Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a must-try!

this RECIPE

Introduction to Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Welcome to a kitchen adventure that will tantalize your taste buds! When I think of comfort food, Sourdough Sun Dried Tomato Bagels with Herbs and Cheese instantly come to mind. These bagels are not just a delightful treat; they’re a way to bring warmth and joy to busy mornings. I know how hectic life can be, especially for us moms and professionals, so this recipe is crafted to fill your home with mouthwatering aromas without stealing all your time. Dive in, and let’s create something special together!

Why You’ll Love This Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese aren’t just delicious; they’re a rescue mission for busy mornings! They burst with flavor, and the homemade element adds a personal touch that store-bought bagels simply can’t match. Plus, they’re surprisingly easy to make. Whether for breakfast or a quick snack, these bagels will elevate your day without a lot of fuss. Who wouldn’t love that?

Ingredients for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Gathering the right ingredients is the first step to making these flavorful Sourdough Sun Dried Tomato Bagels with Herbs and Cheese. Each component contributes to that delightful taste we crave! Here’s what you’ll need:

• Bread Flour: This is the backbone of your bagels, giving them that chewy texture. I love how it absorbs water well, creating a perfect dough.
• Sourdough Starter: This magical concoction adds a unique tang and depth of flavor. It’s best when bubbly and active, so check your starter beforehand!
• Yeast: You can opt for active or instant yeast. It’s optional but can speed up your rise time if you’re in a hurry!
• Water: Purified or filtered water helps create a homogenous dough, ensuring all ingredients marry beautifully.
• Sun Dried Tomatoes: The star ingredient! Their rich, sweet, and slightly tangy flavor elevates the bagels. I recommend using oil-packed for extra moisture and flavor.
• Dried Minced Garlic and Onion: These add depth and savory notes. You could use fresh, but I find dried versions are so much easier for busy cooks!
• Dried Basil and Thyme: These herbs bring a fragrant aroma and cozy, Italian flavors to your bagels. You could even use Italian seasoning mix if that’s what you have on hand.
• Sea Salt: Don’t skip this! It enhances all the flavors and strengthens the dough’s structure.
• Shredded Cheese: A blend of cheeses like mozzarella or cheddar works wonders, providing a luscious melt and delightful flavor.
• Honey or Sugar: This is used for the water bath, helping to create a beautifully browned exterior.
• Baking Soda: Boiling your bagels with baking soda gives them that bagel-y bite we adore!
• Extra Water: Set aside for adjustments while kneading. Sometimes, dough needs just a touch more to reach its ideal consistency!

For exact measurements, don’t worry! You can find them listed at the bottom of this article and ready for your kitchen adventures!

How to Make Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Start with the Dough

Let’s roll up our sleeves and get started on these delightful bagels! In a large bowl, combine your sourdough starter, instant yeast (if using), bread flour, and sea salt. Next, add in the sun-dried tomatoes, dried garlic, onion, basil, thyme, and cheese. It’s like an herb garden in a bowl!

Now, pour in the water gradually, mixing as you go. I like to use my hands for this part, feeling the dough evolve. Knead until you have a shaggy yet cohesive dough ball. If it feels too dry, incorporate that set-aside water a tablespoon at a time. Remember, the texture should be slightly sticky but manageable. You’re off to a great start!

Proofing the Dough

Now that we have our dough, it’s time for proofing—or letting the dough rise! This step helps the flavors develop and gives the bagels their airy texture. Cover the bowl with a plate or a damp towel and let it proof for about 1 hour in a warm spot. I often place mine near a sunny window or the oven set to low.

Keep an eye on it; the dough should roughly double in size. If your home is a bit chilly, don’t rush it! Patience is key here. For even better flavor, consider refrigerating the dough for an overnight proof. Trust me, the wait will be worth it.

Shaping Your Bagels

Let’s get hands-on! After your dough has proofed, gently punch it down to release any air bubbles. Divide the dough into eight equal pieces—it’s easier to form bagels this way! Roll each piece into a small round ball, then place them on a floured parchment-lined baking sheet.

Now comes the fun part! To shape the bagels, use your thumb to push a hole in the center of each ball, then gently stretch it to about 2 inches wide. This is crucial as the bagels will puff up when boiled and baked. You want the hole to be large enough to stay visible after baking. Keep the love going, and you’ll have beautiful shapes ready for the next steps!

Boiling the Bagels

Time to give our bagels a bath! Fill a large pot with water and bring it to a rolling boil. Once boiling, stir in the baking soda and honey or sugar—this creates that shiny crust we adore! Drop in your bagels, just a couple at a time, and let them boil for 1 minute.

Make sure to flip them halfway through for that even cooking. As they boil, watch them puff up! After a minute, carefully remove them and place them back on the parchment paper. This water bath is essential for achieving that chewy, authentic bagel texture.

Baking and Cooling

With the boiling step complete, it’s almost time to enjoy your creations! Preheat your oven to 450°F (232°C). Once preheated, slide the bagels into the oven and bake them for about 20 minutes until golden brown. The aroma will fill your kitchen—trust me, you’ll be tempted to peek!

To know when they’re ready, look for a rich, golden color and a slight crispness on the outside. Once baked, let them cool on a wire rack for about 30 minutes. This helps them set and enhances their flavor. Soon, you’ll have warm, fragrant bagels ready to share with family or enjoy with a spread!

Tips for Success

• Use high-quality bread flour for the best texture.
• Keep your sourdough starter bubbly and active for maximum flavor.
• Don’t skip the boiling step; it’s key for that chewy crust.
• Sprinkle extra flour on the baking sheet to prevent sticking.
• Experiment with different herbs or cheese for unique flavors.
• Consider making a double batch and freezing some for later.

Equipment Needed

• Large Mixing Bowl: A big bowl for combining the dough. A sturdy glass or stainless steel bowl works great.
• Measuring Cups and Spoons: Accurate measurements help ensure consistency in your bagels.
• Parchment Paper: For lining your baking sheet; you can use a silicone baking mat as an alternative.
• Pot for Boiling: A large, deep pot; a Dutch oven works well, too.
• Wire Rack: For cooling your freshly baked bagels. A cutting board can work in a pinch!

Variations

• Herbed Cream Cheese Filling: Add a dollop of herbed cream cheese in the center for a gourmet touch!
• Olive Oil instead of Water: Use olive oil instead of water for boiling to add rich flavor to your bagels.
• Spicy Sun Dried Tomatoes: Try using spicy or sun-dried tomatoes marinated in chili oil for an extra kick.
• Vegan Option: Substitute the cheese with a plant-based cheese alternative to enjoy these bagels dairy-free.
• Gluten-Free Flour: Use gluten-free bread flour for a gluten-free adaptation. Make sure to check the instructions on the blend!
• Add Seeds: Sprinkle sesame or poppy seeds on top before baking for an extra crunch and flavor contrast.

Serving Suggestions

• Pair with cream cheese and fresh chives for a delightful appetizer.
• Enjoy with a side of mixed greens and a light vinaigrette for a refreshing lunch.
• Serve warm with a drizzle of olive oil and balsamic vinegar for added flavor.
• Accompany with a hot cup of coffee or herbal tea for a cozy breakfast.
• Slice in half and fill with deli meats, veggies, or your favorite spreads for a tasty sandwich!

FAQs about Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

As I’ve whipped up these delightful Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, I’ve encountered a few common questions. Let’s address those so you can breeze through this recipe!

Can I use store-bought sourdough starter?

Absolutely! While homemade sourdough starter has its charm, a store-bought one can save you time and trouble. Just ensure it’s active and bubbly for the best results.

How do I store leftover bagels?

Ensure they’re completely cooled, then store them in an airtight container. For longer storage, you can freeze them! Just pop them in the toaster when you’re ready to enjoy.

What can I substitute for sun-dried tomatoes?

If sun-dried tomatoes aren’t your thing, roasted red peppers or sautéed fresh tomatoes can be a delicious alternative. Just make sure to adjust moisture levels as needed!

Can I add more herbs?

Absolutely! If you love a specific herb, feel free to add more. Oregano or rosemary would pair nicely, just remember to balance it out so it doesn’t overpower the bagels.

Is it necessary to boil the bagels?

Yes! Boiling gives bagels their signature chewy texture. Skipping this step could result in a bread-like consistency rather than the authentic bagel experience we all cherish.

Final Thoughts

As you dive into the world of Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, I hope you find joy in each knead and boil. There’s something deeply satisfying about creating these delightful, chewy bagels from scratch. They’re not just delicious; they’re an experience that brings warmth and nostalgia to your kitchen. Whether shared with loved ones or savored solo with a cup of tea, these bagels can turn an ordinary day into something special. So, roll up your sleeves, let your creativity flow, and enjoy a slice of homemade happiness!

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