Rosemary Whole Wheat Bagels
This summer in Seattle I had a salted rosemary bagel from a Farmer's Market...the flavor combination was stunningly good and I've been craving it ever since. And even though there is a darn good bagel shop near my house, they don't have this awesome flavor. So I spent this morning trying to recreate the bagel, whole wheat style. It took more effort than just driving to the bagel shop (the whole process takes about 2 hours), but I got the flavor I wanted. With this recipe, you will definitely be winning at breakfast, just pair with some tasty schmear.
Rosemary Whole Wheat Bagels
1 package active dry yeast
1 Tbsp sugar
1 1/2 C warm water
1 Tbsp olive oil
3.5-4 C whole wheat flour (or sub 2 C for white flour if you want a less dense bagel)
1 tsp salt
2 Tbsp dried rosemary (crushed in your fingers to make slightly smaller pieces)
canola oil spray
himalayan pink salt to top
Phase 1
1. In a large bowl whisk together yeast, sugar and warm (not boiling) water. Let sit for 10 minutes.
2. Add salt, rosemary, olive oil to the large bowl and mix. Slowly add flour at mix gently with a fork, as it becomes more solid knead with your hands until everything is incorporated. The dough should hold together well (not too wet but somewhat sticky).
3. Spray another large bowl with canola and add dough ball. Cover with plastic wrap and let rise at room temperature for an hour.
Phase 2
1. Punch down dough and pull apart into 8 pieces.
2. Roll each piece into a ball. Let sit for 20 minutes.
3. Form into bagel shape (either roll ball out like a snake and wrap it around to form a circle, or just poke a hole in the center and stretch carefully trying not to rip the bagel). Let sit 20 minutes to rise.
Phase 3
0. Preheat oven to 425 F. Spray baking sheet(s) lightly with canola and sprinkle himalayan pink salt layer
1. Fill a large pot with water and bring to a boil.
2. Gently place each bagel (with tongs or a slotted spoon) one at a time into gently boiling water (if too rapid, turn down heat slightly). Boil bagels 2 minutes per side.
3. Transfer to baking sheet and immediately sprinkle with salt.
4. Bake at 435 F for 15 minutes.
Rosemary Whole Wheat Bagels
1 package active dry yeast
1 Tbsp sugar
1 1/2 C warm water
1 Tbsp olive oil
3.5-4 C whole wheat flour (or sub 2 C for white flour if you want a less dense bagel)
1 tsp salt
2 Tbsp dried rosemary (crushed in your fingers to make slightly smaller pieces)
canola oil spray
himalayan pink salt to top
Phase 1
1. In a large bowl whisk together yeast, sugar and warm (not boiling) water. Let sit for 10 minutes.
2. Add salt, rosemary, olive oil to the large bowl and mix. Slowly add flour at mix gently with a fork, as it becomes more solid knead with your hands until everything is incorporated. The dough should hold together well (not too wet but somewhat sticky).
3. Spray another large bowl with canola and add dough ball. Cover with plastic wrap and let rise at room temperature for an hour.
Phase 2
1. Punch down dough and pull apart into 8 pieces.
2. Roll each piece into a ball. Let sit for 20 minutes.
3. Form into bagel shape (either roll ball out like a snake and wrap it around to form a circle, or just poke a hole in the center and stretch carefully trying not to rip the bagel). Let sit 20 minutes to rise.
Phase 3
0. Preheat oven to 425 F. Spray baking sheet(s) lightly with canola and sprinkle himalayan pink salt layer
1. Fill a large pot with water and bring to a boil.
2. Gently place each bagel (with tongs or a slotted spoon) one at a time into gently boiling water (if too rapid, turn down heat slightly). Boil bagels 2 minutes per side.
3. Transfer to baking sheet and immediately sprinkle with salt.
4. Bake at 435 F for 15 minutes.
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| Boiling the bagels |
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| Finished bagels, yum!! |
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