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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 49 reviews
  • Author: admin
  • 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

Scale

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

  1. Read proofing notes: Review the recipe notes regarding proofing time to understand the expected dough rise duration before beginning.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Flour surface: Lightly sprinkle flour over the dough’s surface to prevent sticking.
  8. Divide dough: Cut the dough into 8 equal portions, each weighing approximately 160 grams.
  9. Prepare baking sheet: Line a baking sheet with parchment paper and lightly flour the parchment surface.
  10. Shape rounds: Fold and shape each dough portion into a small, round ball. Place them evenly spaced on the prepared baking sheet.
  11. Second rise: Dust the tops with flour, cover with a towel, and let the dough balls rise for about 30 minutes until puffed.
  12. Shape bagels: Flour your hands, pick up a dough ball, and press a hole through the center to form the classic bagel shape.
  13. Rest shaped bagels: Place the shaped bagels back on the floured parchment and let rest for about 15 minutes to puff up.
  14. Optional cold proof: For enhanced flavor, place the shaped bagel dough in the refrigerator for a final proof of 12 hours.
  15. Preheat oven: Set your oven to 450°F (232°C) to prepare for baking.
  16. 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.
  17. 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.
  18. Drain and place bagels: Remove boiled bagels carefully and return them to the parchment paper on the baking sheet. Repeat for all bagels.
  19. 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.
  20. 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.

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