Focaccia Bagel Recipe
17. Sep, 2006 
3 Comments
Sometimes the right things are in the cupboard, the days temperature creates the right rise and things just work. Today worked. Like *really* worked. I decided to make homemade bagels again but this time to add rosemary and sea salt to get a focaccia affect. Well they are fantastic! I am kicking myself for only making 8 bagels and not doubling the recipe. I would highly recommend this to anyone and if you haven’t made bagels before it is quite easy. Start to finish it takes less then 2 hours, start at 9 and you have a perfect brunch!
I wasn’t even intending to post for Weekend Herb Blogging this week – but now I feel like I should share so please head over to Piperita’s at The Kitchen Party to check out all the entries!
Focaccia Bagels
(makes 8 bagels)
1 cup warm water
1 tablespoon sugar
1.5 teaspoon yeast
1 tablespoon salt
3 cups flour
3T chopped fresh rosemary
coarse salt for garnish
1. Place yeast in warm water and sugar and allow to bloom. Add flour, salt and 2T rosemary(reserve 1T for garnish) and knead until smooth and shiny. Don’t skimp on the kneading. Depending on your type of flour and the humidity, you may have to add a little more or less water.
2. Let rest at least 20 minutes so the dough can relax. Separate into eight equal sized balls and make into bagel shape by punching a hole in the center of each roll with a finger and stretching the hole out (with your finger) until it is at least 1 inch in diameter (the hole will get smaller once the bagels puff up).
3. Place on a well floured cookie sheet and let rest another 20 minutes covered with a kitchen towel. At this point you should bring to boil at least 4 inches of water in a large pot with 2T sugar. After the 20 minute rest, place the bagels in rapidly boiling water for 45 seconds on each side. The heat of the water is very important since this is what will make the dough puff up and get chewy.
4. Drain bagels on a tea towel and place on well greased cookie sheet and sprinkle with the rosemary and then salt .
5. Bake at 450 for about 15-20 minutes.
The inspiration for this recipe came from here but I have modified it slightly.
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
I’ve never made bagels–but this is the recipe that could inspire me to do it! They look wonderful. And I can just imagine the smell as they baked. Lovely.
Very impressive. I think your bagels look absolutely perfect. I bought some rosemary sea salt when I was in California that would have been perfect for this recipe!
mmmm rosemary salt. That sounds good. I am moderatly addicted to different salts.. I will have to keep my eyes peeled for that one.