The aroma of freshly baked bread wafts through the air, mingling with the tangy scent of sourdough and the rich, savory notes of sun-dried tomatoes and herbs. Imagine sinking your teeth into a warm bagel, its crust perfectly crisp while the inside is delightfully chewy. These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese not only elevate your breakfast game but also provide a unique twist on classic bagels. Perfect for brunch, snack-time or even a light dinner, they are surprisingly straightforward to make.
These bagels are not only delicious but also versatile and health-conscious. The combination of chewy sourdough and zesty toppings makes them a standout addition to any table. Plus, they can be prepared ahead of time or enjoyed fresh out of the oven. If you’re ready to treat your taste buds, dive into this exciting recipe for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese.
Why Make This Recipe
Using sourdough starter means you’re not just baking; you’re nourishing your body with probiotics. This tangy, fermented flavor enhances the taste, elevating these bagels above ordinary ones. Plus, with the added sun-dried tomatoes and herbs, these bagels explode with savory goodness in every bite.
Baking bagels at home can be rewarding and fun—you get to play with flavors and make something truly unique to your palate. You’ll save money too; gourmet bagels filled with scrumptious ingredients can be pricey at cafes, but making them at home is both cost-effective and satisfying. A batch can easily serve your family or friends, making them a perfect crowd-pleaser!
Better yet, these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are not just delicious, but they’ll also impress anyone who takes a bite!
How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (1 cup)
- 1/2 teaspoon active/instant yeast (optional, see notes)
- 250 grams water (3/4 cups)
- 100 grams sun-dried tomatoes (about 1 cup)
- 5 grams dried minced garlic (1 tablespoon)
- 5 grams minced dried onion (1 tablespoon)
- 3 grams dried basil (1 teaspoon)
- 3 grams dried thyme (1 teaspoon)
- 10 grams sea salt (about 2 teaspoons)
- 100 grams shredded cheese (about 1 cup)
- 60 grams water, set aside (1/4 cup)
- 1 tablespoon baking soda (for water bath)
- 2 tablespoons honey or sugar (for water bath)
Notes:
- You can find sun-dried tomatoes at most grocery stores, often in the pasta section.
- For a milder flavor, you can easily adjust the quantities of garlic and herbs based on your preference.
- Ingredients at room temperature yield better results than cold ingredients.
Directions
- Combine Ingredients: In a large bowl, combine the sourdough starter, optional yeast, flour, salt, sun-dried tomatoes, garlic, onion, dried basil, thyme, cheese, and 250 grams of water. Mix until a shaggy dough ball forms. Add the 60 grams of reserved water if the dough seems too dry.
- First Proof: Cover the bowl with a plate or a damp towel and allow the dough to proof for 1 hour at a warm temperature.
- Stretch and Fold: After an hour, wet your hands and stretch the dough up out of the bowl several times, folding it in on itself to create tension. Shape it into a smooth ball. Cover and let proof for another 30 minutes.
- Shape the Dough: Sprinkle flour on top of the dough. Divide it into 8 equal pieces, with each piece weighing about 160 grams. Line a baking sheet with parchment paper and sprinkle flour on the surface.
- Form Bagel Balls: Take each piece of dough and form a small ball by folding the edges inward. Place each ball on the prepared parchment paper. Repeat for the remaining pieces, sprinkling flour lightly on top of the balls. Cover with a towel to rise for another 30 minutes until they puff up.
- Shape Bagels: Flour your hands and pick up a dough ball. Using your thumb and middle finger, squeeze a hole through the center, forming the bagel shape. Use your free hand to guide the dough, ensuring a uniform bagel shape. Return shaped bagels to the parchment paper. Allow them to rest for 15 minutes, but avoid overproofing.
- Optional Final Proof: For even better flavor, you can place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat Oven: Preheat your oven to 450°F.
- Prepare Water Bath: In a large pot, bring water to a boil and add the baking soda and sugar.
- Boil Bagels: Using a slotted spoon, boil each bagel for about a minute, flipping them at the 30-second mark. Remove and place back on the parchment paper, repeating for all bagels.
- Bake: Once all bagels are boiled, place them in the oven. Bake for approximately 20 minutes, rotating them after 10 minutes for even color and baking.
- Cool Down: Remove from the oven and let them cool for 30 minutes before serving.
How to Serve Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
These delightful bagels are best enjoyed warm, fresh from the oven, or at room temperature. Present them on a beautiful platter, cutting them in half to showcase their gorgeous insides filled with sun-dried tomatoes and herbs. They pair excellently with cream cheese, a sharp cheddar spread, or even some avocado for a hearty breakfast. A light salad and a refreshing beverage like iced tea or a crisp sparkling water will complement the savory flavors beautifully, making it a perfect brunch spread or snack at any gathering.
How to Store Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
To store your bagels, place them in an airtight container at room temperature where they will stay good for up to 4 days. For longer storage, you can freeze them by wrapping each bagel in plastic wrap and placing them in a freezer-safe bag. Frozen bagels can last up to 2 months. To thaw, simply leave them out at room temperature or microwave them for a few seconds. Reheat in a preheated oven or toaster to bring back their delightful crunch and chewy texture. Always check for any signs of mold or off-smells before consuming leftovers.
Tips to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- Prep Ahead: If you’re short on time, prepare your dough the night before and let it proof in the fridge overnight.
- Herb Boost: Fresh herbs can be used if you prefer, though they should be finely chopped to mix well.
- Avoid Overproofing: Keep an eye on your dough; overproofed bagels can become too soft and lose their structure.
- Extensions for Flavor: Adding spices like crushed red pepper flakes can add a delightful kick to your bagels.
- Batch Freeze: Make an extra batch to freeze, providing a quick breakfast option in a pinch.
- Experiment with Flavors: Consider adding olives or different cheese varieties for diverse flavor options.
- Work with Room Temperature Ingredients: Cold ingredients can impede the fermentation process, so bring everything to room temperature before starting.
- Steam for Crunch: For an even crustier bagel, place a small pan of water in the oven while baking to create steam.
- Twist on Shape: Try forming mini-bagels or twists for a fun presentation.
- Store Them Wrapped: When not eating immediately, wrap bagels in a clean kitchen towel to keep them fresh.
Variations
- Herbed Garden Bagels: Add fresh herbs like rosemary and chives. This fresh takes the bagels to another level with vibrant flavors and aromas.
- Spicy Kick Bagels: Incorporate jalapeños or crushed red pepper flakes into the dough for an extra kick that will tantalize your taste buds.
- Sweet Savory Delight Bagels: Mix in a bit of honey and chopped pecans to the dough, followed by a cinnamon and sugar topping pre-baking for a delightful sweet treat.
- Vegan-Friendly Bagels: Replace the cheese with a vegan alternative and eliminate the optional yeast for a fully plant-based version.
- Mediterranean Breeze Bagels: Substitute feta cheese for a brinier taste and add olives to the mixture, giving a taste of the Mediterranean.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the dough the night before and let it proof in the refrigerator overnight for deeper flavors. Simply shape and boil them the next day!
How do I store leftovers?
Store leftover bagels in an airtight container at room temperature for up to 4 days. They can also be frozen by wrapping them well in plastic wrap and placing them in a freezer-safe bag.
Can I freeze this dish?
Yes, bagels freeze beautifully! Individually wrap them in plastic and store in a freezer bag for up to 2 months. Thaw at room temperature or reheat in an oven for best results.
What can I substitute for sun-dried tomatoes?
Try chopped olives, roasted red peppers, or even cooked bacon for a different flavor profile. Just keep in mind that moisture content will vary!
How do I prevent bagels from sticking?
Ensure to sprinkle enough flour on the parchment paper and your hands while shaping. You can also use a silicone mat for easy release.
Is this recipe gluten-free friendly?
While the current recipe is not gluten-free, you could experiment with gluten-free flour blends specifically formulated for bread while adjusting the hydration accordingly.
Can I double/halve this recipe?
Certainly! Feel free to adjust the quantities proportionately. Just be mindful of your mixing and proofing times, as larger or smaller batches may need slight adjustments!
Sourdough Sun Dried Tomato Bagels
Ingredients
Bagel Dough Ingredients
- 720 grams 720 grams bread flour Approximately 6 cups
- 120 grams 120 grams sourdough starter Approximately 1 cup
- 1/2 teaspoon 1/2 teaspoon active/instant yeast Optional, see notes
- 250 grams 250 grams water Approximately 3/4 cups
- 100 grams 100 grams sun-dried tomatoes Approximately 1 cup
- 5 grams 5 grams dried minced garlic About 1 tablespoon
- 5 grams 5 grams minced dried onion About 1 tablespoon
- 3 grams 3 grams dried basil About 1 teaspoon
- 3 grams 3 grams dried thyme About 1 teaspoon
- 10 grams 10 grams sea salt About 2 teaspoons
- 100 grams 100 grams shredded cheese Approximately 1 cup
- 60 grams 60 grams water, set aside Approximately 1/4 cup
- 1 tablespoon 1 tablespoon baking soda For water bath
- 2 tablespoons 2 tablespoons honey or sugar For water bath
Instructions
Preparation
- In a large bowl, combine the sourdough starter, optional yeast, flour, salt, sun-dried tomatoes, garlic, onion, dried basil, thyme, cheese, and 250 grams of water. Mix until a shaggy dough ball forms. Add the 60 grams of reserved water if the dough seems too dry.
- Cover the bowl with a plate or a damp towel and allow the dough to proof for 1 hour at a warm temperature.
- After an hour, wet your hands and stretch the dough up out of the bowl several times, folding it in on itself to create tension. Shape it into a smooth ball. Cover and let proof for another 30 minutes.
- Sprinkle flour on top of the dough. Divide it into 8 equal pieces, with each piece weighing about 160 grams.
- Line a baking sheet with parchment paper and sprinkle flour on the surface.
- Take each piece of dough and form a small ball by folding the edges inward. Place each ball on the prepared parchment paper. Sprinkle flour lightly on top of the balls and cover with a towel to rise for another 30 minutes.
- Flour your hands and pick up a dough ball. Using your thumb and middle finger, squeeze a hole through the center, forming the bagel shape.
- Return shaped bagels to the parchment paper, allowing them to rest for 15 minutes.
Cooking
- Preheat your oven to 450°F.
- In a large pot, bring water to a boil and add the baking soda and sugar.
- Using a slotted spoon, boil each bagel for about a minute, flipping them at the 30-second mark. Remove and place back on the parchment paper.
- Once all bagels are boiled, place them in the oven. Bake for approximately 20 minutes, rotating them after 10 minutes for even color and baking.
- Remove from the oven and let them cool for 30 minutes before serving.