FORK IN THE KITCHEN

Chewy, soft homemade bagels made with fresh rosemary and topped with flaky sea salt. 

Rosemary Bagels

YIELD

6 bagels

TYPE

Breakfast

TIME

45 minutes + overnight rise

LEVEL

intermediate

ingredients

water

rosemary

bread flour

salt

yeast

brown sugar

Proof the Yeast

1

Mix the sugar, yeast, and warm water to proof.

Mix the Dough

2

Using a bread hook, combine the ingredients until tacky and smooth.

Let it Rise

3

Let the dough rise in a warm environment for 1-2 hours.

When it's ready...

4

After the dough has doubled in size, it's time to shape.

Cut Equal Sections

5

Cut the dough into 6 (approximately) equal sections.

Shape

6

Shape the dough into balls by first pulling the sides down.

Shape

7

Roll the dough using a 'clawed' hand to create tension and a ball shape.

Shape

8

Let the balls rest. Then, use your thumbs to poke a hole.

Overnight Rise

9

Cover the shaped bagels and let them rise in the fridge overnight.

Boil Bagels

10

Boil the bagels in boiling water with honey (read the full post for details).

Sprinkle with Salt

11

Place the boiled bagels on a cooling rack and sprinkle with salt.

Bake

12

Bake 15-20 minutes until golden brown.

Enjoy!

13

Slather with cream cheese and enjoy!

Follow Fork in the Kitchen for more easy, approachable, flavor-forward and elevated recipes!