These rosemary bagels are the perfect mix of chewy and aromatic. With fresh rosemary baked right in, they give your breakfast a tasty twist!
Imagine enjoying these warm bagels with cream cheese or just a little butter. I can’t help but smile every time I take a bite! They’re simply a joy to make and eat.
Key Ingredients & Substitutions
Bread Flour: This is key for bagels as it gives them that chewy texture. If you don’t have bread flour, you can mix all-purpose flour with a little vital wheat gluten to mimic its strength.
Instant Yeast: Instant yeast is great for rising quickly. If you have active dry yeast, it can work too, but you’ll need to activate it in warm water first before mixing it in.
Fresh Rosemary: Fresh rosemary gives the best flavor. If you only have dried rosemary, use 1/3 of the amount since it’s more concentrated. Other herbs like thyme or basil can also work for a different twist!
Egg White: The egg wash helps to achieve a nice golden crust. You can substitute with milk or even a little olive oil if you want to keep it vegan.
How Do I Achieve The Perfect Bagel Shape?
Shaping your bagels can seem tricky, but it’s quite simple! Start with a ball of dough and follow these steps:
- Use your thumb to make a hole in the center of each ball.
- Gently stretch the hole while rotating the bagel—this makes sure it’s the right thickness.
- Don’t worry if they’re not perfect; they’ll puff up nicely during boiling and baking!
Take your time with this step, as a well-shaped bagel will not only look better but also cook more evenly.
How to Make Rosemary Bagels
Ingredients You’ll Need:
For the Bagels:
- 4 cups bread flour
- 1 tbsp sugar
- 2 tsp instant yeast
- 1 1/2 tsp salt
- 1 1/4 to 1 1/2 cups warm water
- 2 tbsp fresh rosemary, finely chopped (plus extra sprigs for garnish)
- 1 egg white (for egg wash)
- Coarse sea salt, for sprinkling
- Optional: garlic powder or cracked black pepper for extra topping flavor
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 1 to 1.5 hours for the dough to rise. You’ll need an additional 30 minutes for boiling and baking, so set aside a total of about 2 hours to enjoy freshly made Rosemary Bagels!
Step-by-Step Instructions:
1. Make the Dough:
In a large mixing bowl, combine the bread flour, sugar, instant yeast, and salt. Make sure everything is mixed well. Gradually add the warm water, starting with 1 1/4 cups. Stir until a rough dough forms. You might need to add a little more water depending on the humidity!
2. Knead the Dough:
Flour a clean surface and knead the dough for about 8-10 minutes until it feels smooth and elastic. While you’re kneading, mix in the finely chopped rosemary so its delicious flavor is incorporated throughout!
3. Let It Rise:
Place your dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm spot until it doubles in size. This should take about 1 to 1.5 hours—perfect time to clean up or relax!
4. Shape the Bagels:
Once your dough has risen, punch it down gently to release the air. Divide the dough into 8 equal pieces and shape each piece into a round ball. Use your thumb to poke a hole in the center of each ball, then gently stretch it to create the classic bagel shape.
5. Boil the Bagels:
Preheat your oven to 425°F (220°C). In a large pot, bring water to a boil. Boil the bagels in batches for about 1-2 minutes on each side. This helps create that chewy texture. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
6. Add the Toppings and Bake:
In a small bowl, whisk the egg white and brush it over the tops of the bagels for a nice shiny crust. Sprinkle coarse sea salt, extra chopped rosemary, and if you like, garlic powder or cracked black pepper on top for added flavor. Bake the bagels for 20-25 minutes or until they’re golden brown and cooked through.
7. Cool and Serve:
Once baked, let the bagels cool on a wire rack for a few minutes. You can garnish with fresh rosemary sprigs when serving, if desired. Enjoy your delicious, homemade Rosemary Bagels with butter, cream cheese, or your favorite spread!
Can I Use All-Purpose Flour Instead of Bread Flour?
Yes, you can use all-purpose flour, but the texture of the bagels may be less chewy. For the best results, try to add a little vital wheat gluten to improve the dough’s elasticity.
How Can I Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag, and they can last for up to 3 months. Just toast them directly from frozen when you’re ready to enjoy!
Can I Make These Bagels Vegan?
Absolutely! You can replace the egg wash with a mixture of plant-based milk and a little oil for the shiny finish. Alternatively, skip the wash entirely; the toppings will still stick nicely!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it might be due to inactive yeast or a cold environment. Make sure your yeast is fresh and proof it in warm water with a bit of sugar before mixing it with the flour. Also, find a warm spot for the dough to rise, like near the oven or in a turned-off microwave.
