These rosemary bagels are warm, chewy, and filled with the lovely smell of fresh herbs. They’re perfect for breakfast or a snack any time of day!
Making bagels can seem tricky, but this recipe is easy and fun. I love to spread cream cheese on mine, but feel free to get creative with your favorite toppings!
Key Ingredients & Substitutions
Bread Flour: This is essential for getting that chewy texture in your bagels. If you don’t have bread flour, you can substitute with all-purpose flour, but the bagels might be a tad less chewy.
Fresh Rosemary: I love using fresh rosemary for its aromatic flavor. Dried rosemary works too, just use about a teaspoon instead. You can also try other herbs like thyme or oregano if you want a twist.
Active Dry Yeast: Make sure your yeast is fresh! If you’re using instant yeast instead, you can add it directly to the dry ingredients without proofing it first.
Honey: The honey not only adds a hint of sweetness but also helps browning. If you prefer, you can use malt syrup or even brown sugar for boiling the bagels.
Egg White: This creates a shiny finish. If you want an egg-free option, you can skip it or use a milk or plant-based milk wash instead.
How Do You Get Perfectly Shaped Bagels?
Shaping bagels might seem tricky, but here’s the secret! After dividing the dough, follow these steps for a great shape:
- Form each piece into a ball. Then, poke a hole in the center with your finger.
- Gently stretch the hole to about 3 inches wide, but be careful not to tear the dough. This ensures even cooking.
- After shaping, let the bagels rest for 15 minutes; this helps them keep their shape during boiling.
Take your time and have fun with the shaping! If at first, they aren’t perfect, don’t worry – they’ll still taste delicious.
How to Make Delicious Rosemary Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (about 110°F / 43°C)
- 1 tablespoon olive oil
For Boiling:
- 1 tablespoon honey (for boiling water)
For the Topping:
- 1 egg white (for egg wash)
- Coarse sea salt, for sprinkling
- Optional toppings: sesame seeds, cracked black pepper, garlic flakes
How Much Time Will You Need?
This recipe requires about 20-30 minutes of active preparation time. After mixing and shaping the dough, you’ll need to let it rise for 1 to 1 ½ hours. Baking takes about 20-25 minutes, so overall, you’re looking at around 2 hours from start to finish, including rising and baking time. But don’t worry, most of that time is waiting for the dough to rise!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until it becomes foamy. This means the yeast is alive and ready to help your bagels rise!
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the bread flour, sugar, salt, and chopped rosemary. Stir them together so that everything is evenly mixed.
3. Combine and Knead:
Make a well in the center of your dry ingredients. Pour in the foamy yeast mixture and olive oil. Mix everything together until a dough forms. Then, transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Kneading helps to develop the gluten, making your bagels nice and chewy!
4. Let It Rise:
Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth and let it rise in a warm area for 1 to 1 ½ hours, or until it doubles in size. You can place it near a warm oven or in a sunny spot if you like!
5. Shape the Bagels:
Once the dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces. Roll each piece into a ball, and then poke a hole in the center of each ball with your finger. Gently stretch the hole to create a bagel shape that is about 3 inches in diameter.
6. Rest the Bagels:
Place the shaped bagels on a parchment-lined baking sheet. Cover them and let them rest for 15 minutes. This will help them keep their shape during boiling.
7. Boil the Bagels:
While the bagels are resting, preheat your oven to 425°F (220°C). In a large pot, bring water to a boil and add in the honey. Once the water is boiling, carefully drop in the bagels in batches. Boil each side for 1-2 minutes before removing them with a slotted spoon and placing them back on the tray.
8. Brush and Bake:
Now it’s time to brush the bagels! Use the egg white to wash each bagel, giving them a nice shine. Sprinkle with coarse sea salt and any optional toppings like sesame seeds or garlic flakes if desired. Then, bake for 20-25 minutes or until they’re golden brown and crisp on the outside.
9. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on wire racks. Enjoy them fresh or toasted – they’re delicious either way!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can swap some or all of the bread flour for whole wheat flour. If using only whole wheat, you might want to add a bit more water, as whole wheat absorbs more liquid. Start with ¼ to ½ cup more warm water and adjust as needed.
How Do I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for 1-2 days. For longer storage, freeze them in a freezer-safe bag. To enjoy later, just thaw at room temperature or toast them directly from the freezer!
Can I Make These Bagels Without Yeast?
If you want a quicker option, try dropping scones or biscuit dough instead; however, it will change the texture significantly. For something yeast-free, consider making a bread roll or soft pretzel instead, which uses a different method and leavening process.
Can I Prepare the Dough the Night Before?
Absolutely! After kneading the dough, cover it and refrigerate instead of letting it rise at room temperature. In the morning, let it come to room temperature before shaping and boiling as per the recipe.