There’s something truly special about the first bite of a warm bagel, especially when it’s infused with vibrant flavors like sun-dried tomatoes and fresh herbs. Recently, I found myself craving a snack that didn’t come from a drive-thru window. As I rummaged through my pantry, the dried tomatoes caught my eye, sparking the idea for these delightful Sourdough Sun Dried Tomato Bagels.
The delicious aroma of baking bread wafting through my kitchen transports me back to cherished memories of family gatherings. Not only are these bagels a treat for the taste buds, but they also beautifully combine the tanginess of sourdough with the savory richness of cheese. This versatile recipe offers a fun and engaging way to spend your afternoon, transforming a few simple ingredients into something gourmet. Whether you enjoy them toasted with cream cheese or pair them with a bowl of soup, these homemade bagels are guaranteed to impress—and they’re simpler than you might think. Get ready to elevate your carb game!
Why You'll Love This Sourdough Sun Dried Tomato Bagels
- These Sourdough Sun Dried Tomato Bagels are incredibly easy to make, allowing even novice bakers to feel like pros.
- The burst of flavors from the sun-dried tomatoes and herbs creates an unforgettable taste experience that will keep you coming back for more.
- Their versatility means you can enjoy them for breakfast, lunch, or as a delicious snack all on their own or with your favorite spreads.
- With a beautiful golden-brown crust and a soft, chewy interior, these bagels are sure to be a crowd-pleaser at any gathering.
- Plus, they save you time and money by bringing a gourmet touch to your kitchen without the need for a bakery run.
Sourdough Sun Dried Tomato Bagel Ingredients
• Get ready to gather your essentials!
For the Dough
- 720 grams bread flour – This is the backbone of your bagel, providing that delightful chewy texture.
- 120 grams sourdough starter – Your secret weapon for that tangy flavor and airy crumb.
- 1/2 teaspoon active/instant yeast (optional) – If you want a quicker rise, this can help!
- 250 grams water – Essential for hydrating the flour and activating the gluten.
- 100 grams sun dried tomatoes – Adds a burst of savory flavor and a pop of color.
- 5 grams dried minced garlic – This lends a warm, aromatic essence to your dough.
- 5 grams minced dried onion – Enhances the overall flavor profile wonderfully.
- 3 grams dried basil – A hint of freshness that pairs beautifully with tomatoes.
- 3 grams dried thyme – Adds a delightful earthiness to your bagels.
- 10 grams sea salt – Essential for taste, ensuring every bite is flavorful.
- 100 grams shredded cheese – For ooey-gooey, melty goodness that makes these bagels irresistible.
- 60 grams water, set aside – This extra bit can be added to reach your desired dough consistency.
For the Water Bath
- 1 tablespoon baking soda – Essential for giving your bagels that classic chewy crust.
- 2 tablespoons honey or sugar – This adds a touch of sweetness to balance the dough and help the bagels brown nicely.
With these ingredients, you’re all set to create extraordinary Sourdough Sun Dried Tomato Bagels that will impress your friends, family, and yourself! Happy baking!
How to Make Sourdough Sun Dried Tomato Bagels
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Read the notes: Before you dive in, take a moment to review the proofing time notes to ensure your dough rises perfectly to achieve outstanding bagels.
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Combine ingredients: In a large bowl, mix together the starter, optional yeast, flour, salt, sun-dried tomatoes, garlic, onion, herbs, cheese, and water until well combined.
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Knead the dough: Using your hands, knead the mixture until you form a shaggy ball of dough. If the dough feels too dry, incorporate the set-aside water for the right consistency.
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Proof the dough: Cover the bowl with a plate or a damp towel. Let your dough proof for 1 hour at a warm temperature, allowing it to rise and develop flavor.
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Stretch and fold: With wet hands, stretch the dough up from the bowl, folding it in on itself. Repeat this a few times until the dough feels smooth and tight.
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Shape the dough: Gather the sides of the dough and form it into a smooth ball. Cover it again and let it proof for another 30 minutes.
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Prepare for shaping: Sprinkle some flour on top of the dough, making it easier to work with in the next steps.
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Divide the dough: Cut the dough into 8 equal pieces, making sure each piece is about 160 grams for uniform bagel sizes.
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Line the baking sheet: Prepare a baking sheet by lining it with parchment paper and sprinkling flour on top to prevent sticking.
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Form bagel balls: Take one piece of dough, fold it inwards, and roll it into a small round ball. Place it on the prepared parchment paper. Repeat until all pieces are shaped.
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Let them rise: Lightly dust the tops of the dough balls with flour and cover them with a towel. Allow them to rise for about 30 minutes, until they have puffed up nicely.
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Shape into bagels: Flour your hands and pick up a dough ball, pressing your thumb through the center to create a hole and form it into a classic bagel shape.
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Rest the bagels: Place the shaped bagels back on the parchment paper, letting them rest for about 15 minutes until they become puffy again.
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Optional proof: For extra flavor, place the bagel dough in the refrigerator for a final proof of 12 hours if you have the time!
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Preheat the oven: While the bagels rest, turn your oven to 450°F (232°C) to get it ready for baking.
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Prepare toppings: Gather your favorite toppings and place them in small bowls, ready to adorn those delicious bagels!
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Boil the bagels: In a large pot, bring water to a boil, adding baking soda and sugar. This is crucial for that chewy crust!
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Cook each bagel: Using a slotted spoon, carefully place each bagel in the boiling water for about a minute, flipping halfway through to ensure even cooking.
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Transfer back: Remove the bagels from the water and place them back on the parchment paper. Repeat this for each bagel.
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Bake to perfection: Pop the bagels in the oven and bake for about 20 minutes until they are golden brown. Rotate the pan at 10 minutes for even baking.
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Cool down: Once baked, remove the bagels and let them cool on a wire rack for 30 minutes to set before enjoying!
Optional: Try topping with fresh herbs or a sprinkle of sea salt before baking for added flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sourdough Sun Dried Tomato Bagels
Room Temperature: Store the bagels in a paper bag at room temperature for up to 2 days. Avoid plastic to prevent them from becoming soggy.
Fridge: If you need to keep them longer, refrigerate the bagels wrapped in plastic wrap for up to 1 week. This will help maintain freshness while slowing down spoilage.
Freezer: For longer storage, freeze the bagels in an airtight container or freezer-safe bag for up to 3 months. Make sure to slice them before freezing for easy toasting later!
Reheating: To reheat, simply toast the bagels from frozen or warm them in the oven at 350°F (175°C) for about 10 minutes until heated through.
What to Serve with Sourdough Sun Dried Tomato Bagels?
Elevate your homemade bagels with delightful pairings that enhance their savory richness and bring your meal together.
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Creamy Cream Cheese: This classic spread adds a luscious texture and a cooling contrast to the warm, herb-infused bagels.
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Fresh Arugula Salad: The peppery greens create a refreshing bite that complements the richness of the cheese and sun-dried tomatoes.
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Smoked Salmon: Thin slices of this savory treat combined with capers enhance the bagels’ flavors, creating a gourmet experience in every bite.
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Tomato Basil Soup: The warmth and tang of the soup are perfect for dipping, making this combo a cozy match during chilly days.
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Avocado Toast Topping: Smash some avocado with lime and salt for a creamy, zesty topping that pairs beautifully with the bagels’ savory notes.
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Red Pepper Hummus: This smooth and vibrant dip adds a flavor-packed punch that balances well with the savory bagel and the sun-dried tomatoes.
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Charcuterie Board: Pair your bagels with a variety of cured meats, cheeses, and olives to create a shareable platter that excites your taste buds.
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Sparkling Water: A refreshing beverage to cleanse your palate between bites, especially with a slice of lemon or cucumber for added flair.
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Mocha Latte: For a warm beverage to enjoy with your bagels, this chocolatey coffee combination will bring comfort alongside each bite!
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels are perfect for make-ahead meal planning! You can prepare the dough (steps 1-13) up to 12 hours in advance by placing it in the refrigerator for a final proof, which enriches the flavor. Simply cover the bagels tightly with plastic wrap to prevent them from drying out. When you’re ready to enjoy them, take the dough out, let it come to room temperature for about 30 minutes, then proceed with the boiling and baking steps (steps 17-20). This approach not only saves you time on busy mornings but also ensures that the bagels turn out just as delicious as if made fresh that day!
Sourdough Sun Dried Tomato Bagel Variations
Feel free to play with or customize this recipe to suit your taste preferences and dietary needs!
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Herb-Infused: Add fresh herbs like rosemary or oregano to enhance the aromatic profile of the bagels, giving them a vibrant twist.
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Cheese Options: Swap the cheddar for feta or goat cheese for a tangy flavor that pairs wonderfully with sun-dried tomatoes.
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Veggie Boost: Incorporate finely chopped spinach or kale to add a healthy green element and a pop of color—plus more nutrients!
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Spicy Kick: Mix in chopped jalapeños or red pepper flakes for heat, transforming your bagels into a savory, spicy delight.
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Gluten-Free: Use a gluten-free bread flour blend to make these bagels suitable for gluten-sensitive friends and family. Just be mindful of the hydration level.
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Low-Carb: Convert to almond flour and coconut flour for a delicious low-carb option, allowing everyone to enjoy these bagels without the guilt.
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Sun-Dried Tomato Alternatives: Substitute with roasted red peppers for a sweeter profile or olives for a briny kick, tailoring the flavor to your liking.
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Sweet Addition: Fit for brunch, add a sprinkle of cinnamon and a sweetener to the dough for a hint of sweetness, pairing delightfully when served with cream cheese.
No matter how you tweak this recipe, the foundation of your delightful Sourdough Sun Dried Tomato Bagels will remain deliciously irresistible! Enjoy the journey of experimentation!
Chef's Helpful Tips
- For the Sourdough Sun Dried Tomato Bagels, make sure to knead the dough just enough to achieve a smooth texture without overworking it, as this will help develop gluten for that perfect chew.
- Keep an eye on your dough during the proofing stages, as the warmth of your kitchen can greatly influence rising time, and it’s best to check for the right puff rather than strictly adhering to time.
- When boiling your bagels, ensure the water is at a rolling boil before adding them, and don’t overcrowd the pot to allow for even cooking and a proper crust.
- Remember to rotate the baking sheet halfway through the baking time to achieve that golden brown color all over, ensuring a beautifully baked final product.
Sourdough Sun Dried Tomato Bagels Recipe FAQs
What is the best way to select sun-dried tomatoes for this recipe?
Absolutely! Look for sun-dried tomatoes that are plump and slightly moist (not too oily), as they’ll offer the best flavor and texture. If you have access to dry-packed ones, those are ideal. Avoid the ones that have dark spots all over, which may indicate spoilage.
How should I store leftover Sourdough Sun Dried Tomato Bagels?
To keep your bagels fresh, store them at room temperature in a paper bag for up to 2 days. If you’d like to extend their life, wrap them in plastic wrap and refrigerate for up to one week. Just remember that refrigeration can change the texture slightly, so enjoy them at room temperature when possible!
Can I freeze these bagels, and what’s the best way to do it?
Very! To freeze your Sourdough Sun Dried Tomato Bagels, let them cool completely. Then, slice them before placing them in an airtight container or freezer-safe bag. This will make toasting them super convenient later! They can stay in the freezer for up to 3 months. When you’re ready to enjoy them, simply toast directly from frozen or warm in the oven at 350°F (175°C) for about 10 minutes.
What should I do if my dough doesn’t rise properly?
If your dough isn’t rising as it should, there are a couple of common troubleshooting steps. First, ensure your sourdough starter is active and bubbly before mixing; if it’s been a while since you fed it, give it some time to perk up! Additionally, pay attention to the temperature of your kitchen during proofing; warmer spaces (around 75°F to 80°F) will help the dough rise more effectively. If still struggling, gently warm the dough by placing it in a slightly preheated oven (turned off) or near a heat source, covered with a warm towel.
Are these bagels safe for pets or those with dietary restrictions?
While Sourdough Sun Dried Tomato Bagels are a delightful treat for humans, they are not suitable for pets, especially dogs, due to the salt and onion content. If you’re concerned about gluten or allergenic ingredients, consider substituting with gluten-free flour blends. For those allergic to tomatoes or cheese, simply leave those out or use alternatives; they will still turn out delicious!
Sourdough Sun Dried Tomato Bagels
Ingredients
Equipment
Method
- Read the notes: Before you dive in, take a moment to review the proofing time notes to ensure your dough rises perfectly to achieve outstanding bagels.
- Combine ingredients: In a large bowl, mix together the starter, optional yeast, flour, salt, sun-dried tomatoes, garlic, onion, herbs, cheese, and water until well combined.
- Knead the dough: Using your hands, knead the mixture until you form a shaggy ball of dough. If the dough feels too dry, incorporate the set-aside water for the right consistency.
- Proof the dough: Cover the bowl with a plate or a damp towel. Let your dough proof for 1 hour at a warm temperature, allowing it to rise and develop flavor.
- Stretch and fold: With wet hands, stretch the dough up from the bowl, folding it in on itself. Repeat this a few times until the dough feels smooth and tight.
- Shape the dough: Gather the sides of the dough and form it into a smooth ball. Cover it again and let it proof for another 30 minutes.
- Prepare for shaping: Sprinkle some flour on top of the dough, making it easier to work with in the next steps.
- Divide the dough: Cut the dough into 8 equal pieces, making sure each piece is about 160 grams for uniform bagel sizes.
- Line the baking sheet: Prepare a baking sheet by lining it with parchment paper and sprinkling flour on top to prevent sticking.
- Form bagel balls: Take one piece of dough, fold it inwards, and roll it into a small round ball. Place it on the prepared parchment paper. Repeat until all pieces are shaped.
- Let them rise: Lightly dust the tops of the dough balls with flour and cover them with a towel. Allow them to rise for about 30 minutes, until they have puffed up nicely.
- Shape into bagels: Flour your hands and pick up a dough ball, pressing your thumb through the center to create a hole and form it into a classic bagel shape.
- Rest the bagels: Place the shaped bagels back on the parchment paper, letting them rest for about 15 minutes until they become puffy again.
- Optional proof: For extra flavor, place the bagel dough in the refrigerator for a final proof of 12 hours if you have the time!
- Preheat the oven: While the bagels rest, turn your oven to 450°F (232°C) to get it ready for baking.
- Prepare toppings: Gather your favorite toppings and place them in small bowls, ready to adorn those delicious bagels!
- Boil the bagels: In a large pot, bring water to a boil, adding baking soda and sugar. This is crucial for that chewy crust!
- Cook each bagel: Using a slotted spoon, carefully place each bagel in the boiling water for about a minute, flipping halfway through to ensure even cooking.
- Transfer back: Remove the bagels from the water and place them back on the parchment paper. Repeat this for each bagel.
- Bake to perfection: Pop the bagels in the oven and bake for about 20 minutes until they are golden brown. Rotate the pan at 10 minutes for even baking.
- Cool down: Once baked, remove the bagels and let them cool on a wire rack for 30 minutes to set before enjoying!
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