As I rolled out the dough, the earthy aroma of dried herbs and the rich, sun-dried tomatoes wafted through my kitchen, instantly transporting me to a cozy café I once visited. These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese quickly became my favorite way to elevate breakfast or turn a regular snack into something special. The recipe is incredibly easy to follow, making it perfect for both seasoned bakers and beginners alike. With the unique tang of sourdough and the melty, savory goodness of cheese, these bagels not only promise to satisfy your cravings but also add a perfect homemade touch to your mornings. Plus, they’re freezer-friendly, so you can stock up and enjoy them anytime. Ready to knead your way to blissful breakfast? Let’s dive into this delightful recipe!
Why are these bagels a must-try?
Irresistible Flavor: The combination of sun-dried tomatoes, herbs, and cheese creates a delightful savory experience in every bite.
Homemade Goodness: Every bagel is bursting with fresh ingredients and can easily rival your favorite café.
Versatile Delight: Enjoy them plain, with cream cheese, or use them as a base for sandwiches—the options are endless!
Time-Saving: Perfect for meal prep, you can make a batch ahead of time and freeze them for busy mornings.
Easy to Master: The straightforward process caters to both new bakers and pros, ensuring success every time.
With this recipe, you’ll elevate your breakfast and snack game, feeling like a chef in your own kitchen!
Sourdough Sun Dried Tomato Bagels Ingredients
Get ready to bake these delightful Sourdough Sun Dried Tomato Bagels with Herbs and Cheese that will transform your mornings!
For the Bagel Dough
- Bread Flour – High gluten content gives the bagels a chewy texture; all-purpose flour can be used, but expect a different result.
- Sourdough Starter – Vital for natural leavening and flavor; make sure it’s active for the best results.
- Instant Yeast – Optional for boosting fermentation speed, especially useful if your sourdough starter isn’t very active.
- Water – Essential for hydrating the dough; adjust the amount if you’re using fresh tomatoes.
- Sea Salt – Enhances flavor and plays a key role in regulating fermentation.
For the Flavor
- Sun Dried Tomatoes – Infuses the bagels with rich flavor; substitute with fresh tomatoes if you’re in a pinch, but reduce the water in the recipe.
- Dried Minced Garlic – Adds a savory touch; feel free to switch to fresh garlic, adjusting the quantity to your taste.
- Minced Dried Onion – Brings a hint of sweetness and complexity to the bagels; fresh onion is a suitable substitute.
- Dried Basil – Offers a fragrant herby quality; use fresh basil for an alternative, but adjust the amount.
- Dried Thyme – Lends an earthy flavor; fresh thyme can be swapped in for a different freshness.
For the Cheese and Boiling
- Shredded Cheese – Melts beautifully for that rich, creamy goodness; opt for mozzarella or cheddar for delish alternatives.
- Baking Soda – Crucial for boiling the bagels to achieve that signature chewy crust.
- Honey or Sugar – Sweetens the boiling water, enhancing the overall flavor profile.
Dive into this easy yet mouthwatering recipe and enjoy a delightful breakfast or snack that captures the essence of homemade goodness!
Step‑by‑Step Instructions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Step 1: Prepare the Dough
In a large mixing bowl, combine your active sourdough starter, instant yeast (if using), bread flour, sea salt, sun-dried tomatoes, dried minced garlic, minced dried onion, dried basil, dried thyme, shredded cheese, and water. Mix until a shaggy dough forms, ensuring all ingredients are well incorporated, about 5 minutes. If the dough feels too dry, add a splash more water to help bring it together.
Step 2: Knead the Dough
Transfer the dough onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. The dough should be slightly tacky but not overly sticky; if necessary, incorporate a little more flour during this process. Once kneaded, shape it into a ball and place it back in the bowl, covering it with a damp cloth to prevent drying.
Step 3: First Proofing
Allow the dough to proof at room temperature for about 1 hour, or until it has visibly risen and doubled in size. During this time, the combination of sourdough starter and yeast will begin to develop flavor and structure, so keep an eye on it. The dough should feel airy and light to the touch when ready.
Step 4: Stretch and Fold
Once the dough has risen, gently punch it down to release excess gas. Now, stretch and fold the dough by pulling one edge towards the center, rotating it a quarter turn, and repeating this process for a total of 4 folds. Cover it again, allowing it to rest for another 30 minutes to boost its strength for shaping later on.
Step 5: Divide the Dough
After resting, generously flour your work surface and turn out the dough. Divide it into 8 equal pieces, each weighing roughly 160 grams. Use a bench scraper for clean cuts. Form each piece into a small ball, tucking the edges under to create surface tension, and then place them onto a floured parchment paper-lined baking tray.
Step 6: Second Proofing
Cover the dough balls with a clean kitchen towel and let them rise for an additional 30 minutes. During this time, the bagels will continue to expand slightly, preparing them for shaping into bagels. They should feel soft and puffy when you gently poke the dough.
Step 7: Shape the Bagels
Using your floured fingers, gently poke a hole through the center of each dough ball, slowly stretching it to form the signature bagel shape. Make sure the hole is large enough, as it will shrink slightly while boiling and baking. Once shaped, return them to the baking tray while you prepare for boiling.
Step 8: Optional Refrigeration
For enhanced flavor and texture, you can refrigerate the shaped bagels for up to 12 hours. This cold fermentation allows the flavors to deepen, producing an even more delicious Sourdough Sun Dried Tomato Bagels with Herbs and Cheese. If using this method, proceed directly to boiling after removing them from the fridge.
Step 9: Boil the Bagels
Preheat your oven to 450°F (230°C). In a large pot, bring water to a rolling boil and add 1 tablespoon of baking soda and 1 tablespoon of honey or sugar. Gently lower each bagel into the boiling water, cooking for 1 minute on each side. This step is crucial for achieving that classic chewy texture, so watch them closely.
Step 10: Bake the Bagels
Once boiled, place the bagels back onto the parchment paper and add any desired toppings, such as more cheese or herbs. Bake in the preheated oven for 20 minutes, or until they turn a lovely golden brown. The bagels will puff up and develop a glossy exterior, indicating they’re ready to come out.
Step 11: Cool Before Serving
After baking, remove the Sourdough Sun Dried Tomato Bagels with Herbs and Cheese from the oven and let them cool on a wire rack for about 30 minutes. This cooling period allows the bagels to firm up and develop their delightful chewiness, making them ready for slicing and enjoying with your favorite spread or toppings.
Expert Tips for Sourdough Sun Dried Tomato Bagels
Start with Active Starter: Ensure your sourdough starter is active and bubbly before beginning; this guarantees optimal rise and flavor in your bagels.
Avoid Over-Proofing: Be cautious not to let the bagels proof for too long, as this can lead to large air pockets and a dense texture.
Kneading Textures: Knead the dough until it’s smooth and elastic. If it feels too sticky, add small amounts of flour as needed to achieve a tacky (not sticky) texture.
Shaping Tips: When shaping bagels, make sure to create a sufficiently large hole in the center, as it will shrink during boiling and baking.
Toppings Variety: Experiment with different toppings like sesame seeds, poppy seeds, or extra herbs for added flavor and visual appeal on your Sourdough Sun Dried Tomato Bagels.
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are fantastic for meal prep! You can shape the bagels and refrigerate them for up to 12 hours before boiling and baking, allowing the flavors to deepen. Alternatively, prepare the dough and refrigerate it for up to 24 hours to actively ferment, then proceed with the shaping and boiling when you’re ready. To ensure your bagels are just as delicious when you finish them, take them out of the fridge and allow them to come to room temperature before boiling. This approach not only saves time but also guarantees you’ll enjoy a fresh, homemade breakfast or snack whenever you like!
How to Store and Freeze Sourdough Sun Dried Tomato Bagels
Room Temperature: Store the bagels in an airtight container at room temperature for up to 3 days to maintain freshness.
Freezer: For longer storage, place cooled bagels in a freezer-safe bag or container, ensuring all air is removed. They can be frozen for up to 3 months.
Reheating: To enjoy, thaw the bagels in the fridge overnight or at room temperature for a few hours. Reheat in the oven at 350°F for about 10 minutes for that freshly-baked texture.
Storage Tip: For best results, slice bagels before freezing; this allows for easy reheating and avoids having to thaw the entire batch of delicious Sourdough Sun Dried Tomato Bagels with Herbs and Cheese at once.
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Variations
Feel free to let your creativity shine by customizing these delightful bagels to your taste preferences!
- Cheese Swap: Use different cheeses such as mozzarella or cheddar for a rich flavor twist. Imagine the melty goodness as it pulls apart!
- Spicy Kick: Replace sun-dried tomatoes with jalapeños for a zesty, fiery flavor that tingles on your taste buds. Perfect for those who crave a little heat!
- Herb Mix: Try using fresh herbs like oregano or rosemary instead of dried ones for a vibrant flavor boost. Bring that garden freshness into your kitchen!
- Olive Addition: Incorporate chopped olives for a briny depth that enhances the savory notes of the bagels. This twist will transport you to the sunny Mediterranean!
- Seasoned Seeds: Top the bagels with sesame or poppy seeds before baking for an added crunch and visual appeal. Just imagine their delightful texture!
- Nutty Flavor: If you’re feeling adventurous, add finely chopped nuts like walnuts for a unique crunch. The combination of textures will make your bagels truly unforgettable!
- Sweeten the Deal: For a different breakfast option, drizzle a little honey over the bagels before serving for a lovely contrast with the savory flavors. Enjoy the balance in each bite!
- Double Batch: Make a larger batch, freeze half, and enjoy these bagels with your favorite spreads! Check out my beloved Homemade Mac Cheese or Cheesecake Cookies Salted for tasty pairing ideas.
No matter how you mix and match, these Sourdough Sun Dried Tomato Bagels will be a delightful addition to your table!
What to Serve with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
These bagels are a perfect base for a delightful meal, inviting you to explore a variety of delicious pairings that will elevate every bite.
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Creamy Cream Cheese: The smooth, rich texture of cream cheese perfectly complements the flavor-packed bagels, enhancing your breakfast experience. Spread it generously for a classic pairing that never fails to please.
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Savory Avocado Toast: Top your bagel with smashed avocado, a sprinkle of sea salt, and a drizzle of olive oil for a fresh, creamy twist. This addition brings a vibrant texture contrast and boosts the nutritional value.
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Herbed Butter: Whip up a simple herbed butter by mixing softened butter with your choice of fresh herbs. Slather it on warm bagels for an aromatic and luscious addition that enhances the savory flavors beautifully.
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Fresh Salad Greens: Pair with a light side salad of mixed greens tossed in a zesty vinaigrette for a refreshing contrast to the hearty bagel. The bright flavors will make each bite more vibrant while balancing out the bagel’s richness.
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Homemade Tomato Soup: Serve your bagels alongside a bowl of creamy tomato soup for the ultimate comforting meal. The warm, slightly tangy soup takes your taste buds on a delightful journey with each dunk and bite.
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Sparkling Lemonade: Refresh your palate with a glass of homemade sparkling lemonade. The citrusy zing cuts through the richness of the bagels, providing a perfect contrast for a satisfying meal.
These pairings will help to create a harmonious and inviting meal experience, making each bite of your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese even more enjoyable.
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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe FAQs
What kind of sourdough starter should I use?
Absolutely! Use an active and bubbly sourdough starter for the best results. If your starter isn’t very active, consider adding a little instant yeast to the dough to help boost fermentation, ensuring your bagels rise beautifully.
How should I store the bagels once they are baked?
For room temperature storage, place your bagels in an airtight container where they’ll stay fresh for up to 3 days. If you want to keep them longer, wrap them tightly in aluminum foil or a freezer-safe bag and store in the freezer for up to 3 months. This way, you can enjoy your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese whenever you like!
Can I freeze these bagels? If so, how?
Yes, you can freeze the bagels! Once they have cooled completely, place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. To use them, thaw overnight in the fridge or at room temperature for a few hours, and then you can reheat in a 350°F oven for about 10 minutes to restore their warm, chewy texture.
What should I do if my dough isn’t rising properly?
If your dough isn’t rising, it could be due to an inactive sourdough starter. Make sure your starter is bubbly before starting the recipe. If it’s too late in the process and your bagels seem dense, you might consider allowing for a longer proofing time — an additional hour could help develop some lift in dough.
Are there any dietary considerations for pets or allergies?
Yes! Keep in mind that while these Sourdough Sun Dried Tomato Bagels are vegetarian, they contain ingredients like cheese which may not be suitable for certain diets or pets. If you are serving them to those with allergies, please ensure that no allergens are present in the ingredients, such as gluten from the flour or lactose from the cheese.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Certainly! If you’d like to use fresh tomatoes, just remember to reduce the amount of water in the dough to account for the moisture in fresh tomatoes. It’s perfectly fine to swap them, just keep an eye on the dough’s consistency while mixing!
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss
Ingredients
Equipment
Method
- In a large mixing bowl, combine sourdough starter, instant yeast (if using), bread flour, sea salt, sun-dried tomatoes, dried minced garlic, minced dried onion, dried basil, dried thyme, shredded cheese, and water. Mix until a shaggy dough forms, about 5 minutes.
- Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- Let the dough proof at room temperature for about 1 hour, or until doubled in size.
- Gently punch it down, stretch and fold the dough, cover, and let it rest for 30 minutes.
- Divide the dough into 8 equal pieces, shape each into a ball, and place on a floured parchment-lined baking tray.
- Cover the dough balls and let them rise for another 30 minutes.
- Poke a hole through the center of each dough ball to shape into bagels.
- Optionally refrigerate bagels for up to 12 hours for enhanced flavor.
- Bring water to a boil, add baking soda and honey/sugar, and boil each bagel for 1 minute on each side.
- Transfer boiled bagels to the baking tray, add toppings if desired, and bake at 450°F for 20 minutes.
- Let the bagels cool on a wire rack for 30 minutes before serving.
