Sourdough Sun Dried Tomato Bagels
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese offer a delightful twist on classic bagels, featuring a chewy texture and savory flavors that make them perfect for any meal.
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.
Notes
Best enjoyed warm or at room temperature. Store in an airtight container for up to 4 days or freeze for up to 2 months. Always check for signs of spoilage before consuming leftovers.