Ultimate Sourdough SunDried Tomato Bagels Herby Cheese Bliss

Ah, the glorious aroma of fresh-baked bagels floating through the kitchen! It’s an olfactory memory that takes me back to lazy Sunday mornings with my family. You know the ones—the sun streaming through the windows, a cup of coffee in hand, and the promise of something delicious just around the corner. Today, I’m excited to share with you a special recipe that combines my love for sourdough with a twist of Italian flavor: Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss.

This recipe is not just a bagel; it’s a cozy hug for your taste buds! If you’re feeling adventurous in the kitchen or if you just want to elevate your breakfast game, then grab an apron because we’re about to embark on a culinary journey that perfectly blends tangy sourdough, sun-dried tomatoes, and a melty cheese goodness that you won’t forget. Trust me, you’ll have your family and friends begging for seconds!

Why You’ll Love This Recipe

• Perfect for brunch or any time you want to indulge.
• Combines the hearty texture of sourdough with a punch of flavor from sun-dried tomatoes and herbs.
• Customizable! Add your favorite cheese or spices.
• A great way to use leftover sourdough starter.
• Fun to make, and the kitchen will smell heavenly!

Ingredients

Here’s what you’ll need to whisk up these delightful bagels:

• 1 cup active sourdough starter (fed, bubbly, and ready to go!)
• 1 ½ cups warm water (not too hot—just warm enough to activate the yeast)
• 3 ½ to 4 cups all-purpose flour (plus extra for kneading)
• 1 cup sun-dried tomatoes, chopped (use the oil-packed kind for extra flavor!)
• 1 cup shredded cheese (I love using a mix of mozzarella and Parmesan)
• 2 tablespoons dried oregano (or your favorite herb blend)
• 1 tablespoon garlic powder (fresh garlic adds more punch than powdered, but this will do!)
• 2 teaspoons salt
• 1 tablespoon honey or sugar (to help with fermentation)
• 1 tablespoon baking soda (for boiling the bagels)
• Optional: additional cheese or herbs for topping

Step-by-Step Instructions

Let’s get to the fun part—making these bagels! Follow these steps, and you’ll have a batch of beautifully baked bagels in no time.

1. Mix the Dough: In a large bowl, combine your fed sourdough starter, warm water, and honey. Whisk until combined. Gradually add in 3 ½ cups of flour, salt, and the garlic powder. Stir until the mixture starts to come together.
2. Add the Good Stuff: Fold in the sun-dried tomatoes, cheese, and oregano. If the dough feels too sticky, sprinkle in additional flour a little at a time until manageable.
3. Knead the Dough: Dust your countertop with flour, and turn the dough out. Knead for about 8-10 minutes until smooth and elastic. Watch out! Don’t over-knead; we want a tender bagel, not a rock hard one!
4. First Rise: Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest for about 1-2 hours or until it doubles in size. This is when the magic happens!
5. Shape the Bagels: Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball, then poke a hole through the center with your finger to shape it into a bagel. Gently stretch the hole to form a ring. You want that characteristic bagel shape!
6. Second Rise: Place your bagels on a parchment-lined baking sheet, cover with a cloth, and let them rest for another 30 minutes.
7. Preheat the Oven: While the bagels are rising, preheat your oven to 425°F (220°C) and bring a large pot of water to a gentle boil. Add the baking soda—this will help create that chewy crust!
8. Boil the Bagels: Carefully drop the bagels into the boiling water, 2 or 3 at a time. Boil each side for about 1 minute, then flip and boil for an additional minute. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Bake to Perfection: Bake the bagels for 20-25 minutes, or until golden brown and crusty. Your kitchen will smell incredible at this point! Let them cool on a wire rack for a bit (if you can resist!).

Pro Tips & Variations

Now that you’ve mastered the basics of these delightful bagels, here are some fun twists and tips to make them uniquely yours:

• Herb Variations: Swap out the oregano for fresh basil or thyme—just be aware that fresh herbs can give a more vibrant flavor.
• Cheese Bliss: Use different cheese combinations! Gouda, feta, or even a sharp cheddar can add a unique twist.
• Spice it Up: Add red pepper flakes for a spicy kick or some smoked paprika for a hint of smokiness.
• Make it Vegan: Use a plant-based sourdough starter, substitute the honey for agave or maple syrup, and opt for vegan cheese.

Serving Suggestions

When it comes to serving these bagels, the possibilities are as endless as your imagination! Here are a few ways you can enjoy them:

• Slathered with cream cheese or a herbed goat cheese spread for a luxurious touch.
• Sandwiched with avocado, sliced tomatoes, and fresh arugula for a satisfying lunch.
• On their own, toasted with a drizzle of olive oil and a sprinkle of sea salt for a simple snack.
• Pairing beautifully with a fresh salad or a bowl of creamy soup on a chilly day.

Storage Tips

These bagels can be a delightful treat throughout the week or for meal prep that makes your mornings hassle-free:

• Refrigerator: Store any leftover bagels in an airtight container in the fridge for up to 3 days.
• Freezing: For longer storage, wrap them individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to 3 months!
• Reheating: When you’re ready to enjoy one, just pop it in the toaster from frozen, or wrap it in foil and warm it in the oven at 350°F (175°C) for about 10-15 minutes if you prefer them soft.

FAQs

Can I make the dough the night before?

Absolutely! If you want to prep ahead, you can let the dough rise in the fridge overnight. Just remember to take it out an hour before you’re ready to shape and boil the bagels.

What should I do if my dough is too sticky?

No worries! Just sprinkle in a little more flour while kneading until it reaches a workable consistency. Keep in mind, it’s better to have slightly sticky dough than dry dough, which can lead to tough bagels!

Can I use regular flour instead of bread flour?

Sure! All-purpose flour works just fine, but you might notice a slightly different texture. Bread flour has more protein, giving you that classic chewy bagel texture.

How can I make these bagels gluten-free?

To make gluten-free bagels, you can use a gluten-free flour blend designed for baking. Be sure to add a binding agent, like xanthan gum, to help it hold together.

Conclusion

And there you have it! Your very own Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Bliss, straight out of your kitchen and ready to be devoured. I hope you enjoy making—and eating—these delightful bagels as much as I do! If you give this recipe a whirl, I’d absolutely love to hear how it turned out for you. Feel free to drop a comment or share your own twists on this recipe. Happy baking, my friends!

Ultimate Sourdough SunDried Tomato Bagels Herby Cheese Bliss

---

• Author: meryem
• Total Time: 55 minutes
• Yield: 8 bagels 1x

Print Recipe

Pin Recipe

Description

Indulge in sourdough bagels with sundried tomatoes herbs and cheese Perfect for brunch or a cozy snack Taste the bliss in every bite

---

Ingredients

Scale 1x2x3x

1 cup active sourdough starter

1 ½ cups warm water

3 ½ to 4 cups all-purpose flour

1 cup sun-dried tomatoes, chopped

1 cup shredded cheese

2 tablespoons dried oregano

1 tablespoon garlic powder

2 teaspoons salt

1 tablespoon honey or sugar

1 tablespoon baking soda

Optional: additional cheese or herbs for topping

---

Instructions

In a large bowl, combine your fed sourdough starter, warm water, and honey. Whisk until combined.

Gradually add in 3 ½ cups of flour, salt, and garlic powder. Stir until the mixture starts to come together.

Fold in the sun-dried tomatoes, cheese, and oregano. If the dough feels too sticky, sprinkle in additional flour a little at a time until manageable.

Dust your countertop with flour, and turn the dough out. Knead for about 8-10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl and cover it with a damp cloth. Let it rest for about 1-2 hours or until it doubles in size.

Once the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each portion into a ball and poke a hole through the center to shape it into a bagel.

Place your bagels on a parchment-lined baking sheet, cover with a cloth, and let them rest for another 30 minutes.

Preheat your oven to 425°F (220°C) and bring a large pot of water to a gentle boil. Add the baking soda.

Carefully drop the bagels into the boiling water, 2 or 3 at a time. Boil each side for about 1 minute.

Bake the bagels for 20-25 minutes, or until golden brown and crusty. Let them cool on a wire rack.

Notes

Delight in the tangy goodness of sourdough bagels infused with sun-dried tomatoes and herbs, topped with melty cheese. Perfect for brunch or any time you want to indulge.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Cuisine: Italian

Nutrition

• Serving Size: 8 bagels
• Calories: 250
• Sugar: 1 gram
• Fat: 5 grams
• Carbohydrates: 45 grams
• Fiber: 2 grams
• Protein: 9 grams

Keywords: sourdough bagels, sun dried tomatoes, breakfast recipe, baking, Italian cuisine