Description
Chewy, tangy sourdough bagels studded with sun-dried tomatoes and herbs, perfect for breakfast or snacks.
Ingredients
Scale
- 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