Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Name: Sourdough Sun Dried Tomato Bagels with Herbs and Cheese
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 720 grams bread flour (6 cups); 120 grams sourdough starter (1 cup); 1/2 teaspoon active/instant yeast (optional, see notes); 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)

Author: Amelia Sinclair

Published: February 6, 2026

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Introduction to Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

There’s something magical about biting into a warm, fresh bagel. Now imagine that bagel infused with the delightful flavors of sun-dried tomatoes, aromatic herbs, and gooey cheese. That’s exactly what you get with these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese. Whether you’re a busy mom, a professional with a hectic schedule, or someone just looking to impress at brunch, this recipe is your answer. Not only is it simple to follow, but it also transforms basic ingredients into a gourmet treat that delights every palate.

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 not just simple to make, they’re a flavor explosion that caters to your busy lifestyle. With a perfect balance of tangy sun-dried tomatoes, fragrant herbs, and rich cheese, they’re bound to become a favorite in your kitchen. Plus, the satisfaction of baking your own bagels and the delightful aroma wafting through your home make every moment worthwhile.

Ingredients for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Gathering the right ingredients is where the adventure begins! For these Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, you’ll need a variety of pantry staples and a few flavorful additions. Here’s what to have on hand:

Bread flour: This is the foundation of your bagels. It provides that chewy texture we all love.
Sourdough starter: The star ingredient! It gives the bagels their unique tangy flavor and delightful rise. If you don’t have a starter yet, there are many resources online to help you create your own.
Active or instant yeast: This is optional! If you want a quicker rise, feel free to add it, but the sourdough starter alone works just fine.

Water: Essential for mixing all the ingredients together and encouraging a good dough consistency. Use lukewarm water for the best activation of your starter.
Sun-dried tomatoes: These delicious nuggets add a burst of flavor. You could even use oil-packed sun-dried tomatoes for added richness!
Dried minced garlic and onion: They bring a depth of flavor to the bagels. Feel free to substitute fresh garlic and onion if you prefer a more intense taste.

Dried herbs (basil and thyme): Elevate your bagels with these fragrant herbs, offering a taste of the Mediterranean right in your home.
Sea salt: This always adds flavor. The right amount ensures your bagels aren’t bland.
Shredded cheese: Go for your favorite! Cheddar, mozzarella, or even a blend can turn your bagels into a cheesy delight.

Baking soda: Used in the boiling bath to promote that gorgeous golden color on your bagels.
Honey or sugar: This adds a touch of sweetness to the boiling water, helping to caramelize the bagels beautifully.

Exact measurements are available at the bottom of this article for easy printing, so you can whip up these bagels in no time!

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

Step 1: Prepare the Dough

Start by combining your sourdough starter with the water in a large mixing bowl. Stir them together until they blend into a smooth mixture. Next, gradually add in your bread flour, dried herbs, sun-dried tomatoes, garlic, onion, and cheese. Each ingredient brings a unique flavor profile that will absolutely dance on your taste buds! Mix them until they form a shaggy dough. Don’t worry about perfection; you just want it all combined. This step is where the magic of Sourdough Sun Dried Tomato Bagels with Herbs and Cheese truly begins!

Step 2: Knead and Proof

Once your dough is mixed, it’s time to knead! With floured hands, bring the dough into a ball and knead it for about 8-10 minutes. You’ll notice it becoming smoother and more elastic. This is essential for developing the chewy texture bagels are known for. After kneading, cover the bowl with a plate or damp cloth and let it rest for about an hour. This first proof is key to rising, and during this time, those lovely flavors melding together become even more pronounced!

Step 3: Shape the Bagels

After the dough has risen, it’s time to get hands-on! Gently deflate the dough and divide it into 8 equal pieces. Form each piece into a round ball. Then, poke a hole through the center with your finger, twirling it around to shape the bagel. This part is crucial; shaping and resting allow the bagels to rise again, maintaining their form in the boiling process. Allow them to rest on the parchment paper covered with a towel while you prepare for the next steps. The anticipation will have everyone in your house buzzing!

Step 4: Boil and Bake

Prepare a large pot of water and bring it to a boil. Add the baking soda and honey or sugar; this helps with that beautiful golden crust. Carefully place each bagel in the boiling water for about 1 minute, flipping them halfway through. Once boiled, transfer them back to the parchment paper. Now, preheat your oven to 450°F and watch the magic unfold. Bake those bagels for approximately 20 minutes, rotating them at the halfway point for even baking. When they turn golden brown, your delightful Sourdough Sun Dried Tomato Bagels with Herbs and Cheese are ready to impress!

Tips for Success

Use room temperature ingredients for better mixing.
Don’t rush the proofing; giving the dough time is crucial for flavor development.
Experiment with toppings like seeds or additional herbs before baking.

Keep your boiling water at a gentle simmer, not a rolling boil.
Store any leftover bagels in an airtight container to maintain freshness.

Equipment Needed

Mixing bowl: A large bowl for combining ingredients; a stand mixer works, too!

Slotted spoon: Perfect for lifting bagels out of boiling water; a spatula can substitute.
Parchment paper: For lining the baking sheet; foil works in a pinch.
Baking sheet: A good quality one is ideal; you can use a pizza stone as well.

Dough scraper: Great for dividing dough; a sharp knife does the job, too!

Variations for Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Herbed Cream Cheese: Spread a mix of cream cheese, fresh herbs, and garlic on your bagels for a luxurious finish.
Olive Tapenade: Swap out the sun-dried tomatoes for a zesty olive tapenade for a Mediterranean twist.

Spicy Kick: Add crushed red pepper flakes to the dough or top your bagels with spicy aioli for an extra kick.
Cheese Varieties: Experiment with different cheeses like feta, goat cheese, or pepper jack for unique flavors.
Gluten-Free Option: Substitute bread flour with a gluten-free all-purpose blend, ensuring it has xanthan gum for elasticity.

Serving Suggestions

Classic Cream Cheese: Spread your favorite cream cheese on warm bagels; it complements the savory flavors perfectly.
Fresh Salad: A light side salad with arugula and cherry tomatoes pairs nicely for a balanced meal.
Herbal Tea: Enjoy these bagels with a cup of herbal tea; the warmth elevates the experience.

Presentation: Serve them on a wooden board garnished with fresh herbs for a rustic appeal.

FAQs about Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Can I use regular all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less chewy than traditional bagels made with bread flour. If you prefer a softer bagel, all-purpose flour works fine!

How do I store leftover Sourdough Sun Dried Tomato Bagels with Herbs and Cheese?

Keep your leftover bagels in an airtight container at room temperature for up to two days. For extended freshness, slice and freeze them; just toast when you’re ready to enjoy!

Can I make the dough in advance and refrigerate it?

Absolutely! After shaping the bagels, place them in the refrigerator for a slow proof. This not only develops flavor but makes for an easy breakfast or snack option the next day.

What dips or spreads go well with these bagels?

Their wonderful flavor pairs beautifully with herbed cream cheese, pesto, or even a zesty olive tapenade. Get creative!

Are these bagels suitable for freezing?

Yes, they freeze wonderfully! Just make sure they are completely cool, then store them in freezer-safe bags. They can last for up to three months!

Final Thoughts

As I step back and admire my Sourdough Sun Dried Tomato Bagels with Herbs and Cheese, I’m reminded of the joy that comes from baking. The process is a delightful journey. With each dough rise, flavorful bites await you. Whether it’s the savory aroma wafting through your home or the satisfied smiles around the breakfast table, these bagels create moments worth savoring. They’re more than just food; they embody love, warmth, and creativity. So roll up your sleeves and embark on this culinary adventure. Your taste buds will thank you, and so will your loved ones!