm water, and sugar (or honey). Stir everything together until a rough dough starts to form—no need to overmix at this stage!
2. Add Salt and Tomatoes
Once your dough is looking good, sprinkle the salt evenly over it. Now, it’s time to knead in the chopped sun-dried tomatoes. Knead on a lightly floured surface for about 10-12 minutes, or until the dough feels smooth and elastic, and those tasty tomatoes are evenly distributed.
3. Bulk Fermentation
Get a lightly oiled bowl and place your dough inside. Cover it with a damp cloth or plastic wrap and let it sit at room temperature for 4-6 hours. You’ll know it’s ready when the dough has risen noticeably and shows bubbles on the surface—this means it’s happily fermenting!
4. Shape the Bagels
Time to deflate your dough! Gently punch it down and then divide it into 6 equal pieces (about 140g each). Shape each piece into a tight ball. To create the bagel shape, either poke a finger through the center and stretch it to about 2 inches in diameter, or roll it into a log and join the ends into a ring.
5. Proof the Bagels
Place your formed bagels on a baking sheet lined with parchment paper or dusted with semolina/cornmeal. Cover them loosely and let them proof for 1-2 hours until they are slightly puffy but not overproofed.
6. Preheat Oven and Boil Water
While your bagels are proofing, preheat your oven to 475°F (245°C). Fill a large pot with water and bring it to a boil. If you’re using barley malt syrup, add it to the boiling water for a nice shine and flavor boost on your bagels!
7. Boil the Bagels
Using a slotted spoon, carefully lower 2-3 bagels into the boiling water at a time. Boil each side for 1 minute (that’s about 30 seconds per side). Once they’re done, remove them and let them drain on a clean kitchen towel or wire rack.
8. Bake the Bagels
Take the boiled bagels and place them on a parchment-lined baking tray. If you like, sprinkle some extra chopped sun-dried tomatoes or seeds on top for an extra flair. Bake in the preheated oven for 15-20 minutes, until they are golden brown and crispy on the outside.
9. Cool and Serve
Once baked, let the bagels cool completely on a wire rack before slicing them open. Enjoy them fresh or toasted with your favorite toppings, and prepare to fall in love with these flavorful sourdough delights!
This recipe brings you the tangy depth of sourdough combined with the rich, chewy texture of bagels, all enhanced by the intense flavors of sun-dried tomatoes. Happy baking!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
Yes, you can substitute active dry yeast, but the flavor and texture will differ. Use about 2 teaspoons of active dry yeast mixed with 200g of lukewarm water and let it sit for about 10 minutes before proceeding with the recipe. However, you’ll miss the unique tang of sourdough!
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, slice and freeze them in a zip-top bag for up to 3 months. To enjoy, simply toast them directly from the freezer!
Can I Add Other Ingredients?
Absolutely! Feel free to mix in things like herbs, cheese, olives, or spices for added flavor. Just be mindful of how much extra moisture they may add to the dough, as it could affect the texture.
What Should I Do If My Dough Is Too Sticky?
If your dough is too sticky to handle, sprinkle a little extra flour on your work surface and on your hands while kneading. Just be cautious not to add too much flour, as this can make your bagels dense; aim for a tacky but manageable dough.
