If you have a soft spot in your heart for bagels and love the tanginess of sourdough, you are absolutely going to adore this Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe. It’s the kind of recipe that transforms a humble morning staple into a flavorful adventure, with every bite bursting with the chewy goodness of sourdough, the rich savor of sun dried tomatoes, and the delightful hint of herbs and melty cheese. Whether you’re making breakfast for your family or impressing guests at brunch, these bagels deliver on texture, taste, and that warm homemade feeling that’ll keep everyone coming back for more.
Ingredients You’ll Need
Gathering simple ingredients is the first step to creating magic with this recipe. Each component plays its part, from the flour that provides the perfect chewy framework to the fragrant herbs and sharp cheese that bring the whole bagel to life. These are pantry staples with a twist, promising both ease and flavor in equal measure.
- Bread flour (720 grams / 6 cups): This high-protein flour is essential for achieving that classic bagel chewiness and structure.
- Sourdough starter (120 grams / 1 cup): Gives the bagels their signature tang and natural leavening, adding depth to every bite.
- Active/instant yeast (1/2 teaspoon, optional): Speeds up the rise if you prefer a quicker proofing time while still maintaining flavor.
- Water (250 grams / about 3/4 cups): Hydrates the dough perfectly to achieve a smooth, workable consistency.
- Sun dried tomatoes (100 grams / about 1 cup): Offers sweet, chewy bursts of sunshine flavor that complement the sourdough base beautifully.
- Dried minced garlic (5 grams / 1 tablespoon): Adds a savory punch and depth to the dough without overpowering.
- Minced dried onion (5 grams / 1 tablespoon): Enhances sweetness and complexity in the flavor profile.
- Dried basil (3 grams / 1 teaspoon): Provides a fresh herbaceous note that pairs wonderfully with the tomatoes and cheese.
- Dried thyme (3 grams / 1 teaspoon): Introduces subtle earthiness that rounds out the herb blend.
- Sea salt (10 grams / about 2 teaspoons): Balances the flavors and strengthens the dough gluten for better texture.
- Shredded cheese (100 grams / about 1 cup): Melts into pockets of gooey, savory richness inside the bagels.
- Additional water (60 grams / 1/4 cup): Set aside to adjust dough texture during kneading for perfect elasticity.
- Baking soda (1 tablespoon): Added to the boiling water to help develop that iconic shiny, chewy bagel crust.
- Honey or sugar (2 tablespoons): Sweetens the boiling water slightly to aid in bagel browning and enhance flavor.
How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
Step 1: Combining the Ingredients
Start by mixing your sourdough starter, optional yeast, bread flour, sea salt, sun dried tomatoes, garlic, onion, herbs, shredded cheese, and water in a large bowl. This initial mix brings all those wonderful flavors together while setting the stage for that familiar chewy bagel texture. Expect a shaggy dough that’s a little rough around the edges but full of promise.
Step 2: Knead Into Dough
Now, give the dough a good kneading—this is where it begins to transform, gaining strength and elasticity. If it feels too stiff, add your reserved water bit by bit to achieve a smooth but still slightly tacky dough ball. This stage is crucial for that perfect chewiness later on.
Step 3: First Proof
Cover your dough with a damp towel or plate and let it proof for 1 hour in a warm spot. This rest lets the sourdough starter and yeast work their magic, activating flavors and starting the rise.
Step 4: Stretch and Fold
After the first rise, wet your hands and perform a few stretch-and-fold motions to build tension in the dough. Think of it as giving your dough a little workout to develop that beautiful elasticity and smooth surface.
Step 5: Shaping & Second Proof
Shape your dough back into a nice smooth ball, cover, and let it proof for another 30 minutes. Then, sprinkle flour over your dough and divide it into 8 equal parts. Roll each piece into a neat little ball on a parchment-lined and floured baking sheet. Cover and let those little guys puff up for about 30 minutes—they should look noticeably lighter and fluffier.
Step 6: Forming the Bagels
Flour your hands and poke a hole through the center of each dough ball, stretching it gently to form that classic bagel ring. Set the shaped bagels back down to rest for 15 minutes until puffy again. If you want to deepen the flavor and improve texture, pop the bagels in the fridge for a slow final proof lasting 12 hours or overnight.
Step 7: Boiling Water Bath
Preheat your oven to 450° F and then bring a large pot of water to a rolling boil. Add baking soda and honey or sugar to the water—this combination helps create the chewy crust and shiny finish bagels are famous for. Using a slotted spoon, boil each bagel for 1 minute, turning halfway through. This step is your secret weapon for authentic bagel texture and crust.
Step 8: Baking to Golden Perfection
Remove the boiled bagels with care and place them back on the parchment-lined baking sheet. Bake at 450° F for about 20 minutes, rotating halfway to ensure even browning. When they come out, expect golden brown, fragrant, and irresistibly chewy bagels that showcase the sun dried tomatoes, herbs, and melted cheese beautifully.
Step 9: Cooling Down
Allow bagels to cool for at least 30 minutes on a wire rack. This rest helps the crumb set properly, so the interior texture is just right every time you bite into one.
How to Serve Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
Garnishes
These bagels shine on their own but can be taken to the next level with a spread of cream cheese, a drizzle of olive oil, or a sprinkle of freshly cracked black pepper. Fresh herbs like basil and parsley work wonderfully as a bright, fresh garnish that echoes the flavors baked inside.
Side Dishes
Pair with a fresh garden salad or even a bowl of homemade tomato soup for a comforting, flavorful lunch or light dinner. A side of crisp avocado slices or a soft-boiled egg can round out the meal with extra creaminess and protein.
Creative Ways to Present
Cut the bagels into halves and toast them lightly, then layer with mozzarella, fresh tomatoes, and basil leaves for an easy bagel caprese sandwich. For a savory snack, slice the bagel into rounds, toast, and top with melted cheese and herbs under the broiler for a delightful appetizer.
Make Ahead and Storage
Storing Leftovers
Wrap bagels tightly in plastic wrap or place in an airtight container to keep them soft and fresh at room temperature for up to two days. Avoid refrigeration as it can dry out the bagels quickly.
Freezing
For longer storage, freezing is your friend. Slice the bagels in half and freeze them in a zip-top bag. This keeps them fresh for up to 3 months and makes it super easy to toast straight from frozen whenever you want.
Reheating
To revive your frozen bagels, toast them directly from the freezer in a toaster or oven for the best texture. This reheating method keeps the crust chewy and the interior soft, just like freshly baked.
FAQs
Can I use all-purpose flour instead of bread flour?
While you can substitute all-purpose flour, bread flour is ideal because its higher protein content gives bagels that characteristic chew and structure. Using all-purpose might result in a softer texture but still tasty bagels.
Is the yeast absolutely necessary in this recipe?
No, the yeast is optional. Using it shortens the proofing time, but if you prefer a purer sourdough flavor and have more time, just rely on your sourdough starter alone—it will still create delicious, well-risen bagels.
Can I use fresh herbs instead of dried?
You definitely can! Fresh herbs add a lovely bright flavor but use about three times the amount of dried herbs the recipe calls for to maintain balance without overpowering.
How important is the boiling step?
Boiling is crucial for that perfect bagel crust. It gelatinizes the starch before baking and helps your bagels get that chewy, shiny finish. Skipping this step will result in more of a bread roll than an authentic bagel.
Can I add other mix-ins besides sun dried tomatoes and cheese?
Absolutely! Feel free to experiment with olives, caramelized onions, or different cheese varieties. Just keep the amount manageable so the bagel still holds its shape and bakes evenly.
Final Thoughts
Making this Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe is a joyful kitchen adventure that rewards you with irresistibly delicious results. Whether you’re a longtime baker or new to sourdough, these bagels bring a fresh twist to an all-time favorite. I can’t wait for you to bake, share, and savor every bite of these gorgeous bagels—you’ll wonder how you ever enjoyed mornings without them!
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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes (excluding optional 12-hour final proof)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese offer a flavorful twist on traditional bagels. Made with a blend of sun-dried tomatoes, aromatic herbs, garlic, and onion, combined with tangy sourdough starter and topped with melty shredded cheese, these bagels boast a chewy texture and rich savory profile. Perfect for a weekend baking project, they feature a boiling step to achieve the classic bagel crust and a golden, tender crumb through oven baking.
Ingredients
Dough Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (1 cup)
- ½ 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)
Water Bath Ingredients
- 60 grams water (1/4 cup, set aside)
- 1 tablespoon baking soda
- 2 tablespoons honey or sugar
Instructions
- Review Proofing Notes: Read the recipe notes regarding proofing times before beginning to ensure optimal dough fermentation.
- Mix Ingredients: In a large bowl, combine the sourdough starter, optional instant yeast, bread flour, sea salt, sun dried tomatoes, dried minced garlic, minced dried onion, dried basil, dried thyme, shredded cheese, and water. Stir to form a shaggy dough ball.
- Knead Dough: Knead the mixture until it forms a uniform dough. Add the reserved 60 grams of water if the dough feels too dry or stiff, kneading until the dough is cohesive.
- First Proof: Cover the bowl with a plate or damp towel and allow the dough to proof for 1 hour at a warm temperature (about 75°F/24°C).
- Stretch and Fold: Wet your hands, then lift and stretch the dough out of the bowl, folding it over itself multiple times to develop gluten and create tension in the dough.
- Shape Into Ball: Shape the dough into a smooth ball by scooping around the sides with your hands. Cover and let it proof for an additional 30 minutes at a warm temperature.
- Flour Dough: Lightly sprinkle flour over the top of the dough to prevent sticking during handling.
- Divide Dough: Divide the dough into 8 equal pieces, each weighing about 160 grams.
- Prepare Baking Sheet: Line a baking sheet with parchment paper and dust it lightly with flour.
- Pre-Shape Dough Balls: Take each piece and fold it to form a small round ball. Place each ball on the prepared baking sheet.
- Second Rise: Sprinkle flour lightly over the top of the dough balls, cover with a towel, and allow them to rise for about 30 minutes until puffed.
- Shape Bagels: Flour your hands, pick up a dough ball, and carefully squeeze a hole through the center with your fingers to form the classic bagel shape.
- Rest Shaped Bagels: Place the shaped bagels back on the floured parchment paper and let them rest for about 15 minutes until they become puffy again.
- Optional Final Proof: For enhanced flavor and texture, refrigerate the shaped bagel dough for a final proof of 12 hours.
- Preheat Oven: Preheat your oven to 450°F (232°C).
- Prepare Water Bath: Bring a large pot of water to a boil. Add the baking soda and honey (or sugar) to the boiling water to create an alkaline solution that helps form the bagel crust.
- Boil Bagels: Using a slotted spoon, carefully place each bagel into the boiling water. Boil for about 1 minute per bagel, flipping halfway at 30 seconds.
- Drain Bagels: Remove bagels from the water and place them back onto the parchment-lined baking sheet to drain excess moisture.
- Bake Bagels: Bake the boiled bagels in the preheated oven for approximately 20 minutes until they are golden brown. Rotate the baking sheet halfway through baking (at 10 minutes) for even browning.
- Cool: Remove baked bagels from the oven and allow them to cool on a rack for about 30 minutes before slicing and serving.
Notes
- The use of instant yeast is optional but can help speed up the proofing process.
- The long refrigeration proof time (12 hours) enhances flavor development but can be skipped if short on time.
- Adjust water quantity as needed depending on humidity and flour absorption.
- Boiling the bagels in a baking soda and sugar water bath is crucial for developing the bagel’s characteristic chewy crust.
- Ensure the oven is fully preheated to 450°F before baking to achieve the ideal crust.
