Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a delightful twist on traditional bagels. These bagels are packed with the rich flavors of sun-dried tomatoes, aromatic herbs, and melted cheese, making them a perfect addition to your breakfast or as a delicious snack. The combination of tangy sourdough and savory ingredients creates a unique flavor profile that will leave you craving more. Not only are they tasty, but they are also easy to make, providing a wonderful baking experience that fills your kitchen with irresistible aromas. Let’s dive into the details of this recipe!
Why You’ll Love This Sourdough Sun Dried Tomato
There are countless reasons to adore these sourdough bagels. First, they are made from scratch, ensuring freshness and quality in every bite. The addition of sun-dried tomatoes not only enhances the flavor but also offers nutritional benefits, including antioxidants and vitamins. The herbs add an aromatic touch, making each bagel a treat for the senses. Moreover, they are versatile—great for breakfast, snacks, or even sandwiches. With a delightful crispy exterior and a soft, chewy interior, these bagels are a must-try. You’ll find that they are perfect for sharing with family and friends, making them a great addition to any gathering. Plus, they are vegetarian-friendly, accommodating various dietary preferences.
Ingredients for Sourdough Sun Dried Tomato
Gather these items:
- 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)
- 1 Tablespoon baking soda (for water bath)
- 2 Tablespoons honey or sugar (for water bath)
How to Make Sourdough Sun Dried Tomato Step-by-Step
- Step 1: Read the recipe notes on proofing time before starting.
- Step 2: In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese, and water.
- Step 3: Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
- Step 4: Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temperature.
- Step 5: Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension.
- Step 6: Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Step 7: Sprinkle some flour on top of the dough. Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Step 8: Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Step 9: Grab a piece of dough, fold it in, forming a small round dough ball, and place it on the floured parchment paper. Repeat for the other pieces.
- Step 10: Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up.
- Step 11: Flour your hands and shape each dough ball into a bagel, creating a hole in the center.
- Step 12: Place the shaped bagels back on the floured parchment paper and let them rest for about 15 minutes.
- Step 13: (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Step 14: Preheat your oven to 450° F.
- Step 15: Bring a large pot of water to a boil, add the baking soda and sugar.
- Step 16: Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds. Remove and place back on parchment paper.
- Step 17: Once all bagels have boiled, place them in the oven and bake for approximately 20 minutes until golden brown, rotating at 10 minutes for even baking.
- Step 18: Remove and allow to cool for 30 minutes.
Pro Tips for the Best Sourdough Sun Dried Tomato
Keep these in mind:
- Optional: Add active yeast for a quicker rise.
- For best flavor, use high-quality sun-dried tomatoes.
- Ensure the dough is kneaded well for a good texture.
- Experiment with different cheeses for varied flavors.
Best Ways to Serve Sourdough Sun Dried Tomato
These bagels are incredibly versatile! Enjoy them fresh from the oven, smeared with cream cheese or your favorite spread. You can also slice them in half and use them for sandwiches, pairing perfectly with fresh veggies and proteins. Another idea is to toast them and serve with a sunny side up egg for a hearty breakfast. The possibilities are endless!
How to Store and Reheat Sourdough Sun Dried Tomato
To store, keep the bagels in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag. When ready to enjoy, reheat in a toaster or oven until warm and crispy. This method ensures you can always have fresh-tasting bagels on hand!
Frequently Asked Questions About Sourdough Sun Dried Tomato
What’s the secret to perfect Sourdough Sun Dried Tomato?
The key to perfect bagels lies in the proofing process and the quality of your ingredients. Make sure your sourdough starter is active and bubbly for the best results. Incorporating sun-dried tomatoes adds moistness and flavor, enhancing the overall texture of the bagel.
Can I make Sourdough Sun Dried Tomato ahead of time?
Yes, you can prepare the dough and shape the bagels a day in advance. Just refrigerate them after shaping and boil them fresh the next day before baking. This method allows you to enjoy freshly baked bagels without the wait!
How do I avoid common mistakes with Sourdough Sun Dried Tomato?
Common mistakes include over-proofing or under-proofing the dough. Always keep an eye on the dough’s rise and look for the right texture. Using high-quality sun-dried tomatoes and following the recipe closely will help you avoid issues.
Variations of Sourdough Sun Dried Tomato You Can Try
There are plenty of ways to change up this recipe! You can try adding olives for a Mediterranean twist or incorporate different herbs like rosemary or oregano. Additionally, experiment with various cheeses like feta or goat cheese to enhance the flavor profile. This way, you can cater to your taste preferences and dietary needs while enjoying these delicious bagels!
For more delicious recipes, check out our recipe collection or try making stuffed crust pepperoni pizza for a fun twist on dinner. If you’re interested in learning about the health benefits of sourdough, you can read more here.
Print
Sourdough Sun Dried Tomato Bagels: 8 Irresistible Delights
- Total Time: 2 hours 30 minutes
- Yield: 8 bagels 1x
- Diet: Vegetarian
Description
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are delicious, homemade bagels infused with the flavors of sun-dried tomatoes, herbs, and cheese, perfect for breakfast or snacks.
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)
- 1 Tablespoon baking soda (for water bath)
- 2 Tablespoons honey or sugar (for water bath)
Instructions
- Read the recipe notes on proofing time before starting.
- In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese, and water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temperature.
- Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension.
- Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Sprinkle some flour on top of the dough. Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, fold it in, forming a small round dough ball, and place it on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up.
- Flour your hands and shape each dough ball into a bagel, creating a hole in the center.
- Place the shaped bagels back on the floured parchment paper and let them rest for about 15 minutes.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Bring a large pot of water to a boil, add the baking soda and sugar.
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds. Remove and place back on parchment paper.
- Once all bagels have boiled, place them in the oven and bake for approximately 20 minutes until golden brown, rotating at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
Notes
- Optional: Add active yeast for a quicker rise.
- For best flavor, use high-quality sun-dried tomatoes.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
