Sourdough Sun Dried Tomato Bagels with Herbs and Cheese Recipe
Delightfully chewy and flavorful sourdough bagels infused with sun dried tomatoes, garlic, onion, and herbs, topped with melted cheese. These bagels undergo a traditional boiling and baking process to achieve the perfect crust and texture, enhanced by natural sourdough fermentation and optional yeast for a quicker rise.
- Prep Time: 20 minutes
- Cook Time: 20 minutes (up to 35 minutes depending on oven)
- Total Time: 2 hours (plus optional 12 hour final proof in fridge)
- Yield: 8 bagels
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough Ingredients
- 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 Water Bath Ingredients
- 1 tablespoon baking soda
- 2 tablespoons honey or sugar
Instructions
- Prepare the dough: In a large bowl, combine the sourdough starter, optional instant yeast, bread flour, sea salt, sun dried tomatoes, garlic, onion, basil, thyme, shredded cheese, and 250 grams of water. Knead together until a uniform yet shaggy dough forms, adding the additional 60 grams of water as needed for consistency.
- First proof: Cover the bowl with a plate or damp towel and let the dough proof in a warm environment for 1 hour.
- Stretch and fold: Wet your hands and lift the dough from the bowl, folding it onto itself several times to develop tension and smooth the surface. Shape into a smooth ball, cover again, and proof for an additional 30 minutes at warm temperature.
- Shape dough balls: Sprinkle flour over the dough. Divide into 8 equal pieces (about 160 grams each). Shape each piece into a small round ball and place on a parchment-lined, floured baking sheet. Lightly flour the tops, cover, and let rise for 30 minutes until puffed.
- Form bagels: Flour your hands, take a dough ball, and press your thumb through its center to create a hole. Stretch the hole gently with fingers until it forms a classic bagel shape. Place back on the floured parchment paper, cover, and let rest for 15 minutes to puff but not overproof. Optionally, refrigerate overnight (12 hours) for final proof.
- Preheat oven: Set the oven to 450°F (232°C).
- Boil water bath: Bring a large pot of water to a boil, adding the baking soda and honey (or sugar). Boil each bagel for approximately 1 minute, flipping halfway at 30 seconds using a slotted spoon.
- Drain and prepare for baking: Remove bagels from water and place back on parchment paper. Add any toppings if desired immediately after boiling.
- Bake: Place the bagels into the preheated oven and bake for about 20 minutes or until golden brown, rotating the tray halfway through the baking time for even browning. Note: Depending on oven variation, baking may take up to 35 minutes; check frequently after 20 minutes.
- Cool: Remove bagels from oven and allow to cool for 30 minutes before serving to finish setting the crust and crumb.
Notes
- Proofing times are optimized for a proofer or air fryer set at 98°F; longer proofing may be required in cooler environments.
- To make this recipe without packaged yeast, double proofing times and rely on a well-activated sourdough starter.
- Baking times can vary; check bagels after 20 minutes and adjust accordingly, typically baking between 20 to 35 minutes.
- The water bath with baking soda is essential for developing the characteristic chewy crust and shiny surface of bagels.
