Description
Delicious sourdough bagels enriched with sun-dried tomatoes, herbs, and cheese that make for a perfect snack or breakfast.
Ingredients
Scale
- 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)
Instructions
- Read the recipe notes on proofing time before starting.
- In a large bowl, combine the starter, instant yeast, flour, salt, tomatoes, garlic, onion, herbs, cheese, and water.
- Knead the ingredients together until a uniform, but shaggy dough ball forms. Add the set-aside water if necessary.
- Cover the bowl with a plate or a damp towel and proof the dough for 1 hour at a warm temp.
- Stretch and fold the dough. Wet your hands and stretch the dough up out of the bowl and fold it in on itself, do this a few times until the dough smooths out and has more tension.
- Scoop around the sides of the dough with your hands to form it into a nice, smooth ball. Cover and let the dough proof for 30 minutes at a warm temperature.
- Sprinkle some flour on top of the dough.
- Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
- Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
- Grab a piece of dough, and fold it in, forming a small round dough ball. Place the dough ball on the floured parchment paper. Repeat for the other pieces.
- Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for about 30 more minutes until they puff up.
- Flour your hands and pick up a dough ball. Squeeze a hole through the center of the dough ball to form a bagel shape.
- Place the shaped bagels back on the floured parchment paper and let them rest for about 15 minutes.
- (Optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
- Preheat your oven to 450° F.
- Bring a large pot of water to a boil. Add in the baking soda and sugar.
- Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
- Remove the bagel from the water, place it back on the parchment paper. Repeat for the remaining bagels.
- Bake for approximately 20 minutes until golden brown, rotating the bagels at 10 minutes for even baking.
- Remove and allow to cool for 30 minutes.
Notes
- Yeast is optional; you can rely on the sourdough starter for rising.
- Make sure not to overproof the bagels to maintain their shape.
- The bagels can be refrigerated for a final proof overnight for better flavor.
- Prep Time: 2 hours
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg