Say goodbye to boring, plain bagels, and say hello to these mouth-watering Sun-Dried Tomato and Cheddar Cheese Bagels!
If you need a break from sugary breakfast and sweet treats (can’t relate), these bagels are just what you’ve been looking for!
Hearty tomato sauce, savory oil, and irresistible cheesy goodness combine to create fluffy, low-fat bagels you won’t be able to resist!
For the best results, serve them warm with cream cheese, and watch them disappear before your eyes! This recipe is small batch, because no one likes stale bagels, but you might want to leave the oven on – just in case you want seconds.
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Sun Dried Tomatoes + Cheddar Cheese Bagels
Warm, cheesy, and best served with cream cheese, these Sun-Dried Tomatoes + Cheddar Cheese Bagels are the perfect way to start your day!
- 1 3/4 cup Unbleached All-Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 100 g (about 1 cup) Unsweet Dairy-Free Yogurt, I had the most success with a thick yogurt
- 1/4 cup Unsweetened Applesauce
- 1 tsp Garlic Powder
- 1/8 tsp Black Pepper
- 1/4 cup Jarred Sun Dried Tomatoes, Choppped
- 1/4 cup Vegan Cheddar Cheese, or regular if not dairy-free
- 1 tbsp Oil from the Tomato Jar or melted butter
Preheat your oven to 350 degrees F.
Fold all the ingredients together except for the vegan cheddar cheese.
Lightly flour a workable surface before rolling the dough in it and folding the dough together with your hands.
Divide the dough into 4 equal parts.
Roll each dough ball together in your hands, adding more flour if necessary until it forms a cylinder shape about 6 inches long.
Connect the too ends to form the shape of a bagel and repeat 3 more times.
Place the bagels on a parchment lined baking sheet before topping them with the melted butter or oil and the cheddar cheese.
Bake for 22 minutes.
To get the cheese extra melty, pop them under the broiler for a few minutes.
Best eaten with cream cheese!
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