Sun-Dried Tomato & Basil Bagels

Name: Sun-Dried Tomato & Basil Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 3 ½ cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; 1 ¼ cups warm water; 1 tbsp sugar; 1 tsp salt; ½ cup sun-dried tomatoes, chopped; ¼ cup fresh basil, chopped; 1 tbsp baking soda; 1 tbsp sugar

Highlighted under: Fast & Simple Meals

I love making these Sun-Dried Tomato & Basil Bagels because they’re a delightful twist on a classic breakfast staple. The combination of tangy sun-dried tomatoes and fragrant basil gives each bite an incredible burst of flavor. I had experimented with various toppings for bagels, but this combination quickly became my favorite. They are perfect for a weekend brunch or a quick snack during the week. Plus, making bagels from scratch is more rewarding than I anticipated!

Created by

Olivia

Last updated on 2026-01-27T12:42:28.497Z

While developing this recipe for Sun-Dried Tomato & Basil Bagels, I discovered that incorporating the tomatoes directly into the dough rather than just as a topping brings out their flavors beautifully. I also learned that allowing the dough to rise slowly enhances the texture, making them chewier yet soft. It’s a bit of waiting, but the results are absolutely worth it!

One crucial tip is to ensure your water for boiling is at a rolling boil before adding the bagels. This helps achieve that perfect crust that bagels are known for. I've tried several methods, and this technique consistently yields the best results, creating a wonderful contrast with the soft interior.

Why You'll Love These Bagels
Savory sun-dried tomatoes paired with aromatic basil
Homemade freshness that's perfect for any time of day
A great base for sandwiches or enjoyed toasted with cream cheese

Mastering Bagel Texture

The key to achieving a deliciously chewy bagel lies in the gluten development during kneading. When you knead the dough for about 10 minutes, you strengthen the gluten structure, which traps air bubbles, allowing the bagels to rise properly while maintaining their dense texture. If you skip this step or don’t knead long enough, your bagels may end up dense and doughy instead of perfectly chewy. Aim for a smooth, elastic dough that springs back when you poke it.

Some home bakers may struggle with the boiling process, which is essential for developing that iconic bagel crust. When boiling the bagels in a baking soda solution, the alkalinity helps create that shiny, golden crust. A good rule of thumb is to watch for bubbling; when they rise to the surface after being added to the pot, they are usually ready to flip over after about 1-2 minutes. If your bagels aren’t getting that glossy shine, try increasing the boiling time slightly.

Ingredient Insights

Sun-dried tomatoes not only bring a rich burst of umami flavor but also contribute moisture to the bagel. Opt for oil-packed sun-dried tomatoes to enhance the flavor further and ease the chopping process. If you’re looking for a fresh twist, consider substituting with roasted red peppers for a sweet, smoky flavor or even olives for a briny punch. Just be mindful of how these ingredients might alter the moisture content of your dough.

Basil adds a fragrant herbal note that lifts the flavor of the bagels immensely. Fresh basil offers a vibrant taste compared to dried, but if you only have dried on hand, use about one-third of the amount specified. In either case, make sure to chop the basil finely to ensure even distribution throughout the dough. The aromatic oils released will infuse the bagels with that unmistakable fresh aroma as they bake.

Storage and Serving Suggestions

To maintain freshness, store your bagels in an airtight container at room temperature for up to 2 days. If you have extra bagels, consider freezing them. Simply cool them completely, wrap tightly in plastic wrap, and freeze for up to 3 months. To enjoy them later, just pop them in a toaster or oven for a few minutes until heated through. This technique helps restore that lovely chewiness.

These Sun-Dried Tomato & Basil Bagels make a fantastic base for a range of toppings. Try spreading on a layer of cream cheese for a rich combo that complements the savory flavors of the bagel. You can also experiment with sandwich fillings, such as turkey and roasted vegetables, or keep it simple with a slice of avocado and a sprinkle of salt. These bagels are versatile enough to shine in both sweet and savory applications!

Ingredients

Gather these ingredients to whip up your delightful bagels:

For the Bagels

3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups warm water
1 tbsp sugar
1 tsp salt
½ cup sun-dried tomatoes, chopped
¼ cup fresh basil, chopped

For Boiling

1 tbsp baking soda
1 tbsp sugar

Instructions

Follow these steps for perfectly baked bagels:

Prepare the Dough

In a bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture, mixing until a dough forms. Incorporate sun-dried tomatoes and basil, mixing until evenly distributed.

Knead and Rise

Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Shape the Bagels

Preheat the oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a ball and then poke a hole in the center to form a circle. Let them rest for 10 minutes.

Boil the Bagels

In a large pot, bring water to a rolling boil. Add baking soda and sugar. Boil the bagels for 1-2 minutes on each side. Remove and drain on a towel.

Bake

Place the boiled bagels on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown. Let cool before serving.

Pro Tips

For an extra flavor boost, brush the boiled bagels with olive oil before baking and sprinkle with sesame seeds or garlic before placing them in the oven.

Enhancing Your Bagel Experience

Consider incorporating seeds or toppings to add even more flavor and texture. You can sprinkle sesame or poppy seeds on top just before baking. To adhere them better, brush the bagels with an egg wash or a bit of water after boiling. This simple step makes a world of difference in both the look and taste of your finished bagels, providing that extra crunch and flavor.

If you're feeling adventurous, try infusing the boiling water with flavors like garlic or herbs. This subtle twist can elevate the basic bagel into something extraordinary. Just add fresh garlic cloves or herb sprigs to the pot before boiling the dough—it’s an easy way to enhance the overall flavor profile without much extra effort.

Troubleshooting Bagel Issues

If your bagels are coming out too hard or dense, you might be over-kneading the dough. While it’s crucial to knead enough for gluten development, overworking can lead to a tough texture. Keep an eye on the consistency of the dough, and remember it should feel elastic without being overly stiff. If it feels dry, you may need to incorporate a bit more water gradually until it reaches the right consistency.

In case you notice your bagels sagging during the resting phase, ensure you're letting them rest on a lightly floured surface. If they stick or flatten too much, this could lead to deformed shapes. Using parchment paper for transferring them can also help in easy movement and reduce stickiness, ensuring your bagels maintain their defined shape right until baking.

Questions About Recipes

→ Can I use dried basil instead of fresh?

Yes, but fresh basil will provide a more vibrant flavor. If using dried basil, reduce the amount to 1 tablespoon.

→ How do I store leftover bagels?

Store bagels in an airtight container at room temperature for up to 2 days or freeze them for longer storage.

→ Can I add other ingredients to the dough?

Absolutely! Try adding cheese, olives, or seeds like poppy or sesame for additional flavors.

→ What if I don't have baking soda?

Baking soda helps achieve a classic bagel texture. If you don't have it, you can skip boiling the bagels, but they might turn out less chewy.