Homemade Rosemary Bagels
Chewy on the inside, lightly crisp on the outside, and infused with fragrant fresh rosemary. Delicious with cream cheese, hummus, feta spread, or avocado.
Prep: 20 minutes
Rise Time: 1 hour
Cook: 18–22 minutes
Total: ~1 hour 40 minutes
Ingredients
Dough
3 cups all-purpose flour (or 1 cup whole wheat + 2 cups AP)
1 tbsp fresh rosemary, finely chopped
1 tbsp sugar
1 tsp salt
1 tbsp olive oil
1 cup warm water (~110°F / 43°C)
2 tsp instant yeast
For Boiling
8 cups water
1 tbsp baking soda
1 tsp salt
For Topping
Extra chopped rosemary
Sesame seeds
Olive oil brush
Instructions
1. Make the Dough
In a large bowl, mix:
flour
rosemary
sugar
salt
Add yeast to the warm water, stir, and let sit 2–3 minutes.
Pour yeast mixture and olive oil into dry ingredients.
Mix and knead 10 minutes until smooth and elastic.
Dough should be soft but not sticky.
Add 1–2 tbsp flour if needed.
2. First Rise
Place dough in a lightly oiled bowl.
Cover and let rise 1 hour or until doubled.
3. Shape the Bagels
Punch down the dough.
Divide into 6 equal balls.
Use your finger to poke a hole in the center of each ball and gently stretch into a ring shape.
Let rest 10 minutes.
4. Boil the Bagels
This step gives them their signature chew!
Bring water, baking soda, and salt to a boil.
Drop bagels in 1–2 at a time.
Boil 30 seconds per side.
Remove and place on a baking tray.
5. Add Toppings
Brush lightly with olive oil (optional) and sprinkle with:
extra rosemary
sesame seeds
sea salt (very light)
6. Bake
Bake at 425°F (220°C) for 18–22 minutes
Bagels should be golden and firm.
Cool 10 minutes and enjoy!
Tips
For extra flavor, mix garlic powder or za’atar into the dough.
Whole wheat makes them denser — use ½ whole wheat for balance.
For shiny crust: brush with beaten egg before baking.
Freeze well for 2 months.
Nutritional Information
Calories: 210–240
Protein: 7 g
Carbs: 43 g
Fat: 3 g
Fiber: 2 g
Sodium: 280 mg