Sourdough Bagels with Sun-Dried Tomatoes and Herbs

Sourdough bagels with sun-dried tomatoes and herbs are the perfect way to use your active starter for a savory, chewy breakfast treat. These homemade bagels combine the tangy flavor of sourdough with Mediterranean-inspired ingredients for a gourmet twist on the classic. I discovered this recipe after wanting something more exciting than plain bagels, and now my family requests them every weekend.

There’s something incredibly satisfying about making bagels from scratch. The first time I boiled my shaped dough and watched them puff up in the water, I knew I was onto something special. These sourdough bagels with sun-dried tomatoes and herbs have that authentic New York-style chew with a flavor boost from the tomatoes and fresh herbs. The long fermentation time develops complex flavors while the boiling step creates that signature shiny, chewy crust. Whether you’re spreading cream cheese on them or building the ultimate breakfast sandwich, these savory sourdough bagels beat anything you’ll find at the store.

What You’ll Need for These Savory Sourdough Bagels

I always use 100% hydration sourdough starter that’s bubbly and active for the best rise and flavor. Pro tip: if your starter has been in the fridge, feed it the night before so it’s at peak activity when you’re ready to make these sourdough bagels with sun-dried tomatoes and herbs.

• 1 cup active sourdough starter (100% hydration, fed and bubbly)
• 1 1/4 cups warm water (around 85°F – not too hot or it will kill your starter)
• 4 cups all-purpose flour (plus more for dusting)
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 cup sun-dried tomatoes, chopped (I prefer oil-packed for more flavor, just drain them well)
• 2 tablespoons fresh herbs, chopped (basil and parsley work beautifully together)
• 8 cups water (for boiling)
• 2 tablespoons barley malt syrup or honey
• 1 tablespoon baking soda
• Optional toppings: everything bagel seasoning, poppy seeds, sesame seeds, or coarse salt

How to Make Sun-Dried Tomato Sourdough Bagels

I recommend mixing the dough in the evening so it can ferment overnight and you’ll have fresh bagels by morning. The key to perfect sourdough bagels with sun-dried tomatoes and herbs is not skipping the boiling step.

Step 1: In a large mixing bowl, combine your active sourdough starter and warm water. Use a dough whisk or spatula to mix until the starter is completely dissolved and the mixture looks milky. The water should feel just warm to the touch, not hot.

Step 2: Add the all-purpose flour, olive oil, and salt to your bowl. Mix everything together until a shaggy, rough dough forms. It will look messy at first, but that’s normal.

Step 3: Turn the dough onto a lightly floured surface and knead by hand for 8-10 minutes, or use a stand mixer with the dough hook for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If it’s too wet, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.

Step 4: Gently fold in the chopped sun-dried tomatoes and fresh herbs until they’re evenly distributed throughout the dough. Don’t overmix or the tomatoes might break down too much.

Step 5: Place the dough in a lightly oiled bowl, cover with plastic wrap or a reusable cover, and let it ferment at room temperature (around 70-75°F) for 6-8 hours. You’re looking for the dough to roughly double in size and look puffy. Pro tip: this bulk fermentation is what gives your sourdough bagels their characteristic tangy flavor.

Step 6: After the bulk ferment, turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces using a bench scraper or knife. A kitchen scale helps ensure each bagel is the same size (about 4-5 ounces each).

Step 7: Shape each piece into a smooth ball by tucking the edges underneath. To form the bagel shape, poke your finger through the center of each ball and gently stretch the hole to about 2 inches wide. The hole will shrink during proofing and baking, so make it bigger than you think it needs to be.

Step 8: Place your shaped sourdough bagels with sun-dried tomatoes and herbs on a parchment-lined baking sheet. Cover loosely with a towel and let them proof for 30-60 minutes. They should look slightly puffy but not doubled. Common mistake: over-proofing makes them flat after boiling.

Step 9: While the bagels proof, preheat your oven to 425°F. In a large pot or Dutch oven, combine 8 cups of water, barley malt syrup (or honey), and baking soda. Bring to a gentle boil over medium-high heat.

Step 10: Once the bagels are proofed, carefully slide them into the boiling water, working in batches of 2-3 at a time so they don’t crowd. Boil for 60-90 seconds per side. They’ll puff up and float, which is exactly what you want.

Step 11: Remove the boiled bagels using a slotted spoon, letting excess water drip off. Place them back on the parchment-lined baking sheet. This boiling step is what gives sourdough bagels their chewy texture and shiny crust.

Step 12: If using toppings, brush each bagel with an egg white wash (1 egg white whisked with 1 tablespoon water) and sprinkle generously with your chosen topping. The egg wash helps everything stick.

Step 13: Bake for 20-25 minutes, or until the sourdough bagels are deep golden brown on top. They should sound hollow when tapped on the bottom. The sun-dried tomatoes will caramelize slightly and smell amazing.

Step 14: Transfer the baked bagels to a wire rack to cool completely before slicing. This prevents them from getting gummy inside. Resist cutting into them while hot, even though the aroma is incredible!

Perfect Pairings for Sun-Dried Tomato Bagels

These savory sourdough bagels with sun-dried tomatoes and herbs pair beautifully with rich, creamy toppings.

Classic Cream Cheese and Lox: The tangy cream cheese and salty lox complement the Mediterranean flavors in these bagels perfectly, creating a gourmet breakfast or brunch option.

Herbed Goat Cheese: Spread soft goat cheese mixed with fresh dill or chives for a sophisticated flavor combination that highlights the herbs already in the bagels.

Avocado and Eggs: Top your sourdough bagel with mashed avocado and a fried egg for a protein-packed breakfast that balances the carbs with healthy fats.

Italian Deli Sandwich: Layer with salami, provolone, arugula, and balsamic glaze for a lunch that celebrates the Italian-inspired ingredients in these bagels.

Tomato Soup: Serve alongside a bowl of creamy tomato basil soup for a comforting meal where the flavors echo and enhance each other.

More Delicious Sourdough Recipes to Try

These savory sourdough bagels with sun-dried tomatoes and herbs are just one way to put your active starter to work. For a heartier meal option, the Loaded Beef Bacon Cheeseburger Pasta offers a satisfying dinner that pairs wonderfully with toasted bagel slices on the side. When you’re craving something lighter, try the Healing Ginger Garlic Broth with Rice Noodles as a comforting lunch alongside your bagels.

These bagels also make excellent sandwich bases for recipes like the BBQ Grilled Chicken Wraps, where the sourdough tang complements smoky barbecue flavors beautifully. For weekend brunch spreads, serve them with Garlic Butter Cheese Bombs for a bread lover’s dream menu that guests will rave about.

Keeping Your Homemade Bagels Fresh

Store your sourdough bagels with sun-dried tomatoes and herbs in an airtight container or bag at room temperature for up to 2 days. I recommend slicing them before storing if you plan to toast them later.

For longer storage, slice the bagels in half and place them in a freezer-safe bag. They’ll keep beautifully for up to 3 months. Pro tip: place small pieces of parchment paper between each bagel half to prevent them from sticking together.

To refresh, toast the bagel halves directly from the freezer. No need to thaw first. The toaster crisps up the outside while warming the inside perfectly. I actually prefer the texture of toasted frozen bagels over day-old room temperature ones.

Common Questions About Sourdough Bagels

Print