These sourdough sun-dried tomato bagels with herbs and cheese are chewy, tangy, and studded with bright tomato flavor and melty cheese — a lively twist on a breakfast classic. I developed this version after several weekend bakes to get a balance of sourdough tang, hydrated crumb, and a crusty exterior that still yields to a good chew. If you love sun-dried tomato combos, a companion spread like this creamy cheese log with pesto and sun-dried tomatoes makes a great pairing.
Why Make This Recipe
- Flavor-forward: the sourdough starter adds a subtle tang that complements the sweet, concentrated sun-dried tomatoes and savory herbs.
- Texture: bagel-style shaping plus a quick boil gives a shiny, chewy crust and moist interior.
- Make-ahead convenience: the dough benefits from a long, cold ferment — bake fresh in the morning after an overnight proof.
- Versatility: serve for breakfast, sandwiches, or as a party bread with dips.
- Personal insight: I especially love these toasted and topped with soft ricotta and a drizzle of olive oil — the tomato-herb notes sing through.
I also recommend trying a similar savory loaf if you enjoy this flavor profile, such as the mozzarella and sun-dried tomato sourdough bread for a sliceable alternative.
Recipe Overview
- Prep time: 30 minutes active + 12–18 hours (including cold bulk ferment)
- Cook time: 20–25 minutes (baking)
- Total time: ~13–19 hours (mostly hands-off)
- Servings: makes 8 bagels
- Difficulty: Medium — requires basic sourdough handling and shaping technique
- Method: Mix autolyse-style, bulk ferment (preferably cold), shape into bagels, boil briefly in baking-soda water, then bake at 425°F (220°C).
My Experience Making This Recipe
I tested this dough over several weekends, tweaking hydration and tomato quantity to avoid soggy spots. The biggest discovery was that chopping sun-dried tomatoes small and drying them briefly on a paper towel before folding in prevents excess oil and keeps the crumb even.
How to Make Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese
Start with an active sourdough starter (about 200 g at 100% hydration). Mix 500 g bread flour, 300–330 g water (adjust for absorbency), 10 g fine sea salt, 50 g chopped sun-dried tomatoes (packed in oil, patted dry), 2 tbsp mixed dried or fresh herbs, and 100 g shredded cheese (mozzarella or cheddar). Autolyse 20–30 minutes, then add salt and stretch-and-fold for structure. Bulk ferment 3–5 hours at room temp or overnight in the fridge for 12–18 hours. Divide into eight 100–110 g pieces, shape into tight rounds, then form bagel holes (or roll ropes and join). Proof 45–90 minutes (or 1–3 hours from fridge). Boil in water with 1 tbsp baking soda per 4 cups of water for 30–60 seconds per side, transfer to a parchment-lined baking sheet, brush with egg wash, top with extra cheese/herbs if desired, and bake on a preheated sheet or stone at 425°F (220°C) for 18–22 minutes until golden and hollow-sounding.
Equipment notes: use a digital scale for consistency, a stand mixer with dough hook if you prefer, a large pot for boiling, and a slotted spoon or spider for moving bagels.
Expert Tips for Success
- Use an active starter: feed it 4–12 hours before mixing so it’s strong; weak starter gives dense, underproofed bagels.
- Control hydration: around 60–66% hydration (300–330 g water to 500 g flour) gives a firm dough that shapes easily and bakes with good chew.
- Master the boil: add 1 tbsp baking soda per 4 cups of water to the boil to promote browning and that classic bagel crust; boil 30–60 seconds per side for chewier skin.
- Prevent sogginess from sun-dried tomatoes: finely chop them and pat dry; if oil-packed, reserve some oil for greasing or flavor but remove excess.
- Use steam and high heat: bake on a preheated baking stone or sheet at 425°F (220°C); place a small pan of boiling water in the oven for the first 5 minutes to help oven spring if you don’t have a stone.
For inspiration on using sun-dried tomatoes in other savory dishes and how they behave in dough and cheese applications, see this creamy Parmesan chicken with sun-dried tomatoes recipe to understand pairing and moisture management.
How to Serve Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese
- Classic breakfast: split, toast, spread with cream cheese or ricotta, and add a handful of arugula for peppery contrast.
- Sandwiches: use for grilled paninis with roasted vegetables and pesto for a portable lunch. Try pairing with a saucy main like this one-skillet sun-dried tomato chicken and gnocchi for a tomato-heavy meal.
- Appetizer board: slice into rounds, toast, and top with herbed labneh and an olive tapenade for parties.
- Presentation tip: brush edges with olive oil and sprinkle chopped herbs just before serving for a fresh look.
Storage and Reheating Guide
Store room-temperature for 2 days in a paper bag to keep crust crisp; transfer to a sealed plastic bag if you prefer softness (3–4 days). For longer storage, slice and freeze bagels in a zip-top bag for up to 3 months — separate with parchment to prevent sticking. Reheat from frozen by toasting directly in a toaster or toaster oven at medium-high, or warm in a 350°F (175°C) oven for 8–12 minutes after wrapping loosely in foil. To refresh a day-old bagel, sprinkle lightly with water and heat in a 400°F (205°C) oven for 5–7 minutes to restore chew and crisp.
If you want to repurpose leftovers into a hot meal, they pair well with hearty sides like a spiced macaroni bake — for a flavor-forward twist try this Cajun macaroni and cheese with andouille sausage as inspiration.
Recipe Variations
- Dairy-free: swap shredded cheese for a firm plant-based shreds and brush with olive oil instead of egg wash; increase salt slightly to compensate for flavor.
- Gluten-free: use a tested gluten-free sourdough base mix (blend of rice, tapioca, and potato starch) and xanthan gum; keep hydration lower and expect a softer texture.
- Flavor swaps: replace sun-dried tomatoes with caramelized onions and rosemary, or use chopped olives and parmesan for a salty twist.
- Seeded everything bagels: after boiling, press seeds (sesame, poppy, flax) into the surface for extra crunch and flavor.
Nutritional Highlights
- Fiber and whole-grain potential: use part whole-wheat or spelt flour to boost fiber and micronutrients.
- Protein: cheese adds protein and calcium — each bagel with cheese yields a substantial protein boost compared to plain bagels.
- Allergens and portion guidance: contains gluten (wheat) and dairy; one bagel is typically a large portion (about 300–500 kcal depending on cheese and add-ins), so consider halving for lighter breakfasts.
Troubleshooting Common Issues
- Dense or gummy crumb: likely under-fermented or inactive starter; ensure the starter doubles and give a room-temp bulk ferment until the dough shows bubbles.
- Bagels split or crack during baking: shaping wasn’t tight enough or the surface dried during final proof — keep proof covered and seal seams well when forming.
- Soggy pockets around tomatoes: chop tomatoes small, pat dry, and fold in gently; avoid over-oiling the dough.
Frequently Asked Questions
Q: Can I make these bagels with store-bought (commercial) yeast instead of sourdough?
A: Yes — replace the 200 g starter with 7 g (1 packet) instant yeast and increase water slightly if needed. Shorten the bulk ferment to 1–2 hours until doubled at room temperature. Flavor will lack sourdough tang but the technique (boil then bake) remains the same.
Q: How long should I boil the bagels and why is boiling necessary?
A: Boil 30–60 seconds per side; longer boiling gives a thicker, chewier crust and better shine. Boiling gelatinizes the exterior starches so they set before oven expansion, which creates the classic bagel texture.
Q: Can I shape and freeze the bagels before boiling and baking?
A: Yes — freeze shaped bagels on a tray until solid, then bag. When ready, boil from frozen but add an extra 15–30 seconds per side to the boil, then bake as directed. Alternatively, thaw in the fridge overnight and proceed normally.
Q: My bagels browned unevenly — what causes that and how do I fix it?
A: Uneven browning often comes from inconsistent oven heat or placement. Use a preheated baking stone or heavy sheet and rotate the pan halfway through baking. Also ensure boiling and egg wash are even; thicker egg wash patches brown faster.
Sourdough Sun-Dried Tomato Bagels with Herbs and Cheese
- Total Time: 780 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Chewy, tangy sourdough bagels studded with sun-dried tomatoes and herbs, perfect for breakfast or snacks.
Ingredients
- 200 g active sourdough starter (100% hydration)
- 500 g bread flour
- 300–330 g water
- 10 g fine sea salt
- 50 g chopped sun-dried tomatoes (packed in oil, patted dry)
- 2 tbsp mixed herbs (dried or fresh)
- 100 g shredded cheese (mozzarella or cheddar)
- 1 tbsp baking soda
- Egg wash (for brushing)
Instructions
- Mix flour, water, and starter; autolyse for 20–30 minutes.
- Add salt and stretch-and-fold the dough for structure.
- Bulk ferment for 3–5 hours at room temperature or 12–18 hours in the fridge.
- Divide into eight 100–110 g pieces and shape into bagels.
- Proof for 45–90 minutes (or 1–3 hours from fridge).
- Boil bagels in water with baking soda for 30–60 seconds per side.
- Transfer to a parchment-lined baking sheet, brush with egg wash, and bake at 425°F (220°C) for 18–22 minutes.
Notes
For best results, use an active sourdough starter and ensure that the sun-dried tomatoes are finely chopped and patted dry before incorporating them into the dough.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bagel
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg