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.