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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Sourdough Sun-Dried Tomato Bagels with Herbs & Cheese – Chewy, Savory & Bakery-Perfect!
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Delicious sourdough bagels infused with sun-dried tomatoes, herbs, and cheese, perfect for a flavorful breakfast treat.

Ingredients

Scale
  • 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)
  • 1 Tablespoon baking soda (for water bath)
  • 2 Tablespoons honey or sugar (for water bath)

Instructions

  1. Read the recipe notes on proofing time before starting.
  2. In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese and water.
  3. Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
  4. Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
  5. Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, a few times until the dough smoothens and gains tension.
  6. Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
  7. Form a small round dough ball from each piece and place them on a floured parchment paper.
  8. Let the dough balls rise for about 30 minutes until they puff up.
  9. Shape each dough ball into a bagel, squeezing a hole through the center.
  10. Let the shaped bagels rest for about 15 minutes.
  11. Preheat your oven to 450° F.
  12. Bring a large pot of water to a boil, add baking soda and sugar.
  13. Boil each bagel for about a minute, flipping at 30 seconds.
  14. Remove the bagels from the water and place them back on the parchment.
  15. Bake for approximately 20 minutes until golden brown, rotating at 10 minutes.
  16. Remove and allow to cool for 30 minutes.

Notes

  • Optional yeast can speed up the rising process.
  • Proofing times may vary based on temperature.
  • A final proof in the refrigerator can be done for ideal texture.

Nutrition

Find it online: https://www.spiritsdrink.com/sourdough-sun-dried-tomato-bagels-herbs/