homemade rosemary bagels on cooling rack

Rosemary Bagels

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 1 hour + Overnight Rest
  • Cook Time: 15 minutes
  • Total Time: 1.25 active hours (12+ inactive)
  • Yield: 6 bagels 1x


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 1/2teaspoons 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


  1. 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.
  2. 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.
  3. 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.
  4. 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 any “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.
  5. 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.
  6. The next morning, remove baking sheet from the fridge approximately 1 hour before baking. As the bagels come to room temperature, preheat oven to 500°F. Bring a large stockpot of water and honey to a low boil. Line a large baking sheet with parchment paper or a silpat.
  7. Once the oven is preheated, reshape the bagels if needed (depending on your rise the hole may have shrunk). Add the bagels, 1-2 at a time, to the boiling water. Be careful to not crowd the pot. Simmer each side of the bagel for 30-45 seconds. Place boiled bagels on your lined baking sheet and sprinkle with flaky salt. Continue until all bagels have been boiled.
  8. 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, to ensure they brown evenly. 
  9. 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. Spread on your favorite bagel 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

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