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Tomato Basil Sourdough Bagels Recipe
Ash Tyrrell

Tomato Basil Sourdough Bagels Recipe

There’s something so satisfying about pulling warm homemade bagels out of the oven, especially when the kitchen smells like roasted tomatoes and basil. I made these Tomato Basil Sourdough Bagels on a weekend baking day, and honestly, they tasted even better than the ones from my favorite café.
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Total Time 19 hours
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon active sourdough starter – Make sure your starter is bubbly and active for the best rise.
  • 50 grams white bread flour – Bread flour gives the bagels their signature chewy texture.
  • 50 grams whole wheat flour – Adds a light nutty flavor and improves fermentation.
  • 100 grams water for levain – Room-temperature water helps the starter activate evenly.
  • 350 grams tomato sauce – Use smooth tomato sauce without large chunks for a softer dough.
  • 100 grams water for dough – Helps balance the thickness of the tomato sauce.
  • 700 grams bread flour – High-protein flour creates sturdy bakery-style bagels.
  • 15 grams salt – Enhances flavor and strengthens the dough structure.
  • 5 grams dried basil – Dried basil distributes flavor more evenly throughout the dough.
  • 1/4 cup granulated sugar – Added to boiling water for a glossy crust.
  • 2 teaspoons baking soda – Helps create the chewy outer texture.
  • Cornmeal and flour for dusting – Prevents sticking and adds a classic bagel finish.
  • Sun-dried tomato cream cheese for serving – Complements the tomato basil flavor perfectly.

Method
 

  1. The night before baking, mix the sourdough starter, bread flour, whole wheat flour, and water in a bowl. Stir until smooth and cover loosely with a towel. Leave it at room temperature overnight until bubbly and active.
  2. A healthy levain should double in size and smell slightly tangy by morning. I usually place mine in a slightly warm kitchen spot for better fermentation. This step helps create airy and flavorful bagels.
  3. The active levain gives the dough its classic sourdough flavor while helping the bagels rise naturally. Don’t rush this stage because an underactive levain can lead to dense bagels.
  4. In a large bowl, combine the active levain, tomato sauce, water, bread flour, salt, and dried basil. Stir everything together until a shaggy dough forms. Let the dough rest for about 30 minutes.
  5. After resting, knead the dough for around 5 minutes until smoother and elastic. The dough should feel firm but still manageable. Bagel dough is naturally stiffer than bread dough.
  6. The tomato sauce adds moisture and rich flavor while also giving the dough a beautiful reddish color. I noticed the basil aroma becomes stronger as the dough rests.
  7. Transfer the dough to a lightly greased bowl and cover it with a towel. Let it ferment for about 3 to 5 hours depending on room temperature and starter activity.
  8. During fermentation, perform stretch-and-folds every 30 minutes for the first couple of hours. This strengthens the gluten and improves the chewy texture of the bagels.
  9. I usually stop fermenting once the dough looks puffier and slightly airy. It doesn’t need to double fully like sandwich bread dough because bagels are meant to stay dense and chewy.
  10. Dust baking sheets with parchment paper, flour, and cornmeal. Divide the dough into 12 equal portions and shape each into a tight ball.
  11. Use your thumb to poke a hole in the center of each dough ball and gently stretch it into a bagel shape. Make the hole slightly larger because it shrinks during proofing.
  12. Place the shaped bagels on prepared baking sheets. I like keeping enough space between them so they don’t stick together while rising overnight.
  13. Cover the trays tightly with plastic wrap and let the bagels rest at room temperature for about 30 minutes. Then transfer them to the refrigerator overnight.
  14. The cold proof develops deeper sourdough flavor and improves the chewy texture. It also makes the bagels easier to handle before boiling.
  15. I’ve found overnight proofing gives the best flavor and structure. The dough becomes smoother, puffier, and much easier to boil without deflating.
  16. The next morning, bring a large pot of water to a gentle boil and add sugar and baking soda. Carefully place 3 to 4 bagels into the water at a time.
  17. Boil each side for about 30 seconds before flipping. This step creates the shiny crust and chewy texture that makes bagels unique.
  18. After boiling, place the bagels on a cooling rack for a minute to drain excess water. They may look slightly wrinkled at first, but they puff beautifully in the oven.
  19. Preheat your oven to 450°F and line baking sheets with parchment paper. Arrange the boiled bagels evenly on the trays before baking.
  20. Bake for 20 to 22 minutes until the tops become golden brown. The crust should feel firm while the inside stays soft and chewy.
  21. Let the bagels cool slightly before slicing. I usually spread them with sun-dried tomato cream cheese while they’re still warm for the best flavor.

Notes

  • I always use bread flour because it creates a chewier bagel texture than all-purpose flour.
  • I prefer thick tomato sauce instead of watery sauce so the dough stays manageable.
  • I learned that overnight proofing gives the bagels a much deeper sourdough flavor.
  • I like adding extra dried basil on top before baking for stronger herb aroma.
  • I usually toast the bagels lightly before serving because it enhances the tomato flavor.
  • I found that boiling the bagels longer creates a thicker and chewier crust.