With each batch of Sourdough Sun Dried Tomato Bagels with Herbs and Cheese For Spring, I am reminded of the simple pleasures of life—sharing good food with loved ones and creating memories that last a lifetime. So, let’s roll up our sleeves and dive into this delightful recipe that captures the essence of spring in every bite!

What is Sourdough Sun Dried Tomato Bagels with Herbs and Cheese?

Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a delightful fusion of flavors that celebrate the essence of spring. This recipe draws inspiration from traditional artisan bagels, incorporating the tangy notes of sourdough starter, which not only enhances the flavor but also contributes to a wonderfully chewy texture. The addition of sun-dried tomatoes and herbs elevates these bagels, making them a savory treat that is perfect for any meal.

The cultural influences behind this recipe reflect a love for fresh, seasonal ingredients. Sourdough, with its rich history, has been a staple in many cuisines around the world. By combining it with sun-dried tomatoes and aromatic herbs, I’ve created a bagel that embodies the spirit of springtime cooking. Each bite bursts with flavor, making these bagels a standout choice for breakfast, brunch, or even a light snack.

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

Convenience: These bagels are easy to make, allowing you to enjoy homemade goodness without the fuss.
Taste: The savory and aromatic combination of sun-dried tomatoes and herbs creates a flavor profile that is simply irresistible.
Health Benefits: Packed with nutrient-rich ingredients, these bagels are a wholesome choice for any meal.
Family Appeal: Perfect for breakfast or snacks, they are sure to please both kids and adults alike.

Who It’s For

This recipe is ideal for busy families looking for quick and nutritious meals, health-conscious cooks wanting to incorporate wholesome ingredients, and food lovers eager to explore new flavors. Whether you’re a seasoned baker or a novice in the kitchen, these bagels offer a delightful way to bring everyone together over a shared love of good food.

When to Cook It

These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are perfect for a variety of occasions. Enjoy them for weeknight dinners, serve them at brunch gatherings, or celebrate spring with a delightful snack. They also make a wonderful addition to picnics or as a tasty treat to share with friends and family during spring celebrations.

2 cups sourdough starter: This is the heart of your bagels, providing that signature tangy flavor and chewy texture.
1 cup warm water: Helps activate the sourdough starter and brings the dough together.
4 cups all-purpose flour: The base of your bagels, giving them structure and a delightful chew.
1/4 cup sun dried tomatoes, chopped: Adds a burst of flavor and color; for a richer taste, consider using roasted sun-dried tomatoes.
1/2 cup shredded cheese (e.g., mozzarella or cheddar): Provides a creamy, savory element; feel free to experiment with different cheeses for varied flavors.
2 tablespoons dried herbs (e.g., basil, oregano): Infuses the bagels with aromatic notes; fresh herbs can also be used if available.
1 tablespoon salt: Enhances the overall flavor of the bagels.
1 tablespoon sugar: Aids in browning and balances the flavors; can be substituted with honey or agave syrup if desired.
1 tablespoon baking soda (for boiling): Creates that classic bagel crust when boiled before baking.

In a large bowl, mix the sourdough starter and warm water until well combined. The mixture should be smooth and slightly bubbly.
Add the flour, sun dried tomatoes, cheese, herbs, salt, and sugar. Stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. You should feel the dough spring back when pressed.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise for 4-6 hours or until it has doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a bagel by rolling it into a ball and then poking a hole in the center, gently stretching it to form a ring.
Bring a large pot of water to a boil and add the baking soda. Carefully drop each bagel into the boiling water, cooking for 1-2 minutes on each side. This step is crucial for achieving that chewy bagel texture.
Remove the bagels from the water and place them on the prepared baking sheet.
Bake in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom.
Let the bagels cool on a wire rack before serving. Enjoy them fresh or toasted with your favorite spread!

If you’re looking to reduce sugar in this recipe, consider these alternatives:

Stevia: A natural sweetener that has no calories and won’t spike blood sugar levels.
Monk fruit: Another natural option that is calorie-free and has a low glycemic index.
Allulose: A rare sugar that has minimal impact on blood sugar and is a great substitute for traditional sugar.

Avoid using honey or maple syrup, as they can significantly raise blood sugar levels despite being natural sweeteners.

Mixing Bowls: A large bowl for mixing the dough and a smaller one for proofing the bagels.
Measuring Cups and Spoons: Accurate measurements are key to achieving the perfect bagel texture.
Floured Surface: A clean countertop or cutting board for kneading the dough.
Pot for Boiling: A large pot to boil the bagels, which helps create that classic chewy crust.
Baking Sheet: A sturdy baking sheet lined with parchment paper for baking the bagels.
Wire Rack: For cooling the bagels after baking, allowing air circulation to keep them from getting soggy.
Rolling Pin: Optional, but helpful for shaping the dough evenly if you prefer a more uniform bagel.
Kitchen Towel: To cover the dough while it rises, keeping it warm and moist.

Creating the perfect Sourdough Sun Dried Tomato Bagels with Herbs and Cheese is an art, and even the most seasoned bakers can benefit from a few expert tips. Here are some chef-approved hacks to elevate your bagel-making game:

Kneading Technique: When kneading your dough, use the “push and fold” method. Push the dough away from you with the heel of your hand, then fold it back over itself. This technique helps develop gluten, resulting in a chewier bagel.
Resting Time: Allow your dough to rest for 10-15 minutes between kneading sessions. This rest period relaxes the gluten, making it easier to shape your bagels without tearing.
Boiling Water Temperature: Ensure your water is at a rolling boil before adding the bagels. A vigorous boil helps create that signature chewy crust. Adding baking soda to the water enhances the browning and flavor of the bagels.
Egg Wash for Shine: For a beautiful golden finish, brush the bagels with an egg wash (a beaten egg mixed with a splash of water) before baking. This step adds a lovely sheen and helps toppings adhere better.
Experiment with Toppings: Don’t hesitate to get creative! Try sprinkling sesame seeds, poppy seeds, or everything bagel seasoning on top before baking for an extra layer of flavor and texture.
Cooling Properly: Once baked, let your bagels cool on a wire rack. This prevents moisture from building up underneath, ensuring a crisp crust.

By incorporating these tips into your baking routine, you’ll be well on your way to mastering the art of bagel-making. Each batch will be a delicious testament to your newfound skills!

To keep your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese fresh and delicious, proper storage and reheating methods are essential. Here’s how to ensure they maintain their delightful flavor and texture:

Room Temperature: If you plan to eat the bagels within a day or two, store them in an airtight container at room temperature. This keeps them soft and prevents them from drying out.
Refrigeration: For longer storage, place the bagels in the fridge. Wrap them in plastic wrap or aluminum foil, then place them in an airtight container. They can last up to a week this way, but be aware that refrigeration may slightly alter their texture.
Freezing: To preserve your bagels for an extended period, freeze them. Wrap each bagel individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to three months without losing flavor.

When you’re ready to enjoy your bagels again, here are some reheating methods:

Toaster: For a quick and easy option, slice the bagel in half and toast it until golden brown. This method revives the bagel’s texture and flavor.
Oven: Preheat your oven to 350°F (175°C). Wrap the bagel in aluminum foil to prevent it from drying out, and heat for about 10-15 minutes. This method is great for restoring the bagel’s original softness.
Microwave: If you’re in a hurry, place the bagel on a microwave-safe plate and cover it with a damp paper towel. Heat for 15-20 seconds. Be cautious not to overheat, as this can make the bagel tough.

By following these storage and reheating tips, you can enjoy your homemade bagels at their best, whether fresh out of the oven or warmed up later!

Over-Kneading: Kneading the dough too much can lead to tough bagels. Aim for a smooth, elastic texture without excessive kneading—about 10 minutes should suffice.
Insufficient Rise Time: Rushing the rising process can result in dense bagels. Allow the dough to rise until it has doubled in size, which typically takes 4-6 hours. Patience is key!
Incorrect Boiling Temperature: If the water isn’t boiling vigorously, the bagels won’t develop that signature chewy crust. Ensure the water is at a rolling boil before adding the bagels.
Not Using Enough Salt: Salt enhances flavor and strengthens gluten. Skipping or reducing salt can lead to bland bagels. Stick to the recommended amount for the best taste.
Skipping the Baking Soda: Baking soda in the boiling water is essential for achieving a beautiful golden color and chewy texture. Don’t skip this step for optimal results.
Improper Shaping: If the bagels aren’t shaped properly, they may not hold their form during boiling and baking. Make sure to create a uniform ring with a hole in the center for even cooking.

Q: Can I use a different type of cheese in my sourdough bagel recipe?

Yes, you can experiment with different types of cheese! Cheddar, feta, or even goat cheese can add unique flavors to your sun dried tomato bagels.

Q: Are these homemade bagels with cheese suitable for freezing?

Yes, these bagels can be frozen for later use. Just wrap them individually and store them in a freezer-safe bag to maintain freshness.

Q: Do I need to use a sourdough starter for this recipe?

It depends. While a sourdough starter is essential for the authentic flavor and texture, you can substitute it with store-bought bagel dough if you’re short on time.

Q: Can I make these bagels without sun dried tomatoes?

Yes, you can omit the sun dried tomatoes or replace them with other ingredients like olives or roasted red peppers for a different flavor profile.

Q: Is this a savory bagel recipe that kids will enjoy?

Yes, kids typically love these savory bagels! The combination of cheese and herbs makes them appealing to young taste buds, perfect for breakfast or snacks.

Making Sourdough Sun Dried Tomato Bagels with Herbs and Cheese is not just about baking; it’s about creating moments of joy and connection in the kitchen. The delightful aroma that fills your home, the vibrant colors of the ingredients, and the satisfaction of pulling a fresh batch from the oven all contribute to a truly rewarding experience. I encourage you to try this recipe and share your own stories and variations in the comments below. Let’s celebrate the joy of baking together and inspire each other with our culinary adventures!

Sourdough Sun Dried Tomato Bagels with Herbs and Cheese For Spring

Author: Kelly
Total Time: 6 hours
Yield: 8 bagels 1x
Diet: Vegetarian

Print Recipe

Description

Delicious homemade bagels infused with sun dried tomatoes, herbs, and cheese, perfect for spring.

Ingredients

Scale

2 cups sourdough starter
1 cup warm water
4 cups all-purpose flour
1/4 cup sun dried tomatoes, chopped
1/2 cup shredded cheese (e.g., mozzarella or cheddar)
2 tablespoons dried herbs (e.g., basil, oregano)
1 tablespoon salt
1 tablespoon sugar
1 tablespoon baking soda (for boiling)

Instructions

In a large bowl, mix the sourdough starter and warm water until combined.
Add the flour, sun dried tomatoes, cheese, herbs, salt, and sugar. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
Preheat the oven to 425°F (220°C).
Divide the dough into 8 equal pieces and shape each piece into a bagel.
Bring a large pot of water to a boil and add baking soda.
Boil each bagel for 1-2 minutes on each side, then remove and place on a baking sheet.
Bake in the preheated oven for 20-25 minutes or until golden brown.
Let cool before serving.

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Notes

For a more intense flavor, use roasted sun dried tomatoes.
Experiment with different types of cheese for varied taste.
These bagels can be frozen for later use.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 250
Sugar: 2g
Sodium: 400mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 10g
Cholesterol: 15mg

Keywords: sourdough bagel recipe, sun dried tomato bagels, homemade bagels with cheese, easy sourdough recipes, bagels with herbs, savory bagel recipes, baking with sourdough starter

Kelly Merritt