Rosemary Bagels

Ingredients

1 1/4 cup warm water

2 tsp active dry yeast

1 tbsp brown sugar

1 tbsp vegetable oil

2 tsp salt

3 1/2 cups flour

2 tbsp rosemary, chopped (fresh or dried)

water for boiling

1 tbsp honey, molasses, or brown sugar

flaked sea salt for topping

Procedure

1. Combine yeast, water, and sugar in a mixing bowl and let stand for about 5 minutes until the yeast dissolves and bubbles.
2. Stir in oil, salt, flour, and rosemary.
3. Knead by hand or with the dough hook on low speed for 10 minutes.
4. Let it rest covered for about an hour or until it has doubled in size.
5. Divide into 8 equal portions and roll into balls. Let it rest for about 10 minutes.
6. Poke a hole in the centre of the dough ball and pull out gently with your fingers to create the bagel shape. Place each bagel on a square of parchment on a cookie sheet and let it proof again for about 30 minutes.
7. Preheat the oven to 425°F.
8. Bring a large pot of water to a boil with honey, molasses, or brown sugar.
9. Drop the rings, about 3-4 at a time into the boiling water and boil for about 10-15 seconds on each side.
10. Skim out and place on a baking sheet.
11. Sprinkle bagels with flaked sea salt.
12. Bake for about 20 minutes, turning half way through baking, until golden brown.

Notes

• Work quickly or keep the bagels in the fridge while you boil the bagels so that they don’t overproof.
• The longer you boil the bagels the chewier and tougher your dough will be.