Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

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Sourdough bagels topped with sun-dried tomatoes, herbs, and cheese.

Why Make This Recipe

Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese are a delightful twist on traditional bagels. They combine the tangy flavor of sourdough with the rich taste of sun-dried tomatoes, making them perfect for breakfast, lunch, or a snack. The addition of cheese and herbs elevates the bagels, adding savory notes that will impress anyone who tries them. Making bagels from scratch can be a fun and rewarding experience, giving you fresh, warm bagels that far surpass any store-bought option.

How to Make Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

Ingredients:

  • 2 cups sourdough starter
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup sun-dried tomatoes, chopped
  • 1/2 cup shredded cheese (e.g., mozzarella or cheddar)
  • 1 tablespoon mixed herbs (e.g., basil, oregano, thyme)
  • 1 cup warm water
  • 1 tablespoon olive oil
  • 1 egg (for egg wash, optional)

Directions:

  1. In a large bowl, mix the sourdough starter, warm water, and sugar.
  2. Gradually add flour and salt, mixing until a dough forms.
  3. Knead in the sun-dried tomatoes, cheese, and herbs until combined.
  4. Let the dough rise for 1 hour until doubled in size.
  5. Preheat the oven to 425°F (220°C).
  6. Divide the dough into equal portions and shape them into bagels.
  7. Boil a pot of water and briefly boil each bagel for about 1 minute on each side.
  8. Place them on a baking sheet and brush with an egg wash if using.
  9. Bake for 20-25 minutes until golden brown.
  10. Let cool before serving.
Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

How to Serve Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

These bagels are delicious on their own, but you can also serve them with cream cheese, butter, or your favorite spreads. They make excellent sandwich bases. You can layer them with deli meats, fresh vegetables, or even avocado for a hearty meal.

How to Store Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

To store your bagels, place them in an airtight container or a resealable bag. They will stay fresh at room temperature for up to two days. For longer storage, you can freeze them for up to three months. Just thaw them at room temperature or toast them directly from the freezer.

Tips to Make Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese

  • Make sure your sourdough starter is active and bubbly before starting.
  • You can customize the herbs and cheese according to your taste preferences.
  • If the dough is too sticky, add a little more flour as needed during kneading.
  • Use a large pot for boiling to prevent crowding the bagels.

Variation

Feel free to experiment with different flavors! Try adding olives, garlic, or spices to the dough for a unique twist. You can also skip the cheese for a dairy-free option if desired.

FAQs

1. Can I use store-bought sourdough starter?
Yes, store-bought sourdough starter works well for this recipe. Just make sure it is active.

2. How do I know when the dough has risen enough?
The dough should double in size and feel airy when you press your finger into it.

3. Can I skip boiling the bagels?
Boiling gives bagels their chewy texture. Skipping this step will result in a different texture, so it’s best not to omit it.