These rosemary bagels are a perfect blend of chewy and flavorful! With fresh rosemary mixed in, they smell amazing while baking and taste even better.
Every bite is like a little hug for your taste buds! I love to enjoy them warm with a bit of butter or cream cheese. Yum! 🥯
Key Ingredients & Substitutions
Bread Flour: This flour gives your bagels their chewy texture. If you can’t find it, you can substitute with all-purpose flour but the texture might be a little less chewy.
Fresh Rosemary: Fresh rosemary adds a lovely flavor. If it’s not available, you can use dried rosemary but use less, as it’s more concentrated. Or try other herbs like thyme or oregano for a different twist!
Honey/Barley Malt Syrup: This adds sweetness to the boiling water and helps with browning. If you don’t have these, you can use brown sugar or even regular sugar, though the flavor may vary slightly.
S spreading ingredients: The sesame seeds and coarse sea salt are optional toppings. You can skip them or swap them for poppy seeds or even everything bagel seasoning for variety.
How Do You Knead Dough Effectively?
Kneading is key to developing the gluten that gives bagels their chewy texture. Here’s a simple way to do it:
- Sprinkle flour on a clean surface to prevent sticking.
- Press down the dough with the heel of your hand, pushing it away from you.
- Fold the dough back toward you, give it a quarter turn, and repeat this process for about 8-10 minutes until the dough is smooth.
- If it’s sticky, sprinkle a little more flour as needed but avoid over-flouring.
Proper kneading will yield a dough that’s elastic and bouncy, which is just what you want for bagels!
How to Make Delicious Rosemary Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (about 110°F/43°C)
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary, finely chopped
For Toppings (optional):
- 1/4 cup sesame seeds (for topping)
- 1 tablespoon coarse sea salt (for topping)
- 1 tablespoon fresh rosemary sprigs (for topping)
- 1 tablespoon cornmeal (for dusting)
- 2 tablespoons honey or barley malt syrup (for boiling water)
How Much Time Will You Need?
You’ll need about 1 hour and 30 minutes for this recipe. This includes around 10 minutes for preparation, 1 hour for the dough to rise, and 20-25 minutes for baking. The wait will be worth it when you enjoy those hot, fresh bagels!
Step-by-Step Instructions:
1. Prepare the Yeast:
Start by dissolving the sugar and yeast in the warm water in a small bowl. Let this sit for 5-10 minutes until it becomes foamy. This shows that your yeast is alive and ready to help your bagels rise!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, salt, and chopped rosemary. Mix these dry ingredients well to distribute everything evenly.
3. Combine and Form Dough:
Add the foamy yeast mixture and olive oil to the bowl with the dry ingredients. Stir everything together until it forms a stiff dough. Don’t worry if it seems a bit dry at first; it will come together!
4. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it by pushing it away with the heel of your hand, folding it back over itself, and giving it a turn. Do this for about 8-10 minutes until the dough is smooth and elastic.
5. Let the Dough Rise:
Place the kneaded dough into a lightly oiled bowl. Cover it with a cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
6. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger and stretch it to about 2 inches in diameter to make the bagel shape.
7. Rest and Preheat:
Place the shaped bagels on a baking sheet dusted with cornmeal. Cover them and let them rest for 10-15 minutes. Meanwhile, preheat your oven to 425°F (220°C).
8. Boil the Bagels:
Bring a large pot of water to a boil and add the honey or barley malt syrup. Carefully drop the bagels into the boiling water in batches, boiling each side for about 1 minute. Use a slotted spoon to remove them and let them drain briefly on a cooling rack.
9. Bake the Bagels:
Put the boiled bagels back on the baking sheet. Sprinkle them with sesame seeds, coarse sea salt, and fresh rosemary leaves for a lovely finish. Bake in the preheated oven for 20-25 minutes, or until they are golden brown and crispy.
10. Cool and Enjoy:
Once baked, remove the bagels from the oven and cool them on a wire rack. These fragrant, crispy Rosemary Bagels are now ready to be enjoyed fresh or toasted!
Enjoy your homemade Rosemary Bagels with cream cheese, butter, or your favorite spread! Happy baking!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but your bagels may not have the same chewy texture as those made with bread flour. If possible, stick with bread flour for the best results!
How Can I Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for 1-2 days. For longer storage, freeze them in a resealable plastic bag. Just pop them in the toaster or oven to reheat when you’re ready to enjoy!
What If My Dough Isn’t Rising?
If your dough isn’t rising, it may be due to inactive yeast. Make sure your yeast is fresh and activated properly in warm water (not too hot!). If you suspect the temperature, find a warm spot in your kitchen, like near the oven while it’s on, to help the dough rise.
Can I Add Other Herbs or Flavorings?
Absolutely! Feel free to experiment by adding other herbs like thyme or basil, or even garlic for an extra kick of flavor. Just adjust the amount according to your taste preferences!