Rosemary Bagels with Flakey Sea Salt
User Reviews
5
87 reviews
Excellent
Rosemary Bagels with Flakey Sea Salt
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These rosemary bagels offer a chewy texture with a fragrant hint of fresh rosemary and a finishing touch of flaky sea salt. The yeast-based dough is kneaded to a tacky but manageable consistency, then boiled briefly in honey-sweetened water to develop the classic bagel crust before baking. Their balanced savory-herb flavor makes them suitable for breakfast or sandwiches.
Description
The recipe begins by proofing active dry yeast with brown sugar and warm water until foamy. Bread flour, fresh chopped rosemary, and kosher salt are incorporated, and the dough is kneaded until smooth and slightly tacky. After a first rise covering the dough until doubled, shaped bagels are boiled briefly in water sweetened with honey to set the crust. They are then topped with flaky sea salt before baking until golden. This process creates the characteristic dense and chewy bagel texture with a subtle herbal aroma from the rosemary.
Rosemary adds an earthy, pine-like note that pairs well with the slight sweetness from the honey used during boiling. The flaky sea salt on top provides bursts of salty crunch, contrasting the soft crumb inside. These bagels work well toasted with cream cheese or alongside savory breakfast dishes. You can store them at room temperature for a few days or freeze slices for later use.
Using weighed bread flour ensures consistent dough texture, and the yeast type affects rise times slightly. For same-day baking, let the formed bagels rise until doubled before boiling and baking. Variations in sweetener during boiling, like molasses or malt syrup, can adjust the flavor subtly.
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Ingredients
- 1 ¼ tsp active dry yeast
- 1 Tablespoon brown sugar
- 1 ¼ cup water 100°-110°F/38°-43°C, warm
- 455 grams bread flour*
- 2 Tablespoons rosemary fresh, 5-6 sprigs, finely chopped
- 2 ½ tsp kosher salt
- 2-3 quarts water for boiling
- 2 Tablespoons honey for boiling
- sea salt for topping, flakes
Instructions
- Proof Yeast: In the bowl of a stand mixer, with a bread hook attachment, add yeast, brown sugar, and water. Stir on low until combined; let sit about 5 minutes until foamy.
- Mixing: Once the yeast has proofed, add the properly measured flour, rosemary, and salt to the mixing bowl with the yeast. Stir on the lowest setting of your mixer until the ingredients start to combine. Then, increase the speed to 2-3. As the dough comes together, allow the bread hook to knead the dough for 3-6 minutes. A smooth ball will have formed, and it should have "cleaned" the bowl. The dough will feel tacky, but should not be stubbornly sticky. If it is excessively sticking to your hands, add 1 TBSP of flour at a time until fully incorporated.
- First Rise: Transfer the kneaded dough to a clean mixing bowl. Cover with a damp towel and place in a warm environment to rise until doubled in size, approximately 1 ½ hours (time may vary depending on the yeast you used - instant yeast will likely rise quicker, and active will likely take longer - and the temperature of your home).
- Once the dough has doubled in size and is puffy and soft on top, deflate it and transfer to an unfloured countertop workspace. Use a kitchen scale to divide the dough into equally weighted sections (it's ok if they're not exact!).
- Shaping Part 1: Take one section at a time and form it into a ball. Pull the edges of each section down, gathering at the bottom, into a somewhat upside-down teardrop shape. You'll notice the top is beginning to look like a smooth ball when you do this. Once this teardrop/semi-ball shape is formed, place the bottom directly on the countertop. Make your hand into a claw shape, like a C, with your fingers spread apart, over the ball. Quickly move your hand around in a circular motion, bringing the ball with your hand as it moves, allowing the counter to also pull the dough, creating tension across the top of the dough ball. Once the ball has formed, set aside, and continue doing the same with the rest of the dough.
- Let the dough balls rest, covered with a damp towel, for 10-15 minutes before shaping.
- While the dough balls rest, prepare the baking sheet by placing a piece of parchment paper on the bottom, then spraying it with oil. This ensures the bagels will not stick when you remove them the next day.
- Shaping Part 2: To form the bagels, take one of the rested dough balls and place your thumbs in the center to poke a hole, then pull out the dough to stretch it into a bagel shape. Continue gently stretching the dough until you've reached around a 4-inch diameter. Place the shaped bagel on the prepared baking sheet and continue until all bagels are formed.
- Cover the bagels with plastic wrap and then a damp towel. Place in the fridge and let them slowly ferment and rise in the fridge overnight (12-18 hours).
- The next morning: Remove the bagels from the fridge approximately 1 hour before baking to allow them to come to room temperature. In the meantime, preheat the oven to 500°F and prepare the water for boiling.
- The Boil: Add water to a large stockpot and stir in the honey. Bring to a full boil before adding the bagels (remember, make sure the bagels are at room temperature at this point). Add a couple of bagels at a time, depending on how much your pot has room for; do not overcrowd the pan. Keep the water at a full boil, and boil on each side for 30 seconds to 45 seconds (around 1 minute total). Continue until all bagels have been boiled, letting the water return to a boil before adding the next batch.
- Remove the bagel from the water using a spider strainer or slotted spoon, then transfer to a cooling rack and immediately sprinkle them with sea salt flakes.
- Replace the old parchment paper with a new sheet and transfer the boiled bagels to the newly prepared baking sheet. Place the bagels in the oven and reduce the oven temperature to 450°F. Bake the bagels for 15-20 minutes until golden brown. You may want to rotate the pan halfway through, depending on your oven.
- Let the bagels sit for at least 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!
Equipments used:
Notes
- You may use either active dry or instant yeast; instant yeast shortens rise time slightly.
- Weigh bread flour for accuracy to achieve optimal dough consistency.
- Honey used in boiling water can be substituted with molasses, malt barley syrup, or baking soda.
- For same-day baking, allow the bagels to rise for 1 to 1.5 hours until doubled before boiling and baking.
- Store bagels airtight at room temperature for 2-3 days; salt topping softens over time.
- Slice and freeze bagels for longer storage; reheat toasted as desired.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
58g
(19%)
Protein
10g
(20%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.2g
(1%)
Sodium
975mg
(41%)
Potassium
107mg
(2%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
21IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6bagels
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 58g | 19% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 975mg | 41% |
| Potassium | 107mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
87 reviews
Excellent
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