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Baked Savoury Bagels topped with cheese and sesame seeds on a baking tray.

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.

Ingredients

Dough

  • 5 cup All purpose Flour / Plain Flour / Maida - 600 grams
  • 2.5 teaspoon Active Dry Yeast - 7 grams
  • 1 tablespoon sugar
  • 2 teaspoon salt or as per taste
  • 2 cup water lukewarm

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 Sweetener Sugar/honey/maple syrup/Barley Malt syrup
  • 1 teaspoon Baking Soda

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

  • 2 teaspoon sesame seeds white/black
  • 2 teaspoon poppy seeds
  • 2-3 tablespoons Cheese 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 water
    yeast mixture
  • Add in the yeast and let it proof for 10 minutes.
    2.5 teaspoon Active Dry Yeast
    Proved Yeast

Making the dough

  • In a large bowl or a bowl of your standing mixer sift the flour and salt.
    5 cup All purpose Flour / Plain Flour / Maida, 2 teaspoon salt
    Salt added to flour
  • Give it a mix.
  • Now add the bloomed yeast mixture and remaining 1 cup water.
    2 cup 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.
    Mixed Dough
  • 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
    Tomato, Pepper, cheese, salt, garlic added to dough.
  • 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.
    Dough ready to be proofed in a bowl.
  • Let the dough rest for 60-90 minutes until doubled
    The proofed Dough in a bowl.

Shaping the Bagels

  • Remove the dough into a lighltly oiled surface.
    The proofed Dough ready to be shaped into individual balls.
  • Divide the dough into equal size portions. I made it into 12.
    Dough getting shaped into Bagels.
  • 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.
    Dough getting shaped into Bagels.
  • Try to be as uniform as you can.
    Dough getting shaped into Bagels.
  • Place it on a generously greased baking tray or a tray lined with parchment paper.
  • Let the doughnuts rise for 30-40 minutes
    Bagels getting proofed in an oven tray.

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 Sweetener
    Bagels ready to be boiled in water in a pot.
  • Add baking soda. Be careful when you add the soda, as the water will rise up.
    1 teaspoon Baking Soda
    Bagels ready to be boiled in water in a pot.
  • Slide in 1-2 bagels at a time. Let it cook for 1 minute precisely.
    Water Bathing of Bagels in hot boiling water.
  • Using a slotted spoon, remove it to a greased or lined baking tray.
    Water Bathing of Bagel done and is seen in a slotted spoon ready to be taken out.
  • Immediately top it with the seasoning of your choice. I have topped it with seeds, garlic, and grated parmesan cheese.
    2 teaspoon sesame seeds, 2 teaspoon poppy seeds, 1 teaspoon garlic or onion powder, 2-3 tablespoons Cheese
    Bagels boiled and ready to be baked arranged in a tray.
  • Seeds to be sprinkled on bagels in bowls. There are sesame seeds and poppy seeds.
  • Bagels boiled and ready to be baked arranged in a tray.

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)
    A tray of Sun Dried Tomato, Jalapeno and cheese bagels.
  • 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.