Fresh Herb Bagel Recipe

by katerina on July 25, 2007

Fresh herb bagels to be exact. I was all excited to have the house to myself Saturday night to really get into Harry Potter. But after about 80 pages I found it rather emotionally draining and felt the need to bake. Clearly my emotional attachment to Harry, Hermione and dear Ron is a little unhealthy but at least something good came out of it.


I love walking out into the backyard and picking a bunch of fresh herbs and throwing it into whatever I am making. Bagels are great that way, they adapt well to a lot of different flavours. In this batch I added rosemary, sage, lavender, parsley, chives, marjoram and thyme – all from the yard.

This is the recipe from my original post, I have been really happy with it and I use it as a basis for every bagel recipe I make, sometimes I add a handful of oats in as well. I would suggest doubling it to make it worth your while.

(By the way, I still haven’t finished I have about 150 pages I have been savouring and I have tomorrow night booked to finish it!)

[print_this]Herb Bagels (makes 8 small bagels)

1 cup warm water
1 tablespoon sugar
1.5 teaspoon yeast
1 tablespoon salt
3 cups flour
1/2C packed fresh herbs, finely chopped

1. Place yeast in warm water and sugar and allow to froth. Add flour, herbs and salt and knead until smooth and shiny. Depending on your type of flour and altitude, 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 or chopstick 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 greased (or floured) cookie sheet and let rest another 20 minutes. at this point you should bring to boil at least 4 inches of water in a large pot with 2 T. sugar. After the 20 minute rest, place the bagels in rapidly boiling water for 30 seconds to 1 minute on each side. The heat of the water is very important since this is what will make the dough puff up and get chewy. Place a lid on the pot once the bagels are in to maintain a high temperature.
4. Drain bagels on teas towel and place on well greased, light colored cookie sheet and sprinkle with the toppings of your choice (flax! or rosemary and sea salt?) or leave them plain.
5. Bake at 450 for about 15-20 minutes, turning over once.
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