Sun-Dried Tomato & Basil Bagels

Name: Sun-Dried Tomato & Basil Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1 1/2 cups warm water; 2 tbsp honey; 1 tsp salt; 1/2 cup sun-dried tomatoes, chopped; 1/4 cup fresh basil, chopped; 1 tbsp baking soda; 1 tbsp honey; 1 tbsp baking soda

Highlighted under: Easy Home Recipes

When I first attempted making bagels at home, I never imagined how rewarding the process would be. After experimenting with various flavors, I stumbled upon the delightful combination of sun-dried tomatoes and fresh basil. The aroma that fills the kitchen while they're baking is simply irresistible! I love how the chewy texture complements the savory sweetness of the tomatoes, making these bagels perfect for breakfast or as a savory snack. Trust me, once you try them, you'll want to whip up a batch regularly!

Created by

Emily

Last updated on 2026-01-27T14:34:29.307Z

After trying conventional bagels, I decided to add a twist with sun-dried tomatoes and basil. The key to achieving that perfect chewy texture is in the boiling process; I recommend using a mix of honey and baking soda for boiling the bagels to enhance their flavor and color. As they bake, the smell of warm dough mingled with tangy tomatoes and aromatic basil is simply divine.

Realizing that a bagel can be not just a breakfast item but a flavor-packed experience led me to perfect this recipe. Topping them lightly with olive oil before baking gives an extra crunch and adds an incredible depth of flavor that pairs wonderfully with cream cheese or avocado for serving.

        What You'll Love About These Bagels
        Unique flavor blend of sun-dried tomatoes and fresh basil
Perfectly chewy texture with a golden crust
Versatile for any meal - breakfast, lunch, or snacks
Satisfyingly homemade; impress your friends and family

      

The Role of Sun-Dried Tomatoes and Basil

Sun-dried tomatoes bring a concentrated sweetness and umami flavor that elevates the bagel base. When incorporated into the dough, their chewy texture provides a delightful burst of flavor in each bite. The key is to choose high-quality sun-dried tomatoes packed in oil, as they stay moist and infuse the dough without drying it out. If you prefer a lower-fat option, you can use non-oiled dried tomatoes, but ensure you rehydrate them in warm water for about 30 minutes before use.

Fresh basil complements the acidity of the tomatoes, adding a bright aroma and flavor profile to the bagels. It’s essential to chop the basil finely so that its flavor disperses uniformly throughout the dough. This herb’s freshness is particularly important; using dried basil would change the character of the bagels, altering how they pair with toppings. Consider growing your basil at home to ensure a fresh supply year-round!

Technique Tips for Perfect Bagels

When kneading the dough, ensure you achieve a smooth, elastic consistency, which indicates that the gluten has developed adequately. If the dough feels too sticky, sprinkle a little more flour—1 tablespoon at a time—until it becomes manageable. Remember that over-kneading can lead to a tough bagel, so monitor the texture. After about 10 minutes of kneading, the dough should spring back when lightly pressed.

During the boiling step, adding honey helps create a shiny, golden crust on the outside of the bagels. If you prefer a darker bagel, you can increase the boiling time to 1.5 minutes per side. Keep an eye on them while boiling; they should puff up slightly as they cook. After boiling, allow them to drain thoroughly to prevent excess water from affecting the baking process.

Storing and Serving Your Bagels

Once baked, allow your sun-dried tomato and basil bagels to cool on a wire rack for at least 15 minutes to ensure they maintain their ideal texture. If you’re not eating them right away, store the bagels in a resealable plastic bag or an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them in individual bags. When ready to eat, toast them from frozen for a fresh-out-of-the-oven taste.

These bagels are incredibly versatile. Enjoy them simply topped with cream cheese or butter to highlight their unique flavors. Alternatively, they make an excellent base for breakfast sandwiches—try adding scrambled eggs and avocado for a satisfying meal. If you want an extra flavor boost, consider adding grated cheese on top before baking for a cheesy, savory twist!

Ingredients

Gather the following ingredients before you start:

For the Bagels

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water
2 tbsp honey
1 tsp salt
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil, chopped
1 tbsp baking soda

For Boiling

1 tbsp honey
1 tbsp baking soda

Ensure you have everything prepped and ready to go!

Instructions

Follow these steps to make your bagels:

Prepare the Dough

In a mixing bowl, combine warm water, honey, and yeast. Let it sit for 5 minutes until frothy. Add the flour, salt, sun-dried tomatoes, and basil to the mixture.

Knead the dough on a floured surface for about 10 minutes until smooth.

Let It Rise

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for 30 minutes, or until doubled in size.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and then poke a hole in the center to form a bagel shape. Let them rest for another 10 minutes.

Boil the Bagels

In a large pot, bring water to a boil and add honey and baking soda. Boil each bagel for 1 minute on each side. Remove and let drain.

Bake

Place the boiled bagels on a baking sheet and bake at 425°F (220°C) for 25 minutes or until golden brown. Allow them to cool before serving.

Enjoy your freshly baked bagels!

Pro Tips

For an extra flavor kick, brush the bagels with garlic-infused olive oil right before baking.

Adjusting Measurements for Smaller Batches

If you're not ready to commit to making eight bagels at once, scaling down the recipe is straightforward! Halve all the ingredients to make four bagels without losing any flavor or texture. The process remains the same, but remember to adjust baking time slightly, checking for doneness a few minutes early. Mini bagels are a great way to experiment with different toppings without the commitment of larger quantities.

Another method to vary your recipe is to incorporate additional ingredients such as seeds or spices. For instance, adding sesame seeds on top before baking gives a delightful crunch. You could also consider mixing in roasted garlic for an extra flavor boost. Just make sure any additional ingredients don’t overpower the lovely balance of sun-dried tomatoes and basil.

Troubleshooting Common Issues

If your bagels do not rise as expected, this may indicate the yeast was not activated properly. Always check the expiration date of your yeast, and remember that the water temperature should be between 100°F to 110°F (37°C to 43°C) for optimal results. If the mixture is too hot or too cold, yeast activation could fail, stunting the dough's rise.

If you find your bagels are too dense, it might be due to under-kneading or insufficient rising time. Ensure you allow for a full 30-minute rise after kneading, and consider the environment—if it's too cool, the dough may take longer to double in size. Using a warm oven (turned off) to aid the rising process can help create a perfect environment for the dough.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose?

Yes, you can use whole wheat flour, but the texture may be denser.

→ How can I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I add other ingredients to the bagel dough?

Absolutely! Cheese, olives, or different herbs could add a unique twist.

→ Why do we boil the bagels?

Boiling bagels before baking gives them their traditional chewy crust.