Sourdough Sun Dried Tomato Bagels With Herbs And Cheese Are A Must Try

Introduction

Imagine a bagel that’s not just a bagel – it’s an experience. Our Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are exactly that! Each bite offers a delightful chew, the tangy depth of sourdough, bursts of sweet-tart sun-dried tomatoes, aromatic herbs, and savory pockets of melted cheese. They are incredibly flavorful and perfect for breakfast, lunch, or a snack.

You might think making bagels from scratch is complicated, especially sourdough bagels. But trust us, this recipe is designed for simplicity. While sourdough does require a bit of patience for the fermentation process, the actual hands-on time is surprisingly minimal. We’ll guide you through each step, making it approachable and fun for even beginner bakers.

So, get ready to fill your kitchen with the most amazing aroma. These bagels are a true labor of love that rewards you immensely. We promise, once you try these homemade sourdough beauties, you’ll never look back. Let’s get baking!

Cooking Time & Prep Time

• Active Prep Time: 45 minutes
• Passive Proofing Time: 8-12 hours (overnight recommended)
• Cooking Time: 20-25 minutes
• Total Time: Approximately 8 hours 45 minutes to 12 hours 25 minutes (mostly passive)

Small tip: The long passive proofing time makes these bagels perfect for an overnight project. Mix the dough in the evening, let it proof in the fridge, and bake fresh bagels in the morning!

Ingredients

This recipe makes 12 delicious bagels.

For the Sourdough Bagels

• 150g active sourdough starter (fed and bubbly)
• 350g warm water (around 95-105°F / 35-40°C)
• 500g strong bread flour (or all-purpose flour for a softer crumb)
• 10g fine sea salt
• 2 tablespoons olive oil

For the Inclusions

• 80g sun-dried tomatoes, oil-packed, drained and chopped
• 2 tablespoons dried Italian herbs (a mix of oregano, basil, thyme, rosemary)
• 100g shredded cheese (Parmesan, sharp cheddar, or a blend)

For the Boiling Water Bath

• 8 cups water
• 1 tablespoon baking soda
• 1 tablespoon barley malt syrup or honey (optional, for shine and flavor)

For the Topping

• 1 large egg, beaten (for egg wash)
• Extra shredded cheese (Parmesan or cheddar) for sprinkling

Step-by-Step Instructions

1. Step 1: Mix the Dough

   In a large mixing bowl, combine the active sourdough starter and warm water. Stir until the starter is mostly dissolved. Add the bread flour and salt, mixing with a wooden spoon or your hands until a shaggy dough forms. It will be sticky.

   Small tip: Don’t worry if it looks messy at this stage; it will come together.

2. Step 2: Add Inclusions

   Pour the olive oil over the dough. Add the chopped sun-dried tomatoes, dried Italian herbs, and shredded cheese. Gently fold and knead the ingredients into the dough until they are evenly distributed. This might take a few minutes of squishing and folding.

   Small tip: If the dough is too sticky, lightly oil your hands rather than adding more flour, which can make the bagels tough.

3. Step 3: Bulk Fermentation (First Rise)

   Cover the bowl with a damp cloth or plastic wrap. Let the dough rest at room temperature for 1-2 hours, performing a “stretch and fold” every 30 minutes. To do this, lightly wet your hands, grab a portion of the dough from the edge, stretch it up, and fold it over the center. Rotate the bowl and repeat 3-4 times. After the initial room temperature rise, place the covered bowl in the refrigerator for 8-12 hours, or overnight, for a slow cold proof.

   Small tip: The cold proof develops deeper sourdough flavor and makes the dough much easier to handle.

4. Step 4: Shape the Bagels

   Lightly flour your work surface. Gently turn the cold dough out onto the surface. Divide the dough into 12 equal pieces, about 80-90 grams each. Roll each piece into a ball, then poke a hole in the center with your thumb. Gently stretch the hole to about 1-1.5 inches in diameter, ensuring it’s even.

   Small tip: Keep the hole relatively large, as it will shrink during proofing and baking.

5. Step 5: Second Proof (Optional, but Recommended)

   Place the shaped bagels on a lightly floured baking sheet or parchment paper. Cover loosely with plastic wrap or a damp cloth. Let them proof at room temperature for another 30-60 minutes, or until slightly puffy. If you did a long cold proof, this step can sometimes be shortened.

   Small tip: You can test if a bagel is ready by doing a “float test.” Drop a small piece of dough into water; if it floats within 30 seconds, your bagels are ready to boil.

6. Step 6: Prepare for Boiling and Bake

   Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Bring the 8 cups of water to a rolling boil in a large pot. Add the baking soda and malt syrup (if using) to the boiling water. Reduce the heat slightly to maintain a gentle boil.

   Small tip: The baking soda helps create that classic chewy bagel crust.

7. Step 7: Boil the Bagels

   Carefully drop 2-3 bagels into the boiling water at a time, making sure not to overcrowd the pot. Boil for 30 seconds to 1 minute per side. Use a slotted spoon or spider to flip them. Remove the boiled bagels and place them on the prepared baking sheets.

   Small tip: Boiling longer will result in a chewier bagel, while shorter boiling times yield a softer crust.

8. Step 8: Egg Wash and Bake

   Brush the tops of the boiled bagels with the beaten egg wash. This helps with browning and makes toppings stick. Sprinkle with extra shredded cheese, if desired. Bake for 18-22 minutes, or until golden brown and cooked through. You might need to rotate the baking sheets halfway through for even baking.

   Small tip: For an extra crispy bottom, remove the parchment paper for the last 5 minutes of baking.

Tips & Variations

• Gluten-Free Option: While sourdough bagels are traditionally made with wheat flour, you can experiment with a gluten-free sourdough starter and a blend of gluten-free bread flours (like a mix of rice flour, tapioca starch, and sorghum flour). Results may vary in texture.
• Vegan Option: To make these bagels vegan, simply omit the cheese or substitute it with a good quality vegan shredded cheese. For the egg wash, you can use a plant-based milk wash (like almond or soy milk) or a flax egg wash (1 tbsp ground flaxseed + 3 tbsp water).
• Add More Veggies or Protein: Feel free to add finely diced roasted red peppers, sautéed spinach (ensure it’s very dry), or even some crumbled cooked sausage or bacon bits to the dough along with the sun-dried tomatoes.
• Spicy Version: For a kick, add 1-2 teaspoons of red pepper flakes to the dough along with the herbs. You could also use a spicy cheddar cheese for extra heat.
• Other Flavor Tips: Experiment with different herbs like fresh rosemary or chives. You can also swap out the sun-dried tomatoes for olives, chopped caramelized onions, or even roasted garlic for different flavor profiles.

Nutritional Information

Approximate values per serving (based on 12 servings):

• Calories: 250 kcal
• Protein: 10g
• Carbohydrates: 40g
• Fat: 6g

Note: These values are estimates and may vary depending on the specific ingredients and brands used.

Health Benefits

Our Sourdough Sun Dried Tomato Bagels offer more than just great taste; they come with some fantastic health benefits too!

Sourdough bread is known for being easier to digest than regular bread. The fermentation process breaks down gluten and phytic acid, making nutrients more available for your body to absorb. It also acts as a prebiotic, feeding the good bacteria in your gut.

Sun-dried tomatoes are little powerhouses of nutrition. They are rich in antioxidants like lycopene, which is great for heart health and can protect your cells from damage. They also provide a good source of Vitamin C and K, as well as iron.

The herbs in these bagels, such as oregano, basil, and thyme, are not just for flavor. They contain various vitamins, minerals, and antioxidants, and are known for their anti-inflammatory and antimicrobial properties. A little bit goes a long way in boosting your health.

And let’s not forget the cheese! It provides a good source of calcium for strong bones and teeth, along with protein which is essential for muscle repair and growth. Opting for quality cheese in moderation adds both flavor and nutritional value.

Serving Suggestions

• Breakfast Bliss: Enjoy these bagels toasted with a smear of cream cheese, butter, or even a fried egg. They make a hearty and satisfying start to your day.
• Lunchtime Favorite: Slice them in half and fill them with your favorite deli meats, fresh lettuce, and a slice of provolone for a gourmet sandwich. They also pair wonderfully with a light salad.
• Snack Attack: Perfect on their own as a mid-afternoon snack to keep you going. Dip them in olive oil and balsamic vinegar for a simple treat.
• Soup Companion: Serve them alongside a warm bowl of tomato soup or minestrone for a comforting and complete meal.

Storage Tips

These bagels are best enjoyed fresh on the day they are baked. Store leftover bagels in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them. Once completely cooled, slice them in half (if desired) and place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. To reheat, thaw them at room temperature, then toast them in a toaster or oven until warm and slightly crispy.

Conclusion

There’s truly nothing quite like the taste and texture of a homemade sourdough bagel. Our Sourdough Sun Dried