Introduction to Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
And passionate home cook, I know how challenging it can be to whip up something that’s both tasty and impressive—especially during hectic mornings. That’s why I absolutely adore these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese! They’re not just delicious; they’re bursting with flavor and packed with the goodness of sun-dried tomatoes and aromatic herbs. Perfect for breakfast, a snack, or even brunch with friends, this recipe fits seamlessly into any busy day. Plus, who wouldn’t want to delight their family with homemade bagels that are as satisfying as they are scrumptious?
Why You’ll Love This Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
These bagels are a delightful combination of convenience and flavor. With just a handful of ingredients and minimal prep time, they come together quickly, making them perfect for busy mornings. The rich taste of sun-dried tomatoes, complemented by the herbs and melty cheese, creates a gourmet experience. Your family will love them, and you’ll enjoy the pride of baking something truly special at home!
Ingredients for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Creating these irresistible Sourdough Sun Dried Tomato Bagels with Herbs and Cheese starts with gathering the right ingredients. Here’s what you’ll need:
- Bread Flour: This is your foundation, giving the bagels their delightful chewiness. Opt for high-protein bread flour for the best results.
- Sourdough Starter: The star of the show! This adds depth of flavor and helps the dough rise naturally. If you’re new to sourdough, there are plenty of online sources to help you make your own or acquire a starter.
- Active/Instant Yeast: This ingredient is optional but can help enhance the bagels’ rise. If you desire a quicker result, feel free to add this little boost.
- Water: Essential for binding your dough. Use lukewarm water to activate your sourdough starter effectively.
- Sun Dried Tomatoes: These provide a punch of flavor. Look for oil-packed ones or dried varieties; either works splendidly!
- Dried Minced Garlic: A hint of garlic elevates the taste. You can swap it with fresh garlic if you’re up for the chopping.
- Minced Dried Onion: This makes for a lovely aroma and flavor; feel free to skip it if onions aren’t your thing.
- Dried Basil and Thyme: Both herbs add a burst of freshness. You can also use fresh herbs, but remember to adjust the quantity.
- Sea Salt: Essential for flavor—don’t skip this! It also strengthens the dough structure.
- Shredded Cheese: I love using a mix, but feel free to experiment! Cheddar, mozzarella, or even feta could add a unique touch.
- Baking Soda and Sugar: These are key when boiling the bagels, creating that classic chewy texture and golden color.
- Honey or Sugar: This helps to balance flavors in the boiling water. You can replace it with agave syrup if you’re looking for alternatives.
For exact quantities and easy printing, check the bottom of the article. Happy cooking!
How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Now that we’ve gathered our ingredients, let’s dive into the fun part—making these delicious Sourdough Sun Dried Tomato Bagels with Herbs and Cheese! Follow these easy steps, and you’ll have golden-brown bagels ready in no time.
Step 1: Prepare the Dough
Start by combining the bread flour, sourdough starter, and optional yeast in a large bowl. The flour gives structure, while the starter adds flavor and helps the dough rise. Pour in the lukewarm water, and mix until everything is well-blended.
Next, toss in the sun-dried tomatoes, minced garlic, onion, dried basil, thyme, sea salt, and shredded cheese. Each ingredient brings something special, enhancing the overall taste. Don’t worry about a perfectly smooth mixture; a shaggy dough is what we want!
Step 2: Knead and Proof
Time to roll up your sleeves! Knead the dough on a lightly floured surface until it becomes more cohesive. Don’t rush through this; about 8–10 minutes of kneading really develops that lovely chewy texture we’ll all appreciate. If it’s too sticky, you can sprinkle a bit of flour, but avoid overdoing it.
Once the dough is smooth and elastic, place it in a bowl and cover it with a damp towel. Let it proof in a warm area for an hour. This step is crucial—during proofing, the dough rises and develops a deeper flavor. You’ll notice it puffing up like a happy balloon!
Step 3: Shape and Rest
After your dough has had its beauty sleep, it’s time to shape it. First, sprinkle a little flour on your work surface and gently deflate the dough. Divide it into 8 equal pieces. I like to weigh them to ensure they’re similar in size—about 160 grams each.
Form each piece into a ball and then poke a hole in the center, gently stretching it to form the bagel shape. Remember, the hole will close up during baking, so make it larger. Once shaped, place them back on your parchment-lined baking sheet and cover them with a towel. Let them rest for 15 minutes; this helps them rise again and become fluffier.
Step 4: Boil and Bake
Here comes my favorite part! Preheat your oven to a toasty 450°F. While that gets hot, bring a large pot of water to a boil. Add the baking soda and honey or sugar; this will create that distinct bagel crust we all love.
Carefully drop each bagel into the boiling water, allowing them to cook for 1 minute. Flip them halfway to ensure even cooking. It’s like a little swim for your bagels! After boiling, return them to the baking sheet.
Finally, pop those beauties into the oven and bake for about 20 minutes, rotating the sheet halfway for even browning. Keep an eye on their golden transformation. When they come out, let them cool for at least 30 minutes. The aroma will be tantalizing, and you’ll be bursting with pride at your homemade creations!
Tips for Success
- Always use fresh ingredients for maximum flavor.
- Don’t skip the proofing time; it’s key for texture!
- For chewier bagels, ensure the water bath is at a rolling boil.
- Experiment with your favorite cheeses for a unique twist.
- If short on time, refrigerate the shaped bagels overnight for convenience.
Equipment Needed for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- Mixing Bowl: A large bowl works best, but any bowl will do.
- Kneading Surface: A clean countertop or cutting board is perfect.
- Slotted Spoon: A regular spoon can work in a pinch!
- Baking Sheet: Use any flat baking tray, lined with parchment paper.
- Pot: Any large pot for boiling will suffice.
Variations on Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- For a spicy kick, add crushed red pepper flakes to the dough for a zesty flavor.
- Swap sun-dried tomatoes for roasted red peppers to create a sweeter bagel variation.
- Try using fresh herbs instead of dried ones for an aromatic burst of flavor. Just adjust the quantity!
- For a cheddar lover’s delight, incorporate sharp cheddar cheese and some bacon bits into the dough.
- Gluten-free? Substitute bread flour with a gluten-free blend, and add xanthan gum if needed!
- Mix in some vegetable purée like spinach or beet for a colorful and nutritious twist.
Serving Suggestions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- Serve warm with a generous spread of cream cheese or herb-infused butter.
- Pair with a fresh garden salad for a light lunch.
- Enjoy alongside a steaming cup of your favorite coffee or herbal tea.
- For a fun twist, create a bagel sandwich with your choice of deli meats or veggies.
- Garnish with fresh herbs for an elegant presentation at your next gathering.
FAQs about Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Can I use fresh sun-dried tomatoes?
Absolutely! Fresh sun-dried tomatoes will enhance the flavor immensely. Just make sure to chop them finely and adjust the moisture in your dough, if necessary.
How do I store leftover bagels?
Store your bagels in an airtight container at room temperature for up to 3 days. To keep them fresh longer, consider freezing them. Just seal them in a freezer-safe bag, and they’ll be good for a couple of months!
Can I make these bagels without a sourdough starter?
While I highly recommend using a sourdough starter for unique flavor, you can substitute it with instant yeast if you’re in a pinch. Just adjust the liquid accordingly to compensate for the missing fermentation.
How can I customize the cheese in the recipe?
Feel free to experiment! Aged cheddar, creamy mozzarella, or the tanginess of feta can all bring different flavors to your bagels. Just remember to keep the cheese shredded for even melting!
What is the role of baking soda in the boiling water?
Baking soda raises the pH of the water, which helps create that classic chewy exterior and beautiful golden-brown color. It’s an essential step in achieving truly authentic bagels.
Final Thoughts
Taking the time to make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese is not just about the end product; it’s about the journey of creating something wonderful. Each step, from mixing the dough to boiling those beautiful bagels, fills the kitchen with warmth and laughter. They bring joy not only to your taste buds but also to your heart as you share them with loved ones. So, roll up your sleeves, and dive into this delicious adventure. Whether it’s breakfast or brunch, these bagels are sure to become a cherished part of your family meals!
Print
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 bagels 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are delicious, homemade bagels infused with the flavors of sun-dried tomatoes, herbs, and cheese, perfect for breakfast or snacks.
Ingredients
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (1 cup)
- 1/2 teaspoon active/instant yeast (optional, see notes)
- 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)
- 60 grams water, set aside (1/4 cup)
- 1 Tablespoon baking soda (for water bath)
- 2 Tablespoons honey or sugar (for water bath)
Instructions
- Read the recipe notes on proofing time before starting.
- In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese, and water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temperature.
- Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension.
- Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Sprinkle some flour on top of the dough. Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, fold it in, forming a small round dough ball, and place it on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up.
- Flour your hands and shape each dough ball into a bagel, creating a hole in the center.
- Place the shaped bagels back on the floured parchment paper and let them rest for about 15 minutes.
- (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Bring a large pot of water to a boil, add the baking soda and sugar.
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds. Remove and place back on parchment paper.
- Once all bagels have boiled, place them in the oven and bake for approximately 20 minutes until golden brown, rotating at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
Notes
- Active yeast is optional and can be used to enhance the rise of the dough.
- The dough can be refrigerated for enhanced flavor.
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg
