Combine the bread flour, active sourdough starter, warm water, and salt in a mixing bowl.

Knead the dough until smooth and elastic.

Fold in the chopped sun-dried tomatoes and sesame seeds.

Cover and let the dough rise until doubled in size.

Shape the dough into bagels and create a hole in the center of each.

Bring water to a boil in a large pot and add the coarse sea salt.

Boil the bagels in batches until they float, about 1-2 minutes per side.

Remove the bagels and place them on a baking sheet.

Bake in a preheated oven until golden brown.