Sun Dried Tomato Bagels With Asiago Cheese

Why You’ll Love This Recipe…

• These Sun Dried Tomato Bagels are incredibly easy to make with just five main ingredients: self-raising flour, Greek yogurt, Asiago cheese, sundried tomatoes, and an optional egg white.
• The Asiago cheese gives a deliciously nutty and creamy flavor that complements the tangy, sweet sundried tomatoes perfectly.
• Even if you’re a beginner to baking, this recipe is straightforward and requires no yeast, meaning it’s less time-consuming. You can have fresh, homemade bagels in less than an hour.
• This recipe is excellent for a healthy, filling breakfast or a savory snack. It pairs wonderfully with other recipes on our site, such as our homemade cream cheese spreads.

Ingredients For Sun Dried Tomato Bagels

See the recipe card below for a complete list of ingredients and measurements.

• Self-Raising Flour: This forms the base of our bagels, providing texture and structure. Its self-raising variety eliminates the need for yeast, making this recipe quick and easy to whip up.
• Greek Yogurt: A healthier alternative to traditional bagel dough ingredients, Greek yogurt brings an added tanginess to the bagels while maintaining a soft and chewy texture.
• Asiago Cheese, grated: This is not just any cheese. The nutty and creamy Asiago balances out the tangy sundried tomatoes, and its melty goodness gives our bagels a decadent touch.
• Chopped Sun-dried Tomatoes (with a bit of the oil from the jar): These bring a burst of concentrated, sweet, and slightly tart tomato flavor. The addition of the oil enriches the dough and adds a hint of savory umami character.
• 1 Egg White (optional): An optional ingredient for those who choose to use it, it gives the bagels a beautiful golden brown crust and adds an extra layer of richness to the flavor. 

Substitutions and Variations

• Self-Raising Flour: If you don’t have self-raising flour, you can make your own by combining all-purpose flour with baking powder and salt. For each cup of self-raising flour, use 1 cup of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.
• Greek Yogurt: In case Greek yogurt is not available, you can substitute it with sour cream or a thick and creamy plain yogurt. If you’re dairy-free, use a dairy-free yogurt alternative.
• Asiago Cheese: No Asiago? No problem! You can also use other hard, nutty cheeses like Parmesan or Romano. For a creamier texture, try substituting with shredded mozzarella.
• Sundried Tomatoes: If sundried tomatoes are unavailable, you can use fresh tomatoes. Just remember that fresh tomatoes have more moisture, so you’ll need to adjust the amount of flour accordingly.
• Egg White: If you’re vegan or allergic to eggs, brush the bagels with olive oil or plant-based milk for a similar effect. You can also use an egg substitute, like a flax or chia egg, to help with the binding. 

How To Make Sun Dried Tomato Bagels

1. Heat your oven to 475℉. If available, use a kneading attachment with your electric mixer. 
2. Mix the self-raising flour, yogurt, cheese, and sundried tomatoes in your mixer or large bowl until it forms a ball. Add more flour if needed, depending on the moisture in your yogurt. If you have no mixer, knead by hand for 6 minutes. (Photos 1, 2 & 3)
3. Once the dough forms a ball, take it out of the bowl and place dough on a lightly floured surface. (Photo 4)
4. Split the dough into 6 equal pieces and shape each dough ball into a bagel. Make sure the bagels are larger, and the holes are bigger than usual because they shrink in the oven. 

1. Arrange the shaped bagels on a prepared baking sheet with parchment paper or a silicone baking mat. (Photo 5)
2. Brush egg white on the tops of the bagels and add more cheese if you want. (Photos 6 & 7)
3. Place in a preheated oven and bake bagels for 10-14 minutes or until the bagels are golden brown. Place bagels to cool on a wire rack. (Photo 8)

Expert Tips 

• Be mindful of the moisture content in your yogurt. If your dough is too sticky, add a bit more flour until you achieve the desired consistency.
• When shaping your bagels, remember that they will shrink in the oven. Make your bagels larger and the holes bigger than you think you need.
• When brushing the egg white on the bagels, ensure it evenly coats the entire surface for a uniform golden-brown crust.
• While it might be tempting to add more sundried tomatoes on top of your bagels for an extra burst of flavor, refrain from doing so. The high oven temperature will cause the tomatoes to burn, leading to a bitter taste. 
• Experiment with different varieties of cheese for a unique twist on the recipe. Softer cheeses may result in a gooier texture.

Storing Tips 

After completely cooling, store leftover Sun Dried Tomato bagels in an airtight container at room temperature for up to 2-3 days. 

If you want to keep them fresh longer, freezing is a great option. Make sure the bagels are fully cooled, then wrap each bagel individually in plastic wrap before placing them in a zip-top freezer bag. They can be frozen for up to three months.

There’s no need to thaw your frozen bagels before reheating. Simply preheat your oven to 375℉  and place the frozen bagels directly on the oven rack. Bake for about 15-20 minutes, or until they are heated through and the crust is crispy. 

If you’re in a hurry, you can also use a toaster oven or a microwave, but the texture might be slightly different. If using a microwave, limit the heating time to 20-30 seconds to avoid making the bagel too chewy.

What To Serve With Sun Dried Tomato Bagels

These Sun Dried Tomato Bagels are versatile, and it’s up to you what to serve them with. For breakfast, they work beautifully with a spread of cream cheese, a side of scrambled eggs, or some crispy bacon. 

For lunch, try them with Broccoli Cheese Soup for a comforting meal. Alternatively, slice them in half and use them as the base for a delicious sandwich filled with your favorite ingredients. 

They are also great just as they are, as a snack, especially when paired with our Crockpot Pot Roast for a cozy afternoon treat.

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