Yummy, yummy, yummy bagels. Homemade bagels are the best. The absolute best. And if you have not tried making your own from scratch, I urge you to do just that . And this is the simple bagel recipe to get you started!
Obviously there are many, many preferences for bagel toppings and flavours. Ours just happen to be rosemary with salt and classic sesame. But obviously plain just means leaving the toppings off all together. Things such as blueberries, cinnamon or raisins can be added to the batter in the kneading stage if that’s more your thing. The honey in the water does not make the bagels sweet, but gives them a beautiful golden crust once baked.
Don’t worry if the bagels are not perfectly round after their second rise – they still taste the same. These are homemade bagels after all! I find they also turn out slightly less dense than store bought bagels, which we all love. And they toast up beautifully.
I like to generously cover the surface of the sesame bagels with sesame seeds. When it is done while the bagels are still wet (immediately after removing them from the boiling water), the sesame seeds stick wonderfully. If you wait too long, they tend to bounce off.
Our household favourites are sesame and rosemary bagels, so whenever I make these I do half and half (4 sesame and 4 rosemary).
Yummy Sesame and Rosemary Bagels
A simple and delicious bagel recipe for sesame bagels and salted rosemary bagels.
- 2 1/4 teaspoons Instant Yeast
- 2 Tablespoons Sugar
- 1 1/4 Cup Warm Water
- 3 1/2 Cups All- Purpose Flour
- 1 1/2 teaspoons Kosher Salt
- 2 teaspoons Minced Fresh Rosemary
- 1/2 teaspoon Flaked Sea Salt or favourite coarse salt
- 2 – 4 teaspoons Sesame Seeds I don’t measure, just coat evenly
- 2 Tablespoons Honey
- Pot of Boiling Water
Combine the sugar and warm water in the bowl of an electric mixer. Add the yeast and let rest 5 minutes.
In other bowl mix together the flour and salt.
Once the yeast has become frothy in the water, add to the flour.
Using the dough hook, mix and knead the dough on level 2 speed until the dough is soft and elastic (and bounces back when depressed with a knuckle). Between 2 and 4 minutes.
Form the dough into a ball and place in an oiled bowl. Cover with plastic wrap and allow to rise until doubled (about 1 hour).
Divide the dough evenly and form into 8 balls.
Press into the centre of each ball, using your thumbs, form a hole and stretch to form a bagel shape.
Place on a parchment lined sheet pan.
Cover with plastic wrap and allow to rest for 30 minutes (or until doubled in size).
Chop the fresh rosemary and combine with the flaked sea salt (or favourite coarse salt). Set aside.
Pre-heat the oven to 425 degrees.
Bring a large pot of water to a boil. Stir in the 2 tablespoons of honey.
Boil the bagels 2 at time, for 1-2 minutes a side (flipping half way through).
Remove and drain with a slotted spoon and place back on the parchment lined sheet. Immediately sprinkle generously with either rosemary salt or sesame seeds.
Repeat with remaining bagels.
Bake for 20 minutes or until golden brown.
Devour warm (highly suggested) or allow to cool on cooling rack to avoid a soggy bottom.
Then store any uneaten bagels covered at room temperature.
Because both salted rosemary and sesame bagels are our favourite, I always bake up half and half of each (4 sesame and 4 rosemary).
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