There’s a certain joy that comes from transforming simple ingredients into something extraordinary, and this recipe for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese is a perfect example. Just the sight of those golden bagels, speckled with vibrant sun-dried tomatoes and aromatic herbs, can brighten up any morning.
I discovered this gem during a relaxed weekend spent experimenting in my kitchen with a bit of extra sourdough starter and some pantry staples. As the bagels boiled and then baked, the enticing aroma of melting cheese and savory herbs filled my home and made my heart sing.
These bagels are not just a feast for the eyes but also a delightful twist on the classic bagel, packed with flavor and a touch of gourmet flair. Perfect for brunch gatherings, snack time, or even as a base for your favorite sandwich, they will surely impress family and friends alike. Plus, with a hands-on approach that’s both comforting and rewarding, you’ll find that baking these bagels becomes a cherished ritual. Ready to get started? Let’s dive into this savory adventure!
Why love Sourdough Sun Dried Tomato Bagels with Herbs and Cheese?
Irresistible flavor: The union of sun-dried tomatoes and herbs adds a burst of flavor that elevates your bagel game to gourmet status.
Easy to make: With just a few steps, you can bake soft, chewy bagels right in your kitchen without any fancy equipment.
Versatile delight: Whether enjoyed toasted with cream cheese, used for sandwiches, or served alongside a salad, these bagels fit any meal occasion.
Perfect for gatherings: Impress your friends and family at brunch with these stunning bagels that look as good as they taste.
Homemade satisfaction: There’s nothing quite like the joy of homemade bagels, and you’ll love the aromatic experience as they bake.
Indulge further with a delightful spread from our other recipes, like a creamy homemade herb cream cheese.
Sourdough Sun Dried Tomato Bagels Ingredients
Unlock the secrets to delicious homemade bagels!
For the Bagel Dough
- 720 grams bread flour – This provides the perfect structure for a chewy bagel.
- 120 grams sourdough starter – Adds depth of flavor and helps with fermentation.
- 1/2 teaspoon active/instant yeast (optional) – Using yeast speeds up the rising process, particularly helpful if you’re short on time.
- 250 grams water – Essential for hydration; use warm water to activate the sourdough.
- 100 grams sun dried tomatoes – Adds a rich, tangy flavor to every bite.
- 5 grams dried minced garlic – Infuses the dough with savory goodness.
- 5 grams minced dried onion – Complements the garlic for a well-rounded taste.
- 3 grams dried basil – Brings a touch of freshness reminiscent of summer gardens.
- 3 grams dried thyme – Adds a subtle earthy flavor that harmonizes with the tomatoes.
- 10 grams sea salt – Enhances all the flavors and is crucial for the dough structure.
- 100 grams shredded cheese – Goes melty and delicious while baking, making bagels irresistible.
- 60 grams water, set aside – Use this for adjusting dough consistency during kneading.
For the Water Bath
- 1 Tablespoon baking soda – Creates that signature chewy crust on your bagels.
- 2 Tablespoons honey or sugar – Sweetens the water bath and helps develop a rich color.
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are waiting to impress your taste buds!
How to Make Sourdough Sun Dried Tomato Bagels
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Combine Ingredients: In a large bowl, mix the sourdough starter, optional yeast, bread flour, salt, sun-dried tomatoes, garlic, onion, basil, thyme, cheese, and 250 grams of warm water until everything is combined.
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Knead the Dough: Knead the mixture until it forms a shaggy dough ball. If the dough feels too dry, gradually add the set-aside water until a smooth texture is achieved.
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Proof the Dough: Cover the bowl with a plate or damp towel and let the dough rise for 1 hour in a warm environment until it doubles in size.
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Stretch and Fold: Wet your hands, then gently stretch and fold the dough over itself. This helps develop gluten and creates a smoother texture.
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Second Proofing: Cover the dough again and let it rest for an additional 30 minutes, keeping it warm to encourage rising.
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Prepare for Shaping: Lightly sprinkle flour over the dough to prevent sticking.
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Divide the Dough: Cut the dough into 8 equal pieces, weighing about 160 grams each for uniform bagels.
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Shape Bagels: Line a baking sheet with parchment paper and sprinkle flour on top. Start rolling each piece into a small ball and place it on the prepared sheet.
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Final Rise: Lightly dust the tops of the dough balls with flour, cover them with a towel, and let them rise for about 30 more minutes.
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Form Bagels: Flour your hands, pick up a dough ball, and gently push your finger through the center to create a hole, shaping it into a bagel.
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Rest Bagels: Return the shaped bagels to the parchment paper and let them rest for 15 minutes.
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Optional Refrigeration: For added flavor, refrigerate the bagels for a final proof of 12 hours before boiling.
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Preheat Oven: Set your oven to 450°F (230°C) while the bagels rest.
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Prepare Water Bath: In a large pot, bring water to a boil and add baking soda and sugar.
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Boil Bagels: Using a slotted spoon, gently place each bagel in the boiling water for 1 minute, flipping at the 30-second mark for even cooking.
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Transfer Bagels: Carefully remove the bagels from the water and place them back on the parchment paper. Repeat this for the remaining bagels.
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Bake: Place the bagels in the oven and bake for 20 minutes until they turn a beautiful golden brown, rotating them halfway through for even baking.
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Cool Down: Once baked, allow the bagels to cool for 30 minutes before enjoying their delightful flavor and texture.
Optional: Top with a sprinkle of extra herbs for an added touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sourdough Sun Dried Tomato Bagels
Room Temperature: Keep your bagels at room temperature in an airtight container for up to 3 days. This will help maintain their freshness and chewy texture.
Fridge: For longer storage, refrigerate in an airtight bag for up to 1 week. However, be aware that the fridge may slightly alter their texture.
Freezer: To freeze, wrap each bagel tightly in plastic wrap and place them in a freezer bag for up to 3 months. This way, you can enjoy these Sourdough Sun Dried Tomato Bagels whenever the craving strikes!
Reheating: To enjoy your frozen bagels, simply thaw them overnight in the fridge, then warm in the oven at 350°F (175°C) for 5-7 minutes to restore their delightful texture.
What to Serve with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese?
Elevate your bagel experience with perfect pairings that will delight your taste buds and create a full, satisfying meal.
- Creamy Avocado Spread: A smooth, buttery avocado spread brings a fresh, creamy contrast to the savory flavors of the bagels.
- Lemon Herb Cream Cheese: A tangy herb-infused spread brightens up each bite, balancing the richness of the cheese in the bagel.
- Smoked Salmon: Add a slice or two of smoked salmon for a luxurious, protein-packed topping that complements the herbs beautifully.
- Fresh Garden Salad: A vibrant salad with zesty dressing adds a refreshing crunch, enhancing the overall meal experience.
- Roasted Veggies: Serve alongside caramelized or roasted vegetables for a hearty and warming dish that pairs wonderfully with the bagels.
- Tomato Basil Soup: Dive into a bowl of steaming tomato basil soup to create a comforting and nostalgic combination with your bagels.
- Chilled White Wine: A crisp white wine, like a Sauvignon Blanc, perfectly enhances the flavors of the bagel while adding sophistication to your brunch.
- Herbed Olive Oil Dip: Create a simple dish of herbed olive oil for dipping, enticing all with its fragrant and rich flavor profile.
- Homemade Pickles: A side of tangy, crunchy pickles brings an exciting zest to your plate, ensuring each bite feels fresh and delightful.
Expert Tips for Sourdough Sun Dried Tomato Bagels
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Kneading Technique: Ensure your dough is kneaded well until it becomes smooth. This builds gluten structure for a chewier bagel.
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Perfect Proofing: Keep your dough in a warm environment during rising. A cold space can slow down fermentation and lead to dense bagels.
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Bagel Hole: When shaping, make sure to stretch the hole in the center sufficiently; it tends to close during boiling and baking, impacting the final shape.
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Boiling Water: Don’t skip the baking soda in the water bath! It’s essential for achieving that iconic chewy crust on your Sourdough Sun Dried Tomato Bagels.
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Adjusting Hydration: If your dough feels too sticky, incorporate a little more flour while kneading. Conversely, if it’s too dry, add a bit of the reserved water gradually.
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Variations
Feel free to put your own spin on these delightful bagels to suit your taste buds!
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Gluten-Free: Substitute bread flour with a gluten-free flour blend. Add extra water as needed for the perfect texture.
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Herb Explosion: Mix in fresh chopped herbs like parsley or chives for a burst of vibrant flavor. They add a delightful green hue and freshness!
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Cheese Lovers: Use different cheeses like feta or goat cheese for a tangy twist, or experiment with pepper jack for a spicy kick.
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Smoky Additions: Add smoked paprika or chipotle powder to infuse a warm, smoky flavor into the dough. It’s a cozy surprise!
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Nutty Crunch: Fold in finely chopped nuts like walnuts or pecans to create texture and a nutty depth of flavor. They bring delightful crunch in each bite.
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Savory Spinach: Add cooked and chopped spinach or kale into the dough for extra nutrients and a green touch. It’s a delicious way to amp up the health factor!
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Dried Fruit: For a sweet contrast, incorporate chopped dried fruit like olives or apricots, which complements the savory elements beautifully. The sweet and savory balance is simply amazing!
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Sweet Glaze: Brush the finished bagels with a honey or maple syrup glaze right out of the oven for a touch of sweetness that will make your heart sing.
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a fantastic choice for busy home cooks looking to save time during the week! You can prepare the dough up to 24 hours in advance by taking it through to the first rise (step 3), then refrigerating it covered with plastic wrap to enhance flavor and maintain quality. The bagels can also be shaped and left to rest in the fridge for an additional 12 hours before boiling. When ready to serve, simply bring the dough to room temperature, boil as instructed, and bake for mouthwatering bagels that taste just as fresh as if you made them on the day! This meal prep strategy ensures you have delightful homemade bagels ready with minimal effort.
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe FAQs
What should I look for when selecting sun-dried tomatoes?
Absolutely! Choose sun-dried tomatoes that are plump and vibrant in color, preferably packed in oil for added flavor. Avoid any that look shriveled or have dark spots all over, as these may be past their prime.
How should I store leftover bagels?
For best results, keep your Sourdough Sun Dried Tomato Bagels at room temperature in an airtight container for up to 3 days. If storing longer, place them in the fridge for up to 1 week in an airtight bag. Just remember, the fridge can alter their texture a bit.
Can I freeze my bagels?
Very! To freeze, wrap each baked bagel tightly in plastic wrap and then place them in a sturdy freezer bag. They’ll stay fresh for about 3 months. When you’re ready to enjoy, thaw them overnight in the fridge, and then reheat in the oven at 350°F (175°C) for about 5-7 minutes for that fresh-baked taste.
What if my dough feels too sticky while kneading?
No worries! If you find your dough is a bit too sticky during kneading, gradually incorporate a little more flour until it reaches a smooth, workable consistency. It’s essential for gluten development, so don’t be shy about adjusting!
Are there any dietary considerations I should keep in mind?
Definitely! If you’re serving these bagels to others, keep in mind that they contain gluten and dairy due to the bread flour and cheese. For a gluten-free version, consider using a gluten-free flour blend and ensure that your cheese is suitable for any dietary restrictions. Always check for allergies with your guests!
How can I tell if my bagels are baked perfectly?
Look for that gorgeous golden-brown color! Also, when you tap the bottom of a bagel, it should sound hollow. If they’re not quite there yet, pop them back in the oven for a couple of extra minutes. Rotate them halfway through baking for an even golden finish.
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss
Ingredients
Equipment
Method
- In a large bowl, mix the sourdough starter, optional yeast, bread flour, salt, sun-dried tomatoes, garlic, onion, basil, thyme, cheese, and 250 grams of warm water until everything is combined.
- Knead the mixture until it forms a shaggy dough ball. If the dough feels too dry, gradually add the set-aside water until a smooth texture is achieved.
- Cover the bowl with a plate or damp towel and let the dough rise for 1 hour in a warm environment until it doubles in size.
- Wet your hands, then gently stretch and fold the dough over itself.
- Cover the dough again and let it rest for an additional 30 minutes.
- Lightly sprinkle flour over the dough to prevent sticking.
- Cut the dough into 8 equal pieces, weighing about 160 grams each.
- Line a baking sheet with parchment paper and sprinkle flour on top. Roll each piece into a small ball and place it on the sheet.
- Dust the tops of the dough balls with flour, cover with a towel, and let them rise for about 30 more minutes.
- Flour your hands, pick up a dough ball, and push your finger through the center to create a hole, shaping it into a bagel.
- Return the shaped bagels to the parchment paper and let them rest for 15 minutes.
- For added flavor, refrigerate the bagels for a final proof of 12 hours before boiling.
- Set your oven to 450°F (230°C) while the bagels rest.
- In a large pot, bring water to a boil and add baking soda and sugar.
- Gently place each bagel in the boiling water for 1 minute, flipping at the 30-second mark.
- Carefully remove the bagels and place them back on the parchment paper. Repeat for the remaining bagels.
- Bake the bagels for 20 minutes until they turn golden brown, rotating halfway through.
- Allow the bagels to cool for 30 minutes before enjoying.