These sun-dried tomato sourdough bagels are a tasty twist on the classic! They have a lovely chewy texture and a burst of flavor from the tomatoes.
Honestly, who wouldn’t want to munch on these for breakfast? I love slathering them with cream cheese! They’re perfect for brunch or just as a snack. Yum!
Key Ingredients & Substitutions
Sourdough starter: A healthy starter gives the bagels their lift and flavor. If you don’t have a starter, you could use instant yeast, but the flavor won’t be as rich. Just mix it with warm water and the other ingredients as you would with the sourdough.
Bread Flour: This flour gives the bagels their chewy texture. If you don’t have bread flour, all-purpose flour is a fine substitute, but it may result in a slightly softer bagel.
Sun-Dried Tomatoes: These add great flavor and color! You can substitute with roasted red peppers for a milder taste, or even omit them for a simple bagel.
Garlic Powder: While optional, I love adding it for extra flavor. If you prefer fresh garlic, go for 1-2 cloves, minced well.
Cornmeal or Semolina: This helps prevent sticking. If you don’t have either, use flour or even oats as a light dusting. It’ll still work!
How Do I Get My Dough to the Right Texture?
Kneading is crucial for bagels. You want the dough to be smooth and elastic, which means gluten development! Here’s how to knead properly:
- Lightly flour your kneading surface and hands to prevent sticking.
- Knead with the heel of your hand, pushing the dough forward, then fold it back over itself.
- Repeat this for 8-10 minutes, adding flour as necessary until the dough isn’t sticky but soft.
This technique will ensure your bagels have that perfect chewy texture!
How to Make Sun-Dried Tomato Sourdough Bagels
Ingredients You’ll Need:
For the Dough:
- 1 cup active sourdough starter (100% hydration)
- 1 1/2 cups warm water (110°F/45°C)
- 4 cups bread flour, plus extra for kneading
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup sun-dried tomatoes, finely chopped
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1 tablespoon olive oil
For Topping and Dusting:
- 1 tablespoon poppy seeds (for topping)
- 1 tablespoon cornmeal or semolina (for dusting)
How Much Time Will You Need?
The total time for this recipe is about 5-6 hours, which includes 10-15 minutes of active preparation, 4-6 hours for the dough to rise, and about 30-45 minutes for the second rise and baking. Most of the time is hands-off while the dough rises!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, mix together the active sourdough starter and warm water until combined. Then, add the bread flour, sugar, salt, and garlic powder (if you’re using it). Stir until you form a rough dough.
2. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it feels smooth and elastic. As you knead, gradually mix in the chopped sun-dried tomatoes and olive oil. This will make your bagels flavorful and delicious!
3. Let It Rise:
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise at room temperature for 4-6 hours, or until it has nearly doubled in size and is nice and bubbly. The rise time depends on how active your sourdough starter is.
4. Shape the Bagels:
Once the dough has risen, gently punch it down to deflate it. Divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center using your finger and carefully stretch it to form a bagel shape with about a 2-inch hole.
5. Second Rise:
Arrange the shaped bagels on a parchment-lined baking sheet that’s sprinkled with cornmeal or semolina. Cover them lightly with a towel and let them rest for 30-45 minutes for a short second rise.
6. Preheat the Oven and Prepare the Water Bath:
While the bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring water to a boil, then reduce it to a gentle simmer.
7. Boil the Bagels:
Using a slotted spoon, carefully lower the bagels into the simmering water, a few at a time, and boil each side for about 1 minute. Once boiled, remove them gently and let them drain on a cooling rack.
8. Add Toppings:
Return the boiled bagels to the parchment-lined baking sheet, and sprinkle poppy seeds or any additional sun-dried tomatoes you would like on top. Press them down lightly to help them stick.
9. Bake:
Place the bagels in the preheated oven and bake for 20-25 minutes. They’re ready when they’re golden brown and sound hollow when tapped.
10. Cool and Serve:
After baking, let the bagels cool on a wire rack before digging in. Enjoy your chewy, flavorful sourdough bagels filled with tangy sun-dried tomatoes!
Can I Use Store-Bought Sun-Dried Tomatoes?
Absolutely! Just ensure they’re not packed in oil unless you want a richer flavor. If using dried ones, you might want to soak them in warm water for about 10-15 minutes to soften before chopping.
How Can I Adjust the Dough for Humidity?
If it’s particularly humid, you might need to add a little more flour during the kneading process to achieve a non-sticky dough. Conversely, on dry days, you may need a splash more water to keep it hydrated.
Can I Freeze the Bagels?
Yes! Once cooled, place bagels in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, just toast from frozen or thaw at room temperature before toasting.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, your sourdough starter may not be active enough. Make sure it’s bubbly and has been fed recently. You can also try moving the dough to a warmer spot to encourage fermentation.
