Sundried Tomato Sourdough Bagel
Gorgeous sundried tomato sourdough bagels packed with fresh, delicious Mediterranean flavors and full of nourishing ingredients like whole grains. This bagel recipe makes soft and chewy sourdough bagels infused with the sun-kissed flavor of sundried tomato. They're perfect for breakfast with an omelet on the side, toasted with grass-fed butter, or paired with homemade basil cream cheese. Plus, these bagels are sourdough and naturally fermented with sourdough starter so they’re gut healthy and nutritious.
Ingredients
- 360 g White Bread Flour - A high protein flour is needed for bagel making
- 40 g Whole Wheat Flour or Whole Grain Flour
- 175 g Water* - Preferably warm water is best! Warmer water helps kickstart fermentation
- 100 g Sourdough Starter - Be sure you are using active sourdough starter not discard
- 30-40 g 1/3 cup Sundried Tomatoes - Drained and diced
- 8 g Sea Salt
- 15 g Honey - Bagels need some type of sugar to soften the dough I always use a good quality raw honey
Toppings:
- Eggs for egg wash
Instructions
- Start by draining the sundried tomatoes if they were soaked in oil, and then dice them into small pieces.
- In a medium-sized bowl, add all bagel ingredients and the tomatoes. Mix by hand for a couple of minutes until a ball forms.
- Let the dough rest for 30 minutes covered in a Tupperware or the container.
- Now, knead the dough for 2-3 minutes or until the dough looks smooth on the outside.
- Place dough in a Tupperware and cover securely. Let the dough rise at room temperature for 6-8 hours or until it doubles in size.
- Optional but my preferred method: Stretch and fold your dough 3 times during the first rise. I stretch and fold every 1-1.5 hours until I hit 3 sets. To do this, stretch one side of the dough up and fold it all the way over to the other side. Then, rotate the bowl and continue on all four sides.
- Now, dump out and divide your dough into 6-8 pieces, you can eyeball it or weigh out 80g-120g pieces. Shape each into a ball by pulling the corners up and over. Now, use your finger to poke a hole through the center of each ball and rotate the dough with two fingers to form a ring.
- Place your bagels in a greased tupperware and cover them securely or on a greased baking sheet and cover with plastic wrap. Make sure the bagels are covered tightly so the tops do not dry out and leave room on either side so they can expand.
- Let the bagels rise for 1-2 hours at room temperature or until puffy.
- Place your bagels covered in the fridge for an overnight rise. This is where your bagels will develop flavor and L.A.B bacteria will get to work enhancing the nutrition of our dough.
- The next day, preheat oven to 425f. Fill a large, wide pot of water and bring to a boil. Drop bagels in, 1-2 at a time, making sure they have enough room to float around. Cook the bagels for 1 minute on each side and remove with a slotted spoon; drain well.
- Now, place them on a clean, parchment-lined baking sheet. Bake bagels for 20-23 minutes or until golden brown on the outside.
- Let bagels cool for 10 minutes. Cut and spread a layer of cream cheese on both sides. Enjoy!
Notes
*If bagel dough feels too dry, add an additional 25-40g water. The goal is to achieve a dough that feels hydrated and pliable but still thick and not overly sticky. Bagel dough should be slightly firmer and less hydrated compared to artisan bread doughs. This helps to create the characteristic chewy texture of bagels.