These sundried tomato bagels combine the robust flavors of sourdough with the Mediterranean taste of sun-dried tomatoes and olive oil. They are my favorite savory bagels out there, and that's saying something!
(My favorite sweet bagels are these Cinnamon Raisin Sourdough Bagels! For all the chocoholics out there, I also have a Chocolate Chip Sourdough Bagel recipe. Or try my Sourdough Blueberry Bagel recipe - this is a hit with the littles who are fascinated by "purple bread".
Ever since I visited New York and had a chance to taste "real" bagels there, I wanted to recreate them with the help of my sourdough starter. The reason why these are so good is that the flavors of sun-dried tomatoes and olive oil are not overwhelming, they just add another layer to whatever you're spreading on the bagel.
- How To Make Sundried Tomato Sourdough Bagels
- Substitution Notes
- Variations & Add-ins
- Tools You'll Need
- 💭Crucial Success Tips
- 📖Printable Recipe
- Sundried Tomato Sourdough Bagels with Olive Oil
- Baking Schedule
- How to Store Sourdough Sundried Tomato Bagels
- Pin It For Later
- Why Bake With Sourdough?
- End Notes
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All you need to make these delicious sun-dried tomato bagels are the ingredients for a plain sourdough bagel:
- active sourdough starter
As with anything sourdough, you'll want your starter bubbly and active before attempting to rise the dough with it. That said, the timing doesn't have to be perfect. I actually often miss when my starter is at its peak because I'm busy doing something else. That's completely OK. Mature starters are way more robust than people tend to think. I sometimes use my starter straight from the fridge and if you give it a bit more time, it raises the dough beautifully.
The thing I always recommend doing is marking the height of your starter right after feeding. That way, you quickly see how active it is and decide if you can use it or not. For this recipe, you want it to be quite active, so I suggest using it when it's at its double height or higher (even if it's already falling or still rising at that height!).
- bread flour (or Manitoba flour)
Bread flour has a higher gluten content, which makes it an excellent choice for these sourdough sundried tomato bagels. This high protein content contributes to the flour's strength and ability to develop gluten, which is essential for making bread with a good structure and chewy texture. I notice a huge difference when I bake with bread flour versus regular all-purpose flour. But since bread flour is a bit more expensive, I "save" it for baking things that are supposed to be soft and spongey. These sourdough sundried tomato bagels are one of them!
The water's temperature is important in sourdough baking! If it's too cold, it might slightly delay the dough's rising time, while if it's too hot, it could potentially harm or deactivate the yeast. This recipe is written with cold water in mind, so I recommend using cold water.
Tap water is completely fine, as long as you know your water is drinkable and doesn't contain large amounts of chloride. Chloride can harm the wild yeasts and bacteria, so if your water smells strongly of chloride, I'd try to use bottled water or filtered water.
Adding salt is crucial in baking good bread! And it's not just about the flavor either. Salt strengthens the gluten structure in the dough. It helps the dough retain gas produced during fermentation, resulting in a better rise and texture. Without salt, the dough may become slack and overly sticky, leading to a less desirable texture. Salt helps control the growth of unwanted microorganisms, such as certain bacteria or molds, which can negatively affect the fermentation process and the final flavor of the bread. I didn't know all this when I started to dabble in sourdough, but now that I do, I always make sure I add the appropriate amount to any bread I bake.
I usually use just regular table salt, but in my country, that is high-quality sea salt that has no fillers, no anti-caking agents, no additives or unhealthy pollutants added to it. If that's not the case where you live, try to find some real, quality salt.
Use sugar if you can, since I wrote this recipe with white or brown sugar in mind. If you decide to use liquid sweeteners, make sure to adjust the amount of flour, since you'll need to balance out the added liquid.
Don't use artificial sweeteners though! They won't provide food for the yeast and the dough won't rise well. Since the bagel dough is quite dense, we're adding some sort of sugar into it to help the starter to raise it properly.
- baking soda (for boiling the bagels)
Baking soda, when dissolved in water, increases the alkalinity of the water. This alkaline environment promotes the Maillard reaction, a chemical reaction between amino acids and reducing sugars that occurs at higher temperatures. The Maillard reaction is responsible for the browning and development of the characteristic crust on bagels, giving them their appealing texture and color. Now that you know why it's important, you surely won't skip it!
... And the unique additions that make these bagels special:
- sundried tomatoes (in oil) and
Try to use high-quality sundried tomatoes in oil because the flavor will be so much better if you do. I'm lucky because Italy is only a 2.5-hour drive away from where I live, so there are a lot of high-quality sundried tomatoes on the grocery store shelves around here. If you don't have access to this kind of sundried tomatoes, consider ordering some online; there is a great selection even on Amazon!
- olive oil
If quality is important when it comes to sundried tomatoes, it is less important for olive oil in this recipe. Just regular olive oil will suffice, no need for cold pressed and extra virgin. I mean if you have it, great, use it! But don't go buy it just for these bagels and spend a lot of money on it.
Another thing to note is that this bagel recipe is not your usual very low-hydration bagel recipe. Many bagel recipes use very little water, making the dough hard and stiff, all in pursuit of making the bagels very chewy. Through experimentation, I found that you can go too low (and many recipes do, in my opinion). So the dough we're striving for here is not stiff, but rather pliant and elastic, but not wet either. A happy middle ground! And the bagels are still appropriately chewy, just not chewy to the point of being too dense and hard.
See recipe card for quantities.
How To Make Sundried Tomato Sourdough Bagels
If you are new around here, there's one thing I strive for when creating recipes: simplicity! We're all busy, so all additional steps that are not crucial to the success of the recipe are happily ignored. Many bagel recipes with additions call for mixing those additions in later (thus creating an extra step in the recipe). But since I don't see a reason why not just mix them in at the beginning, we're doing exactly that.
Using a bowl of a stand mixer, measure out the ingredients and mix them using a dough hook attachment. The easiest way to go about it is to mix water and sourdough starter first so that the starter has a chance to disperse in the water. The order of other ingredients is not important. Mix the dough for at least 5 minutes or until you see it becoming smooth and elastic.
If you don't have a stand mixer, just mix the dough in a large mixing bowl and bring it together with your hands. Knead it for at least 5 minutes to help the dough develop strong gluten bonds.
The dough should be firm and elastic so that a ball forms and it holds the shape quite well.
Cover the dough with something airtight (a lid, a plastic wrap, or a plastic bag).
Let the dough bulk ferment for 6-8 hours at room temperature. This can be an overnight rise if that fits your schedule.
The next day, after the dough has risen for about 75%, it's time to shape the dough. You should be able to shape it on your counter without adding any extra flour.
Divide the dough into 4 equal pieces and shape them into balls. In the center of each ball, make a hole with your thumb and stretch it. Keep in mind that the dough will rise a second time, so make the holes quite big; they will get smaller after the second rise.
Place shaped bagels on a parchment paper (baking sheet) lined tray, cover them with a tea towel, and wait for them to puff up and rise again. They will not double in size this time, but they should become a bit bigger and puffier. At room temperature, this should take about 2 hours.
Boil the bagels in a pot of water. You'll need about 2 quarts (or 2 liters) of water with the addition of baking soda (1 tbsp) and sugar (1 tbsp). Make sure you don't overcrowd your pot, so the bagels have enough space since they are going to expand a bit when hot water hits them.
You'll find different suggestions for how long to boil them, but I found that 1 minute per side works well (and it's easy to remember). The easiest way to get them out of the water is with a slotted spoon.
With the opposite end of a wooden spoon, you can make your holes just a bit bigger if you wish!
Put them on that same parchment paper lined tray again and put them straight into a preheated oven.
Bake bagels for 20 minutes at about 425°F (about 220°C). If your oven is strong, consider lowering the temperature just a bit so the bagels don't get over-baked. The goal is to get them golden brown, not deep brown.
After baking, allow them to cool completely on a wire rack.
Hint: if the bagel dough somehow ends up being a bit too wet (you never know when you're experimenting with sourdough bread!), try to wet your hands when you're handling them. This will prevent the dough from sticking to your hands and leave your bagels with a nice smooth surface.
I don't recommend substituting a whole lot of ingredients because you'll simply get a different bagel as a result, and I KNOW this one is fantastic. But there are some things that will not make a big difference if you use something different:
- Olive oil - if you don't have olive oil on hand, substitute it with any other mild vegetable oil like sunflower oil or avocado oil. Better yet: pour the oil from your sundried tomato jar into the dough for added flavor!
- Sugar - you can use brown sugar or white sugar. I wouldn't use coconut sugar since it can leave some taste behind. This recipe is written with granulated sugar in mind, but you can use liquid sweeteners like honey or maple syrup if you want. The amount is not big enough to have an effect on the dough's hydration.
- Flour - bread flour will make these soft and airy due to its high gluten content, so it's my first recommendation. But if you're out of bread flour for any reason, you can use all-purpose flour. Be sure to use a bit less water, since all-purpose flour is less absorbent than bread flour. You can even use a small percentage of whole wheat flour if you'd like, but don't go overboard; whole wheat flour tends to make things denser and harder, which we don't appreciate when making bagels.
- Sundried tomatoes - there are two types of sun-dried tomatoes that are prevalent on the shelves: sundried tomatoes in oil or just plain dried sundried tomatoes. You can use either, just make sure they are decent quality.
Variations & Add-ins
The options are endless when it comes to adding even more flavor to these homemade bagels! Since they are inspired by some Italian recipes, the thing I would personally add is typical for my favorite neighboring county, food-wise:
- Pesto cream cheese - mix together a bit of pesto with your cream cheese and garnish with fresh basil leaves. The combination of tomatoes and basil is famous for a reason.
- Cheezy - add some parmesan cheese or nutritional yeast to the dough before you mix it to give bagels a cheezy flavor. Since parmesan cheese is quite salty, use just half the amount of salt in case you decide to use the cheese.
- Avocado - even if we ignore how pretty green avocado looks on a reddish bagel, avocado on toast doesn't stand a chance against avocado on a toasted bagel. Try it and thank me later.
Tools You'll Need
Like with all things sourdough, I recommend using a kitchen scale for measuring out the ingredients. But measuring cups usually work alright too. I say usually because the scale is more accurate! You'll need some parchment paper to line your baking tray, otherwise, the bagels will stick during baking
Although you don't necessarily need the following tools, they will make this recipe easier for you. A stand mixer will mix and knead the dough for you and it tends to be faster. A slotted spoon will drain your bagels well and you'll have them in and out of the pot quicker.
💭Crucial Success Tips
- Balanced Hydration: Pay close attention to the hydration of your dough. Bagel dough should be on the slightly stiffer side compared to regular bread dough. Although this recipe works for me, it might be tweaked a little to work for you. Adjust the water and flour to achieve the right consistency during mixing and kneading.
- Use Bread Flour: While you can use all-purpose flour, using bread flour typically yields better results as it has a higher protein content. This helps with gluten development and gives the bagels a chewy texture.
- Knead Properly: Knead the dough thoroughly. Proper kneading develops gluten, which is essential for the bagels' texture. You want a smooth, elastic dough. I recommend kneading for at least 5 minutes either with a stand mixer or by hand. Since using a stand mixer is really easy, I usually work my dough with it for 10 - 15 minutes for best results.
- Bulk Fermentation: Allow the dough to bulk ferment until it has visibly expanded (go for a 75% increase) and has a slightly airy texture. This step contributes to the bagels' flavor and texture, so don't rush it!
- Shaping and Boiling: When shaping your bagels, aim for consistency in size, so the bagels will be sufficiently boiled and baked at the same time.
... and finally:
- Patience: Patience is key in sourdough baking. Don't rush the process. Follow this recipe's timing, but also be prepared to adjust if your dough isn't behaving as expected due to factors like room temperature or elevation.
- Practice: Making perfect bagels can take practice. Don't be discouraged if your first batch isn't exactly how you want it. Each attempt will teach you more about the process and help you improve. If it's any consolation: most failed sourdough attempts are still edible, if not delicious!
Sourdough bagels can be considered a healthier option compared to traditional bagels made with commercial yeast for several reasons:
Natural Fermentation: Sourdough bagels are leavened through natural fermentation using a sourdough starter. This process involves beneficial bacteria and yeast, which can help break down some of the gluten and phytic acid in the dough, potentially making it easier to digest for some individuals.
Lower Gluten Content: The long fermentation process in sourdough can reduce the overall gluten content in the dough. While it may not be suitable for those with celiac disease, some people with gluten sensitivities find that sourdough is more tolerable. Although lower gluten breads like buckwheat sourdough bread may be even more appropriate in that case.
Enhanced Nutrient Absorption: Sourdough fermentation can improve the bioavailability of certain nutrients, making them easier for your body to absorb. This includes minerals like calcium, magnesium, and iron.
Lower Glycemic Index: Sourdough bagels often have a lower glycemic index (GI) compared to bagels made with commercial yeast. This means they may have a less dramatic impact on blood sugar levels.
Simpler Ingredients: Sourdough bagels (at least in this recipe!) use fewer ingredients and avoid additives and preservatives commonly found in commercial bagels. When I decide. to make something with sourdough, chances are I have all the ingredients I need in my pantry already.
Sourdough bagels and regular bagels (with commercial yeast) differ primarily in what makes them rise, the fermentation process, and flavor. Sourdough bagels are leavened using a sourdough starter, while commercial bagels use commercial yeast.
This distinction leads to variations in flavor, with sourdough bagels featuring a tangy, complex taste due to the longer and slower fermentation process of the sourdough starter. In contrast, regular bagels tend to have a milder, neutral flavor.
Texture-wise, sourdough bagels are typically chewier and denser, while regular bagels have a softer, bread-like texture. On the flip side, I find that sourdough bagels stay fresh longer.
If you want more inspiration about what you can put on a bagel, here is a longer list of ideas:
1. Cream Cheese: A classic choice, spread a generous layer of cream cheese, whether plain, flavored, or whipped, on your toasted sourdough bagel.
2. Smoked Salmon: Top your bagel with slices of smoked salmon, capers, red onion, and a dollop of cream cheese for a classic lox and bagel combination.
3. Avocado: Spread mashed avocado on your bagel, and add toppings like sliced tomatoes, red pepper flakes, or a poached egg for a healthy and delicious breakfast or snack.
4. Nut Butter: Try almond butter, peanut butter, or cashew butter for a nutty twist. Add sliced bananas or a drizzle of honey for extra flavor.
5. Hummus: Spread your favorite hummus flavor on the bagel and top it with veggies like cucumber, bell peppers, and olives.
6. Jam or Jelly: Go for sweet toppings with fruit jams, jellies, or preserves. Strawberry, raspberry, or fig jam work well.
7. Eggs: Scrambled, fried, or poached eggs with cheese and bacon can turn your sourdough bagel into a hearty breakfast sandwich.
8. Breakfast Sandwich: Make a breakfast sandwich with scrambled eggs, cheese, and your choice of breakfast meats like bacon or sausage.
9. BLT: Create a classic BLT by adding bacon, lettuce, and tomato slices to your bagel with a bit of mayo.
10. Tuna Salad or Chicken Salad: Top your bagel with homemade or store-bought tuna or chicken salad for a satisfying lunch.
11. Pesto: Spread pesto on your bagel and top it with fresh mozzarella and tomato slices for a Mediterranean twist.
12. Nutella or Chocolate Spread: Satisfy your sweet tooth with a layer of Nutella or chocolate spread on your bagel.
13. Fresh Fruit: Top your bagel with sliced fruit like strawberries, kiwi, or apples and a drizzle of honey or yogurt for a fruity treat.
14. Cheese: Melted cheese on a toasted bagel can be simple yet delightful. Try cheddar, Swiss, or provolone.
15. Sliced Deli Meats: Layer your bagel with sliced turkey, ham, or roast beef along with your choice of cheese and condiments for a savory sandwich.
If your sourdough bagels are turning out hard or overly dense, I can think of a few reasons why and offer a solution that might help you!
Overmixing or over-kneading: Excessive kneading or mixing can develop too much gluten in the dough, resulting in tough and dense bagels. When working with sourdough, especially, be mindful of not overworking the dough. Mix and knead until it's smooth and elastic, but not excessively so. Although in practice, I never had issues with overworking my dough and I even let it mix in the stand mixer for 30 minutes a few times! Solution: Handle the dough gently and avoid overmixing. A shorter kneading time or gentler folding can help.
Insufficient proofing: Proper fermentation and proofing are crucial for achieving the right texture in sourdough bagels. If the dough doesn't rise enough during these stages, the bagels can turn out hard. Solution: Ensure you allow the dough sufficient time to rise during both bulk fermentation and the final proofing stage. Factors like temperature and the health of your sourdough starter can affect the timing. I go in-depth about how long to proof sourdough in a separate post you might find helpful!
Incorrect water-to-flour ratio (hydration level): The hydration level of your dough plays a significant role in the bagels' texture. If the dough is too dry, it can result in hard bagels. Solution: Adjust the water-to-flour ratio as needed to achieve the right dough consistency. Add a bit more water if the dough is too dry, or add a bit more flour if it's too sticky. When I'm in doubt, go for a stickier dough. You can always add a bit of flour later to help shape it.
Boiling duration: When boiling the bagels before baking, be cautious not to over-boil them. Boiling for too long can lead to a hard crust. Solution: Boil the bagels for the recommended 1 minute per side, or until they're slightly puffy. Although some recipes call for longer boiling times, I had an incident when I tested the 1:30 minutes on each side and ended up with a bunch of very hard bagels.
Baking temperature and time: Baking at too high a temperature or for too long. Solution: Double-check your oven temperature with an oven thermometer. Bake the bagels at the recommended temperature and time specified in your recipe. Also, keep an eye on the bagels when you first make them and simply cut the baking time short if you see they're getting too brown. Although I recommend baking them for 20 minutes, sometimes I turn off my oven after 18 minutes because I can see they're getting overly done.
Cooling improperly: Allow the bagels to cool completely on a wire rack after baking. If you let them cool on a flat surface, condensation can form underneath, making the bottoms soggy and the tops hard. Solution: Use a wire rack for cooling to ensure proper airflow around the bagels. If you don't have one, try positioning the bagels on the edges of the tray to ensure there is at least some airflow on the bottom when they're cooling.
A very mature starter: If your sourdough starter is too acidic or mature, it can result in a more aggressive fermentation that affects the texture negatively. Your dough can also be over-proofed due to the strength of your starter. Solution: Consider refreshing your starter with fresh flour and water to reduce its acidity, or adjust the amount of starter you use in the recipe.
Remember that making perfect sourdough bagels can take some practice and adjustments. Pay close attention to the dough's texture and rise times, and make gradual changes as needed to improve the bagels' texture and flavor. Every time you try a new sourdough recipe, there is a learning curve!
I've been there: your fresh bagels are suddenly not so fresh anymore. My favorite way of remedying that is to simply toast them! But there are other ways. I'll be honest with you: I have not tried the following ways of making bagels soft again, but according to the internet, they work:
Steam reheat: Hold each bagel over steam briefly to add moisture. Avoid overdoing it.
Microwave: Wrap the bagel in a damp paper towel and microwave in short bursts until it's soft enough. Check often to prevent overcooking.
Oven reheat: Wrap the bagel in foil and heat it in a preheated oven at 350°F (175°C) for about 10 minutes. Add a small ice cube for extra moisture if desired.
(I still think you should just toast them!)
The number one reason for fresh bagels to go stale is their low moisture content. Bagels contain less moisture compared to other baked goods like cakes or pastries. This lower moisture content makes them more susceptible to drying out and becoming dry and hard over time.
Then there's a process called staling, which means that the starches in the bread undergo retrogradation. They basically recrystallize and form a structure that makes the bread feel dry and hard. This staling process can happen relatively quickly in bagels.
When fresh bagels are exposed to the air, the moisture on the surface of the bagel begins to evaporate. This loss of surface moisture is a significant contributor to the bagel becoming hard and less enjoyable to eat.
Since we are making these bagels at home without preservatives commonly found in commercially produced bagels, they will become stale quickly.
Looking for more sourdough recipes? Try these:
- 70 g (about ⅓ cup) active sourdough starter
- 100 g (about ½ cup) water
- 200 g (about 1 ½ cup) bread flour
- 10 g (about 2 tsp) olive oil
- 10 g (about 2 ½ tsp) sugar
- 4 g (about ¾ tsp) salt
- 20g (about 1 ½ tbsp) sundried tomatoes
- 1 tbsp baking soda
- 1 tbsp sugar
- Using a bowl of a stand mixer, measure out the ingredients and mix them using a dough hook attachment. The easiest way to go about it is to mix water and sourdough starter first so that the starter has a chance to disperse in the water. The order of other ingredients is not important. Mix the dough for at least 5 minutes or until you see it becoming smooth and elastic. (If you don't have a stand mixer, just mix the dough in a large mixing bowl and bring it together with your hands. Knead it for at least 5 minutes to help the dough develop strong gluten bonds.)
- The dough should be firm and elastic so that a ball forms and it holds the shape quite well.
- Cover the dough with something airtight (a lid, a plastic wrap, or a plastic bag).
- Let the dough bulk ferment for 6-8 hours at room temperature. This can be an overnight rise if that fits your schedule.
- The next day, after the dough has risen for about 75%, it's time to shape the dough. You should be able to shape it on your counter without adding any extra flour.
- Divide the dough into 4 equal pieces and shape them into balls. In the center of each ball, make a hole with your thumb and stretch it. Keep in mind that the dough will rise a second time, so make the holes quite big; they will get smaller after the second rise.
- Place shaped bagels on a parchment paper (baking sheet) lined tray, cover them with a tea towel, and wait for them to puff up and rise again. They will not double in size this time, but they should become a bit bigger and puffier. At room temperature, this should take about 2 hours.
- Boil the bagels in a pot of water. You'll need about 2 quarts (or 2 liters) of water with the addition of baking soda (1 tbsp) and sugar (1 tbsp). Make sure you don't overcrowd your pot, so the bagels have enough space since they are going to expand a bit when hot water hits them.
- You'll find different suggestions for how long to boil them, but I found that 1 minute per side works well (and it's easy to remember). The easiest way to get them out of the water is with a slotted spoon.
- With the opposite end of a wooden spoon, you can make your holes just a bit bigger if you wish!
- Put them on that same parchment paper lined tray again and put them straight into a preheated oven.
- Bake bagels for 20 minutes at about 425°F (about 220°C). If your oven is strong, consider lowering the temperature just a bit so the bagels don't get over-baked. The goal is to get them golden brown, not deep brown.
- After baking, allow them to cool completely on a wire rack.
if the bagel dough somehow ends up being a bit too wet (you never know when you're experimenting with sourdough bread!), try to wet your hands when you're handling them. This will prevent the dough from sticking to your hands and leave your bagels with a nice smooth surface.
Nutrition Information:Yield: 4 Serving Size: 1 bagel
Amount Per Serving: Calories: 227Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
A schedule that works for me most of the time goes like this:
4:00 PM - feed the starter
10:00 PM - mix the dough and prepare it for bulk rise
10:30 PM - bulk rise
The next day:
6:30 AM (when I wake up) - transfer the dough to the fridge (to pause the fermentation)
04:00 PM (or whenever I have time that day) - take the dough out of the fridge and shape the bagels.
06:00 AM - boil and bake, so you can enjoy fresh bagels for dinner
How to Store Sourdough Sundried Tomato Bagels
Fresh bagels are at their best when they're kept in a paper bag at room temperature. the science behind this is that paper maintains the crust and flavor. While the bagels may become slightly chewier over time, they remain perfectly fine for about a day.
I can't remember where I read this a long time ago, I go a step further and place the paper bag of bagels inside a plastic bag. This will keep the bagels fresh for four or five days with no issues.
After the second or third day, I like to toast them before eating, and they taste great!
For longer-term freshness, it's best to freeze your bagels as soon as they are completely cooled. I suggest slicing them before freezing and popping them straight into the toaster when you're ready to eat them.
As for freezing the dough: I don't recommend it. Freezing pre-baked sourdough, in my opinion, isn't a great idea. Based on my experience, it often leads to unfavorable and unpredictable outcomes.
However, you can indeed freeze fully baked sundried tomato sourdough bagels! The easiest way to do that is to cool them down completely, putting them into a plastic bag. Keep them in the freezer for up to 3 months.
Pin It For Later
Why Bake With Sourdough?
Sourdough might seem like a bit of a wild beast at first, but trust me, it's an adventure worth embarking on! You'll be surprised at how quickly you'll be able to just eyeball and feel everything and never want to turn back.
Sourdough, the OG "Natural Yeast," is how our bread ancestors baked bread before the commercial yeast takeover in the early 1900s. Quick yeast stole the spotlight, and sourdough kinda went undercover. But guess what? I'm on a mission to bring back the glory!
Breads made with sourdough don't just taste incredible. They also pack digestive perks that quick yeast breads can't even dream of.
Sourdough's secret weapon? It's like a blood sugar ninja, lowering the glycemic index not only for the meal at hand but for several meals to come. You don't need to ba a diabetic to watch your blood sugar, it's good for all of us.
The lengthy fermentation process of sourdough is a nutritional game-changer. It effectively ferments and pre-digests the grain while neutralizing phytic acid. This acid, known as an anti-nutrient, locks away valuable nutrition like minerals and B vitamins, but sourdough swoops in to unlock and make them readily available to our bodies.
What's more, sourdough is great for digestion compared to most quick yeast commercial breads. It's especially recommended to those with gluten sensitivity, often causing them no issues at all.
But wait, there's more! Sourdough is a treasure trove of probiotics, which, when cooked, transform into prebiotic fuel for our trusty gut bacteria, keeping our digestive system happy and healthy.
These are just a few reasons why I'm baking with sourdough and incorporating it into every baked good I can whip up. And let's not forget, it's not just nutritious – it tastes absolutely fantastic.
What's there not to like, you might ask? Well, there is ONE downside to baking with sourdough: it takes time and planning ahead. First, you have to feed your starter and wait at least 4 - 6 hours before you can use it (unless you're making a sourdough discard recipe). Then there's a good chance the recipe will state that you must let the dough rest a bit before mixing it, and then you'll have to wait for it to bulk ferment, which can take anywhere from 6 - 24 hours!
All in all, it's so worth it to plan ahead and be patient in my opinion. Once you get used to sourdough bread (and other baked goods), you'll find "regular" bread just lacks in the taste department.
Feel free to comment down below if something did not go according to plan or if you tried to make this recipe and had problems following the recipe. I will try my best to get back to you. Or just leave your comment and tell me how it went. I love getting feedback from you!