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Salted Rosemary Wheat Bagels Recipe

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3.9 from 74 reviews

  • Author: Chef
  • Total Time: 2 hours 5 minutes
  • Yield: 8 bagels
  • Diet: Vegetarian

Description

These homemade wheat bagels are chewy, hearty, and infused with fragrant fresh rosemary and topped with flaky sea salt. Made with a blend of bread and whole wheat flours, they offer a wholesome texture ideal for breakfast sandwiches, cream cheese spreads, or simply enjoyed fresh from the oven.

Ingredients

Dough

  • 2 cups (250g) bread flour
  • 1½ cups (180g) whole wheat flour
  • 2¼ tsp (7g) instant yeast
  • 1 tbsp honey
  • 1¼ cups (300ml) warm water
  • 1½ tsp salt
  • 1 tbsp fresh rosemary, finely chopped

For Boiling

  • 8 cups water
  • 1 tbsp honey

Topping

  • Flaky sea salt
  • Extra chopped rosemary

Instructions

  1. Activate Yeast: In a small bowl, combine warm water, honey, and instant yeast. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
  2. Make Dough: In a large mixing bowl, combine the bread flour, whole wheat flour, salt, and finely chopped rosemary. Pour in the yeast mixture and stir until a firm dough forms.
  3. Knead Dough: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
  4. First Rise: Place the dough in a clean bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
  5. Shape Bagels: Punch down the risen dough and divide it into 8 equal portions. Shape each portion into a round ball and then create a hole in the center to form bagel shapes.
  6. Rest Bagels: Allow the shaped bagels to rest on a baking sheet for 15 minutes to relax the dough.
  7. Boil Water: In a large pot, bring 8 cups of water and 1 tablespoon of honey to a gentle boil.
  8. Boil Bagels: Carefully drop bagels into the boiling water, boiling each side for 30 seconds. This step gives bagels their classic chewy texture.
  9. Prepare for Baking: Remove the boiled bagels with a slotted spoon and place them onto a parchment-lined baking sheet.
  10. Add Toppings: Sprinkle each bagel with extra chopped rosemary and flaky sea salt to add flavor and texture.
  11. Bake Bagels: Bake bagels in a preheated oven at 425°F (220°C) for 20–22 minutes, or until golden brown on top.
  12. Cool and Serve: Remove bagels from the oven and let them cool on a wire rack before serving to allow flavors to develop and texture to set.

Notes

  • Boiling the bagels before baking creates the classic chewy texture that defines them.
  • Using bread flour ensures the bagels have the right structure and chewiness.
  • Slice and freeze leftover bagels for longer storage and convenient future use.
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Bread
  • Method: Boiling & Baking
  • Cuisine: American Bakery Style

Find it online: https://kitchenmartha.com/salted-rosemary-wheat-bagels-recipe/