Thick, chewy homemade New York-style bagels
New bagel recipe for you today! One of my very favorite flavors: Rosemary Olive Oil Bagels! These are just fantastic. The flavor is so delicate on these bagels – I just love that. You’ll get a smidgen of olive oil freshness in each bite, plus the lovely, fragrant taste of rosemary. Two wonderful flavors in one thick and chewy bagel!
Don’t you just love rosemary? Last week my husband and I visited his family in SC and you would not believe the size of my mother-in-law’s rosemary bushes! They were huge. Like huge enough to start a spice and soap business. And my goodness did they smell amazing! I rubbed a sprig on my hands and they smelled floral and yummy for hours.
I also got to meet my first little nephew while we were there (just six weeks old!) and the cuteness overwhelmed me every day. He is adorable! And boy, that fresh baby smell is just too precious! So, this past week was filled with sweet smells!
The humble little rosemary pictured above is in my tiny apartment garden. Teeny compared to my mother-in-law’s plants, but I love ’em anyway! We’ll see how big they get! I planted it just a few days before making these bagels and they were the perfect inspiration.
Bagels are one of my favorite recipes to make. Mainly because, at first glance, they seem so incredibly impossible. Homemade bread alone is a stretch for many people so homemade bagels seems even more absurd. In reality though, these bagels are so, so do-able. Even if you have never made a yeast bread before, I assure you, you can make bagels in your very own kitchen!
Making bagels is a somewhat lengthy process (2-3 hours), but each step is simple. I’ve written at length about bagels before in my Asiago Bagel recipe, but I’ll recap some of the key points here. The most important thing to do is to read through all the directions before starting.
There is a mixing stage, a resting stage, a boiling stage, then a baking stage. Mixing the dough together will only take about 10 minutes total. Then, you will let it rest for about an hour and this bit of time is totally inactive on your part. So, forget about the dough and be free to work or relax! I sometimes run at my nearby gym during that time, get some laundry done, or meal plan for the rest of the week. Yes, the resting hour adds quite a bit of time to the total time to make bagels, but this is not wasted time by any means!
It will take you from this:
You will then shape and boil the bagels in a honey-water mixture. The boiling stage helps give the bagels that distinctive bagel flavor, plus helps them hold their shape while baking.
Brush with egg wash and pop in the oven. In just a little bit, you’ll have amazingly fresh and fragrant bagels in your own kitchen!
When you smell these bagels in your very own kitchen for the first time, you will understand then why it is so darn hard to photograph these beauties without snagging a bite – or a whole bagel: perfect thickness, chewiness, softness, fluffiness, amazingness, and more! Flecked with rosemary, you’re going to love these!
- For the dough:
- 1 and ⅓ cup lukewarm water
- 2 Tablespoons olive oil
- 1 Tablespoon quick-rise yeast
- 4 cups bread flour, separated
- 1 Tablespoon packed light brown sugar
- 2 teaspoons salt
- 1 Tablespoon fresh rosemary, finely chopped
- For the water bath:
- 1 and ½ quarts water
- 3 Tablespoons honey
- For the topping:
- 1 egg, beaten
- Whisk yeast with warm water and olive oil in the bowl of a stand mixer and set aside for five minutes. Add 2 cups of the flour, the brown sugar, salt, and rosemary and mix with the dough hook attachment until mostly combined. Add the remaining 2 cups of flour and mix on low until all the flour has been incorporated. The dough will likely be in pieces, not one cohesive ball. Then, mix on medium speed for 7 minutes. The result will be a stiff, thick dough.With a little oil on your hands, cover the dough ball on all sides and place back in the bowl. Cover with a kitchen towel until the dough has risen to roughly twice the original size. This will take around an hour or an hour and a half.
- On a large cutting board or a clean counter, separate the dough into 8 to 10 pieces (8 for larger bagels, 10 for smaller bagels). Poke a hole through the middle of each piece of dough and shape it to make the hole around one inch wide, while keeping the ring of dough somewhat even all around. It does not need to be perfect. Preheat oven to 425 degrees.
- Whisk together the 1.5 quarts of water and honey in a large pot. Place over medium-high heat and bring to simmering. Carefully transfer bagels into the water. You can cook 2 or 3 at a time, depending on the size of your pot. Allow to cook for 1 minute and flip each to cook the next side for 1 minute. Carefully remove to a wire rack.
- Once the water has dripped off the bagels and they have set up (about 2 minutes), transfer to a parchment-paper lined baking sheet and brush with egg wash. Bake for around 20-22 minutes or until the bagels have darkened to a deep brown. Allow to cool on the sheets for 15 minutes before serving.
Adapted from Sally’s Baking Addiction
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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