There’s something incredibly satisfying about creating your own bread, and when it comes to breakfast, these Artisan Sun Dried Tomato Bagels take the cake—or should I say, the bagel! With each bite, you’ll experience a delightful chewy texture complemented by the rich tanginess of oil-packed sun dried tomatoes and a harmonious blend of herbs. They have quickly become my go-to weekend treat, ideal for toasting and slathering with cream cheese or pairing with fluffy scrambled eggs for a flavorful start to the day.
As the aroma of fresh bagels wafts through the kitchen, it’s hard not to feel a sense of accomplishment. Whether you’re a seasoned chef or just beginning your culinary journey, this easy homemade recipe adds a layer of sophistication to your brunch table. So, dust off that sourdough starter and let’s dive into the art of bagel-making—your taste buds will thank you!
Why Are Artisan Sun Dried Tomato Bagels Amazing?
Simplicity at its finest: Even beginner bakers can conquer this straightforward recipe with just a few ingredients.
Unique Flavor: The combination of sun dried tomatoes and herbs elevates these bagels beyond the ordinary, making them a flavorful breakfast staple.
Versatile Serving Options: Enjoy them toasted with cream cheese, topped with avocado, or paired with savory dishes—these bagels fit perfectly into any meal!
Health Upgrade: Made with whole wheat flour, they offer nutritional benefits without sacrificing taste, making them a guilt-free treat.
Fresh Aroma: The delightful scent of freshly baked bagels will transform your kitchen into a warm, inviting space, perfect for cozy mornings.
Time-Saving: With minimal hands-on time, you can prepare these artisan bagels while you tackle other weekend tasks. They’re sure to impress family and friends!
Artisan Sun Dried Tomato Bagel Ingredients
For the Dough
- White Bread Flour – Structure and base for the bagel; consider using high-protein flour for better chewiness.
- Whole Wheat Flour – Adds flavor and nutrition; can substitute with more white bread flour if needed.
- Warm Water – Hydration for the dough; should be around 100°F (38°C) for optimal yeast activity.
- Sourdough Starter – Fermentation and flavor; ensure your starter is active and has doubled in size.
- Honey – Adds slight sweetness and feeds the yeast; maple syrup can substitute for a different flavor.
- Sea Salt – Enhances flavor and controls yeast growth; do not omit for best results.
- Oil-Packed Sun Dried Tomatoes – Flavor and moisture; soften dry-packed tomatoes by soaking in warm water for 10 minutes before use.
How to Make Artisan Sun Dried Tomato Bagels
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Prep Sun Dried Tomatoes: Begin by draining the oil-packed sun dried tomatoes, then chop them finely. If using dry-packed tomatoes, soak them in warm water for about 10 minutes to soften and chop afterward.
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Mix Dough: In a medium bowl, combine white bread flour, whole wheat flour, warm water (around 100°F), sourdough starter, honey, sea salt, and the chopped tomatoes. Stir until a cohesive dough forms.
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Rest Dough: Cover the bowl with a clean cloth and let the mixture rest for 30 minutes. This allows the dough to hydrate properly, enhancing flavor and texture.
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Knead: After resting, knead the dough for 2-3 minutes on a lightly floured surface until it’s smooth and elastic, with a slightly tacky feel.
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First Rise: Place the kneaded dough in a covered container. Let it rise for 6-8 hours at room temperature until it has doubled in size. For better texture, consider doing 3 sets of stretch and folds during the rise.
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Shape Bagels: After the first rise, divide the dough into 6-8 equal pieces. Roll each piece into a ball, poke a hole in the center, and gently stretch to form rings.
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Second Rise: Place the shaped bagels on a greased baking sheet, cover tightly with plastic wrap, and let rise for 1-2 hours, or refrigerate overnight for cold fermentation.
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Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking.
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Boil: In a large pot of water, boil the bagels for 1 minute on each side. This step is crucial as it gives the bagels their distinctive chewy texture.
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Bake: Transfer the boiled bagels to a parchment-lined baking sheet. Brush the tops with an egg wash if desired, and bake for 20-23 minutes until they turn golden brown and delicious.
Optional: Serve warm, sliced, and spread with cream cheese for a delightful breakfast treat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Artisan Sun Dried Tomato Bagels are perfect for meal prep and can save you valuable time during busy mornings! You can prepare the dough and let it complete the first rise (up to 8 hours) before shaping the bagels. Alternatively, shape the bagels and refrigerate them overnight (up to 24 hours) for a cold fermentation, which will enhance their flavor and texture. To maintain their quality, be sure to cover them tightly in the fridge. When ready to bake, simply boil the bagels and follow the baking instructions as usual. You’ll have deliciously fresh bagels ready to enjoy with minimal effort!
How to Store and Freeze Artisan Sun Dried Tomato Bagels
Room Temperature: Keep bagels in a paper bag at room temperature for up to 3 days for the best texture and flavor. Avoid plastic, as it can make them soggy.
Fridge: While not recommended, you can store bagels in the fridge for up to a week; however, this may affect their chewiness. Reheat before serving.
Freezer: For longer storage, wrap sliced bagels individually in plastic wrap or foil, then place in an airtight container or freezer bag. They’ll keep for up to 3 months.
Reheating: Toast frozen bagels directly from the freezer for a warm, delicious result that brings back that fresh-from-the-oven taste! Enjoy your artisan sun dried tomato bagels!
What to Serve with Artisan Sun Dried Tomato Bagels?
These delightful bagels can be the highlight of your breakfast or brunch spread, enhancing your meal with rich flavors and satisfying textures.
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Creamy Cream Cheese: The smooth and tangy flavor of cream cheese perfectly balances the savory notes of the bagels, making each bite a velvety delight.
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Fluffy Scrambled Eggs: Pairing these bagels with light, fluffy scrambled eggs adds a protein-packed punch. Drizzle them with a bit of olive oil for an extra flavor boost.
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Fresh Avocado: Spread ripe avocado on your bagel for a creamy texture and healthy fats. A sprinkle of lemon juice or sea salt elevates this simple yet tasty topping.
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Savory Herb Omelette: Serve with a fluffy herb-filled omelette to envelop your palate in warmth and comfort, perfectly complementing the tangy sun dried tomatoes.
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Roasted Vegetable Medley: A side of vibrant roasted vegetables harmonizes beautifully with the bagels. The sweetness of the veggies contrasts delightfully with the savory goodness of each bite.
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Light Salad: A crisp green salad drizzled with a zesty vinaigrette adds freshness, balancing out the richness of the bagels while keeping your meal light and wholesome.
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Café-Style Lattes: Enjoy with a frothy latte or cappuccino for a café experience at home. The creamy coffee complements the delicious flavors of the artisan sun dried tomato bagels perfectly.
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Zesty Tomato Salsa: For a fresh twist, serve with a homemade tomato salsa. The acidity of the salsa brightens the deep flavors of the bagels, making every mouthful exciting.
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Fruit Compote: A dollop of fruit compote or jam can sweeten and elevate your bagel experience, offering a delightful contrast to the savory elements.
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Sweet Pastry: For a delightful finish, consider pairing with a sweet pastry, like cinnamon rolls, for dessert. It creates a balanced experience of savory and sweet.
Artisan Sun Dried Tomato Bagel Variations
Feel free to explore creative twists that can take your bagel experience to the next level!
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Herb-Infused: Add fresh herbs like basil, rosemary, or thyme to the dough for an extra aromatic flavor. Imagine the fragrance of herbs wafting through your kitchen!
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Olive Substitute: Swap out sun dried tomatoes for chopped olives to create a Mediterranean delight. This savory option will bring a briny richness to your bagels.
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Cheesy Goodness: Incorporate shredded cheese, such as mozzarella or cheddar, right into the dough for a gooey surprise in every bite. The melty texture will elevate your morning!
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Spicy Kick: Add red pepper flakes or diced jalapeños for a delightful heat that contrasts with the bagel’s soft interior. This zesty twist is perfect for those who enjoy a bit of spice.
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Sweet Surprise: Mix in dried fruits like cranberries or apricots for a sweet contrast to the savory flavors. The chewy texture of the fruits makes each bite a unique experience.
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Nutty Touch: Incorporate seeds or nuts such as sunflower seeds or chopped walnuts for added crunch and nutrition. The nutty flavor pairs beautifully with the bagel’s base.
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Vegan Alternative: Replace honey with maple syrup and use flaxseed meal mixed with water as an egg substitute for a plant-based version. Enjoy a guilt-free, vegan-friendly treat!
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Whole Wheat Blend: For a heartier option, substitute half of the white flour with whole wheat flour. This will enhance fiber content and add a nutty flavor profile. Enjoy the wholesome goodness!
Expert Tips for Artisan Sun Dried Tomato Bagels
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Active Starter: Ensure your sourdough starter is bubbly and doubled in size before using. A weak starter can lead to dense bagels.
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Avoid Flour Overuse: Resist the urge to add too much flour during kneading. The dough should remain slightly tacky for optimal chewiness.
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Critical Boiling Step: Don’t rush or skip the boiling process, as it creates that iconic chewy crust essential for artisan sun dried tomato bagels.
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Proper Hydration Time: Allow dough to rest adequately during the hydration phase to improve the flavor and overall texture of your bagels.
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Temperature Matters: Maintain water temperature around 100°F (38°C) to ensure yeast activation, which is key for that lovely rise.
Artisan Sun Dried Tomato Bagels Recipe FAQs
How do I choose the best sun dried tomatoes for this recipe?
Absolutely! When selecting oil-packed sun dried tomatoes, look for those that are vibrant in color and free from any dark spots or excessive dryness. The oil should be clear, indicating freshness. If you’re using dry-packed tomatoes, soak them in warm water for about 10 minutes before chopping to rehydrate them.
How should I store my artisan sun dried tomato bagels?
You can keep your bagels in a paper bag at room temperature for up to 3 days. This method preserves their delicious texture. If you prefer, store them in the fridge for about a week, but keep in mind it might make them a little less chewy—just be sure to reheat before enjoying!
Can I freeze these bagels?
Yes, you can! To freeze your artisan sun dried tomato bagels, wrap each sliced bagel individually in plastic wrap or foil. Then, place them in an airtight container or freezer bag. They will stay fresh for up to 3 months. When you’re ready to eat, simply toast them directly from the freezer for a warm, delightful treat!
What should I do if my bagels don’t rise properly?
If your bagels aren’t rising well, check the activity of your sourdough starter; it should be bubbly and have doubled in size. Additionally, ensure that your dough is kept in a warm environment during the rising period. If your yeast isn’t active, the dough may not rise as expected. For optimal results, use warm water around 100°F (38°C) and allow for adequate resting time.
Are these bagels suitable for people with dietary restrictions?
Great question! These artisan sun dried tomato bagels can be made fit for vegans by substituting honey with agave syrup or maple syrup. Be cautious if you’re serving them to anyone with gluten sensitivities, as they are made from wheat flour. Always read the labels of your ingredients to ensure they meet the dietary needs of your guests!
What should I do if I notice dark spots on my bagels after baking?
Dark spots can occasionally occur due to the oil from the sun dried tomatoes. If you see dark spots, it’s usually not a cause for concern as long as the bagels smell and taste fine. Just make sure to evenly distribute the tomatoes when incorporating them into your dough to help mitigate this issue!
Artisan Sun Dried Tomato Bagels for a Savory Breakfast Treat
Ingredients
Equipment
Method
- Prep Sun Dried Tomatoes: Drain and chop oil-packed sun dried tomatoes, or soak dry-packed in warm water for 10 minutes and chop.
- Mix Dough: In a medium bowl, combine white bread flour, whole wheat flour, warm water, sourdough starter, honey, sea salt, and chopped tomatoes. Stir until cohesive dough forms.
- Rest Dough: Cover the bowl with a clean cloth and let the mixture rest for 30 minutes.
- Knead: Knead the dough for 2-3 minutes on a floured surface until smooth and elastic.
- First Rise: Place dough in a covered container and let rise for 6-8 hours until doubled. Optionally perform 3 sets of stretch and folds.
- Shape Bagels: Divide dough into 6-8 pieces, roll into balls, poke holes, and stretch into rings.
- Second Rise: Place shaped bagels on a greased baking sheet, cover with plastic wrap, and let rise for 1-2 hours.
- Preheat Oven: Preheat to 425°F (220°C).
- Boil: Boil bagels for 1 minute on each side in a large pot of water.
- Bake: Place boiled bagels on a parchment-lined baking sheet and bake for 20-23 minutes until golden brown.