Name: Indulgent Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 4 cups Bread Flour (Can substitute with all-purpose flour.); 1 cup Sourdough Starter (Essential for flavor.); 1 packet Yeast (optional) (Speeds up proofing.); 1.5 cups Water (Hydrates flour.); 2 teaspoons Sea Salt (Enhances flavors.); 1 cup Sun-Dried Tomatoes (Adds umami flavor.); 1 tablespoon Dried Minced Garlic (Savory depth.); 1 tablespoon Dried Minced Onion (Savory depth.); 1 tablespoon Dried Basil (Enhances aroma.); 1 tablespoon Dried Thyme (Enhances aroma.); 2 cups Shredded Cheese (e.g., mozzarella) (For a gooey center.); 2 tablespoons Baking Soda (Creates chewy crust.); 1 tablespoon Sugar (Enhances browning.)

The aroma of freshly baked Sourdough Sun Dried Tomato Bagels with Herbs and Cheese wafted through my kitchen, instantly transporting me to a cozy café where each bite tells a story. These delightful bagels bring together the irresistible tang of sourdough with the rich umami from sun-dried tomatoes, enhanced by fragrant herbs and gooey cheese. Not only are they a quick breakfast solution to kick-start your busy mornings, but they’re also endlessly customizable to suit your family's tastes. Whether you enjoy them fresh from the oven or toasted with your favorite spread, these bagels promise to transform your morning routine. Ready to elevate your breakfast game? Let’s dive into the deliciousness of homemade bagels!

Why are these bagels a must-try?

Flavor Explosion: Each bite of these Sourdough Sun Dried Tomato Bagels bursts with savory herbs, rich cheese, and sun-dried tomatoes.

Quick & Easy: In under two hours, you can create these delightful bagels without the fuss, making them a time-saver for busy mornings.

Customizable: Whether you're a cheese lover or prefer a herb-heavy version, you have the freedom to adjust ingredients easily.

Crowd Pleaser: Perfect for brunch gatherings or quiet mornings, these bagels can be dressed up with toppings like cream cheese or avocado, ensuring everyone is satisfied.

Great Texture: With a chewy crust and a soft, flavorful interior, these bagels are not just delicious—they're an experience! Enjoy them fresh out of the oven or toasted for a delightful crunch.

Sourdough Sun Dried Tomato Bagels Ingredients

For the Dough
• Bread Flour – Provides structure and chewiness to the bagels; you can substitute with all-purpose flour if needed but expect slight texture changes.
• Sourdough Starter – This gives the bagels their unique tang and is essential for the characteristic flavor of your Sourdough Sun Dried Tomato Bagels.
• Yeast (optional) – Speeds up the proofing process, though you can omit it if you prefer to rely solely on sourdough fermentation.
• Water – Hydrates the flour for a pliable and smooth dough.
• Sea Salt – Balances and enhances the flavors of your bagels.

For the Flavor
• Sun-Dried Tomatoes – Adds a rich umami flavor; feel free to substitute with roasted red peppers or olives for a different profile.
• Dried Minced Garlic & Onion – Provides savory depth; fresh versions can be used but may alter the moisture content.
• Dried Basil & Thyme – Enhances aroma and flavor; use fresh herbs if available for an even fresher taste.
• Shredded Cheese (e.g., mozzarella) – Contributes a delicious, gooey center; varieties like cheddar can add a sharper flavor.

For the Bath and Baking
• Baking Soda – Essential for creating a chewy crust during the water bath, a necessary step for proper bagel texture.
• Sugar – Helps with browning and caramelization, adding a nice touch during boiling and baking.

These ingredients work together to create a delightful breakfast staple that's sure to impress!

Step‑by‑Step Instructions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Step 1: Prepare Dough
In a large mixing bowl, combine your sourdough starter and optional yeast. Gradually stir in the bread flour and sea salt, followed by sun-dried tomatoes, dried garlic, onion, basil, thyme, and shredded cheese. As you mix, slowly pour in water until a wet, shaggy dough forms, fully incorporating all ingredients. This process should take about 5 minutes.

Step 2: Knead
Transfer the shaggy dough onto a floured surface, and knead for 8-10 minutes, applying gentle pressure until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle a bit more flour as needed. You’ll know it’s ready when it springs back lightly when pressed.

Step 3: First Rise
Place the kneaded dough in a lightly greased bowl, then cover it with a clean kitchen towel or plastic wrap. Let it proof in a warm spot for about 1 hour or until it has doubled in size. Keep an eye out for a puffed-up texture, signaling that fermentation has occurred and the flavor has developed.

Step 4: Shape Bagels
Once the dough has risen, gently punch it down to release any air bubbles. Divide the dough into eight equal pieces, rolling each piece into a smooth ball. Using your finger, poke a hole through the center of each ball, then carefully stretch the bagel shape until the hole is about 1-2 inches wide.

Step 5: Boil Bagels
In a large pot, bring water to a gentle boil, adding baking soda and sugar to create an alkaline solution. Carefully drop each bagel into the boiling water, cooking for about 1 minute on each side. The bagels should puff up slightly and look a bit glossy. Remove them using a slotted spoon, letting any excess water drain away.

Step 6: Bake
Preheat your oven to 450°F (230°C) while the bagels cool slightly. Place the boiled bagels on a parchment-lined baking sheet, ensuring they are well-spaced. Bake for approximately 20 minutes, or until they turn a beautiful golden brown. Remember to rotate the baking sheet halfway through for even baking and a perfect crust.

Sourdough Sun Dried Tomato Bagels Variations

Feel free to get creative with these bagels—the possibilities are endless and tailored to your taste buds!

Cheese Swap: Use gouda or feta for a different cheese flavor profile, adding a creamy or tangy touch.
Herb Infusion: Try adding fresh rosemary or oregano for a delightful aroma that elevates the bagels.
Vegetable Boost: Incorporate finely chopped spinach or zucchini into the dough for extra nutrition and moisture.
Spicy Kick: Mix in red pepper flakes or diced jalapeños for a zesty heat that awakens your palate.
Savory Seeds: Sprinkle sesame or poppy seeds on top before baking for a nutty flavor and added crunch.
Sweet Twist: For a unique flair, add a tablespoon of honey or maple syrup to the dough for a hint of sweetness.
Gluten-Free: Substitute with a gluten-free bread flour blend and adjust water for the perfect texture.
Overnight Rise: Shape and refrigerate bagels overnight, allowing for a slower rise and deeper flavor development in the morning.

Don't forget, you can always serve these fabulous bagels alongside some homemade cream cheese or fresh avocado for a perfect breakfast experience. For more inspiration, check out our storage tips for keeping your bagels fresh and tasty!

What to Serve with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Elevate your bagel experience with delightful accompaniments that tantalize the taste buds and make every bite unforgettable.

Creamy Cream Cheese: A classic pairing, the rich texture and slight tang of cream cheese balance the savory flavors of the bagel beautifully.
Fresh Avocado Slices: Creamy and nutritious, avocado adds a refreshing element that enhances the overall flavor, making every bite irresistibly smooth.
Eggs Benedict Style: Top your bagel with poached eggs and hollandaise for a decadent brunch dish that turns the ordinary into something extraordinary.
Hearty Vegetable Soup: The warm, comforting flavors of a vegetable soup create a cozy meal that complements the bagel's robust flavors perfectly.
Mixed Green Salad: A light salad with a tangy vinaigrette contrasts the rich bagel, adding brightness and a healthy crunch to your breakfast table.
Crisp Bacon: For those craving a savory twist, crispy bacon introduces a satisfying crunch that pairs wonderfully with the bagel's soft texture.
Fruity Smoothie: A refreshing smoothie, packed with berries and bananas, provides a sweet contrast that enhances the savoriness of your Sourdough Sun Dried Tomato Bagels.
Iced Coffee or Tea: Serve your bagels alongside a refreshing iced coffee or herbal tea for a delightful morning pick-me-up that harmonizes beautifully.

These pairings not only enhance your meal but also transform your breakfast into a flavorful celebration!

How to Store and Freeze Sourdough Sun Dried Tomato Bagels

Room Temperature: Keep your bagels in an airtight container at room temperature for up to 2 days to maintain their freshness and flavor.

Fridge: If you prefer, you can store them in the fridge for about 3-4 days, but the texture may suffer. Make sure they're well-wrapped to avoid drying out.

Freezer: For longer storage, freeze the bagels in a freezer-safe bag or container for up to 3 months. When ready to enjoy, thaw at room temperature or reheat directly from the freezer.

Reheating: To revive their lovely texture, toast or bake the thawed bagels briefly in the oven at 350°F (175°C) for about 10 minutes—perfect for a delicious breakfast any day!

Make Ahead Options

These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are perfect for busy home cooks looking to save time during hectic mornings! You can prepare the dough up to 24 hours in advance by mixing all the ingredients and letting it rise as usual, then shape the bagels and refrigerate them, covered with plastic wrap. This method helps to enhance their flavor. When you’re ready to bake, simply boil the bagels as instructed, followed by baking them in the oven until golden brown. For best results, ensure the bagels are fully cooled before storing, and enjoy a delightful breakfast that’s just as delicious as if you made them fresh that morning!

Expert Tips for Sourdough Sun Dried Tomato Bagels

Perfectly Kneaded Dough: Ensure you knead the dough thoroughly for 8-10 minutes to develop gluten, which gives bagels their chewy texture.
Hydration Check: If using all-purpose flour instead of bread flour, watch the hydration as it may require less water due to varying absorption rates.
Cool Before Slicing: Allow the bagels to cool for about 10 minutes after baking to maintain shape and freshness, preventing them from squishing when cut.
Flavor Variations: Experiment with different sun-dried tomato substitutes, like roasted red peppers or olives, for unique flavor profiles in your Sourdough Sun Dried Tomato Bagels.
Storage Solutions: Store cooled bagels in an airtight container at room temperature for two days, or freeze for longer freshness and convenience.

Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe FAQs

How do I select ripe sun-dried tomatoes for my bagels?
Absolutely! When choosing sun-dried tomatoes, look for ones that are plump and moist if buying the oil-packed variety. If using dry ones, they should be slightly flexible and not overly brittle or shriveled. Dark spots all over indicate age and are best avoided.

What is the best way to store leftover bagels?
To keep your bagels fresh, store them in an airtight container at room temperature for up to 2 days. If you want to prolong their life, refrigerating them for about 3-4 days is possible, but you may lose that wonderful chewy texture. Just ensure they're well-wrapped to prevent drying out.

Can I freeze my Sourdough Sun Dried Tomato Bagels?
Yes! For freezing, wrap each cooled bagel individually in plastic wrap and then place them in a freezer-safe bag or container. This prevents freezer burn. They can be kept for up to 3 months. When you're ready to enjoy them, simply thaw at room temperature or reheat directly from the freezer. Toast them briefly in the oven at 350°F (175°C) for about 10 minutes to revive their delightful texture.

I’m having trouble with the dough being too sticky. What can I do?
Very common! If your bagel dough is too sticky to handle, gradually sprinkle in more flour—about a tablespoon at a time—while kneading. Keep an eye on the moisture level to ensure you don't create a dry dough. The right texture should be smooth and elastic, and it should spring back lightly when poked.

Are these bagels vegetarian-friendly?
Absolutely! The Sourdough Sun Dried Tomato Bagels with Herbs and Cheese recipe is entirely vegetarian. However, if allergies are a concern, be mindful of the cheese you choose, as some varieties may contain animal rennet. Always check labels if you're serving those with dietary restrictions.

Can I make these bagels ahead of time?
Yes! You can shape the bagels and allow them to rise in the fridge overnight. This is a great make-ahead option! When you're ready to bake, simply take them out in the morning, boil, and bake as instructed. You'll have fresh bagels with minimal morning hassle!