With a chewy exterior and soft, yet slightly dense interior, these homemade Rosemary Bagels will change your brunch game!
- 1 1/4 teaspoon instant active yeast
- 1 Tablespoon brown sugar
- 2 1/2 teaspoons kosher salt
- 1 1/4 cup lukewarm water
- 3 1/4 cups bread flour
- 2 Tablespoons rosemary, finely chopped
- 1 T flavorless oil
- Water for boiling
- 1 T honey, or maple syrup/molasses for vegan
- Optional: sea salt flakes for topping
- In the bowl of a stand mixer with bread hook attachment, add yeast, brown sugar, kosher salt, and water. Stir on low for a minute until combined. Let sit about 5 minutes.
- Add flour and rosemary, mixing on low until combined. Increase speed to medium-high and let it knead for about 8 minutes; you may need to push the dough back into the bowl, mine likes to grow tall. The dough will be slightly tacky, but not sticky.
- In a new bowl, coat the bottom and sides with about 1 T flavorless oil (like vegetable). Remove dough from mixer and smooth into one large ball. Place the dough in the oiled bowl, turning to coat. Optional: spray the top of the dough with cooking oil to ensure it doesn’t dry out if using a towel to cover. Cover with a tea towel and let rest in a warm area for about an hour, until dough has approximately doubled in size.
- Remove the dough from the bowl onto a cutting board. Cut the dough into six equal portions, using a scale to measure equal parts for best results. Roll each portion into a smooth ball, ideally until most “cracks” are out. Place balls on a baking sheet and cover again while forming the rest, to ensure they don’t dry out. Let the dough balls rest for 5-10 minutes.
- Using your thumb, poke a hole in the middle of the dough ball and begin to gently pull the dough outwards to create a bagel shape; you want the hole to be approximately 2 inches wide. Remember, the bagels will continue to rise overnight and when they bake. Return to the baking sheet and form the remaining bagels. Cover with plastic wrap and then a tea towel (again, you can spray with a bit of cooking oil if you feel your dough is a bit dry). Let rest for an additional 5-10 minutes. Place covered baking sheet in the fridge to rest overnight.
- The next morning, remove baking sheet from oven approximately 1 hour before baking. As bagels come to room temperature, preheat oven to 500°F. Bring a large stockpot of water, with the honey, to a low boil. Line a large baking sheet with parchment or a silpat.
- Once the oven is preheated, reshape the bagels as needed (depending on your rise the hole may have shrunk). Add bagels, 1-2 at a time, to the boiling water. Be careful to not crowd the pan. Simmer each side of the bagel for 30-45 seconds. Place boiled bagels on your lined baking sheet and sprinkle with flaky salt if using. Continue until all bagels have been boiled.
- Place bagels in the oven and immediately turn down the oven temperature to 450°F. Bake for 15-20 minutes, until the exterior is golden brown. You may want to turn the pan 10-15 minutes in, depending on your oven, if they aren’t browning evenly.
- Let the bagels sit for about 15 minutes before slicing (torture, I know!). This will ensure the crumb is set and they aren’t a mess when you cut into them. Add your favorite toppings and enjoy!
If you want to make these same day, let the formed bagels rise in a warm area for 1 – 1 1/2 hours. Following remaining directions as written. Remember, these aren’t quite as good, but will do in a pinch!
Other fun additions: garlic, freshly ground black pepper, everything seasoning on the outside… your options are limitless!
- Category: Breakfast
- Method: Baking
Keywords: homemade, brunch, vegetarian, bread