Rosemary Olive Oil Bagels
This recipe builds on the foundation of a plain bagel recipe, turning it into a savory rosemary and olive oil bagel.
Servings Prep Time
6bagels 20minutes
Cook Time Passive Time
20minutes 12hours
Servings Prep Time
6bagels 20minutes
Cook Time Passive Time
20minutes 12hours
Ingredients
For Bagels
For Kettling
Instructions
  1. In the bowl of a stand mixer, whisk together flour and rosemary. In a separate small bowl, whisk together water, yeast, salt, honey and olive oil. Pour the water mixture into the flour.
  2. Using a dough hook attachment in the stand mixer, mix/knead on the lowest speed for 3 minutes. About 1.5 minutes into mixing, check to be sure flour is completely hydrated. If not, dribble in a few drops of water at a time until completely hydrated. The dough should accumulate in a ball around the hook with no flour sticking to the sides of the bowl. The dough should have give, but it should not feel sticky nor stick to your fingers when you press it.
  3. Let the dough rest in the bowl for 5 minutes, then resume kneading on the lowest speed for 3 additional minutes.
  4. Knead the dough by hand for a final 10 seconds and shape into a ball. Oil your bowl, and place the dough ball back inside to rise, covered and at room temperature, for 1 hour.
  5. After rising, divide your dough into six equal portions, roll each into a bagel shape, and place on a baking sheet prepared with either a silicon mat or parchment. Cover tightly with plastic wrap and place in the refrigerator for cold fermenting overnight or between 8-24 hours.
  6. An hour and 15 minutes before you want to kettle your bagels, remove them from the refrigerator. Loosen the plastic wrap to allow for rising, and let them proof at room temperature.
  7. After proofing for an hour and 15 minutes, preheat your oven to 450 (F) and start a large pot of water on high heat. Once boiling, add salt, honey and baking soda. Working in batches, boil bagels for 1 minute on the first side, flip, and boil for an additional 45 seconds. Remove the bagels back to the baking sheet.
  8. Bake bagels for 15 minutes, turning once halfway. Let cool completely before slicing.
Recipe Notes
  • I make this recipe in a stand mixer, using a dough hook attachment.
  • If you do not have a stand mixer, this recipe can be made by kneading the dough by hand for the same amounts of time.  Just be prepared for a good upper body workout!
  • This recipe is cold fermented in the refrigerator overnight.  For best results, cold ferment for 8 to 24 hours.  However, this recipe can be refrigerated for up to 4 days.
  • Quick rise yeast is sometimes labeled as bread machine yeast.