Homemade Sun-Dried Tomato and Olive Bagels
Homemade Sun-Dried Tomato and Olive Bagels
Make Delicious Sun-Dried Tomato and Olive Bagels from Scratch
Here’s a delightful recipe for homemade bagels packed with sun-dried tomatoes, aromatic olives, and flavorful Parmigiano Reggiano cheese. We’ve used a mature sourdough starter for a deeper taste and incorporated the olive oil from the sun-dried tomatoes to enhance their natural essence. The delightful combination of chewy black olives, subtle tomato aroma, and savory cheese makes these bagels truly special. With their wonderfully fluffy yet chewy texture, they are perfect for breakfast or brunch. Let’s bake these delicious sun-dried tomato and olive bagels together!
Ingredients- 100g Mature Sourdough Starter (100% hydration)
- 370g Bread Flour
- 160g Water
- 21g Honey
- 1 tsp Salt
- 1 tsp Instant Dry Yeast
- 56g Sun-Dried Tomatoes, finely chopped
- 17g Olive Oil (from sun-dried tomatoes)
- 28g Black Olives, roughly chopped
- 25g Grated Parmigiano Reggiano Cheese
Cooking Instructions
Step 1
In the bowl of a stand mixer, combine all ingredients except the sun-dried tomatoes, black olives, and grated Parmigiano Reggiano cheese. First, add the dry ingredients (bread flour, salt, yeast) and mix lightly. Then, add the wet ingredients (water, honey, sourdough starter, olive oil). Mix on low speed just until no dry flour is visible, about 1-2 minutes, until the dough starts to come together.
Step 2
Once the dough forms a cohesive ball and no dry flour remains, increase the mixer speed to medium and knead for another 2-3 minutes. (I use a Kenwood mixer; on a scale of 1-6, I use speed 1 for low and speed 2 for medium.) This step develops the gluten, resulting in a chewy texture.
Step 3
When the dough pulls away cleanly from the sides of the bowl, stop mixing. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for about 20 minutes. This rest period allows the dough to relax and begin its initial fermentation.
Step 4
After the 20-minute rest, add the finely chopped sun-dried tomatoes, chopped black olives, and grated Parmigiano Reggiano cheese to the dough.
Step 5
Using a spatula, fold the dough a few times to roughly incorporate the added ingredients. Be careful not to overmix, as this can break down the ingredients.
Step 6
Continue mixing on medium speed for about 6-7 minutes. The dough is ready when it becomes smooth, shiny, and elastic.
Step 7
Transfer the finished dough to a clean work surface and divide it into 6 equal portions. Gently shape each portion into a ball, tucking the seams underneath to create a smooth surface, and then loosely shape them into ovals.
Step 8
Lightly dust your work surface with flour. Take each dough oval, flatten it gently with your palm, make a hole in the center with your finger, and shape it into a bagel ring. (Tip: Don’t close the ring too tightly, as it will puff up nicely during baking.)
Step 9
Place each shaped bagel on a piece of parchment paper cut to size. Arrange them in an airtight container and refrigerate for at least 8 hours, or overnight (up to 14 hours), for a slow cold fermentation. The bagels should look slightly puffed up when you take them out.
Step 10
While you’re preheating the oven, bring a large pot of water to a rolling boil. Take the bagels out of the refrigerator and let them sit at room temperature for about 15-20 minutes to take off the chill slightly. Carefully add 2-3 bagels at a time to the boiling water and boil for about 60 seconds, flipping them halfway through. This step is crucial for achieving that signature chewy exterior and moist interior.
Step 11
After boiling, place the bagels on a baking sheet. Sprinkle the tops generously with extra grated Parmigiano Reggiano cheese. The cheese will melt and add a delicious savory flavor.
Step 12
Preheat your oven to 220°C (425°F) (using a Smeg oven as a reference), then reduce the temperature to 200°C (400°F) before baking. Bake for 12-14 minutes, or until the bagels are golden brown and look appetizing. Baking times may vary depending on your oven. Once baked, remove the bagels from the oven and let them cool completely on a wire rack. While they’re delicious warm, they achieve their best chewy texture once fully cooled.
