If you’ve been searching for a bagel recipe that goes beyond the ordinary, let me introduce you to the magic of the Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe. These bagels burst with the rustic tang of sourdough, the sweet umami pop of sun-dried tomatoes, and layers of fragrant herbs and melty cheese all wrapped in a delectably chewy crust. This recipe transforms humble ingredients into a show-stopping breakfast or snack that feels both artisanal and comforting. Once you try these, your mornings (or anytime cravings) will never be the same again!
Ingredients You’ll Need
This recipe relies on a beautiful balance of simple yet impactful ingredients that come together to create richness in flavor, splendid texture, and that gorgeous golden color you see in bakery-style bagels. Every component has a purpose, from the tangy sourdough starter to the punchy sun-dried tomatoes and aromatic herbs.
- Bread flour (720 grams/6 cups): The sturdy foundation to give your bagels that signature chewy bite.
- Sourdough starter (120 grams/1 cup): Infuses the dough with delightful tang and natural leavening power.
- Active/instant yeast (1/2 teaspoon): Optional but helpful for extra lift and quicker proofing.
- Water (250 grams/3/4 cups plus 60 grams/1/4 cup set aside): Hydrates the dough to the perfect consistency.
- Sun-dried tomatoes (100 grams/about 1 cup): Adds sweet, concentrated tomato flavor and vibrant color.
- Dried minced garlic (5 grams/1 tablespoon): Brings a savory warmth that complements the herbs beautifully.
- Minced dried onion (5 grams/1 tablespoon): Offers subtle sweetness and a bit of texture.
- Dried basil (3 grams/1 teaspoon): Herbal brightness that balances the richness.
- Dried thyme (3 grams/1 teaspoon): Earthy and slightly minty notes for complexity.
- Sea salt (10 grams/about 2 teaspoons): Enhances all the flavors perfectly.
- Shredded cheese (100 grams/about 1 cup): Melts into pockets of gooey deliciousness inside.
- Baking soda (1 tablespoon): For the water bath that creates the classic chewy crust.
- Honey or sugar (2 tablespoons): Sweetens the boiling water slightly to encourage browning during baking.
How to Make Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe
Step 1: Mix and Knead the Dough
Start by combining your sourdough starter, yeast if using, bread flour, salt, sun-dried tomatoes, dried garlic, onion, basil, thyme, shredded cheese, and the bulk of the water in a large bowl. Knead everything together until it forms a shaggy ball. If it feels a bit dry, incorporate the reserved 60 grams of water a little at a time until the dough is smooth and cohesive. This dough is packed with flavor and a touch of texture from the sun-dried tomatoes and cheese.
Step 2: First Proof and Stretch & Fold
Cover your dough with a damp towel or plate and let it rise in a warm spot for about 1 hour. At this point, it might not look dramatically different, but that’s okay! Next, wet your hands and gently stretch and fold the dough by pulling it upward and folding it over itself several times. This technique helps develop gluten strength without tough kneading. Shape it into a smooth ball, cover again, and let it proof for another 30 minutes.
Step 3: Divide, Shape, and Second Rise
Lightly flour your surface and gently tip the dough out to sprinkle a bit more flour on top. Divide the dough into 8 equal pieces, roughly 160 grams each. Roll each into a tight round ball and place them on a parchment-lined baking sheet dusted with flour. Cover the dough balls and allow them to puff up for about 30 minutes until noticeably risen and soft to the touch.
Step 4: Form the Bagel Shape
Now comes the fun part—forming your bagel shapes. Take each dough ball, place it in the palm of your right hand, and use your thumb to poke a hole through the center. Stretch the hole out gently until it’s about 2 inches across, shaping it like a doughy donut. Place each shaped bagel back on your floured parchment paper and let them rest for 15 minutes until puffed but not overproofed. If you want to plan ahead, you can refrigerate them for a final 12-hour proof.
Step 5: Boil and Bake
Preheat your oven to 450°F. Bring a large pot of water to a boil and add baking soda and honey or sugar. Using a slotted spoon, gently lower bagels into the boiling water—boil for 1 minute, flipping halfway for even cooking. Return each boiled bagel to the parchment-lined sheet. Once all bagels are boiled, you can add additional toppings if you like before baking them. Bake for about 20 minutes, rotating halfway, until golden brown and irresistibly crusty. Let them cool before slicing.
How to Serve Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe
Garnishes
These bagels are already bursting with flavor, but some fresh garnishes can elevate them even more. Try finishing with a spread of whipped herb cream cheese, a drizzle of extra virgin olive oil, or a sprinkle of fresh chopped basil or thyme for brightness and a fresh herbal punch.
Side Dishes
Pair your Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe with a crisp green salad tossed in a lemony vinaigrette or a bowl of roasted vegetable soup. The hearty, cheesy bagel and the light sides create a well-rounded, satisfying meal perfect for lunch or an afternoon snack.
Creative Ways to Present
Turn these bagels into breakfast sandwiches stuffed with scrambled eggs and sautéed greens. Or slice them in half and toast with smashed avocado and a sprinkle of chili flakes. They’re also fantastic served alongside a cheese platter or charcuterie board for a savory twist at your next gathering.
Make Ahead and Storage
Storing Leftovers
If you end up with extra bagels (which is likely because these are so good), store them in an airtight container or zip bag at room temperature for up to 2 days. This keeps their crust crisp and the inside chewy without drying out.
Freezing
To keep these bagels longer, freeze them whole or sliced in freezer bags. Make sure to remove as much air as possible. They freeze beautifully for up to 3 months, preserving that amazing sourdough flavor and cheesy goodness.
Reheating
Reheat bagels by toasting them directly from frozen or warming whole ones in a 350°F oven for about 10 minutes. This brings back their just-out-of-the-oven freshness and melts the cheese loveliness inside, making every bite taste freshly baked.
FAQs
Can I make this recipe without sourdough starter?
Yes! While the sourdough starter gives these bagels their signature tang and texture, you can substitute with commercial yeast by doubling the yeast amount and allowing extra proofing time. The flavor will be less complex but still delicious.
Do I have to boil the bagels before baking?
Boiling the bagels in baking soda water creates the iconic chewy crust and shiny exterior. Skipping this step will result in a softer crust similar to regular bread rolls rather than traditional bagels.
Can I use fresh herbs instead of dried?
Absolutely! If you prefer fresh herbs, reduce the quantity by about half since fresh herbs are more potent. Add chopped fresh basil and thyme during mixing or sprinkle on top before baking for a fresher herb aroma.
What kind of cheese works best in this recipe?
Shredded mozzarella or a mild cheddar work beautifully because they melt well and complement the tomato and herbs. Feel free to experiment with fontina or gouda for slightly different flavor profiles and texture.
How can I make these bagels vegan?
Simply omit the cheese or use a plant-based cheese alternative that melts well. Make sure your sourdough starter is maintained with vegan-friendly ingredients, and your bagels will stay just as tasty and satisfying.
Final Thoughts
There’s truly nothing like biting into one of these warm, homemade Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe creations. They deliver a perfect harmony of tangy, savory, and cheesy notes wrapped in chewy, crusty perfection. Whether you enjoy them fresh from the oven, toasted with your favorite spread, or packed for a picnic treat, they are guaranteed to become a beloved staple. I highly encourage you to give this recipe a try — once you do, your bagel game will be forever elevated!
Print
Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 20-35 minutes
- Total Time: 3 hours 15 minutes to 15 hours (including proofing and optional refrigeration)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Sourdough Sun Dried Tomato Bagels combine the tangy depth of fermented sourdough with the rich flavors of sun dried tomatoes, herbs, and cheese. The bagels are beautifully chewy with a golden crust, achieved through boiling in a baking soda water bath before baking. Perfect for breakfast or a savory snack, these bagels offer a wholesome and artisanal touch to your baking repertoire.
Ingredients
Dough
- 720 grams bread flour (6 cups)
- 120 grams sourdough starter (1 cup)
- 1/2 teaspoon active/instant yeast (optional)
- 250 grams water (3/4 cups)
- 100 grams sun dried tomatoes (about 1 cup)
- 5 grams dried minced garlic (1 tablespoon)
- 5 grams minced dried onion (1 tablespoon)
- 3 grams dried basil (1 teaspoon)
- 3 grams dried thyme (1 teaspoon)
- 10 grams sea salt (about 2 teaspoons)
- 100 grams shredded cheese (about 1 cup)
- 60 grams water, set aside (1/4 cup)
Boiling Bath
- 1 Tablespoon baking soda
- 2 Tablespoons honey or sugar
Instructions
- Prepare the dough: In a large bowl, combine sourdough starter, optional instant yeast, bread flour, sea salt, sun dried tomatoes, minced dried garlic, minced dried onion, dried basil, dried thyme, shredded cheese, and water. Mix and knead together until a shaggy but uniform dough ball forms. Add the set-aside water as needed to develop dough consistency.
- First proofing: Cover the bowl with a plate or damp towel and allow the dough to proof for 1 hour in a warm environment (about 98°F if using a proofer or air fryer with proof setting).
- Stretch and fold: Wet your hands, then stretch the dough upward and fold it onto itself repeatedly to develop gluten and smooth the dough. Shape the dough into a smooth ball, cover again, and proof for an additional 30 minutes at warm temperature.
- Divide and shape dough balls: Lightly flour the top of the dough, then divide it into 8 equal pieces (~160 grams each). Form each piece into a small round ball and place on a parchment-lined baking sheet dusted with flour.
- Second proofing: Lightly flour the tops of the dough balls, cover with a towel, and let them rise for about 30 minutes until puffy.
- Shape bagels: Flour hands and pick up each dough ball. Poke a hole through the center with your thumb, stretching the hole to about the size of your fingers. Rotate the dough to smooth and shape a uniform ring. Place shaped bagels back onto floured parchment paper.
- Final rest: Let the shaped bagels rest for about 15 minutes to puff but avoid overproofing. Optionally, refrigerate the dough for a final cold proof up to 12 hours, which improves flavor and texture.
- Preheat oven: Set your oven to 450° F (232° C) to prepare for baking.
- Prepare boiling bath: Bring a large pot of water to a boil, then add baking soda and honey or sugar to the water to create a slightly alkaline bath that helps develop bagel crust.
- Boil bagels: Using a slotted spoon, carefully place each bagel into the boiling water bath for about 1 minute, flipping halfway at 30 seconds. Remove and return to the parchment-lined baking sheet.
- Bake bagels: Place bagels on the baking sheet into the preheated oven. Bake for approximately 20 minutes until golden brown, rotating the pan halfway through at 10 minutes for even baking. Note: Baking time can vary; some batches require up to 35 minutes. Monitor bagels closely to avoid overcooking.
- Cool: Remove from oven and allow bagels to cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
- Proofing times assume a warm environment of around 98°F typical of bread proofers or air fryer proof settings. Cooler home temperatures may require longer proofing.
- You can omit the instant yeast by doubling all proofing times and ensuring your sourdough starter is active and bubbly at its peak.
- Baking time may need adjustment; the recipe suggests up to 35 minutes total for optimal crust development. Check every 5 minutes after 20 minutes to avoid overbaking.
- Honey or sugar in the boiling bath helps enhance color and flavor of the crust.
