Rosemary Olive Oil bagels have long been my favorite lunch sandwich bagels. They go perfectly with a thin layer of hummus, slices of turkey, and lots of fresh vegetables- yum. My husband loves eating these savory bagels as breakfast sandwiches, with layers of egg, cheese, and maybe a little bacon. And of course you can never go wrong with cream cheese on a bagel.
The rosemary flavor in these bagels is subtle, and the olive oil wash on top gives it a perfect golden crust. The dough was an absolute dream to work with- smooth, elastic and beautifully fragrant. After many, many batches of failed bread, dough like this reminds me why I love to bake. Yum.
I had to use dried rosemary for this recipe- next time I’m hoping to get a few springs of fresh rosemary from my in-laws- and the rosemary flavor was very light. If you want a stronger rosemary flavor, I’d suggest increasing the rosemary to 3 tsp.
This is the first savory bagel I’ve done in a while, after experimenting with many sweet bagels in the past few months. Don’t get me wrong- I love a delicious sweet bagel with cream cheese, but these savory bagels are a welcome change. Breakfast sandwiches, turkey and hummus, dipping in chili- the possibilities with these bagels are endless!
- 1 cup warm water
- 2 1/4 tsp active dry yeast
- 2 tsp sugar
- 3 1/2 cups bread flour (plus extra for kneading
- 1 3/4 tsp salt
- 2 tbsp olive oil, plus extra for glaze
- 2 tbsp fresh rosemary or 2 tsp dried rosemary
- Mix warm water and sugar in a large bowl (or your stand mixer bowl), sprinkle yeast on top and let stand for 10 minutes.
- After 10 minutes, add olive oil, flour and salt and mix well until dough forms a shaggy ball. If you are using a stand mixer, use the dough hook attachment and mix on low for 3-4 minutes.
- Then increase speed to medium until dough is smooth, about 5 minutes. Roll your dough into a ball and transfer to a large bowl and cover with a kitchen towel.
- Let rise for one hour in a warm, draft free place, or until dough has doubled in size.
- Gently de-gas the dough and divide into 8 equal pieces. I find it easiest to do this with a kitchen knife. Roll each piece into a smooth ball, and use a floured finger to make a hole in each ball. Widen the hole to approximately one-third of the bagel’s diameter.
- Place bagels on a lined baking sheet (lined with either parchment paper or a silicone baking mat) and cover. Allow bagels to rise for 20 minutes.
- While your bagels rise, preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil.
- Once bagels have finished rising, boil bagels uncovered for one minute on each side. Depending on the size of your pot, you should be able to boil 2-3 at a time.
- Remove bagels from boiling water using a slotted spoon or perforated skimmer and let cool on a wire rack. Repeat for all bagels and pat dry with a towel before returning to baking sheet.
- Brush bagels with a light coating of olive oil.
- Bake for 20-25 minutes or until golden
- Cool completely on a wire rack. Enjoy!
Enjoy these bagels with cream cheese, sandwich fixings, or alongside your favorite bowl of soup or chili. Or just eat them plain- I won’t judge.
Recipe adapted from: Bread, by Eric Treuille and Ursula Ferrigno.