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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Delicious homemade bagels with a rich sourdough flavor, enhanced by sun-dried tomatoes, herbs, and cheese, perfect for breakfast or brunch.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 bagels
Course: Breakfast, Brunch
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups sourdough starter
  • 4 cups bread flour
  • 1 cup warm water Ensure it is lukewarm to avoid killing the yeast.
  • 1 tablespoon salt
  • 1/2 cup sun-dried tomatoes, chopped Check for quality in grocery aisles or local farmers' markets.
  • 1/2 cup shredded cheese (e.g., mozzarella or cheddar) Substitute with plant-based cheese for a vegan version.
  • 1 tablespoon dried herbs (e.g., basil or oregano)
  • 1 tablespoon sugar
  • 1 tablespoon baking soda For boiling.

Method
 

Preparation
  1. In a large bowl, combine the sourdough starter, warm water, and sugar, whisking until well blended (about 2 minutes).
  2. Gradually add the bread flour and salt, mixing until a shaggy dough forms (about 3-5 minutes).
  3. Knead the dough on a floured surface for approximately 10 minutes, until smooth and elastic.
  4. Gently fold in the sun-dried tomatoes, shredded cheese, and dried herbs.
  5. Place dough in a lightly oiled bowl, cover with a cloth, and allow to rise for about 1-2 hours, or until doubled in size.
  6. Preheat your oven to 425°F (220°C) about 15 minutes before baking.
  7. Once risen, divide the dough into equal pieces (around 8-10) and shape into bagels.
Boiling
  1. Boil a large pot of water over medium-high heat, adding the baking soda.
  2. Boil each bagel for 1-2 minutes on each side until they start to puff up.
  3. Drain well and place on a baking sheet lined with parchment paper.
Baking
  1. Bake the bagels for 20-25 minutes, or until golden brown and fragrant.
  2. Allow cooling on a wire rack before serving.

Notes

Serve warm with creamy dips or spreads. Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage. To reheat, thaw and bake at 350°F (175°C) for about 10 minutes.