There’s something magical about baking your own bagels at home, especially when they come out as aromatic as these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese. With each bite, you’ll savor the delightful interplay of nutty sourdough and the rich, tangy flavor of sun-dried tomatoes, all enhanced by melty cheese and fragrant herbs. Not only are these bagels an impressive addition to your breakfast routine, but they also bring a savory twist reminiscent of pizza—perfect for those of us tired of mundane morning meals. Plus, the use of sourdough ensures it’s a fermentation project that’s rewarding, yielding a chewy texture that’s truly irresistible. Are you ready to elevate your breakfast game? Let’s dive into this scrumptious recipe!
Why Make Sourdough Bagels?
Irresistible Flavor Fusion: The combination of savory sun-dried tomatoes and herbs offers a delightful twist to classic bagels, making your breakfast extraordinary.
Chewy Delight: With a perfectly crisp exterior and chewy interior, these bagels truly embody artisanal quality, easily rivaling any bagel shop treat.
Versatile Toppings: Enjoy them plain or get creative—experiment with toppings like jalapeños and cheddar for a spicy kick or pair with cream cheese for a classic breakfast experience.
Homemade Satisfaction: Baking your own bagels at home not only fills your kitchen with wonderful aromas but also gives you control over the ingredients. If you love hands-on cooking, this recipe will satisfy your cravings!
Nutrient-Rich Nourishment: Packed with wholesome ingredients, these bagels are not just delicious but also provide a balanced start to your day, making them a great alternative to fast-food breakfasts.
Once you’ve mastered this recipe, try other variations like the flavorful Gnocchi Mac Cheese or the uniquely inspired Peruvian Chicken Sauce for more homemade delights!
Sourdough Sun Dried Tomato Bagels Ingredients
For the Bagels
• Bread Flour – Provides structure and chewiness essential for bagels; substitute with all-purpose flour for a softer texture.
• Sourdough Starter – Ferments the dough, enhancing flavor; use an active starter for best results or adjust proofing if using discard.
• Instant Yeast (optional) – Speeds up rising; can be omitted for a more prolonged fermentation process if desired.
• Water – Activates the flour and hydrates the dough; adjust based on consistency needed for the dough.
• Sun Dried Tomatoes – Adds a rich flavor and moisture; oil-packed or dehydrated varieties both work well.
• Dried Minced Garlic – Enhances savory notes; fresh garlic can be substituted for a more intense flavor.
• Minced Dried Onion – Offers sweet depth; fresh onion may alter moisture content but can be used.
• Dried Basil & Thyme – Aromatic herbs that beautifully complement the tomatoes and cheese; fresh herbs may be used in larger amounts.
• Sea Salt – Essential for flavor and dough strength.
• Shredded Cheese – Adds a savory richness; try mozzarella, cheddar, or your favorite cheese varieties.
• Baking Soda – Used in the water bath to give a chewy crust to each bagel.
• Honey or Sugar – Sweetens the water bath for optimal browning of the bagels.
Now that you’re equipped with all the essential ingredients, let’s whisk up this delicious Sourdough Sun Dried Tomato Bagels with Herbs and Cheese recipe into your morning routine!
Step‑by‑Step Instructions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Step 1: Prepare Your Ingredients
Gather all ingredients for your Sourdough Sun Dried Tomato Bagels, ensuring you have the correct measurements. This includes bread flour, active sourdough starter, optional instant yeast, sun-dried tomatoes, cheese, and herbs. Set them on your countertop for easy access as you’ll be mixing them soon.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the bread flour, sea salt, dried minced garlic, minced dried onion, dried basil, and thyme. Give the dry mixture a good stir to evenly distribute the seasonings, releasing their aromatic scents. This step ensures that your bagels will be flavorful throughout.
Step 3: Add Wet Ingredients
Next, create a well in the center of the dry ingredients and add the sourdough starter and any optional instant yeast. Pour in lukewarm water and mix everything together using a spatula until a shaggy dough forms. Take a moment to admire how the starter and seasonings begin to blend.
Step 4: Knead the Dough
Lightly flour your countertop and transfer the dough to this surface. Knead it for about 8-10 minutes until it becomes smooth and elastic. You’ll know it’s ready when it is slightly tacky but no longer sticks excessively to your hands. This kneading process develops the gluten needed for great bagels.
Step 5: First Proofing
Shape your kneaded dough into a ball and place it in a lightly oiled bowl. Cover it with a damp cloth and let it proof in a warm area for about 1 hour, or until it has doubled in size. Keep an eye on it as it rises; the dough should become soft and puffy.
Step 6: Stretch and Fold
After the first rise, perform stretch and folds on the dough. With floured hands, grab one edge of the dough, stretch it, and fold it over to the center. Rotate and repeat this action for about 5 minutes, enhancing the dough’s strength. After this, let it rest for an additional 30 minutes under the damp cloth.
Step 7: Divide the Dough
Once rested, gently deflate the dough and divide it into 8 equal pieces using a bench scraper. Shape each piece into a smooth ball by tucking the edges under. The bagels will later rise and develop their shape, so ensure they are tightly formed.
Step 8: Shape the Bagels
Using your finger, poke a hole through the center of each dough ball to create your bagels. Gently stretch the hole to about 2 inches in diameter to ensure it doesn’t close during the second proof. Place them on a floured parchment-lined baking sheet.
Step 9: Second Proofing
Cover the shaped bagels with a cloth and allow them to rise for about 15 minutes. During this time, they should puff up slightly. This second proofing is crucial for creating a delightful texture, giving the bagels strength without being overly dense.
Step 10: Preheat the Oven
While the bagels are resting, preheat your oven to 450°F. In a large pot, bring water to a rolling boil, then add baking soda and honey or sugar. This mixture will be the bath that gives your Sourdough Sun Dried Tomato Bagels that signature chewy crust.
Step 11: Boil the Bagels
Carefully drop the bagels into the boiling water, a few at a time, and cook for about 1 minute on each side. They should puff up and become slightly gelatinous. Remove them with a slotted spoon and return to the parchment-lined sheet; this step seals in the flavors.
Step 12: Bake the Bagels
Once all bagels are boiled, bake them in the preheated oven for approximately 20 minutes, or until they’re golden brown. Rotate the pans halfway through for even baking. The delightful aroma of your Sourdough Sun Dried Tomato Bagels will fill your kitchen as they bake to perfection.
Expert Tips for Sourdough Bagels
Proofing Temperature: Ensure your kitchen is warm, around 75°F, for optimal fermentation, helping your Sourdough Sun Dried Tomato Bagels rise beautifully.
Longer Fermentation: For a deeper flavor, refrigerate shaped bagels overnight after the second proofing, enhancing both taste and texture.
Hydration Monitoring: Keep an eye on your dough’s consistency; it should feel tacky but not overly sticky. Adjust water amounts as needed for best results.
Cooling Time: Allow your bagels to cool completely before slicing. This helps maintain their chewy texture and prevents them from becoming gummy.
Experiment with Variations: Don’t hesitate to swap ingredients like sun-dried tomatoes for olives or cheeses; it keeps the recipe exciting and tailored to your taste.
Variations & Substitutions for Sourdough Sun Dried Tomato Bagels
Customize your bagels to match your cravings and dietary preferences with these delightful variations. Each suggestion brings new flavors and textures, making every batch a unique experience!
- Roasted Red Peppers: Substitute sun-dried tomatoes with roasted red peppers for a fresh twist, adding a sweet and smoky flavor profile.
- Olives: For a briny flavor kick, replace sun-dried tomatoes with chopped olives. These bagels are perfect for savory Mediterranean cravings!
- Feta Cheese: Swap shredded cheese for crumbled feta for a tangy and creamy addition that pairs well with the tomatoes and herbs.
- Spicy Jalapeños: Add sliced jalapeños into the dough or as a topping for a spicy punch that contrasts beautifully with the cheddar.
- Fresh Herbs: Use fresh herbs instead of dried for a vibrant flavor boost; adjust the amounts as fresh herbs are milder.
- Caramelized Onions: For a sweet, savory depth, top your bagels with caramelized onions, creating a luxurious breakfast experience.
- Pumpkin Spice: To embrace seasonal flavors, introduce pumpkin spice into the dough; it pairs wonderfully with cream cheese.
- Sweet Maple: Drizzle with maple syrup before baking for a sweet variation that complements the savory elements beautifully.
Why not serve these bagels warm with a side of cream cheese or try pairing them with some flavorful Bacon Cream Cheese? Your taste buds will thank you!
Make Ahead Options
These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a fantastic choice for meal prep! You can prepare the dough up to 24 hours in advance by shaping the bagels and placing them on a parchment-lined baking sheet. Cover them tightly and refrigerate overnight to allow the flavors to deepen without sacrificing texture. When ready to bake, simply take them out of the fridge, let them sit at room temperature for 30 minutes, then boil and bake as instructed. This method not only saves you time on busy mornings but also guarantees that your bagels remain just as delicious and fresh!
Storage Tips for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Room Temperature: Store freshly baked bagels in an airtight container at room temperature for up to 2 days. Keep them wrapped to maintain softness and flavor.
Fridge: If you want to extend their life, refrigerate bagels for up to 1 week. Wrap them well to prevent drying out, but note they may slightly lose their texture.
Freezer: For longer storage, freeze bagels in a plastic bag or airtight container for up to 3 months. To enjoy, simply toast from frozen for a delicious breakfast treat.
Reheating: To reheat, pop them in the toaster or oven for a few minutes until warmed through. This revitalizes their chewy texture and enhances the savory qualities of your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese.
What to Serve with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Imagine a spread that awakens your taste buds and embraces the warmth of home-cooked comfort—perfect for lazy mornings or brunch with friends.
- Creamy Cream Cheese: A classic pairing, its tangy richness enhances the savory flavors of the bagel while adding a smooth, creamy texture.
- Avocado Slices: Fresh avocado provides a creamy contrast, offering healthy fats and a bright flavor that perfectly complements the bagel’s heartiness.
- Zesty Pickled Vegetables: Their tangy crunch adds delightful contrast, elevating the overall flavor experience and refreshing each bite of the warm bagel.
- Fresh Salad Greens: A light arugula or spinach salad with a lemon vinaigrette brings brightness and balances the savory notes, creating a well-rounded meal.
- Flavored Olive Oil Dip: Drizzling bagels with a herbed olive oil brings a burst of flavor that invites dipping, making for a cozy appetizer or snack.
- Fresh Fruit Plate: Seasonal fruits like berries or citrus segments provide a sweet contrast, brightening your breakfast spread while adding refreshing juiciness.
- Chilled Sparkling Water: A bubbly drink refreshes the palate, especially when garnished with citrus, delivering a sophisticated touch to your brunch ensemble.
- Coffee or Herbal Tea: Warm drinks, from rich coffee to soothing herbal tea, complete your meal, enhancing the enjoyment of every morsel you savor.
- Chocolate Croissants: For a sweet ending or addition, flaky, buttery chocolate croissants share that indulgent warmth, creating a comforting touch to the overall meal.
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe FAQs
What kind of sourdough starter should I use?
Using an active sourdough starter is preferred to ensure your bagels rise well and develop that delightful sour flavor. If you only have discard, you can use it but keep in mind you might need to adjust proofing times to around 1.5 to 2 hours until the dough doubles in size.
How should I store leftover bagels?
Freshly baked bagels should be stored in an airtight container at room temperature for up to 2 days. If you’re looking to keep them longer, refrigerate them for about 1 week wrapped tightly to prevent them from drying out or losing their flavor.
Can I freeze the bagels?
Absolutely! To freeze, place the cooled bagels in a plastic bag or airtight container, and they will last for up to 3 months. When you’re ready to enjoy, simply toast them straight from the freezer for a quick and delicious breakfast option.
What should I do if my dough is too sticky?
If your dough is overly sticky, try sprinkling in a little more flour, about a tablespoon at a time, while kneading. Keep in mind that it should be tacky, not dry—finding that perfect balance takes practice!
Are these bagels suitable for people with gluten intolerance?
These particular Sourdough Sun Dried Tomato Bagels are made with bread flour, which contains gluten. For a gluten-free version, consider using a gluten-free all-purpose flour blend. The results may differ, so you may need to adjust hydration and proofing times to suit the flour used.
What if I don’t have baking soda for boiling?
You can substitute baking soda with lye if you have it (be cautious, though!), or simply skip it altogether. However, the baking soda helps achieve that unique chewy crust, so I recommend using it if you can for the best bagel experience!
Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss
Ingredients
Equipment
Method
- Prepare Your Ingredients: Gather all ingredients and ensure correct measurements. Set them on the countertop for easy access.
- Combine Dry Ingredients: In a large mixing bowl, combine bread flour, sea salt, dried minced garlic, minced dried onion, dried basil, and thyme. Stir to distribute seasonings.
- Add Wet Ingredients: Create a well in the center of dry ingredients, add sourdough starter, optional yeast, and lukewarm water. Mix until a shaggy dough forms.
- Knead the Dough: Transfer dough to a floured surface, knead for 8-10 minutes until smooth and elastic.
- First Proofing: Shape kneaded dough into a ball, place in an oiled bowl, cover, and proof for about 1 hour, until doubled in size.
- Stretch and Fold: Perform stretch and folds on the dough for 5 minutes and let it rest under a damp cloth for 30 minutes.
- Divide the Dough: Deflate the dough and divide into 8 equal pieces. Shape each piece into a ball.
- Shape the Bagels: Poke a hole through the center of each ball, stretching it to about 2 inches in diameter.
- Second Proofing: Cover shaped bagels and let them rise for 15 minutes.
- Preheat the Oven: Preheat to 450°F and bring a large pot of water to a boil. Add baking soda and honey/sugar.
- Boil the Bagels: Drop bagels into boiling water, cooking for 1 minute on each side, then remove with a slotted spoon.
- Bake the Bagels: Bake in preheated oven for about 20 minutes, or until golden brown.
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