Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

Sourdough Sun Dried Tomato Bagels—Three Ways to Make This Recipe with Sourdough Starter

1. Active, Bubbly, Peaking Sourdough Starter: The best option for making bagels without packaged yeast is to use a fresh, bubbly sourdough starter. It works well—though you’ll want to adjust the proofing times in the recipe card, doubling or even tripling them if your home is cold.
2. Sourdough Discard from the Fridge: The second option for making these sun dried tomato bagels without any packaged instant yeast is to use sourdough discard from the fridge. You’ll need to start the dough the night before you plan to bake. So, in step 4 in the recipe card below, you will leave the dough covered overnight for 8-12 hours, then the following day, continue with step 5. This should allow enough time for the starter to become active in the dough. This method isn’t always successful and depends on the individual starter, how long it’s been in the fridge, and how established it is. This method also tends to result in more sour flavors.
3. Sourdough Discard + Instant Yeast: This version is the fastest and easiest method, combining sourdough discard with instant/active yeast for a reliable, consistent result. You get all the fantastic sourdough flavor but with the dependable rise from instant yeast. For an even better result, you can allow the shaped bagels to proof overnight in the fridge, giving them an extended fermentation time without too much extra effort. (See next paragraph for details on overnight proofing.)

Long Fermentation Sourdough Sun Dried Tomato Bagels (Overnight)

Formally, I call these beautiful bagels sun-dried tomato bagels with herbs. But they taste like pizza, especially when I top them with artichokes and eggs for breakfast (you should try this, it’s delicious). So Jon and I love to call these “pizza bagels”!

To achieve the best flavor and texture, you can long ferment the bagels. Simply place them in the fridge after shaping. This method allows the dough to ferment for up to 72 hours, developing deeper flavors and a more tender texture. After the long fermentation, continue with the recipe as written, and you’ll have bagels that are extra flavorful and easier to digest.

How to Shape a Sun Dried Tomato Bagel (with pictures)

The hardest part of making bagels is the shaping step. Follow these step-by-step pictures to help with the bagel shaping directions. I think bagels are easier to make than sourdough boules.

Once you get the shaping down, you can easily make homemade sourdough bagels all the time! You can also try different ingredients and toppings.

First, you need to evenly divide the dough into 10-12 pieces and shape each piece of dough into a ball.

Simple fold in the corners of each piece of dough and form a ball.

Next, flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball.

Bring your index finger and ring finger through the hole in the dough to touch your thumb. Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a nice bagel shape. 

Other Bagel Recipes to Try

• The Best Blueberry Sourdough Bagels
• Sourdough Bagels New York Style
• Sourdough Cottage Cheese Bagels (13.4 g Protein)

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Sourdough Sun Dried Tomato Bagels with Herbs and Cheese

If you love bagels & pizza, you will love these sourdough sun dried tomato bagels. These “pizza bagels” are a perfect savory breakfast. This recipe requires a few simple ingredients and can be made with active sourdough starter or discard + instant yeast.

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• Prep: 30 minutes
• Cook: 30 minutes
• Total Time: 7 hours

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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 dired 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 a 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, 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.
6. Sprinkle some flour on top of the dough.
7. Divide the dough into 8 equal pieces (each piece should weigh about 160 grams).
8. Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
9. 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.
10. 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 a good bit.
11. Flour your hands and pick up a dough ball. Place it in your right hand. Using your thumb on the top of the dough ball and middle finger on the bottom, squeeze a hole through the center of the dough ball. Bring your index finger and ring finger through the hole in the dough to touch your thumb.
12. Use your other hand to guide the donut-shaped dough through your right-hand palm and fingers that are held in a circular shape. This is how you create a bagel shape.
13. Place the shaped bagels back on the floured parchment paper. (lightly sprinkle more flour if you need to)
14. Let the shaped bagels rest for about 15 minutes until they’re nice and puffy, but don’t overproof.
15. (optional) Place the bagel dough in the refrigerator for a final proof of 12 hours.
16. Preheat your oven to 450° F.
17. Gather your toppings and add them to small bowls for easy use.
18. Bring a large pot of water to a boil. Add in the baking soda and the sugar.
19. Using a slotted spoon, place each bagel in the boiling water for about a minute, flipping at 30 seconds.
20. Remove the bagel from the water, place it back on the parchment paper.
21. Repeat for the remaining bagels. Once they all have toppings, place the bagels in the oven.
22. Bake for approximately 20 minutes* until golden brown. Rotate the bagels at 10 minutes for even baking.
23. Remove and allow to cool for 30 minutes.

Notes

• I proof my dough in air fryer that is also a bread proofer set to 98° F. The times in this recipe are for those conditions. If you are not using a proofer, and the conditions in your home are cooler, proofing times may take longer.
• If you want to make this recipe without any packaged yeast, you can! Double the proofing times in the recipe directions and use bubbly, peaking, active starter.
• Bake time may vary. I usually end up baking for 35 minutes total. You can check the bagels every 5 minutes to ensure you do not overcook them.

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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