Focaccia Bagel Recipe

by katerina on May 18, 2013

You know, I have been making this bagel recipe for years and so I thought it was time to dig it out of the archives, update the picture and recipe and share it with you lovely folks. Admittedly, the technique of this recipe is inauthentic but don’t worry just because you form them incorrectly, don’t have them rise more than once and use sugar in place of malt syrup you won’t lose out on chew or flavour.

Why do you think I have been making them since 2006?

Homemade Bagels

The focaccia style is just the addition of rosemary and coarse salt, which makes these bagels a real treat when toasted and topped with a bit of butter. You can also use the same recipe to make different kinds of bagels, sesame is also great.

Print Recipe

Focaccia Bagels

(16 bagels)
Adapted from Bunnyfoot

2 cups warm water
1 tablespoon sugar+ additional for boiling the bagels
3 teaspoon active dry yeast
1 tablespoon salt
5 1/2 cups flour *
3-4 tablespoons chopped fresh rosemary
1 teaspoon olive oil
coarse salt for garnish
more sugar for boiling the bagels

1. Place the yeast and sugar in a bowl and pour on top the warm water. Allow to sit for 10 minutes for the yeast to bloom. Add flour, salt and half of the rosemary (reserve the remainder 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. Use the olive oil to coat a large bowl, and place the dough into it. Cover with saran and let rest until doubled. Separate into sixteen 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). (Yes, there is a proper way of shaping them, but it isn't something I have mastered.)

3. Place on a parchment-lined 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 2 tablespoons sugar. After the 20 minute rest, place the bagels in rapidly boiling water for 45 seconds, flip and boil for another 45 second on the other 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, for a few seconds and then place on well greased cookie sheet and sprinkle with the rosemary and then the coarse salt.

5. Bake at 450 for about 15-20 minutes.

* You can use substitute 3 cups whole wheat bread flour and 2 cups regular flour for a nuttier flavour.


Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time:50 minutes
Calories(approximate per serving): 175



{ 11 comments… read them below or add one }

sher September 18, 2006 at 10:56 pm

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.

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Kalyn September 19, 2006 at 12:13 am

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!

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Katerina September 19, 2006 at 4:49 am

mmmm rosemary salt. That sounds good. I am moderatly addicted to different salts.. I will have to keep my eyes peeled for that one.

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Krista March 12, 2011 at 9:55 am

Lately you always seem to have the recipe I’m looking for. I’ve never made bagels, but was itching to try my own rosemary-olive oil bagels and here they are! I couldn’t find it anywhere else, so thanks.

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katerina March 12, 2011 at 10:27 am

Krista – so glad they worked out for you!

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Krista March 21, 2011 at 12:12 pm

Katerina, they worked out great! Once again, you get the credit, and can see the post on my own blog here: http://thebeetreporter.blog.com/2011/03/21/sunday-brunch-series-rosemary-bagels/

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katerina March 21, 2011 at 1:36 pm

Krista they look divine!

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Bob May 19, 2013 at 9:57 pm

We tried your ham&cheese stuffed chicken recipe it was great. The bagels are next.

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katerina May 19, 2013 at 10:07 pm

Great! Glad to hear it Bob.

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Bob July 2, 2013 at 11:55 am

Your bagels are a great breakfast treat. I also enjoy them with garlic butter and a glass of wine. Bob

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katerina July 5, 2013 at 8:29 pm

Garlic butter! Yum

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