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Rosemary & Olive Oil Bagels

Prep Time1 hour
Cook Time20 minutes
Total Time13 hours 20 minutes
Servings: 8 bagels

Ingredients

For the bagels:

  • 1 1/2 teaspoons instant yeast
  • 1 ¼ cups plus 3 tablespoons warm water
  • 22 ounces bread flour (I measured in grams for more precision - 623 grams)
  • 2 teaspoons salt
  • 4 teaspoons barley malt syrup
  • 3 tablespoons cornmeal for dusting
  • 5 grams fresh rosemary leaves removed from the stem
  • 1 tablespoon olive oil

For the bagel bath:

  • 3 quarts water
  • 1 1/2 tablespoons barley malt syrup
  • 1 tablespoon baking soda
  • 1 teaspoon salt

Instructions

For the bagel dough:

  • Place warm water in a small bowl. Sprinkle instant yeast over the water and let it sit to foam a little. It should take no more than 10 minutes. If it does not foam, the water was not the right temperature or the yeast is dead (expired). Prepare large baking sheet by dusting with cornmeal. Set aside.
  • Prep olive oil by adding in chopped rosemary to olive oil and mixing together. Set aside.
  • Combine flour, salt, and barley malt syrup in the bowl of a stand mixer using a dough hook. Add in yeast mixture and oil mixture and mix on low or until dough starts to come together, about 4 minutes. Now it's time to knead the dough. Increase speed to medium-low and beat for 7-10 minutes or until the dough is smooth and stiff. It should not be sticky, whatsoever.
  • Remove dough from bowl and onto clean work surface. Cut dough into 8 equal pieces. Roll into smooth bowls and place on prepared baking sheet. Cover with plastic wrap and let the dough sit, untouched, for 5 minutes.
  • Once rested, remove one dough ball from baking sheet, Using your thumb, poke a hole all the way through the center of the ball. Using your thumb as a guide, expand the hole to make the bagel shape. The dough should form a 4-inch bagel. Repeat with the other dough balls. Place the dough balls back onto baking sheet and cover tightly with plastic wrap. Place in refrigerator to rise overnight (about 12-14 hours).
  • When you're ready to make the bagels, place pizza stone in the oven and preheat to 450 degrees. Let it preheat for 30 mins-1 hour. Before we bake, we'll dip the bagels in a bath. See below.

For the bagel bath:

  • While the oven preheats, let's dip the bagels in a bath to give them the shiny exterior. Fill large pot with 3 quarts of water and bring to a rolling boil. Reduce to a gentle simmer and then add barley malt syrup, baking soda, and salt. Give it a stir to combine.
  • Place 3-4 bagels into bath and let them poach for 45 seconds. Flip and poach for another 45 seconds on the other side. Remove from liquid with a slotted spoon. Place onto cornmeal baking sheet and cover with sesame seeds, poppy seeds, or keep plain. Repeat with rest of the bagels.
  • Once oven is preheated, add all bagels to pizza stone using a large spatula or pizza peel. If your pizza stone isn't large enough to hold all the bagels, bake them in batches. Bake bagels for 12-15 minutes or until they reach a nice golden brown top. Rotate bagels if some are browning faster than others.
  • Remove from oven and let the bagels cool for at least 10 minutes before serving. Slice with a serrated knife and serve with your favorite spreads, like butter or cream cheese! Bagels are best on the day they're baked. But you can freeze the leftovers for up to two months. To defrost, microwave for 30 seconds.

Notes

Bagel recipe adapted from Washington Post