Ingredients
Scale
- 2 cups sourdough starter
- 4 cups bread flour
- 1 cup warm water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 cup sun-dried tomatoes, chopped
- 1 tablespoon dried herbs (such as oregano or basil)
- 1 cup shredded cheese (like mozzarella or cheddar)
- Baking soda (for boiling)
Instructions
- Combine the sourdough starter, warm water, and sugar in a large mixing bowl. Mix well.
- Add the bread flour and salt gradually, stirring until a dough forms.
- Knead in the sun-dried tomatoes and dried herbs until evenly distributed.
- Let the dough rise for 120-240 minutes until doubled in size.
- Preheat the oven to 425°F (220°C).
- Bring a large pot of water to a boil and add a tablespoon of baking soda.
- Divide the dough into bagel-sized portions and shape each into a ring.
- Boil each bagel for about 30 seconds on each side, then drain.
- Place the boiled bagels on a baking sheet lined with parchment paper.
- Top with shredded cheese.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool before serving.
Notes
Store in an airtight container at room temperature for up to a few days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg