There’s something utterly satisfying about breaking open a warm bagel and being greeted by a delightful aroma of herbs and cheese mingling with the tang of sun-dried tomatoes. Imagine a crisp exterior yielding to a chewy, flavorful interior that celebrates the richness of sourdough. This isn’t just any bagel; these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are guaranteed to transform your breakfast or brunch affair into a gourmet experience. They’re easy to make and versatile enough to soak up the flavors of whatever toppings you choose.
This recipe is a budget-friendly way to treat yourself and your loved ones, making it perfect for cozy mornings or festive gatherings. With their vibrant flavor profile and beautiful appearance, they also serve as stunning appetizers for any occasion. Get ready to discover the joys of homemade bagels that will have everyone coming back for more!
Why Make This Recipe
Creating your own bagels at home is a rewarding experience that adds a personal touch to your meals. The rich, tangy flavor of sourdough combined with sun-dried tomatoes, herbs, and cheese results in a taste sensation that’s both hearty and sophisticated.
The process is simpler than you might think and provides a wonderful opportunity to experiment in the kitchen. You can enjoy the freshest flavors without breaking the bank, making these bagels a cost-effective indulgence. Plus, the ability to customize them to your preferences makes them a unique addition to any menu.
Say goodbye to store-bought bagels and embrace the delectable world of homemade Sourdough Sun Dried Tomato Bagels with Herbs and Cheese!
How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Ingredients
- 2 cups sourdough starter
- 4 cups bread flour
- 1 cup warm water
- 1 tablespoon salt
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 tablespoon dried herbs (e.g., basil or oregano)
- 1 tablespoon sugar
- 1 tablespoon baking soda (for boiling)
Finding sun-dried tomatoes and quality cheese is simple; check for them in the grocery aisle or local farmers’ markets. If you’re opting for a vegetarian or vegan version, consider using plant-based cheese as a substitute.
Directions
- In a large bowl, combine the sourdough starter, warm water, and sugar, whisking them until well blended. This should take about 2 minutes.
- Gradually add the bread flour and salt. Mix until a shaggy dough forms, about 3-5 minutes.
- Knead the dough on a floured surface for approximately 10 minutes, or until it’s smooth and elastic. Then, gently fold in the sun-dried tomatoes, shredded cheese, and dried herbs.
- Place the dough in a lightly oiled bowl, cover it with a cloth, and allow it to rise for about 1-2 hours, or until it has doubled in size.
- Preheat your oven to 425°F (220°C) about 15 minutes before baking.
- Once the dough has risen, divide it into equal pieces (approximately 8-10) and shape them into bagels by rolling each piece into a ball, poking a hole in the center, and gently stretching it.
- Boil a large pot of water over medium-high heat and add the baking soda. The water should bubble gently.
- Boil each bagel for 1-2 minutes on each side, until they start to puff up. Drain them well and place them on a baking sheet lined with parchment paper.
- Bake the bagels in your preheated oven for 20-25 minutes or until they turn a golden brown color and you can smell their fragrant aroma filling the kitchen.
- After baking, allow them to cool on a wire rack before serving.
How to Serve Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
These delightful bagels are best served warm, allowing the cheese to melt and the herbs to release their full flavors. For an attractive presentation, arrange them on a rustic wooden board with an assortment of dips and spreads, such as cream cheese or pesto.
They pair beautifully with a hot cup of coffee or fresh juices, making them perfect for brunch gatherings or a cozy breakfast at home. Add fresh herbs or a sprinkle of extra cheese on top to elevate your plate further, delighting your guests or family with every bite.
How to Store Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
To store leftover bagels, place them in an airtight container in the refrigerator. They will keep well for up to 3 days. For longer storage, you can freeze them. Wrap each bagel tightly in plastic wrap, followed by aluminum foil, and store them in a freezer-safe bag for up to 2 months.
When you’re ready to enjoy them again, simply thaw at room temperature. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. This will keep them from becoming tough or chewy.
Tips to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
- Knead with Care: Avoid over-kneading; the goal is a smooth, elastic dough, so stop as soon as you reach that point.
- Customize Your Flavors: Feel free to add other herbs or spices—garlic powder or red pepper flakes can give a lovely kick!
- Check Dough Temperature: Ensure the warm water is not too hot; it should be lukewarm to avoid killing the yeast.
- Use a Dishwasher Safe Bowl: For rising, use a bowl that can handle warmth if you want to place it in an oven slightly warmed to create a cozy rising environment.
- Boiling Technique: Don’t overcrowd the pot when boiling; this will ensure they cook evenly.
- Alternative Cheese: Try different cheeses like feta or goat cheese for a flavor twist.
- Bank on Texture: If the dough feels too dry, add water a tablespoon at a time to adjust.
- Make-Ahead Convenience: Prepare your dough the night before and refrigerate it; let it come to room temperature before boiling and baking.
- Leftover Transformation: Use stale bagels to create bagel chips by slicing thinly, brushing with olive oil, and baking, ensuring they become crispy.
- Experiment with Toppings: Top with sesame seeds, poppy seeds, or everything bagel seasoning for extra flair.
Variation Ideas
- Herbed Garden Bagels: Add a variety of fresh herbs like parsley, thyme, and chives to enhance the flavor profile.
- Zesty Jalapeño Bagels: Mix in diced jalapeños for a spicy kick that pairs wonderfully with cream cheese.
- Sweet and Savory Maple Bagels: Drizzle the boiled bagels with maple syrup before baking for a unique sweet-savory treat.
- Roasted Garlic Bagels: Incorporate roasted garlic into the dough for an aromatic twist that perfectly complements cheese.
- Classic Everything Bagels: Top with a mixture of sesame seeds, poppy seeds, and dried onion for a quintessential bagel experience.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the dough and let it rise, then refrigerate it overnight. Allow it to come to room temperature before shaping and boiling.
How do I store leftovers?
Store bagels in an airtight container in the refrigerator for up to 3 days. If you wish to keep them longer, freeze them tightly wrapped for up to 2 months.
Can I freeze this dish?
Yes, you can freeze the bagels by wrapping each one in plastic, followed by foil, and placing them in a freezer bag.
What can I substitute for sun-dried tomatoes?
You can replace sun-dried tomatoes with roasted red peppers or olives for a different flavor profile.
How do I prevent sticking?
To prevent sticking, ensure the whole dough is floured during kneading, and use parchment paper on your baking sheet for the final batch.
Is this recipe gluten-free?
While this recipe is not gluten-free, you can substitute the bread flour with a gluten-free blend. Just be aware that the texture may differ.
Can I double/halve this recipe?
Yes, feel free to double or halve the ingredients as needed. Just adjust the baking time if you’re changing the size of the batch.
Embark on this culinary adventure with Sourdough Sun Dried Tomato Bagels with Herbs and Cheese and enrich your kitchen with the delightful aroma and flavor of homemade bagels!