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.
