Sun-Dried Tomato & Basil Bagels

Name: Sun-Dried Tomato & Basil Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 1 tablespoon salt; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/2 cups warm water (110°F); 1/2 cup chopped sun-dried tomatoes; 1/4 cup fresh basil, chopped; 1 tablespoon olive oil; 1 tablespoon baking soda; Sesame seeds (optional); Coarse sea salt (optional)

Highlighted under: Classic Bakery Favorites

I absolutely love baking my own bagels, especially when they’re infused with delicious sun-dried tomatoes and fresh basil. The fragrance that fills my kitchen when they’re in the oven is simply irresistible. This recipe is my go-to for a brunch with friends or a cozy weekend breakfast. The combination of flavors in these bagels makes each bite feel special, and they’re surprisingly easy to make. I can’t wait for you to try them!

Created by

Mario

Last updated on 2026-01-27T10:58:28.004Z

While experimenting with flavors, I stumbled upon this delightful combination of sun-dried tomatoes and basil, and I knew I had to turn it into a bagel recipe. The richness of the tomatoes paired with the aromatic basil creates a sensational taste that’s perfect for any time of day. I love serving these with cream cheese or as a base for a breakfast sandwich.

Another trick I've learned is to let the dough rise overnight in the fridge. This not only enhances the flavor but also makes the bagels chewier and more authentic. It’s a simple step that truly elevates the entire bagel-making experience.

Why You Will Love These Bagels
The savory combination of sun-dried tomatoes and fresh basil.
A delightful chewy texture that you can't resist.
Perfect for breakfast or a savory snack at any time.

Understanding the Ingredients

The critical flavor components of these bagels come from the sun-dried tomatoes and fresh basil. Sun-dried tomatoes bring a concentrated sweetness and umami, while basil adds a fresh, aromatic note that brightens the dough. Choosing high-quality sun-dried tomatoes, preferably packed in oil, ensures they integrate well without making the dough too wet. With fresh basil, opt for vibrant leaves, as wilted or overly dry basil will impart less flavor.

The role of the active dry yeast is vital for achieving the perfect rise and that signature chewy texture. Ensure your water temperature is around 110°F to keep the yeast activated without compromising its effectiveness. If you have instant yeast on hand, you can substitute it directly for the active dry yeast without the proofing step, which simplifies the process while still delivering delightful bagels.

Bagel Shaping Tips

When shaping the bagels, it’s crucial to ensure even size to promote uniform baking. A kitchen scale can be used to weigh each dough piece, ideally aiming for around 4 ounces each. When forming the dough balls, make sure your hands are slightly floured to prevent sticking. For the traditional bagel shape, create a hole by poking through the center with your finger, then gently stretch it out. This will help ensure a consistent shape that won’t close during the boiling process.

Resting the shaped bagels for at least 20 minutes not only relaxes the gluten, making them easier to handle, but also prepares the surface for the boiling step. If you wish to create a more robust crust, consider letting them rest longer, up to 30 minutes, as this allows for a drier exterior which helps with achieving that desirable thick crust once baked.

Ingredients

Gather these ingredients to get started on your delicious bagels:

For the Bagels

4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F)
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil, chopped
1 tablespoon olive oil

For Boiling

1 tablespoon baking soda

For Topping

Sesame seeds (optional)
Coarse sea salt (optional)

Make sure to have everything ready before you start, as this will make the process smoother!

Instructions

Follow these simple steps to make your bagels:

Prepare the Dough

In a bowl, mix the warm water with yeast and sugar, letting it sit for about 5 minutes until frothy. In another bowl, combine flour and salt. Gradually add the yeast mixture and olive oil, then knead in sun-dried tomatoes and basil until the dough is smooth. Cover and let rise for 1 hour.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger, forming a bagel shape. Place on a floured surface and let them rest for another 20 minutes.

Boil the Bagels

Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add baking soda. Carefully drop the bagels in, boiling for about 1 minute on each side. Remove and place on a baking sheet lined with parchment paper.

Bake

Sprinkle with sesame seeds or sea salt if desired. Bake in the preheated oven for 15-20 minutes until golden brown. Let cool on a wire rack.

Enjoy your fresh bagels warm or toasted!

Pro Tips

For an extra flavor boost, consider adding garlic powder or onion flakes into the dough mixture.

Boiling Techniques

Boiling the bagels is a crucial step that enhances their chewy texture and creates the signature bagel crust. As you boil, keep the water at a rolling boil and add baking soda, which raises the pH of the water, resulting in a richer color and a thicker crust once baked. Boil each bagel for about 1 minute on each side. This short time ensures the bagels remain soft inside but develop a firm exterior.

If you notice your bagels are puffing up excessively while boiling, ensure that the dough is properly kneaded to develop gluten. Over-proofed dough may also expand too much, so keep a close eye on the rise time before shaping. If half the bagels aren't fully submerged while boiling, you can shift them around gently or use a deeper pot to ensure they are evenly cooked.

Storage and Serving Suggestions

Once your sun-dried tomato and basil bagels are baked, they can be enjoyed fresh but also store well for later. Allow the bagels to cool completely on a wire rack before storing them in a zip-top bag at room temperature, where they will last for about 3 days. For longer storage, consider freezing them. Slice the bagels before freezing, and wrap them in plastic wrap followed by foil to prevent freezer burn, extending their life up to 3 months.

For serving, these bagels are perfect paired with cream cheese or avocado for breakfast, but they also shine as a base for savory sandwiches. Adding thin slices of turkey or a spread of pesto can elevate the flavors. For a simple appetizer, cut them into quarters, toast, and serve with a dipping sauce or hummus for entertaining.

Questions About Recipes

→ Can I use dried basil instead of fresh?

Yes, but the flavor will be less intense. Use 1 tablespoon of dried basil.

→ How do I store leftover bagels?

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

→ Is it necessary to boil the bagels?

Yes, boiling creates the bagel's chewy texture and helps achieve that classic crust.

→ Can I add cheese or other toppings?

Absolutely! Feel free to sprinkle your favorite cheeses or seeds before baking.