Rosemary and Sea Salt Bagels

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy.

   Tip: This ensures your yeast is active before mixing with flour.

2. 2

   Mix flour and salt in a large bowl. Pour in the yeast mixture and olive oil, then stir until a shaggy dough forms.

   Tip: Don't overmix at this stage; you want a rough, unified dough.

3. 3

   Knead the dough on a floured surface for 8 minutes until smooth and elastic, then fold in the chopped rosemary until evenly distributed.

   Tip: The dough should spring back when poked lightly.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 1 hour at room temperature until doubled in size.

   Tip: A warm spot in your kitchen will speed up the rise.

5. 5

   Divide dough into 6 equal pieces. Roll each piece into a ball, poke a hole in the centre with your thumb, then stretch gently to form a bagel shape with a 5cm hole.

   Tip: Make sure the hole is large enough—it will shrink slightly during cooking.

6. 6

   Place bagels on a parchment-lined tray, cover loosely, and let proof for 30 minutes.

   Tip: They should be puffy but not fully risen yet.

7. 7

   Bring 1 litre of water to a boil with malt syrup. Gently boil each bagel for 90 seconds per side, then transfer to a baking tray.

   Tip: Boiling creates the chewy crust; don't skip this step.

8. 8

   Brush warm bagels with a little water and sprinkle generously with coarse sea salt. Bake at 220°C for 20 minutes until golden brown.

   Tip: The bagels should sound hollow when tapped on the bottom when done.