Rosemary and Sea Salt Bagels
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Medium
Chewy, golden bagels infused with fragrant rosemary and topped with crunchy sea salt crystals. Perfect for breakfast or as a sophisticated sandwich base.
Ella x
Ingredients
- 500 gstrong bread flour
- 300 mlwarm water
- 7 ginstant yeast
- 8 gsalt
- 15 mlhoney
- 15 gfresh rosemary(finely chopped)
- 20 mlolive oil
- 10 gcoarse sea salt(for topping)
- 1 Lwater(for boiling)
- 15 mlmalt syrup or honey(for boiling water)
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Chinese Lentil Salad
This is one of my favorite go to meals because it comes together in under an hour and tastes even better the next day. The Chinese lentils are packed with protein and fiber, so you actually feel satisfied and energized afterward. What I love most is how simple it is to throw together, plus all the fresh vegetables are naturally budget friendly. The tangy dressing with rice vinegar, soy sauce, and lime juice brings everything to life, making it feel restaurant quality without any fuss or complicated techniques.
Reviews
Sign in to write a review.