When the sun-dried tomatoes made their way into my pantry, they brought with them the hint of Mediterranean warmth and rich flavor that I was craving. Combining them with homemade sourdough into the perfect bagel was a happy kitchen discovery that changed my breakfast game forever. Imagine pulling a warm, chewy bagel fresh from the oven, fragrant with herbs and the delightful crunch of sun-dried tomatoes—it’s sheer bliss!
As someone who often finds themselves bored with fast food, this recipe for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese is a refreshing escape into the world of homemade flavors. Not only do these bagels impress with their artisanal look, but they also pack a punch with the savory combination of cheese and herbs.
So come along! Let’s transform the humble bagel into a sumptuous treat that will wow your family and friends, all while embracing the joy of cooking from scratch. Grab your apron, and let’s dive in!
Why are Sourdough Sun Dried Tomato Bagels special?
Unforgettable Flavor: The combination of sun-dried tomatoes and herbs infuses each bite with a delightful Mediterranean flair.
Homemade Goodness: These bagels are baked fresh, eliminating the need for bland store-bought options.
Showstopper Appearance: Their artisanal look means they’ll impress guests at any brunch or gathering.
Easy to Customize: Feel free to play with different cheeses or herbs for a unique twist every time!
Perfect for Meal Prep: Make a batch ahead, freeze them, and enjoy a fresh bagel on busy mornings.
Family-Friendly Fun: Involve loved ones in the dough-making process for quality bonding time in the kitchen.
Sourdough Sun Dried Tomato Bagel Ingredients
• Dive into making these delightful bagels with the perfect balance of flavors and textures!
For the Bagel Dough
- 720 grams bread flour – vital for that chewy bagel texture.
- 120 grams sourdough starter – brings a tangy flavor and natural leavening to the dough.
- 1/2 teaspoon active/instant yeast (optional) – boosts rising if you prefer a quicker process.
- 250 grams water – helps hydrate the flour for a smooth dough.
- 100 grams sun dried tomatoes – these add bursts of sweet, savory flavor.
- 5 grams dried minced garlic – enhances the overall savory taste.
- 5 grams minced dried onion – for a subtle sweetness and depth.
- 3 grams dried basil – infuses an aromatic Italian touch.
- 3 grams dried thyme – complements the sun-dried tomatoes beautifully.
- 10 grams sea salt – essential for flavor and dough strength.
- 100 grams shredded cheese – adds richness and makes every bite irresistible.
- 60 grams water, set aside – use this to adjust the dough consistency if needed.
For the Water Bath
- 1 tablespoon baking soda – creates that iconic bagel crust when boiled.
- 2 tablespoons honey or sugar – enhances browning and adds a touch of sweetness.
Your journey to creating Sourdough Sun Dried Tomato Bagels is just beginning—let’s savor every step together!
How to Make Sourdough Sun Dried Tomato Bagels
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Combine Ingredients: In a large bowl, mix together the sourdough starter, optional yeast, bread flour, sea salt, sun-dried tomatoes, minced garlic, minced onion, dried basil, dried thyme, shredded cheese, and 250 grams of water until a shaggy dough forms.
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Knead the Dough: Knead the mixture on a floured surface or in the bowl until it becomes a uniform, slightly sticky ball. If it feels dry, add the reserved 60 grams of water.
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Proof the Dough: Cover the bowl with a damp cloth and let the dough proof at a warm room temperature for 1 hour. You want it to expand a bit.
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Stretch and Fold: Gently stretch the dough up and fold it back onto itself; do this 4-5 times to develop the dough’s tension. This helps achieve that beautiful bagel structure.
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Shape the Dough: Shape the dough into a smooth ball, cover it again with a cloth, and let it rest for 30 minutes at a warm spot.
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Divide the Dough: Sprinkle flour on top of the dough before dividing it into 8 equal pieces, around 160 grams each.
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Prepare the Baking Sheet: Line a baking sheet with parchment paper and dust with flour, ready to receive your bagels.
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Form Bagel Balls: Take each dough piece, fold it into a small round ball, and carefully place it on the floured parchment.
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Let Dough Balls Rise: Sprinkle the tops lightly with flour and cover with a towel. Allow them to rise for about 30 minutes, watching as they puff up delightfully.
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Shape the Bagels: Poke a hole through the center of each ball with your thumb, gently stretching it to form a bagel shape while maintaining its fluffiness.
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Rest the Bagels: Return the shaped bagels to the parchment and let them rest for about 15 minutes, ensuring they stay puffy but don’t overproof.
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Optional Cold Proof: Refrigerate the bagels for 12 hours if you want a deeper flavor and chewier texture as the flour ferments overnight.
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Preheat the Oven: Preheat your oven to 450°F (232°C) to get ready to bake those beauties!
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Boil the Bagels: Bring a large pot of water to a rapid boil, then stir in the baking soda and honey/sugar.
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Cook Each Bagel: Boil each bagel for 1 minute, flipping them halfway through for even cooking. Remove and place back on the parchment paper.
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Bake to Perfection: Bake for approximately 20 minutes, rotating them halfway for even browning, until golden brown and deliciously fragrant.
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Cool Down: Remove the bagels from the oven and let them cool on a wire rack for 30 minutes, allowing flavors to settle.
Optional: Top with extra herbs or a sprinkle of salt for added flavor before serving.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels are a fantastic choice for meal prep lovers! You can prepare the bagel dough up to 24 hours in advance by following the initial steps and refrigerating the shaped bagels after letting them rise for about 15 minutes. Just cover them well to maintain moisture and freshness. On baking day, simply boil and bake as usual for fresh, warm bagels! Alternatively, you can freeze the boiled bagels for up to 3 days. When you’re ready to enjoy, reheat them in the oven at 350°F (175°C) for about 10 minutes. This way, you’ll still have that delightful homemade taste ready in no time, perfect for busy mornings!
Expert Tips for Sourdough Sun Dried Tomato Bagels
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Dough Consistency: Ensure your dough is slightly sticky but manageable. If it’s too dry, add a little of the reserved water while kneading.
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Proofing Time: Don’t rush the proofing stages; allowing the dough to rise properly develops flavor and texture, which is essential for great Sourdough Sun Dried Tomato Bagels.
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Shaping Technique: When forming bagels, remember to stretch the center gently to maintain a fluffy texture. Too much pressure will deflate the air pockets.
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Boiling Water Bath: Boiling the bagels in baking soda water helps create that chewy crust we love. Control the cooking time to avoid overly dense bagels.
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Flavor Variations: Feel free to experiment with additional herbs or different cheeses to give your bagels a personal touch, enhancing the overall flavor profile.
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Storage Tips: After cooling, store any leftover bagels in a paper bag for short-term freshness or freeze for longer storage without losing their delightful texture.
How to Store and Freeze Sourdough Sun Dried Tomato Bagels
Room Temperature: Store leftover bagels in a paper bag for up to 2 days to maintain freshness without making them soggy.
Fridge: If you wish to keep them longer, you may refrigerate them in an airtight container for up to 5 days, although this can slightly affect their texture.
Freezer: For long-term storage, freeze the bagels in a zip-top bag for up to 3 months. To reheat, let them thaw, then pop them in the oven at 350°F (175°C) for about 10 minutes for that freshly baked taste.
Reheating: To enjoy the best flavor, slice the bagels in half before freezing and toast them directly from the freezer when ready to savor your homemade Sourdough Sun Dried Tomato Bagels.
What to Serve with Sourdough Sun Dried Tomato Bagels?
Indulging in freshly baked bagels transforms any meal into a delightful adventure for the senses.
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Creamy Avocado Spread: A smooth, rich layer of avocado adds healthy fats and a refreshing, earthy flavor that complements the savory bagels beautifully. Spread it generously for a textural contrast.
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Herbed Cream Cheese: Whipped cream cheese with fresh herbs creates a luxurious pairing, enhancing the taste without overpowering the tangy bites of sun-dried tomatoes. Perfect for brunch or a casual snack!
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Smoked Salmon: The smoky richness of thinly sliced salmon introduces a gourmet flair while balancing the bagels’ herbaceous notes—it’s a match made in brunch heaven.
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Roasted Vegetable Salad: Tossed greens and roasted veggies bring freshness and color to your plate. The warm, caramelized flavors contrast wonderfully with the chewy bagels, making this pairing ideal.
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Tomato Basil Soup: A bowl of comforting soup is an excellent companion, echoing the sun-dried tomatoes and providing a warm, luscious dip for your bagels.
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Sparkling Lemonade: A refreshing drink like fizzy lemonade cuts through the richness of the bagels, keeping the palate lively and satisfied.
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Chocolate Chip Cookies: For dessert, indulge your sweet tooth with warm cookies. The contrast between sweet and savory makes for a delightful end to your meal.
Pairing these elements with your Sourdough Sun Dried Tomato Bagels will elevate your culinary experience, creating memorable moments around the table. Enjoy!
Sourdough Sun Dried Tomato Bagels Variations
Customize your Sourdough Sun Dried Tomato Bagels to suit your taste and dietary needs—let your creativity shine in the kitchen!
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Herb Blend: Replace dried basil and thyme with fresh herbs for a brighter flavor. Chopped parsley and chives work wonders!
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Cheese Swap: Use feta cheese instead of shredded cheese for a tangy bite that pairs beautifully with the sun-dried tomatoes.
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Add Spice: Sprinkle in red pepper flakes during mixing for a delightful kick that enlivens each bagel.
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Roasted Garlic: Substitute the dried minced garlic with roasted garlic cloves for a sweeter, more mellow garlic flavor throughout.
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Whole Wheat Delight: Replace up to half the bread flour with whole wheat flour for a nuttier flavor and added fiber without sacrificing too much texture.
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Balsamic Twist: Drizzle some balsamic vinegar over the dough before shaping for a deliciously tangy accent that will surprise your taste buds.
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Olive Addition: Fold in chopped olives (black or green) to add a briny, savory flavor dimension that pairs excellently with the tomatoes.
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Gluten-Free Option: Use a gluten-free flour blend designed for bread recipes to make these bagels gluten-free while still achieving that cherished chewiness.
With these delightful variations, you’ll keep your bagels exciting and flavorful, ensuring everyone looks forward to enjoying them!
Sourdough Sun Dried Tomato Bagels Recipe FAQs
What should I look for when selecting sun-dried tomatoes?
Choose sun-dried tomatoes that are plump and moist, without any dark spots or signs of spoilage. If using dried tomatoes, soak them in warm water for about 15-20 minutes to rehydrate before adding to your dough.
How should I store leftover bagels?
Store leftover Sourdough Sun Dried Tomato Bagels in a paper bag at room temperature for up to 2 days. This method helps maintain their delightful crust. For longer storage, you can refrigerate them in an airtight container for up to 5 days, although this may affect their texture slightly.
Can I freeze Sourdough Sun Dried Tomato Bagels?
Absolutely! After cooling, place the bagels in a zip-top freezer bag and freeze them for up to 3 months. For the best results, slice them in half before freezing. When you’re ready to enjoy, simply toast them straight from the freezer or thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 10 minutes.
What if my bagels don’t rise properly?
If your bagels don’t rise as expected, try checking the temperature of your environment. The dough should be kept in a warm place, around 75°F (24°C) is ideal. If you used instant yeast, make sure it’s still active: fresh yeast should fizz in warm water. Additionally, avoid over-kneading, which can inhibit the dough’s expansion.
Are these bagels safe for people with gluten allergies?
Unfortunately, these Sourdough Sun Dried Tomato Bagels contain bread flour, which has gluten. For a gluten-free option, consider using a gluten-free flour blend specifically designed for bread-making and follow the corresponding instructions for adjustments. Always check any other ingredients for gluten content if needed.
Sourdough Sun Dried Tomato Bagels: Homemade Bliss Awaits
Ingredients
Equipment
Method
- In a large bowl, mix together the sourdough starter, optional yeast, bread flour, sea salt, sun-dried tomatoes, minced garlic, minced onion, dried basil, dried thyme, shredded cheese, and 250 grams of water until a shaggy dough forms.
- Knead the mixture on a floured surface or in the bowl until it becomes a uniform, slightly sticky ball. If it feels dry, add the reserved 60 grams of water.
- Cover the bowl with a damp cloth and let the dough proof at a warm room temperature for 1 hour.
- Gently stretch the dough up and fold it back onto itself; do this 4-5 times to develop the dough’s tension.
- Shape the dough into a smooth ball, cover it again with a cloth, and let it rest for 30 minutes.
- Sprinkle flour on top of the dough before dividing it into 8 equal pieces, around 160 grams each.
- Line a baking sheet with parchment paper and dust with flour.
- Take each dough piece, fold it into a small round ball, and place it on the floured parchment.
- Sprinkle the tops lightly with flour and cover with a towel to allow them to rise for about 30 minutes.
- Poke a hole through the center of each ball with your thumb, gently stretching it to form a bagel shape.
- Return the shaped bagels to the parchment and let them rest for about 15 minutes.
- Refrigerate the bagels for 12 hours for a deeper flavor and chewier texture.
- Preheat your oven to 450°F (232°C).
- Bring a pot of water to a rapid boil, then stir in the baking soda and honey/sugar.
- Boil each bagel for 1 minute, flipping halfway through. Remove and place back on the parchment.
- Bake for approximately 20 minutes, rotating halfway for even browning.
- Remove the bagels from the oven and let them cool on a wire rack for 30 minutes.