Rosemary bagels are a tasty twist on your regular bagels! They have a delightful flavor thanks to fresh rosemary mixed in the dough. Perfect for breakfast or a snack!
I love to toast them and spread a little cream cheese on top. It makes my morning feel special! Plus, the smell of baking rosemary is amazing. Who can resist that aroma?
Key Ingredients & Substitutions
Bread Flour: This is crucial for the chewy texture of bagels. If you don’t have bread flour, all-purpose flour is a decent substitute, but your bagels might be a bit softer.
Fresh Rosemary: The star of this recipe! Feel free to swap in other herbs like thyme or oregano if rosemary isn’t available. Dried herbs can be used too, just reduce the quantity to about one-third, as they’re more concentrated.
Active Dry Yeast: Ensure your yeast is fresh for the best rise. If you only have instant yeast, you can use it directly without proofing. Just mix it with your dry ingredients.
Egg White: This gives bagels a nice sheen. If you’re avoiding eggs, a sprinkle of water can be used instead, although it won’t have the same glossy finish.
Sugar: Sugar helps activate the yeast. You can replace it with honey or maple syrup, but keep the same quantity.
How Do You Knead Dough for Perfect Bagels?
Kneading is important to develop gluten, which gives bagels their chewiness. Here’s how to do it effectively:
- Start with a lightly floured surface. Place your dough in the center.
- Fold the dough over itself, then push down and away from you with the heels of your hands.
- Give it a quarter turn and repeat the folding and pushing action.
- Knead for about 10 minutes, until the dough is smooth and elastic.
Don’t rush through this step—your patience will pay off with delicious bagels!
How to Make Rosemary Bagels
Ingredients You’ll Need:
For the Bagel Dough:
- 4 cups bread flour
- 1 tbsp sugar
- 1 ½ tsp salt
- 1 tbsp active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C)
- 2 tbsp olive oil
- 2-3 tbsp fresh rosemary, chopped (plus extra for topping)
For Cooking and Topping:
- 1 tbsp cornmeal or semolina (for dusting)
- 1 egg white (for egg wash)
- Sesame seeds and/or everything bagel seasoning (optional, for topping)
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus about 1 hour for rising and 20-25 minutes for baking. In total, you’ll want to set aside around 2 hours to make these delicious rosemary bagels from start to finish.
Step-by-Step Instructions:
1. Prepare the Yeast:
Start by dissolving the yeast and sugar in the warm water in a small bowl. Let it sit for 5-10 minutes until it becomes foamy—this means your yeast is active and ready to work!
2. Make the Dough:
In a large mixing bowl, combine the bread flour and salt. Once the yeast mixture is foamy, add it along with the olive oil to the flour mixture. Stir until a dough begins to form.
3. Knead the Dough:
Lightly flour your surface and knead the dough for about 10 minutes until it’s smooth and elastic. This step is key to developing the chewy texture of your bagels!
4. Add the Rosemary:
Once your dough is smooth, gently knead in the chopped rosemary until it’s evenly mixed throughout the dough.
5. Let It Rise:
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and leave it in a warm spot for about 1 hour, until it has doubled in size. This is where the magic happens!
6. Shape the Bagels:
After rising, punch down the dough to release the air. Divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center and stretch it gently to form the classic bagel shape.
7. Rest the Bagels:
Place your shaped bagels on a baking sheet that’s dusted with cornmeal or semolina. Cover them and let them rest for 20-30 minutes to puff up a little bit before boiling.
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) so it’s hot and ready when the bagels are ready to bake.
9. Boil the Bagels:
In a large pot, bring water to a boil. Carefully add the bagels in batches, boiling each for about 1 minute per side. This step gives bagels their chewy crust. Remove them with a slotted spoon and place them back on the baking sheet.
10. Add the Toppings:
Brush each bagel with egg white to give them a nice shine. Sprinkle with additional fresh rosemary and, if you like, sesame seeds or everything bagel seasoning for extra flavor!
11. Bake the Bagels:
Put the bagels in your preheated oven and bake for 20-25 minutes until they are golden brown and deliciously fragrant.
12. Cool and Serve:
Once baked, let the bagels cool on a wire rack before serving. They’re perfect for toasting and serving with cream cheese or your favorite toppings!
Enjoy your homemade rosemary bagels with that delightful golden crust and fragrant herb flavor!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can substitute all-purpose flour for bread flour, but keep in mind that the bagels may turn out slightly softer and less chewy. For the best results, try to stick with bread flour if you can!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough up to the first rise stage and then cover it tightly with plastic wrap and refrigerate it overnight. Just allow it to come to room temperature before shaping and boiling the bagels.
How to Store Leftover Bagels?
Store any leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them in a freezer bag. Just let them thaw at room temperature or toast them straight from the freezer!
Can I Add Other Toppings?
Definitely! Feel free to experiment with toppings like poppy seeds, garlic powder, or even cheese. Just sprinkle them on after brushing with the egg wash for a delicious twist!
