Savory Sun-Dried Tomato and Cheese Bagels #BreadBakers

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Chewy from the inside and crisp outside, these Savory Sun-Dried Tomato and Cheese Bagels are perfect for your breakfast or lunch as a sandwich bagel. 

Spread some cheese, butter, or Jam on these savory bagels topped with sesame or poppy seeds and you are in for a filling start to the day.  

I was hooked on Bagles and cheese when I went to the USA. Had them for the first time there. I never liked cheese, but the different choices of bagels and cheese are available there. Oh my, you really cannot stop. Also being a veggie was a challenge, and this was the easy and the safest option. Though the first day itself I was given a meat-stuffed bagel, even though I asked for no meat.

So what is a Bagel?

Bagel is a ring-shaped or doughnut-shaped bread. It is made using flour, salt, yeast, sugar, and water originating in the Jewish Communities. Bagel is supposed to have a dense, and chewy texture with a crisp outer. 

Seed toppings on a Bagel

It is generally topped with seeds like sesame and poppy seeds. Other popular choices are Black sesame seeds, minced garlic or garlic flakes or powder, minced onion or onion flakes, or onion powder or salt.

Why are Bagels Boiled before Baking

Bagels are first boiled in soda and salt water and then baked. The boiling gives it a crunchy exterior. It also adds a nice shine and color to the bagel.  I have also added a little sugar to give it the caramelization effect as well as the crunch. 

How to Eat a Bagel?

Bagels can be enjoyed for breakfast or lunch or packed for your picnics. 

• Slice and Toast them. Simply spread some butter.
• Cream cheese, chutneys, or Jams can be used as a spread
• Peanut Butter, nut butter, and chocolate spread are other good choices.
• Make it as a sandwich with veggies or meat or fish fillings.
• Make it an egg sandwich.

We enjoyed it both ways, with a cheese spread as well as by making a veg sandwich. 

Recipe Process of Savory Sun-Dried Tomato and Cheese Bagels

I decided to make savory bagels instead of normal bagels. Added some sun-dried tomatoes, my garden’s fresh pickled green habanero, some garlic, cheese, and salt. I first made the dough and then added the chopped sun-dried tomatoes, picked habanero, garlic, cheese, and salt. One can add or omit any of the flavorings I added. 

The next step is to let the dough proof for 1.5-2 hours or until it double in size. Once double, divide the dough into equal size portions. Make a hole in the center and shape them into doughnuts. Let it rise again for 30-45 minutes. 

In the meantime preheat the oven to 220 Deg C or 428 Deg F. Once the shaped bagels are risen, on a stove-top put a pot of water for boiling. Once boiled add sugar. Add the baking soda. Be careful when you add the soda, as the water will rise up. 

Now slowly slide in 1-2 bagels at a time. Let it cook for 1 minute precisely. Remove it on a greased baking tray. Immediately top it with the seasoning of your choice. I have topped it with seeds, garlic, and grated parmesan cheese. 

Once the above step is done, the bagels are baked in a preheated oven at 220 Deg C or 428 Deg F for 15 minutes. They are then allowed to cool on a wire rack for 15-20 minutes before slicing and serving.

Are the Savoury Bagels Vegan?

The dough is vegan, but the bagels are not. There is no oil or butter used in the dough. The only place I have used oil is to help me shape them. One can skip them and simply use wet hands to shape the bagels. I have added cheese in these bagels to add to taste, one can replace it with vegan cheese or skip it completely. 

Can the Bagel dough be made ahead of time?

Yes, one can make the bagel a day earlier and refrigerate it. This will add more to the flavor of the dough. Remove the dough at least 45-60 minutes before baking. If you have not shaped the bagels, remove them from the fridge, shape them and let them rise, and then bake them.  

Freezing and Reheating a Bagel

Bagels can be stored in the freezer for up to 6 months. Slice the bagel before freezing them. When needed defrost them in the microwave. Always hydrate the bread a little by sprinkling water or keeping a small glass of water aside while reheating bread in a microwave. Then toast the bagels and enjoy. 

Savory Sun-Dried Tomato and Cheese Bagels

Chewy from the inside and crisp outside, these Savory Sun-Dried Tomato and Cheese Bagels are perfect for your breakfast or lunch.

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Author: Renu Agrawal-Dongre

Equipment

• Bowls
• Stand Mixer
• Measuring Cups and Spoons
• Knife
• Pot
• Stove Top
• Oven

Ingredients

Dough

• 5 cup – 600 grams All purpose Flour/Plain Flour
• 2.5 teaspoon – 7 grams active dry yeast
• 1 tablespoon sugar
• 2 teaspoon salt or as per taste
• 2 cup lukewarm water

Fillings in the dough (Skip or add as per your choice)

• ½ Cup chopped sun-dried tomato
• ½ cup grated cheese
• 1 teaspoon garlic powder
• 2 tablespoons pickled pepper

For Boiling

• 2-3 liters Water Depending on your pot size – you have a wide and a big pot
• 2-3 tablespoons Sugar/honey/maple syrup/Barley Malt syrup
• 1 teaspoon baking soda

For Toppings (One can use one or a mix of anything)

• 2 teaspoon white/black sesame seeds
• 2 teaspoon poppy seeds
• 2-3 tablespoons grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1 teaspoon oil – For shaping (Optional)

Instructions

Proofing the yeast

• In a large bowl dissolve the sugar and water. Add only 1 cup water.
  1 tablespoon sugar, 2 cup lukewarm water
  
• Add in the yeast and let it proof for 10 minutes.
  2.5 teaspoon – 7 grams active dry yeast
  

Making the dough

• In a large bowl or a bowl of your standing mixer sift the flour and salt.
  5 cup – 600 grams All purpose Flour/Plain Flour, 2 teaspoon salt
  
• Give it a mix.
• Now add the bloomed yeast mixture and remaining 1 cup water.
  2 cup lukewarm water
• When kneading in a stand mixer, first start on slow and slowly increase the speed.
• Knead the dough until it is nice and elastic. With a stand mixer, it should take around 4-5 minutes.
• With your hand, it should take around 8-10 minutes.
• Once the dough is smooth and elastic, shape it into a round ball.
• Let it rest for 20-30 minutes.
  
• Adding fillings to the dough. (This can be done while making the dough, I added it later so to give you an idea that it can be made with or without fillings)
  ½ Cup chopped sun-dried tomato, ½ cup grated cheese, 2 tablespoons pickled pepper, 1 teaspoon garlic powder
  
• Add the chopped fillings to the dough
• Mix again for 4-5 minutes.
• At times after adding the filling the dough might be a bit wet or on the loose side.
• If that is the case add 1-2 tablespoons of flour at a time to achieve the smooth consistency of dough. Do not add too much.
  
• Let the dough rest for 60-90 minutes until doubled
  

Shaping the Bagels

• Remove the dough into a lighltly oiled surface.
  
• Divide the dough into equal size portions. I made it into 12.
  
• Slightly oil the work surface if required.
  1 teaspoon oil
• Poke a hole in the center and begin stretching the dough in a circular motion with your hands to shape them into a doughnut.
  
• Try to be as uniform as you can.
  
• Place it on a generously greased baking tray or a tray lined with parchment paper.
• Let the doughnuts rise for 30-40 minutes
  

Boiling and Assembling

• After 30 minutes, Preheat the oven to 220 Deg C or 428 Deg F.
• In a large pot add 2 to 2.5 liters of water, keeping almost 2-inch space from the top.
  2-3 liters Water
• Once the water has boiled, add sugar.
  2-3 tablespoons Sugar/honey/maple syrup/Barley Malt syrup
  
• Add baking soda. Be careful when you add the soda, as the water will rise up.
  1 teaspoon baking soda
  
• Slide in 1-2 bagels at a time. Let it cook for 1 minute precisely.
  
• Using a slotted spoon, remove it to a greased or lined baking tray.
  
• Immediately top it with the seasoning of your choice. I have topped it with seeds, garlic, and grated parmesan cheese.
  2 teaspoon white/black sesame seeds, 2 teaspoon poppy seeds, 1 teaspoon garlic or onion powder, 2-3 tablespoons grated parmesan cheese
  
• 
• 

Baking the Bagels

• Bake in a preheated oven for 15 minutes at 220 Deg C or 428 Deg F.
• If required turn in between around after 10 minutes so that they are golden brown on both sides. (I have not done this)
  
• Once baked, let them cool on a wire rack for 15-20 minutes before slicing and serving.

Notes

Standard US Size cups are used
More or less water might be required depending on the flour. However do not add too much or less, first, let the dough knead, it takes shape in some time.
Oven temperatures vary. After 15 minutes of baking do check the bread.
Any type of fillings or toppings can be used.

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Sharing this with

I am sharing this bread with our Bread Bakers group where I asked fellow bakers to make Bagels. Do check out the different Bagels from my dear blogger friends

• 2 Ingredients Bagels from Sneha’s Recipe
• Cardamom Scented Sweet Potato Sourdough Bagels from A Messy Kitchen
• Savory Sun-Dried Tomato and Cheese Bagels from Cook with Renu
• Sourdough Blueberry Bagels from Karen’s Kitchen Stories
• Sourdough lemon blueberry Bagels from Zesty South Indian Kitchen
• Tomato Bagels from Magical Ingredients

BreadBakers is a group of bread-loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.



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