Sourdough Sun-Dried Tomato Bagels
Chewy sourdough bagels studded with savory sun-dried tomatoes and herbs, offering a tangy, bakery-style bagel perfect for breakfast, sandwiches, or toasting with cream cheese.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment Paper
- Large Pot
Ingredients
Sourdough Sun-Dried Tomato Bagels
- 1 cup active sourdough starter fed and bubbly
- 1 cup warm water
- 2 tbsp honey
- 4 cups bread flour
- 1 ½ tsp salt
- ¾ cup sun-dried tomatoes chopped
- 1 tsp dried oregano
- cornmeal for dusting
- 1 tbsp baking soda for boiling water
Instructions
- In a large bowl, mix sourdough starter, warm water, and honey until combined.
- Add flour and salt, mixing until a stiff dough forms. Knead for 8–10 minutes until smooth.
- Knead in sun-dried tomatoes and oregano until evenly distributed.
- Place dough in a greased bowl, cover, and let ferment for about 2 hours or until slightly puffed.
- Divide dough into 8 pieces. Shape into balls, poke a hole in the center, and stretch into bagels.
- Bring a large pot of water to a boil. Add baking soda. Boil bagels for 30 seconds per side.
- Place bagels on a parchment-lined baking sheet dusted with cornmeal.
- Bake at 425°F (220°C) for 22–25 minutes until golden brown.
Notes
For extra flavor, sprinkle bagels with grated Parmesan before baking or serve with herbed cream cheese.