Sundried Tomato and Italian seasoning Bagels

Sun-dried tomato and Italian seasoning Bagels

Sun-dried tomato and Italian seasoning Bagels


My boys are great fans of my Sun-dried Tomato and Olive bread, so naturally the next step is Sun-dried tomato bagels. The first attempt with just sun-dried tomato and oregano as safe option went down great and there was immediate demands for more. While trying decide which other herbs would go with sun-dried tomatoes, I could see it working with parsley, oregano and basil. A pinch of crushed red chillies never hurt anyone. While I had dried oregano at home, I had to pick up the parsley and basil, dried, from the store. Dried basil was not in the store, but then reading the label for Italian seasoning, there was all the three herbs, crushed red chillies and then a few other herbs, all seem to complement each other. Perfect.

Sun-dried tomato and Italian seasoning bagel dough before boiling

Sun-dried tomato and Italian seasoning bagel dough before boiling

The sun-dried tomatoes I have a large jar of, is of the immersed in olive oil kind. This was always messy when trying to add to the kneaded bread dough, with the dough structure also becoming too loose to handle, requiring added flour. Adding the chopped sun-dried tomatoes in before kneading solved that problem, as I could titrate my water accordingly. However the tomatoes became completely incorporated into the dough, colour and flavour is there but you could not see and taste the bits of tomato. The boys want the jalapeño bits larger in jalapeño bagels, so no question about tomato bits. I thought if I cut the sun-dried tomato into larger strips, some may survive the kneading … it worked! Some of the tomato completely mixed in changing the colour of the dough, but some remained as bits.

Sun-dried tomato and Italian seasoning Bagels after boiling, before baking

Sun-dried tomato and Italian seasoning Bagels after boiling, before baking

I have also slowly migrated to the 2 day process of making bagels. Distributes the work, increases the flavour. Makes slightly breadier bagels though, which Brin and the younger son likes, but older son wants the chewier version! Going to alternate to please everyone, some of the time.

This has been the all time favourite bagel flavour of my family.


Baked bagels cooling on rake

Sun-dried Tomato and Italian Seasoning Bagels

  • Servings: makes 12 bagels

A brinskitchen recipe


  • 750 gm strong white bread flour
  • 80 gm sun-dried tomatoes
  • 2 tsp Italian seasoning
  • 2 1/2 tsp easy bake yeast
  • 1 tbsp sugar
  • 2 tbsp Olive oil
  • 2 tsp salt
  • 300 ml cold water + more as needed
  • 2 tbsp malt syrup (optional – see notes)

Method: See Bagels 101 for detailed Bagel recipe.

  1. Chop the sun-dried tomatoes into 2 cm long by 1/2 cm strips.
  2. Add the chopped tomatoes together with any oil that oozes out when chopping, as it is full of flavour, to the rest of the ingredients and mix adding any extra water by the spoon as you are aiming for a stiff dough.
  3. Knead, if using a mixer with the dough hook for about 6 mins (about 10 mins by hand) till a slightly firm dough forms. It should be slightly tacky to touch, but should not stick to your fingers
  4. Immediately divide the dough into 12 equal portions, you can approximate or weigh to be more precise.
  5. Shape the bagels, place on baking sheet and cover with a lightly oiled cling film and place in the fridge overnight.
  6. Next day, bring a wide pan filled about 3 inches of water to a gentle boil, add 1 – 2 tsp of soda bicarbonate and simmer the bagels for about a minute each side in batches.
  7. Drain on kitchen paper for a few minutes and place on the same baking sheet
  8. Bake at 220˚C for 18 – 20 minutes, turning over and swapping trays from top to bottom half way. Must be nicely brown.
  9. Cool on rakes and enjoy however you like to eat your bagels.


  1. I find it easier to weigh rather than guess, you don’t end up with a large bagel you can’t finish and there are no more arguments when the last two bagels are left and one is smaller.
  2. Making bagels over 2 days distributes the work and the very slow rise increases flavour, but gives a slightly breadier texture, some may like it over very chewy bagels as in my family.
  3. If you do not have Italian seasoning, just substitute it with your favourite herb, preferably dried. Oregano, parsley, Basil, work well.
  4. If you are going to do a two day bagel, the aim is to quickly transfer the shaped bagels into the fridge before they start to rise so that they can slowly rise in the fridge overnight. So shape immediately after kneading. If you delay, you will be surprised how quickly the dough starts to rise.
  5. I ran out of malt syrup for this batch, did not make any difference, probably because of the tomato flavour.


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