These sun-dried tomato bagels are chewy, salty, and built like a real bagel should be; boiled first for that glossy crust, then baked until golden with melted cheese on top. The tomatoes bake into the dough and give you little concentrated pockets of savory sweetness, so every bite tastes like something you’d pay too much for at a cafe… except you made them at home and they’re still warm.

Are sun dried tomatoes healthy?

Sun-dried tomatoes are actually pretty healthy - basically tomatoes with the water removed, so the nutrients and flavor get concentrated. They’re a solid source of lycopene (an antioxidant linked to heart health) plus vitamin C and K, potassium, and iron, and they add big tomato flavor without needing much. Historically drying tomatoes was a practical Mediterranean preservation method, especially in Southern Italy, where summer tomatoes were salted and dried in the sun so they’d last through colder months, long before refrigeration existed. The main ‘watch out’ is that many store bought sun-dried tomatoes are packed in oil so they’re healthiest when you treat them like a flavor booster, not a whole side dish.

How to make sun dried tomato parmesan bagels?

In 1/2 cup of warm water, sprinkle in the yeast and sugar. Let it sit for 5 minutes and stir. In a separate large bowl, mix flour and salt and make a well in the middle. Pour yeast mixture in the well and 1/3 cups of warm water. Mix and pour in rest of the water (about 1/2 cup). If your dough feels dry add 1-3 tbsp of warm water. Knead for 3 minutes, then add the chopped sun dried tomatoes and continue kneading for another 7 minutes. Use the oil from the sun dried tomatoes to lightly oil a large bowl. Shape your dough into a ball and turn it around in the bowl slightly coating it with the oil. Cover with a warm, damp kitchen towel and let it rise for 1hr 20min until doubled in size. Once doubled in size, lightly punch it down and let rise for another 15 minutes. Meanwhile use the oil from the sun dried tomatoes to lightly oil 2 sheet pans. Divide the dough into 8 even sized pieces (weighing apprx. 110g each). Roll them into neat balls, then push your finger through the middle and stretch the hole to about 5cm. Place the shaped bagels on the oiled sheet pans and cover with a warm, damp kitchen towel and let them rise for 15 minutes. Preheat oven to 425 degrees. Fill a large pot with water and bring to boil. Working with two bagels at a time, boil each side for 2 minutes. Whisk egg in a small bowl and brush each bagel with and top with cheese. Bake bagels for 20-22 minutes until golden brown. Let them cool for 10 minutes on a wire rack before serving.

Tips

If the dough doesn’t double in size the room may be too cold and it needs more time.
Use a dough cutter to divide the dough.
Boil the bagels face down first.