Sourdough Sun Dried Tomato: 8 Savory Bagels to Savor

Sourdough Sun Dried Tomato bagels are a warm, comforting breakfast option that transform your mornings. These delightful bagels are infused with savory sun-dried tomatoes, herbs, and cheese, making them the perfect treat to enjoy with coffee or tea. Each bite offers a rich flavor profile that will keep you coming back for more, whether you enjoy them fresh out of the oven or toasted with your favorite spread.

Why You’ll Love This Sourdough Sun Dried Tomato

There are countless reasons to fall in love with this sourdough sun dried tomato recipe. Firstly, the combination of sun-dried tomatoes and herbs creates an irresistible taste that elevates traditional bagels. Secondly, these bagels are not only delicious but also provide various nutritional benefits, such as being vegetarian and rich in protein. Additionally, the use of a sourdough starter means you’re incorporating live cultures that can aid digestion. You’ll also appreciate how easy it is to make these bagels at home, allowing you to customize them to your liking. Lastly, they make a fantastic breakfast option that’s sure to impress family and friends, making them perfect for brunch gatherings. Overall, this recipe is a delightful way to enjoy homemade sourdough bread with sun dried tomatoes.

Ingredients for Sourdough Sun Dried Tomato

Gather these items:

• 500 grams Bread Flour
• 150 grams Sourdough Starter
• 0.5 teaspoon Instant Yeast
• 250 grams Water
• 100 grams Sun Dried Tomatoes
• 5 grams Dried Minced Garlic
• 5 grams Dried Minced Onion
• 3 grams Dried Basil
• 3 grams Dried Thyme
• 10 grams Sea Salt
• 100 grams Shredded Cheese
• 60 grams Water
• 1 tablespoon Baking Soda
• 2 tablespoons Honey or Sugar

How to Make Sourdough Sun Dried Tomato Step-by-Step

1. Step 1: In a large mixing bowl, blend together your sourdough starter, optional instant yeast, bread flour, sea salt, sun-dried tomatoes, dried garlic, minced onion, dried basil, dried thyme, shredded cheese, and 250 grams of water.
2. Step 2: Transfer the dough onto a lightly floured surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic.
3. Step 3: Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it proof for 1 hour or until it doubles in size.
4. Step 4: After the first rise, gently stretch and fold the dough over itself a few times and let it proof for an additional 30 minutes.
5. Step 5: Divide the dough into 8 equal pieces and shape each into a smooth ball. Place on a parchment-lined baking sheet.
6. Step 6: Poke a hole through the center of each ball and gently stretch it to form a bagel shape.
7. Step 7: Preheat your oven to 450°F (230°C).
8. Step 8: In a large pot, bring 5-6 cups of water to a boil, stirring in the baking soda and honey or sugar until dissolved.
9. Step 9: Carefully drop each bagel into the boiling water, boiling for approximately 1 minute per side, flipping halfway through.
10. Step 10: Once boiled, transfer the bagels back to the baking sheet and bake in the preheated oven for about 20 minutes.
11. Step 11: Let the bagels cool on a wire rack for about 30 minutes before serving.

Pro Tips for the Perfect Sourdough Sun Dried Tomato

Keep these in mind:

• Use an active sourdough starter for the best results.
• Don’t skip the boiling step; it creates that classic bagel texture.
• Experiment with additional herbs or spices to suit your taste preferences.
• Make sure your water is at the right temperature for proofing the dough.

Best Ways to Serve Sourdough Sun Dried Tomato

Enjoy these savory bagels fresh out of the oven, or toast them for an extra crunch. They pair wonderfully with cream cheese or a spread of your choice. For a delightful breakfast sandwich, consider adding sliced avocado or smoked salmon. You can also serve them as part of a brunch platter alongside fresh fruit, salads, or other homemade sourdough sun dried tomato bread options.

How to Store and Reheat Sourdough Sun Dried Tomato

To store your bagels, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months. When ready to enjoy, simply thaw and reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through. This makes them perfect for meal prep as you can make a batch ahead of time.

Frequently Asked Questions About Sourdough Sun Dried Tomato

What’s the secret to perfect Sourdough Sun Dried Tomato?

The secret lies in using a well-fed and active sourdough starter. This ensures a good rise and texture. Additionally, incorporating sun-dried tomatoes enhances flavor, making these bagels truly special.

Can I make Sourdough Sun Dried Tomato ahead of time?

Yes, you can prepare the dough a day in advance. Simply let it rise in the refrigerator overnight, and then proceed with shaping and boiling the bagels when you’re ready to bake them.

How do I avoid common mistakes with Sourdough Sun Dried Tomato?

To avoid common mistakes, ensure your sourdough starter is active and bubbly, and follow the proofing times carefully. Over-proofing can lead to dense bagels, while under-proofing may not provide enough rise.

Variations of Sourdough Sun Dried Tomato You Can Try

There are many fun twists you can add to this recipe. Consider adding feta cheese for a Mediterranean flair, or try a mixture of olives and herbs for a unique flavor profile. You can also create a sourdough bread topped with sun dried tomatoes by using the same dough to make a loaf instead of bagels. Lastly, experiment with different types of cheese to create your perfect sun dried tomato artisan bread.

For more delicious recipes, check out our recipe collection. If you’re interested in trying other savory dishes, consider our Persian Chicken Recipe or Chicken Meatballs with Lemon Orzo. You can also learn about the benefits of sourdough fermentation here.

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