These rosemary bagels are a wonderful twist on the classic! Soft, chewy, and sprinkled with fragrant rosemary, they’re perfect for breakfast or a snack.
I love to toast mine and slather on cream cheese, but honestly, they taste great just as they are. Who can resist a warm bagel? 🥯
Key Ingredients & Substitutions
Bread Flour: This is vital for bagels to achieve that chewy texture. If you’re in a pinch, you can use all-purpose flour, but the texture will be slightly different.
Fresh Rosemary: Fresh rosemary really brightens up these bagels. If fresh isn’t available, dried rosemary works too, just use a little less since it’s more concentrated.
Active Dry Yeast: Instead of active dry, you can use instant yeast if that’s what you have on hand. Just mix it directly into the dry ingredients without dissolving first.
Honey or Sugar: You can substitute with agave syrup or maple syrup for boiling the bagels. It gives a slightly different flavor but still works great!
Coarse Sea Salt: If you can’t find coarse sea salt, kosher salt or regular table salt will work, but adjust the amount for less saltiness.
How Do I Ensure My Bagels Have the Perfect Texture?
Kneading and boiling are two keys to getting that perfect bagel texture. Knead the dough until it’s smooth and elastic—this develops gluten, which gives the bagel its chew.
- Use your palms to push the dough away from you, folding it over, and turn it 90 degrees. Keep doing this for about 8-10 minutes.
- When boiling, the honey or sugar helps create a shiny crust, so don’t skip this step! Boil for just 1-2 minutes on each side to firm them up.
Follow these tips carefully, and you’ll have delicious bagels that are crispy on the outside and chewy on the inside! Enjoy them fresh or toasted!
How to Make Rosemary Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp fresh rosemary, finely chopped (plus extra for topping)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 1/4 cups warm water (about 110°F / 43°C)
- 1 tbsp olive oil (for dough)
- 1 tbsp honey or sugar (for boiling water)
- Coarse sea salt, for sprinkling
- Optional: sesame seeds or cracked black pepper for topping
How Much Time Will You Need?
This recipe takes about 2 hours in total. Expect around 15 minutes for prep, 1 hour for rising, and 20-25 minutes to bake, plus cooling time. It’s a fun project that yields delicious, homemade bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, dissolve the yeast in warm water and let it sit for 5-10 minutes until it’s foamy. This means your yeast is active and ready to go!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, salt, and chopped rosemary. Stir them together until they’re well mixed.
3. Create the Dough:
Pour the yeast mixture and olive oil into the bowl with the dry ingredients. Stir everything until a rough dough forms. It doesn’t have to be perfect; just get it combined!
4. Knead the Dough:
Lightly flour your work surface and knead the dough for about 8-10 minutes. You want it to be smooth and elastic. If it feels too sticky, sprinkle a bit more flour on it until it feels just right.
5. Let it Rise:
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size. Patience is key here!
6. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball. Then, poke a hole in the center of each ball with your thumb and stretch it out to create the classic bagel shape, about 2 inches in diameter.
7. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet and let them rest for 15 minutes. This helps them rise a little bit more.
8. Preheat the Oven:
While the bagels rest, preheat your oven to 425°F (220°C). Get it nice and hot for that perfect bake!
9. Boil the Bagels:
In a large pot, bring water to a boil and stir in the honey or sugar. Once boiling, lower the heat so it’s just a simmer. Boil the bagels in batches for 1-2 minutes on each side. This step is what makes bagels chewy!
10. Add Seasonings & Bake:
After boiling, use a slotted spoon to remove the bagels and let them drain briefly on a clean towel. Place them back on the baking sheet, then sprinkle with coarse sea salt, extra fresh rosemary, and any other toppings you’d like, such as sesame seeds or cracked black pepper.
11. Bake the Bagels:
Bake the bagels in your preheated oven for 20-25 minutes or until they are golden brown and crusty. The aroma will be delightful!
12. Cool and Serve:
Once baked, remove them from the oven and let them cool on a wire rack. Now your fresh, aromatic rosemary bagels are ready to be enjoyed! Pair them with cream cheese or your favorite spread.
Enjoy your homemade bagels!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Absolutely! You can substitute part or all of the bread flour with whole wheat flour. Keep in mind that the texture may be a bit denser, so you might want to start with a mix of half bread flour and half whole wheat for the best results.
How Can I Make These Bagels Vegan?
To make vegan rosemary bagels, simply replace the honey in the boiling water with a vegan sweetener like maple syrup. The bagel dough is already vegan-friendly, as it doesn’t contain any eggs or dairy!
What’s the Best Way to Store Leftover Bagels?
To store leftover bagels, place them in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag. Just make sure to slice them first, so you can toast them straight from the freezer without any hassle!
Can I Add Other Herbs or Seasonings?
Definitely! Feel free to experiment with herbs like thyme, dill, or even garlic powder to add different flavors to your bagels. Just remember to adjust the quantities according to your taste!
