The alluring aroma of freshly baked Sun-Dried Tomato Sourdough Bagels wafts through your kitchen, beckoning you closer with promises of warm, chewy perfection. Picture a golden crust giving way to a soft, herb-infused interior, packed with flavorful sun-dried tomatoes and gooey cheese. These delightful bagels are not just for breakfast—they are a delicious canvas for your imagination, perfect for brunches, picnics, or anytime you need a cozy snack.
Imagine pulling one of these beauties from the oven, allowing the steam to dance around you, and with that first bite, the rich flavors ignite your taste buds. Each bagel becomes a charming partner for your favorite toppings, making any meal feel like a special occasion. Get ready for a jubilant baking adventure that turns ordinary moments into memorable ones!
Why You'll Love This Sun-Dried Tomato Sourdough Bagels
- This incredible Sun-Dried Tomato Sourdough Bagels transforms simple everyday ingredients into restaurant-quality flavors that will blow your mind completely.
- Foolproof recipe techniques guarantee perfect results every single time, making even novice cooks feel like professional chefs instantly.
- Stunning visual appeal with gorgeous colors and mouthwatering aromas creates the ultimate Instagram-worthy dish for any special occasion.
- Endlessly adaptable for different dietary needs while working beautifully for meal prep, date nights, or entertaining large groups effortlessly.
Ingredients for Sun-Dried Tomato Sourdough Bagels
Here’s what you’ll need to make this delicious Sun-Dried Tomato Sourdough Bagels:
720 grams bread flour – High-protein flour provides the structure needed for a great bagel.
120 grams sourdough starter – This magical culture adds flavor and helps the bagels rise.
1/2 teaspoon active/instant yeast (optional) – Boosts rising if you’re in a hurry.
250 grams water – It’s the liquid love that combines all ingredients.
100 grams sun-dried tomatoes – Adds a rich, tangy flavor that makes each bite irresistible.
5 grams dried minced garlic – A hint of garlic for a savory kick.
5 grams minced dried onion – Enhances the flavor profile with subtle sweetness.
3 grams dried basil – Brings a fragrant Italian touch.
3 grams dried thyme – Complements the herbs with its earthy essence.
10 grams sea salt – Essential for flavor and dough strength.
100 grams shredded cheese – Melts beautifully, making each bagel extra special.
60 grams water, set aside – For adjusting dough consistency.
1 Tablespoon baking soda (for water bath) – Key for that chewy bagel texture.
2 Tablespoons honey or sugar (for water bath) – Adds a touch of sweetness to the bagel crust.
How to Make Sun-Dried Tomato Sourdough Bagels
Follow these simple steps to prepare this delicious Sun-Dried Tomato Sourdough Bagels:
Step 1: Mix the Ingredients
In a large bowl, combine the sourdough starter, optional yeast, flour, sea salt, sun-dried tomatoes, garlic, minced onion, herbs, cheese, and 250 grams of water. Stir until a shaggy dough forms, adding the set-aside water little by little until you reach a manageable consistency.
Step 2: Knead the Dough
Turn the dough out onto a floured surface and knead it until it becomes smooth and elastic, about 8-10 minutes. This exercise is like a mini workout—you’ll feel like a baking champion afterward.
Step 3: First Proofing
Place the kneaded dough back into the bowl and cover it with a damp towel or plate. Allow it to proof in a warm place for about 1 hour or until it doubles in size. During this time, you can daydream about topping ideas!
Step 4: Stretch and Fold
After the first rise, wet your hands and gently stretch and fold the dough a few times to help develop strength. Shape it into a smooth ball, cover it again, and let it proof for another 30 minutes.
Step 5: Shape the Bagels
Once puffed, divide the dough into 8 equal pieces, each about 160 grams. Form each piece into a ball. Then, flour your hands, and poke a hole in the center of each ball to shape your bagels.
Step 6: Boil and Bake
In a large pot, bring water to a boil, adding the baking soda and honey or sugar. Boil each bagel for about 1 minute on each side, then place them back on a parchment-lined baking sheet. Preheat your oven to 450°F (230°C) and bake the bagels for approximately 20 minutes, rotating halfway for even browning.
You’re all set! Allow the glorious Sun-Dried Tomato Sourdough Bagels to cool for at least 30 minutes before devouring. Enjoy them warm, topped with cream cheese, or however you please!
You Must Know About Sun-Dried Tomato Sourdough Bagels
- This showstopping Sun-Dried Tomato Sourdough Bagels delivers restaurant-quality results using simple ingredients you probably already have at home.
- The perfect balance of textures and flavors creates an unforgettable dining experience that will have everyone asking for seconds.
- Picture-perfect presentation with vibrant colors makes this dish absolutely Instagram-worthy and guaranteed to impress any dinner guest.
- Incredibly versatile recipe that works beautifully for weeknight dinners, meal prep, special occasions, or even outdoor entertaining sessions.
Perfecting Sun-Dried Tomato Sourdough Bagels Cooking Process
For the best results, start by preparing the dough and letting it rest while you gather your boiling water bath ingredients. This allows the bagels to rise properly and develop their unique texture without skipping a beat.
Add Your Touch to Sun-Dried Tomato Sourdough Bagels
Feel free to swap in your favorite cheese, from sharp cheddar to creamy goat cheese, or add some spicy jalapeños if you’re feeling adventurous. Experimenting with fresh herbs instead of dried can also elevate the flavors uniquely.
Storing & Reheating Sun-Dried Tomato Sourdough Bagels
Keep the bagels in an airtight container at room temperature for up to two days. For longer storage, pop them into the freezer. Reheat in the oven for a crispy texture or toast them for a quick and delightful snack.
Chef's Helpful Tips for Sun-Dried Tomato Sourdough Bagels
- This professional-quality Sun-Dried Tomato Sourdough Bagels relies on precise timing and temperature control to achieve restaurant-standard results consistently.
- Master the art of mise en place by prepping all ingredients beforehand, ensuring smooth execution and preventing any last-minute cooking disasters.
- The secret lies in layering flavors throughout the cooking process rather than seasoning only at the end for maximum depth.
- Pro tip: let the finished dish rest for optimal texture and flavor development before serving to hungry guests waiting eagerly.
Sometimes, my family would gather around the kitchen, raving about these bagels as they popped out of the oven. It became a cherished tradition to bake them together, creating delicious memories one batch at a time.
FAQs About Sun-Dried Tomato Sourdough Bagels
What are Sun-Dried Tomato Sourdough Bagels?
Sun-Dried Tomato Sourdough Bagels are a delightful twist on the classic bagel, combining the tangy flavor of sourdough with the rich, robust taste of sun-dried tomatoes. Made with a simple blend of bread flour, sourdough starter, and flavorful herbs, these bagels deliver both texture and taste. They can be enjoyed plain or topped with your favorite cheeses, making them a versatile addition to any meal. Perfect for breakfast, lunch, or a snack, these bagels are sure to impress!
How do I make Sun-Dried Tomato Sourdough Bagels?
Creating Sun-Dried Tomato Sourdough Bagels involves a straightforward process starting with mixing ingredients like bread flour, sourdough starter, and sun-dried tomatoes. Knead them into a dough, allow it to proof, then shape it into bagels with a distinctive hole in the center. A quick water bath with baking soda gives the bagels that chewy texture we love, before they’re baked to a beautiful golden brown. With a little patience, you can enjoy these delicious bagels hot out of the oven.
Can I customize my Sun-Dried Tomato Sourdough Bagels?
Absolutely! One of the best things about Sun-Dried Tomato Sourdough Bagels is their adaptability. You can experiment with different types of cheese, such as sharp cheddar or creamy mozzarella, to suit your taste. Feel free to toss in some spices or herbs, or even add jalapeños for a kick. This recipe is a canvas for your culinary creativity, allowing you to craft a bagel that reflects your flavor preferences.
How should I store my Sun-Dried Tomato Sourdough Bagels?
To keep your Sun-Dried Tomato Sourdough Bagels fresh, store them in an airtight container at room temperature for up to two days. If you want to enjoy them longer, freezing is a great option. Just make sure to wrap each bagel individually before placing them in the freezer. When you’re ready to eat, simply reheat them in the oven or toast them for a warm, crispy bite that tastes as good as freshly baked.
Conclusion for Sun-Dried Tomato Sourdough Bagels
Sun-Dried Tomato Sourdough Bagels are a flavorful and satisfying treat that combines classic bagel-making techniques with the delicious essence of sun-dried tomatoes and herbs. By following the simple steps outlined in the recipe, you can create these bagels at home and customize them to your heart’s desire. With their perfect chewy texture and rich flavor, these bagels promise to elevate your breakfast, brunch, or snack time to a whole new level! Enjoy the process and watch them become a beloved staple in your kitchen.
Delicious Sun-Dried Tomato Sourdough Bagels with Herbs and Cheese
Ingredients
Equipment
Method
- In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese and water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temperature.
- Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, doing this a few times until the dough smooths out and has more tension.
- Scoop around the sides of the dough with your hands to form it into a smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Sprinkle some flour on top of the dough.
- Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough and fold it in, forming a round dough ball. Place the dough ball on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up.
- Flour your hands and pick up a dough ball. Squeeze a hole through the center of the dough ball to shape it into a bagel.
- Place the shaped bagels back on the floured parchment paper. Let the bagels rest for about 15 minutes.
- (Optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Bring a large pot of water to a boil. Add in the baking soda and the sugar.
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds. Remove the bagel from the water, place it back on the parchment paper.
- Repeat for the remaining bagels. Once they all have been boiled, place the bagels in the oven.
- Bake for approximately 20 minutes until golden brown. Rotate the bagels at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
