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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Kimberly
  • 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

  1. Review Proofing Notes: Read the recipe notes regarding proofing times before beginning to ensure optimal dough fermentation.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Flour Dough: Lightly sprinkle flour over the top of the dough to prevent sticking during handling.
  8. Divide Dough: Divide the dough into 8 equal pieces, each weighing about 160 grams.
  9. Prepare Baking Sheet: Line a baking sheet with parchment paper and dust it lightly with flour.
  10. Pre-Shape Dough Balls: Take each piece and fold it to form a small round ball. Place each ball on the prepared baking sheet.
  11. 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.
  12. 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.
  13. 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.
  14. Optional Final Proof: For enhanced flavor and texture, refrigerate the shaped bagel dough for a final proof of 12 hours.
  15. Preheat Oven: Preheat your oven to 450°F (232°C).
  16. 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.
  17. 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.
  18. Drain Bagels: Remove bagels from the water and place them back onto the parchment-lined baking sheet to drain excess moisture.
  19. 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.
  20. 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.

Find it online: https://slsrecipes.com/sourdough-sun-dried-tomato-bagels-with-herbs-and-cheese-recipe/