Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Introduction to Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

As a busy mom, I know how the mornings can feel more like a race than a peaceful breakfast routine. That’s why I love whipping up these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese. They’re not just a treat for the taste buds; they’re a quick solution for a hectic day. Imagine biting into a warm, savory bagel packed with the delightful flavors of sun-dried tomatoes and herbs—it’s like a hug for your tummy! Whether you’re feeding a crowd or savoring one while you take a breath, these bagels make any morning feel special.

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

These Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are a culinary delight that everyone will adore. They’re easy to make, even on your busiest mornings. The combination of robust flavors makes them a delicious breakfast or snack option. Plus, you can easily customize them to suit your family’s tastes. Trust me, once you try these bagels, your mornings will never be the same!

Ingredients for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

To get started on your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, gather the following ingredients. You’ll need bread flour, which gives these bagels their delightful chew. The sourdough starter brings that signature tang, while optional yeast can speed up the proofing process. Water is essential for hydration, making the dough smooth and pliable.

For flavor, you’ll mix in sun-dried tomatoes, packed with umami goodness. Dried minced garlic and onion add a savory punch, while dried basil and thyme lend an aromatic touch. Sea salt enhances all these flavors beautifully.

And let’s not forget the cheese! You can choose a luscious shredded cheese to give your bagels that gooey center. To create that iconic bagel texture, we’ll also need some baking soda and sugar for the water bath. For exact measurements, scroll to the bottom of the article for printing!

Here’s a quick look at your ingredient lineup:

• Bread flour
• Sourdough starter
• Optional active/instant yeast
• Water
• Sun-dried tomatoes
• Dried minced garlic
• Dried minced onion
• Dried basil
• Dried thyme
• Sea salt
• Shredded cheese
• Baking soda
• Sugar or honey

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

Step 1: Prepare the Dough

Start by grabbing a large bowl. In it, combine your sourdough starter and optional yeast for an extra rise. Add in the bread flour and sea salt, making sure they are well incorporated. Next, toss in the sun-dried tomatoes, garlic, onion, dried herbs, and cheese. Pour in the water gradually, mixing until all ingredients come together. You want a wet, shaggy dough that’s ready for some good kneading.

Step 2: Knead the Dough

Once you’ve mixed the ingredients, it’s time to knead. Lightly flour your countertop and transfer the shaggy dough onto it. With clean hands, knead the dough until it becomes smooth and elastic, about 8 to 10 minutes. If the dough feels too sticky, don’t hesitate to add a sprinkle of flour. This process is crucial for building that lovely bagel texture, so enjoy getting your hands a little messy!

Step 3: Proof the Dough

After kneading, it’s time to let your dough rise. Place it back in the bowl and cover it with a clean plate or a damp towel. Find a warm spot in your kitchen—maybe near the oven. Allow the dough to proof for about an hour until it puffs up nicely. This step enhances the flavor, giving your bagels that beautiful chewiness.

Step 4: Shape the Bagels

When your dough has risen, it’s bagel-making time! Start by dividing the dough into eight equal pieces, each around 160 grams. Roll each piece into a round ball and place them on flour-dusted parchment paper. Now, gently push your finger through the center of each dough ball, shaping them into classic bagels. Don’t stress if they aren’t perfect—each one will have its own character!

Step 5: Boil the Bagels

Get that pot of water boiling while your bagels rest. Add in the baking soda and sugar to the bubbling water for a nice texture. Carefully drop each bagel into the pot, boiling for about one minute on each side. This is where the magic happens; this step helps create that glossy, chewy crust. Use a slotted spoon to flip and remove the bagels, and place them back on the parchment to cool slightly.

Step 6: Bake the Bagels

Now for the grand finale—baking! Preheat your oven to a toasty 450°F (230°C). Slide the bagels onto a baking sheet and pop them in the oven. Bake for approximately 20 minutes. Keep an eye on them, rotating the tray halfway through for even browning. Once they’re golden brown, you’ll know your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are ready to shine!

Tips for Success

• Use room temperature water for better dough consistency.
• Keep your ingredients, especially the sourdough starter, at the right temperature for optimal fermentation.
• For an even chewier bagel, let your dough rest longer during proofing.
• Experiment with different cheeses like goat cheese or feta for unique flavors.
• Store leftovers in an airtight container for freshness!

Equipment Needed

• Large mixing bowl – A sturdy bowl is essential for combining ingredients.
• Kitchen scale – Accurate weight measurements make all the difference.
• Clean countertop – A flat surface for kneading is key.
• Pot for boiling – Any large pot will work.
• Baking sheet – A sturdy sheet to bake your bagels.

Variations of Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

• Swap out the sun-dried tomatoes for roasted red peppers for a sweeter alternative.
• Try different herbs, like oregano or dill, to switch up the flavor profile.
• Experiment with cheeses: feta adds a nice tang, while cheddar offers a sharp bite.
• For a spicy kick, incorporate diced jalapeños or red pepper flakes into the dough.
• Add a drizzle of balsamic glaze on top after baking for an extra layer of flavor.

Serving Suggestions for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

• Serve warm with a smear of cream cheese or herbed butter for extra flavor.
• Pair with a fresh fruit salad for a refreshing contrast.
• Enjoy alongside a hearty soup or salad for a satisfying meal.
• A cup of herbal tea or a latte complements these bagels beautifully.

FAQs about Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Can I use all-purpose flour instead of bread flour?
While bread flour gives these bagels their perfect chewiness, all-purpose flour can work in a pinch. Just know that the texture might be slightly different, but they’ll still be delicious!

How do I store leftover bagels?
To keep your Sourdough Sun Dried Tomato Bagels with Herbs and Cheese fresh, store them in an airtight container at room temperature for up to two days. For longer storage, pop them in the freezer and reheat when you’re ready to enjoy!

Can I make these bagels ahead of time?
Absolutely! You can shape them and let them rise in the fridge overnight. Just pop them out in the morning, boil, and bake! It’s a fantastic time-saver for busy mornings.

What can I substitute for sun-dried tomatoes?
If you’re not a fan of sun-dried tomatoes, try roasted red peppers or even olives for a unique flavor twist! Both options add a wonderful depth that complements the herbs and cheese.

How can I make these bagels gluten-free?
For a gluten-free version of Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, substitute with a gluten-free bread flour blend. Just be sure to adjust the liquid amounts as gluten-free flours can absorb more moisture.

Final Thoughts

Making Sourdough Sun Dried Tomato Bagels with Herbs and Cheese has transformed my mornings in the most delightful way. Each bite combines the joyful tang of sourdough with the savory richness of sun-dried tomatoes and cheese, creating a breakfast treat that feels both indulgent and comforting. Whether you’re sharing them with family or enjoying one during a quiet moment, these bagels radiate warmth and happiness. I hope your kitchen fills with the wonderful aroma of baking bagels, making every morning a little brighter and every bite a cozy reminder that good food brings us together.

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