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If you’ve ever dreamed of biting into a bagel that bursts with rich flavor and a wonderfully chewy texture, you are going to adore this Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe. It’s a brilliant twist on the traditional, marrying the tangy depth of sourdough with the sweet, concentrated flavor of sun dried tomatoes, a fresh herb blend, and gooey pockets of melted cheese. Every bite is a celebration of fresh, wholesome ingredients coming together in a way that feels both comforting and unexpectedly vibrant. Whether you’re a bagel aficionado or a baking adventurer, this recipe promises to elevate your breakfast or snack game to a whole new level.
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly straightforward. Each component plays a pivotal role, creating that perfect balance of taste, texture, and color that makes these bagels unforgettable. From the hearty sourdough starter lending depth, to the fragrant mix of herbs and sun dried tomatoes adding character, these ingredients come together like a dream.
- Bread flour (720 grams / 6 cups): The backbone of your bagels, ensuring a sturdy, chewy crumb that holds shape beautifully.
- Sourdough starter (120 grams / 1 cup): Infuses the bagels with natural tanginess and helps develop that signature sourdough texture.
- Active/instant yeast (1/2 teaspoon, optional): Helps speed up proofing if you want a bit of assistance along the way.
- Water (250 grams / 3/4 cups + 60 grams / 1/4 cup set aside): Hydrates the dough perfectly for an elastic, workable texture.
- Sun dried tomatoes (100 grams / about 1 cup): Adds a burst of intense, sweet tomato flavor and lovely red flecks throughout the dough.
- Dried minced garlic (5 grams / 1 tablespoon): Brings a subtle savory aroma that complements the tomatoes and herbs.
- Minced dried onion (5 grams / 1 tablespoon): Adds depth and a touch of sweetness, rounding out the flavor profile.
- Dried basil (3 grams / 1 teaspoon): Lends fresh, herbal notes that brighten each bite.
- Dried thyme (3 grams / 1 teaspoon): Offers an earthy, aromatic balance to the basil and other herbs.
- Sea salt (10 grams / about 2 teaspoons): Enhances all the flavors, while also controlling yeast activity for perfect rise.
- Shredded cheese (100 grams / about 1 cup): Melts into delightful pockets of gooey goodness inside every bagel.
- Baking soda (1 tablespoon): Essential for the water bath that gives bagels their signature shiny crust.
- Honey or sugar (2 tablespoons): Adds sweetness to the boiling water, promoting beautiful browning on your crust.
How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
Step 1: Mix the Dough
Start by combining your sourdough starter, optional instant yeast, bread flour, salt, sun dried tomatoes, garlic, onion, herbs, shredded cheese, and 250 grams of water in a large bowl. Knead everything together until you form a shaggy but cohesive dough. If it feels too dry, gently add the reserved 60 grams of water a little at a time to reach the right consistency. This initial step sets the stage for that perfect chewy texture and flavorful crumb we’re aiming for.
Step 2: First Proof
Cover your bowl with a clean towel or plate and let the dough proof at a warm temperature for one hour. This gentle rest allows the natural fermentation to begin, developing flavor and helping the dough relax for easier handling in the next steps.
Step 3: Stretch and Fold
After the first hour, wet your hands to prevent sticking and perform several stretch and folds by pulling the dough up and folding it onto itself. This develops gluten strength and tension, essential for that perfect bagel bite. Once smooth and slightly tighter, shape the dough back into a ball and let it proof again for 30 minutes.
Step 4: Divide and Shape
Sprinkle flour over the dough, then divide it into eight equal pieces weighing about 160 grams each. On a parchment-lined baking sheet dusted with flour, form each piece into a smooth round ball. Cover and let them rise for about 30 more minutes until they puff up nicely.
Step 5: Final Bagel Shaping
Flour your hands again and poke a hole through the center of each dough ball, gently stretching it out to form the classic bagel shape. Arrange them back on the floured parchment, cover, and let rest for 15 minutes to relax and puff slightly. For an extra boost in flavor and texture, you can refrigerate them for a final proof of 12 hours if your schedule allows.
Step 6: Boiling Bath
Preheat your oven to 450°F (230°C). Meanwhile, prepare a large pot of boiling water and add the baking soda and honey or sugar, which gives the bagels that shiny, chewy crust we all love. Using a slotted spoon, boil each bagel for about one minute, flipping halfway through. This step is crucial as it gelatinizes the starches on the bagel surface, locking moisture inside.
Step 7: Bake to Golden Perfection
Place the boiled bagels back onto the parchment-lined baking sheet and bake for about 20 minutes, rotating halfway through for even browning. You’ll know they’re done when the crust turns a gorgeous golden brown and the kitchen fills with irresistible aromas.
Step 8: Cool and Enjoy
Once baked, let your bagels cool for about 30 minutes before slicing to enjoy the full flavor and texture experience. This resting time allows the crumb to set beautifully, making every bite perfectly chewy and tender.
How to Serve Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
Garnishes
A simple smear of cream cheese or a basil-infused butter is all you need to enhance the delicate flavors already bursting from these bagels. Freshly cracked black pepper or a sprinkle of extra shredded cheese on top just before baking also takes them to the next level if you love a little extra flair.
Side Dishes
These bagels pair amazingly with light sides like a crisp green salad, roasted cherry tomatoes, or a delicious bowl of tomato bisque. The herbaceous notes and cheesy pockets make these combos irresistible and satisfyingly fresh.
Creative Ways to Present
For a casual brunch spread, slice these bagels and stack layers of avocado, smoked salmon, and fresh dill. Or transform them into savory sandwiches filled with grilled vegetables and a dollop of pesto. Their beauty lies in their adaptability — anything you add will benefit from those bursts of tomato, herb, and cheese magic baked right in.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover bagels in an airtight container at room temperature for up to two days. For best texture, avoid plastic bags that trap moisture and make the crust soggy.
Freezing
These bagels freeze wonderfully. Wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag for up to three months. When you’re ready to enjoy, just thaw at room temperature or pop directly into a toaster oven for a warm, fresh taste.
Reheating
To bring back that delightful crustiness and warm, chewy interior, reheat bagels in a preheated oven at 350°F (175°C) for 5 to 7 minutes or toast slices directly in your toaster. Avoid microwaving as it tends to create unwanted sogginess.
FAQs
Can I make this recipe without a sourdough starter?
Yes! While the sourdough starter adds great flavor and texture, you can use just active yeast instead. Keep in mind the flavor profile will be less tangy, but the bagels will still turn out chewy and delicious.
What if I don’t have sun dried tomatoes?
You can substitute with roasted red peppers or even finely chopped sundried tomato paste, but the concentrated sweet tanginess from sun dried tomatoes is truly unique and worth seeking out if you can.
Is the instant yeast necessary?
It’s optional. It helps speed up the rise if your starter is less active. If you prefer pure sourdough fermentation, simply skip it and allow longer proofing times.
Can I use fresh herbs instead of dried?
Absolutely! Just remember fresh herbs have a milder flavor, so you might want to increase the quantities slightly to keep that herbaceous punch in your bagels.
How do I know when the bagels are fully baked?
Their crust should be a deep golden brown and feel firm to the touch. Additionally, they will sound hollow when tapped on the bottom, which means your bagels are perfectly cooked inside.
Final Thoughts
If you’re looking for a bakery-quality treat made from scratch that delivers incredible flavor and texture, this Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe is your new best friend in the kitchen. It’s rewarding, delicious, and sure to impress everyone at your table. Give it a try and experience just how magical homemade bagels can be!
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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes (excluding optional cold proof of 12 hours)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Sun Dried Tomato Bagels are a flavorful twist on a classic, packed with sun dried tomatoes, herbs, garlic, onion, and cheese. Using a sourdough starter and an optional yeast boost, the dough undergoes a careful proofing and shaping process, then boiled briefly in a baking soda and honey water bath before baking to achieve chewy, golden-brown bagels with a rich, savory taste. Perfect for breakfast or sandwiches, they offer a hearty, artisan-style bread experience at home.
Ingredients
Dough Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (1 cup)
- 1/2 teaspoon active/instant yeast (optional)
- 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)
Boiling Water Bath
- 1 Tablespoon baking soda
- 2 Tablespoons honey or sugar
Instructions
- Read proofing notes: Review the recipe notes regarding proofing time to understand the expected dough rise duration before beginning.
- Mix ingredients: In a large bowl, combine the sourdough starter, optional instant yeast, bread flour, sea salt, sun dried tomatoes, dried garlic, dried onion, dried basil, dried thyme, shredded cheese, and water.
- Knead dough: Knead the mixture until a uniform, shaggy dough ball forms. Add the reserved 60 grams water if the dough is too dry and stiff.
- First proof: Cover the bowl with a plate or damp towel. Let the dough proof for 1 hour in a warm environment to encourage fermentation.
- Stretch and fold: Wet your hands, lift the dough from the bowl’s edge, stretch it upwards, and fold it onto itself several times to develop structure and tension.
- Form dough ball & second proof: Shape the dough into a smooth ball by scooping around the sides. Cover and proof for another 30 minutes at a warm temperature.
- Flour surface: Lightly sprinkle flour over the dough’s surface to prevent sticking.
- Divide dough: Cut the dough into 8 equal portions, each weighing approximately 160 grams.
- Prepare baking sheet: Line a baking sheet with parchment paper and lightly flour the parchment surface.
- Shape rounds: Fold and shape each dough portion into a small, round ball. Place them evenly spaced on the prepared baking sheet.
- Second rise: Dust the tops with flour, cover with a towel, and let the dough balls rise for about 30 minutes until puffed.
- Shape bagels: Flour your hands, pick up a dough ball, and press a hole through the center to form the classic bagel shape.
- Rest shaped bagels: Place the shaped bagels back on the floured parchment and let rest for about 15 minutes to puff up.
- Optional cold proof: For enhanced flavor, place the shaped bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat oven: Set your oven to 450°F (232°C) to prepare for baking.
- Prepare boiling water bath: Bring a large pot of water to a boil, adding the baking soda and honey or sugar to create the boiling solution to improve bagel crust texture.
- Boil bagels: Using a slotted spoon, place each bagel into the boiling water bath for 1 minute total, flipping after 30 seconds for even cooking.
- Drain and place bagels: Remove boiled bagels carefully and return them to the parchment paper on the baking sheet. Repeat for all bagels.
- Bake bagels: Bake in the preheated oven for approximately 20 minutes until golden brown, rotating the baking sheet halfway through at 10 minutes for even color.
- Cool down: Remove baked bagels from the oven and allow them to cool on a wire rack for about 30 minutes to finish setting the crumb.
Notes
- The use of instant yeast is optional; adding it shortens proofing time but is not necessary if you have a vigorous sourdough starter.
- Proofing times depend on ambient temperature; warmer environments will accelerate fermentation.
- The 12-hour cold proof in the refrigerator is optional but enhances flavor and texture.
- Boiling the bagels in a baking soda and honey water bath contributes to the chewy crust and deep golden color.
- Adjust water amount slightly depending on flour absorption and humidity; dough should be slightly sticky but manageable.
