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Sourdough Bagels with Sun-Dried Tomatoes and Herbs

Sourdough bagels with sun-dried tomatoes and herbs on cooling rack with golden brown crust
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Homemade sourdough bagels infused with savory sun-dried tomatoes and fresh herbs. Boiled and baked to perfection with authentic chewy texture.

Ingredients

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  • 1 cup active sourdough starter (100% hydration, fed and bubbly)
  • 1 1/4 cups warm water (around 85°F)
  • 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
  • 2 tablespoons fresh herbs, chopped (basil, parsley, or mix)
  • 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

Instructions

  1. In a large mixing bowl, combine active sourdough starter and warm water. Mix with a dough whisk or spatula until starter is completely dissolved.
  2. Add all-purpose flour, olive oil, and salt to the bowl. Mix until a shaggy dough forms.
  3. Knead dough for 8-10 minutes by hand on lightly floured surface or 6-8 minutes with stand mixer until smooth and elastic.
  4. Gently fold in chopped sun-dried tomatoes and fresh herbs until evenly distributed throughout dough.
  5. Place dough in lightly oiled bowl, cover, and let ferment at room temperature for 6-8 hours until roughly doubled in size.
  6. Turn dough onto lightly floured surface and divide into 8 equal pieces.
  7. Shape each piece into smooth ball. Poke hole through center with finger and stretch to form 2-inch wide hole.
  8. Place shaped bagels on parchment-lined baking sheet. Cover loosely and proof for 30-60 minutes until slightly puffy.
  9. While bagels proof, preheat oven to 425°F. Combine 8 cups water, barley malt syrup, and baking soda in large pot. Bring to gentle boil.
  10. Working in batches, carefully place bagels into boiling water. Boil for 60-90 seconds per side.
  11. Remove boiled bagels with slotted spoon, allowing excess water to drip off. Place back on parchment-lined baking sheet.
  12. If using toppings, brush bagels with egg white wash and sprinkle generously with chosen topping.
  13. Bake for 20-25 minutes until bagels are deep golden brown.
  14. Transfer baked bagels to wire rack to cool completely before slicing.

Notes

  • Water temperature is critical – too hot will kill your starter. Aim for around 85°F.
  • Dough should be slightly tacky but not overly sticky. Adjust with small amounts of flour or water as needed.
  • Boiling is essential for authentic chewy texture and shiny crust. Do not skip this step.
  • Use oil-packed sun-dried tomatoes for more intense flavor. Drain well before chopping.
  • For more developed sourdough flavor, refrigerate dough overnight for cold ferment up to 24 hours.

Nutrition

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