As I stood in my kitchen, the aroma of fresh herbs and sun-dried tomatoes wafted through the air, instantly transporting me to a cozy café where savory bagels dance on the menu. These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are my delicious solution for those mornings when I crave something warm and comforting, but still want to impress my taste buds. The best part? This straightforward recipe embraces the irresistible chewy texture of bagels while incorporating tangy sourdough—perfect for a quick breakfast that feels gourmet. Not only do they make a fantastic addition to brunch spreads, but they also freeze beautifully, ready to delight anytime with minimal effort. Ready to transform your mornings? Let’s dive into these flavors and make your kitchen the heart of the home!
Why are these bagels irresistible?
Bold flavors: The combination of sun-dried tomatoes and herbs brings out a savory richness that elevates breakfast to a whole new level.
Perfect for meal prep: These bagels freeze wonderfully, making them an effortless option for those busy mornings when you still crave homemade goodness.
Versatile toppings: Enjoy them with cream cheese, avocado, or make a hearty breakfast sandwich. The possibilities are endless!
Easy to follow: This recipe is beginner-friendly; even novice bakers can whip up these delights without stress. For more cheesy inspiration, check out these Savory Zucchini Cheese pancakes or easy stovetop cheese and green onion flatbread.
Crowd-pleaser: Impress friends and family with these delightful bagels—perfect for brunch gatherings or simply as a treat for yourself!
Sourdough Sun Dried Tomato Bagels Ingredients
For the Bagel Dough
• Bread Flour – Provides structure and chewiness; all-purpose flour can be substituted but may alter the texture.
• Sourdough Starter – Acts as the leavening agent, introducing a tangy flavor; use active starter for best results.
• Instant Yeast (1/2 tsp optional) – Boosts leavening for a quicker rise; omit for a longer fermentation with just the starter.
• Water (250 grams) – Hydrates the dough; adjust the amount for desired consistency.
• Sun Dried Tomatoes (100 grams) – Adds a savory, umami flavor; can substitute with roasted red peppers or olives.
• Dried Minced Garlic (5 grams) – Enhances the flavor profile; fresh garlic can be used but may alter moisture levels.
• Dried Minced Onion (5 grams) – Contributes sweetness and depth; fresh onion is also an option.
• Dried Basil (3 grams) – Adds herbal notes; consider fresh basil for a more vibrant flavor.
• Dried Thyme (3 grams) – Complements the other flavors; aromatics like oregano can also be used.
• Sea Salt (10 grams) – Essential for flavor and dough structure; don’t skip this ingredient.
• Shredded Cheese (100 grams) – Adds richness and flavor; try variations like cheddar or mozzarella for a twist.
• Water (60 grams, set aside) – Use to adjust dough consistency if needed.
• Baking Soda (1 tablespoon) – Used in the boiling water bath to create texture and color.
• Honey or Sugar (2 tablespoons) – Sweetens the boiling water, giving a delicious crust.
Enjoy crafting these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese—their lovely flavors and textures are ready to brighten your breakfast routine!
Step‑by‑Step Instructions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Step 1: Combine Ingredients
In a large mixing bowl, blend together your sourdough starter, optional instant yeast, bread flour, sea salt, sun-dried tomatoes, dried garlic, minced onion, dried basil, dried thyme, shredded cheese, and 250 grams of water. Use a sturdy spoon to mix until a shaggy dough starts to form, incorporating all the flavorful elements of the Sourdough Sun Dried Tomato Bagels.
Step 2: Knead the Dough
Transfer the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic. If the dough feels dry, add the reserved 60 grams of water gradually until the desired consistency is reached. You’re looking for a soft yet tacky dough that springs back when gently pressed, showcasing its rich cheesy texture.
Step 3: First Proofing
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it proof in a warm area for 1 hour or until it doubles in size. This time allows the dough to rise, creating a light and airy texture for your Sourdough Sun Dried Tomato Bagels.
Step 4: Stretch and Fold
After the first rise, gently stretch and fold the dough over itself a few times to develop tension and strength. Re-cover the bowl and let it proof for an additional 30 minutes. This technique enriches the structure of your dough, ensuring your bagels have that delightful chewy bite.
Step 5: Shape the Dough
Once the dough has completed the second proof, divide it into 8 equal pieces, shaping each into a smooth ball. Place the balls on a parchment-lined baking sheet sprinkled with flour, ensuring they have enough space. Cover them loosely with a cloth and allow them to rest for 30 minutes to relax the gluten.
Step 6: Form Bagels
To shape each ball into a bagel, poke a hole through the center with your finger and gently stretch it out until you achieve the desired bagel shape. The opening should be about 1-2 inches wide; this helps the bagels maintain their shape during boiling and baking. Get ready for delightful, savory Sourdough Sun Dried Tomato Bagels!
Step 7: Preheat the Oven
While the bagels rest, preheat your oven to 450°F (230°C). This high temperature will ensure that your bagels bake to a beautiful golden brown, forming that perfect, crusty exterior we all love. Make sure your baking sheet has room within the oven for even heat distribution.
Step 8: Prepare Boiling Water
In a large pot, bring 5-6 cups of water to a boil. Stir in the baking soda and honey or sugar until dissolved. This boiling bath is crucial for achieving the signature chewy texture of bagels and enhances the flavor of your Sourdough Sun Dried Tomato Bagels.
Step 9: Boil Bagels
Carefully drop each bagel into the boiling water, boiling for approximately 1 minute per side. Use a slotted spoon to flip them halfway through for even cooking. You’ll notice they puff up slightly, indicating they’re ready to be gently removed and placed back onto the parchment-lined baking sheet.
Step 10: Bake the Bagels
Once boiled, transfer the bagels back to the baking sheet. Add any desired toppings—like more cheese or herbs—and bake in the preheated oven for about 20 minutes. They should turn golden brown, with a delightful crust forming. Rotate them halfway through for an even bake.
Step 11: Cool Before Serving
When done, remove the bagels from the oven and let them cool on a wire rack for about 30 minutes. This step is essential for allowing the texture to set, making your Sourdough Sun Dried Tomato Bagels the perfect balance of chewy and crusty, ready to be enjoyed warm or toasted!
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are fantastic for busy parents and home cooks looking to streamline their mornings! You can prepare the dough up to 24 hours in advance by refrigerating it after shaping the bagels. Just make sure to cover them well to prevent drying out. When you’re ready to enjoy, simply boil and bake right from the fridge for the best results—no need to bring to room temperature! If you prefer, you can also shape the bagels and freeze them unboiled for up to 1 month. To finish, just boil and bake directly from the freezer, adding a couple of minutes to the boiling time for perfectly crafted bagels. Enjoy homemade convenience any day of the week!
What to Serve with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Nothing pairs better than a few delightful accompaniments to elevate your homemade bagels into a memorable meal experience.
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Creamy Avocado Spread:
This luscious addition adds creaminess and healthy fats, perfectly complementing the savory flavors of the bagels. -
Herbed Cream Cheese:
The smooth and tangy notes of herbed cream cheese enhance the flavors while providing a rich, decadent spread. -
Crispy Bacon or Smoked Salmon:
Both options add a delightful crunch or smoky depth, creating a satisfying balance against the chewy texture of the bagels. -
Mixed Green Salad:
A fresh salad with vinaigrette adds brightness and a crisp element, making your meal feel light and balanced. -
Roasted Vegetables:
Earthy roasted veggies, such as zucchini or bell peppers, offer a textural contrast and complement the bagels’ herb-infused goodness. -
Fresh Fruit Medley:
Juicy slices of watermelon or berries provide refreshing bursts of sweetness, turning your breakfast into a flavorful feast. -
Iced Chai Latte or Fresh Juice:
A cold drink like iced chai offers spice and creaminess, while a fresh juice balances sweetness with acidity for a brunch-worthy sip. -
Chocolate Chip Muffins:
For those with a sweet tooth, add a side of chocolate chip muffins for a comforting dessert option post-bagel indulging.
Elevate your breakfast or brunch with these delightful pairings that harmonize beautifully with your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese.
Sourdough Sun Dried Tomato Bagels Variations
Feel free to make these bagels your own with delightful variations that will tantalize your taste buds!
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Olive Twist: Substitute sun-dried tomatoes with Kalamata olives for a briny, savory bite that brings a lovely Mediterranean flair.
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Herb-Infused: Swap out dried herbs for fresh ones! Use double the amount of fresh basil and thyme to enhance the herbal aroma and flavor.
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Cheese Lover’s Delight: Mix in shredded parmesan or feta for a sharper, more robust cheese profile that complements the sun-dried tomatoes beautifully.
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Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the dough for a flavorful heat that will awaken your senses each morning.
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Garlic Boost: If you adore garlic, add roasted garlic cloves instead of dried minced garlic. Their sweet, buttery flavor will elevate these bagels to a new level!
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Savory Pumpkin: For an autumn twist, replace some flour with pumpkin puree. This adds a hint of sweetness and moisture, perfect for the fall season.
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Nutty Crunch: Incorporate sunflower seeds or pumpkin seeds into the dough for added texture and a wholesome crunch—perfect for healthy snacking.
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Pizza-Inspired: Turn your bagels into a cheesy pizza treat by topping each bagel with marinara sauce and sprinkle mozzarella before baking. Enjoy them as savory pizza bagels!
With these variations, you can unleash your creativity in the kitchen and enjoy a different flavor adventure each time. They’re also fantastic served with a generous layer of cream cheese, much like these tasty Crunchy Nut Seed cookies or alongside a slice of the decadent Blueberry Cream Cheese cake! Let your imagination run wild!
Helpful Tricks for Sourdough Bagels
• Long Fermentation: Allow the dough to ferment in the fridge for up to 12 hours to intensify the flavors and improve texture.
• Proper Boiling: Use a slotted spoon to prevent the bagels from sticking to the pot. Boil just one or two at a time for best results.
• Flour Wisely: Keep your work surface well-floured to maintain the bagels’ shape while handling them; a sticky surface can lead to misshapen bagels.
• Toppings Galore: Experiment with toppings like everything bagel seasoning, seeds, or additional cheese for extra flavor on your Sourdough Sun Dried Tomato Bagels.
• Cooling Time: Don’t skip the cooling step; this allows the bagels to firm up, giving you that perfect chewy texture we all love.
• Store Smartly: Keep any leftovers in an airtight container or freeze for future breakfasts; bagels freeze beautifully!
How to Store and Freeze Sourdough Sun Dried Tomato Bagels
Airtight Container: Store your Sourdough Sun Dried Tomato Bagels in an airtight container at room temperature for up to 3 days to maintain their freshness.
Freezer-Friendly: For longer storage, wrap each bagel tightly in plastic wrap and place them in an airtight freezer bag. They can be frozen for up to 1 month and still taste delightful!
Reheating: When ready to enjoy, simply toast straight from the freezer or thaw overnight in the fridge before reheating in the oven for a few minutes at 350°F (175°C) to restore their chewiness.
Slice Before Freezing: For convenience, slice the bagels before freezing. This way, you can easily grab just what you need for a quick breakfast or snack!
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe FAQs
How do I select ripe ingredients for this recipe?
Absolutely! For sun-dried tomatoes, look for ones that are plump and not overly dry or crunchy, as they’ll maintain moisture in the bagels. Fresh herbs should be vibrant in color and free from brown spots. For cheese, choose fresh, aromatic options for the best flavor impact.
How should I store leftover bagels?
To keep your Sourdough Sun Dried Tomato Bagels fresh, store them in an airtight container at room temperature for up to 3 days. Make sure they are completely cool before sealing to prevent moisture buildup. If you want to extend their shelf life, freezing is a fantastic option, which you can do for up to 1 month!
Can I freeze these bagels? If so, how?
Yes, these bagels freeze beautifully! To freeze, wrap each cooled bagel tightly in plastic wrap, then place them in an airtight freezer bag. This will protect them from freezer burn and preserve their flavor. When you’re ready to enjoy, simply toast them straight from the freezer or thaw them overnight in the fridge before reheating at 350°F (175°C) for a few minutes.
What if my dough isn’t rising properly?
Very common! If your dough isn’t rising, it could be due to an inactive sourdough starter. Ensure your starter is bubbly and has been fed. If you’re using instant yeast, make sure it’s fresh. You can also try placing the dough in a warmer spot or increasing the proofing time slightly.
Are these bagels suitable for people with dietary restrictions?
Yes! This recipe is vegetarian-friendly and can be made gluten-free by using a gluten-free bread flour mix. However, if you have allergies, be sure to check the labels on your ingredients, particularly for any added preservatives or allergens in the cheese and cured tomatoes.
How long can I keep these bagels in the freezer?
You can safely keep your Sourdough Sun Dried Tomato Bagels in the freezer for up to 1 month. Remember to label the container with the date, so you know when to enjoy them and keep track of their freshness!
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss
Ingredients
Equipment
Method
- In a large mixing bowl, blend together your sourdough starter, optional instant yeast, bread flour, sea salt, sun-dried tomatoes, dried garlic, minced onion, dried basil, dried thyme, shredded cheese, and 250 grams of water.
- Transfer the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic.
- Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it proof for 1 hour or until it doubles in size.
- After the first rise, gently stretch and fold the dough over itself a few times and let it proof for an additional 30 minutes.
- Divide the dough into 8 equal pieces and shape each into a smooth ball. Place on a parchment-lined baking sheet.
- Poke a hole through the center of each ball and gently stretch it to form a bagel shape.
- Preheat your oven to 450°F (230°C).
- In a large pot, bring 5-6 cups of water to a boil, stirring in the baking soda and honey or sugar until dissolved.
- Carefully drop each bagel into the boiling water, boiling for approximately 1 minute per side, flipping halfway through.
- Once boiled, transfer the bagels back to the baking sheet and bake in the preheated oven for about 20 minutes.
- Let the bagels cool on a wire rack for about 30 minutes before serving.