Vegan Sun Dried Tomato Bagels with Pesto

Vegan Sun Dried Tomato Bagels with Pesto Cream Cheese are the perfect way to elevate your weekend breakfast routine. These homemade bagels pack incredible Mediterranean flavors into every bite, much like my Raspberry Pistachio Sourdough Bagels that also deliver bold, unexpected taste combinations, and I’ve been making them in my kitchen for years with consistently amazing results.

The smell of fresh basil and sun-dried tomatoes baking together always takes me back to my first attempt at bagel-making. I was intimidated by the boiling step, but once I realized how simple the process actually is, these became a regular weekend tradition in my home. What makes this recipe special is how the tangy sun-dried tomatoes and aromatic basil create such depth of flavor, while the homemade pesto cream cheese adds that perfect creamy finish. The texture is exactly what you want in a bagel – chewy on the outside with a tender, herb-flecked interior, similar to the consistency of my New York Style Bagels. Let’s get cooking!

Why You’ll Love This Vegan Sun Dried Tomato Bagels Recipe

I’ve been perfecting this recipe since I first discovered the magic of homemade bagels, and it never fails to impress family and friends. The combination of Mediterranean flavors with traditional bagel-making techniques creates something truly special that you simply can’t find in stores.

• Easy to make with everyday ingredients – No specialty flours or hard-to-find items needed
• Perfect for meal prep and busy mornings – Make a batch on Sunday for the whole week, just like I do with my Quick Protein Bagels for a high-protein breakfast option
• Bursting with authentic Mediterranean flavors – Sun-dried tomatoes and basil create incredible taste
• Consistently chewy texture every time – The water bath technique ensures perfect results
• Completely plant-based without compromising taste – Even non-vegans love these bagels
• Freezer-friendly for long-term storage – Wrap and freeze immediately after baking

This Vegan Sun Dried Tomato Bagels with Pesto has become more than just breakfast in my house – it’s a way to bring that warm, homemade feeling to any meal.

Ingredient Note List

Warm Water: I always test the temperature with a thermometer because water that’s too hot will kill the yeast, while too cool won’t activate it properly.

Instant or Active Dry Yeast: Both work beautifully, but I prefer instant yeast because it mixes directly into the flour without needing to bloom first.

Bread Flour: The higher protein content creates that perfect chewy texture we love in bagels, though the all-purpose flour combination works well too.

Sugar: This feeds the yeast and helps create a lovely golden color during baking.

Salt: Essential for flavor development and controlling the yeast activity throughout the rise.

Olive Oil: I use this to coat the rising bowl, which prevents sticking and adds subtle flavor.

Sun-Dried Tomatoes: Make sure to chop these roughly so they distribute evenly and don’t break down completely during kneading. (For info on their nutritional benefits, see WebMD on sun‑dried tomatoes being rich in antioxidants like lycopene)

Dried Basil: The dried herb works better than fresh here because it won’t release excess moisture into the dough. (Learn more about fitting vegetables into your diet via the USDA MyPlate Vegetables guide)

Maple Syrup: This creates that traditional bagel shine and slight sweetness in the boiling water bath.

Vegan Cream Cheese: Choose a quality brand that spreads easily and has good flavor for the best Vegan Sun Dried Tomato Bagels with Pesto Cream Cheese experience.

Vegan Pesto: Store-bought works perfectly, or use your favorite homemade version for extra freshness.

How to Make Vegan Sun Dried Tomato Bagels with Pesto Cream Cheese

Step 1. I usually start by checking my water temperature with a kitchen thermometer – it should feel warm but not hot to the touch, around 100-110°F for perfect yeast activation.

Step 2. In my experience, letting the yeast mixture sit for a full 5 minutes creates that foamy top that tells you the yeast is alive and ready to work.

Step 3. When combining the flour mixture, I’ve found that using my hands works better than a spoon because you can feel when the dough comes together properly.

Step 4. My grandma always said that kneading by hand builds character, and she was right – 4-5 minutes of kneading creates the perfect texture without overworking the dough.

Step 5. I always oil my rising bowl generously because nothing’s worse than dough that sticks and tears when you try to remove it.

Step 6. The dough is ready when it’s doubled in size, which usually takes about 60-90 minutes depending on your kitchen temperature.

Step 7. When folding in the sun-dried tomatoes and basil, I add them gradually so they distribute evenly without tearing the dough.

Step 8. For shaping, I press my finger through the center and gently stretch to create a 2-inch hole – it will shrink slightly during boiling and baking.

Step 9. The boiling step is what gives bagels their signature chewy exterior, so don’t skip this crucial step even if it seems unusual.

Step 10. I’ve learned that baking at 425°F creates that perfect golden color while keeping the interior tender and flavorful.

How to Store & Reheat the Vegan Sun Dried Tomato Bagels

I usually store these Vegan Sun Dried Tomato Bagels in an airtight container at room temperature where they stay fresh for up to 3 days. Make sure they’re completely cooled before sealing to prevent moisture buildup that can make them soggy.

For longer storage, I recommend slicing the Vegan Sun Dried Tomato Bagels first, then wrapping individual bagels tightly in plastic wrap and placing them in a freezer bag. They keep beautifully for up to 3 months frozen, and pre-slicing makes morning prep so much easier.

For best results, I like to toast these bagels straight from the freezer – no thawing needed. If you’re reheating from room temperature, a quick 30-second toast brings back that perfect texture and warms up those Mediterranean flavors beautifully.

What to Serve with Vegan Sun Dried Tomato Bagels

Fresh Sliced Tomatoes: The juicy sweetness of ripe tomatoes complements the concentrated flavor of the sun-dried tomatoes perfectly, creating layers of tomato goodness.

Crispy Lettuce or Arugula: I love adding peppery arugula because its slight bite balances the rich pesto cream cheese beautifully.

Sliced Avocado: The creamy texture and mild flavor make this a perfect addition that adds healthy fats and creates a more filling meal.

Fresh Cucumber Slices: These add a refreshing crunch that lightens up the rich flavors and makes each bite more interesting.

Red Onion Rings: Thin slices of red onion provide a sharp contrast that cuts through the richness while adding beautiful color.

Everything Bagel Seasoning: A sprinkle on top adds extra flavor and that classic bagel shop experience that my family always requests – or try pairing with Chive Cream Cheese or Whipped Cream Cheese for even more delicious variety.

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