These rosemary bagels are a delightful twist on the classic! With a lovely hint of fragrant herbs, they add a tasty flair to your breakfast or snack. Perfect for toasting!
I can’t resist slathering mine with cream cheese. And let’s be real, they make me feel a bit fancy—even if I’m just eating them in my pajamas! 😂
The best part? Making bagels at home is easier than you think. Just mix, shape, boil, and bake. Simple and they taste amazing fresh out of the oven!
Key Ingredients & Substitutions
Bread Flour: This flour has a higher protein content that helps create a chewy texture in bagels. If you don’t have bread flour, you can use all-purpose flour, but the texture may be a bit softer.
Fresh Rosemary: The fresh rosemary adds a lovely flavor. If you can’t get fresh, dried rosemary works too—just use about a teaspoon. My favorite way is fresh, as it gives a vibrant taste.
Active Dry Yeast: Make sure your yeast is fresh for the best rise. If you have instant yeast, you can use it directly without proofing in warm water.
Honey or Malt Syrup: Both sweeten the boiling water. If you don’t have either, a bit of brown sugar or regular sugar can work as a substitute.
Egg White: This adds a nice shine to the bagels. If you want to keep it vegan, brush with almond milk instead.
How Can You Get That Perfect Bagel Shape?
Shaping bagels can be tricky but is key to making them look good. Here’s a simple way to get the right shape:
- After kneading, divide the dough into 8 equal parts.
- Roll each piece into a ball, then use your finger to poke a hole in the middle.
- Gently stretch the hole to about 2 inches — the dough will spring back a little, so be patient.
Let the shaped bagels rest before boiling. This step helps them rise a little more and ensures a nice texture. Enjoy your bagel-making!
How to Make Delicious Rosemary Bagels
Ingredients You’ll Need:
For the Bagels:
- 3 ½ cups bread flour
- 1 ½ teaspoons salt
- 2 teaspoons sugar
- 1 tablespoon fresh rosemary leaves, finely chopped (plus extra for garnish)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ¼ cups warm water (about 110°F/43°C)
- 1 tablespoon olive oil (optional, for dough)
For the Boiling Water:
- 1 tablespoon honey or malt syrup
For the Egg Wash and Toppings:
- 1 egg white, lightly beaten
- Sesame seeds (optional, for topping)
- Coarse sea salt (optional, for topping)
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours in total. You’ll need about 15-20 minutes for preparation, 1 to 1.5 hours for the dough to rise, and about 25-30 minutes for boiling and baking the bagels. It’s a fun activity that rewards you with delicious fresh bagels!
Step-by-Step Instructions:
1. Prepare the Yeast:
In a small bowl, mix the yeast and sugar into the warm water. Let it sit for 5-10 minutes until it becomes 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, salt, and chopped rosemary. This will be the base of your bagels.
3. Form the Dough:
Gradually pour the yeast mixture into the dry ingredients. Stir it all together until a rough dough forms. If you want a softer dough, you can add olive oil in this step.
4. Knead the Dough:
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes. You want it to become smooth and elastic.
5. Let It Rise:
Put the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and set it in a warm place. Let it rise for about 1 to 1.5 hours, or until it has doubled in size. This is a great time to relax!
6. Shape the Bagels:
Once risen, punch the dough down gently to release the air. Divide it into 8 equal pieces. Roll each piece into a ball, and then poke a hole in the center with your finger. Stretch the hole until it’s about 2 inches in diameter.
7. Rest the Bagels:
Place the shaped bagels on a baking sheet lined with parchment paper. Cover them loosely and let them rest for 15-20 minutes.
8. Preheat the Oven:
While the bagels are resting, preheat your oven to 425°F (220°C) so it’s hot and ready for baking.
9. Boil the Bagels:
Boil a large pot of water. Once boiling, add the honey or malt syrup. Carefully drop the bagels in batches into the boiling water. Boil for 1-2 minutes on each side. Use a slotted spoon to remove them and let them drain on a clean towel.
10. Bake the Bagels:
Transfer the boiled bagels back to the baking sheet. Brush the tops with the beaten egg white, and sprinkle sesame seeds, coarse sea salt, and additional chopped rosemary on top if desired. Bake them in the oven for 20-25 minutes or until they are golden brown.
11. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Enjoy your fresh, aromatic rosemary bagels as a tasty breakfast or snack!
Happy bagel-making! 🥯
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for part or all of the bread flour, but keep in mind that the texture might be denser. If you use all whole wheat flour, you may want to add a bit more water to achieve the right consistency.
Can I Make These Bagels Without Yeast?
While traditional bagels require yeast for that chewy texture and rise, you can try using baking powder as an alternative for a quicker, no-yeast version. However, the texture and flavor will be different!
How Long Do These Bagels Last?
Freshly baked rosemary bagels can last up to 3 days when stored in an airtight container at room temperature. For longer storage, freeze them in a sealed bag for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
Can I Add Other Ingredients to the Dough?
Absolutely! Feel free to customize by adding ingredients like sun-dried tomatoes, olives, or garlic. Just keep in mind that additional moisture could affect the dough, so adjust as needed!
