I had a whole day of cooking this weekend, and I decided I needed to get back to my 30 before 30 list. So my day of cooking really turned into a day of baking. I’m really getting better…at least, I like to think so.
I decided to go with bagels, and my absolute favorite bagel at our local shop is rosemary olive oil. Speaking of the local bagel place, Nate used to work there when he was in high school, so I was a little intimidated baking bagels for a former bagel baker. At least I actually made the dough 😉
We had dinner with Nate’s parents last night, and just before we were leaving, Mama Marsha asked if we needed all sorts of veggies. I said no (as we still have far too many tomatoes and cucumbers), but I could use some rosemary if she has any. Of course she did, so she just pulled it right out of her garden and gave it to me. Score!
I have had Hezzi-D’s recipe saved for quite some time, so I’m so happy that I finally got to try it out. Her recipe was for jalapeno cheddar bagels, which I’m sure Nate would have loved, but not me. She also had salt bagels, which really didn’t interest me, either. I figured it wouldn’t be too difficult to swap out the additions and add in my own. I divided the dough in half, and made one half rosemary olive oil, and the other jalapeno onion. The recipe is written to make 8 rosemary and olive oil bagels.
These tasted just like (Nate says better) than the local bagel place’s rosemary olive oil bagels. I absolutely loved them and am surprised as to how easy they really are!
Rosemary and Olive Oil Bagels
Source: Adapted from Hezzi-D’s Books and Cooks
1 cup warm water
2 1/4 tsp dry active yeast
1 1/2 tbsp sugar
2 tsp salt
3 cups all-purpose flour
2 tbsp olive oil, plus more for drizzling
3 quarts water with 1 tbsp sugar
2 tbsp rosemary, chopped
2. Slowly add in 2 cups of flour and 2 tbsp olive oil. Pour mixture out onto a lightly floured surface, and knead in remaining one cup of flour. Continue kneading for another 10 minutes or until dough is no longer sticky. Transfer to a lightly oiled bowl and cover with damp kitchen towel. Let dough rise for 1 1/2 hours, or until doubled in size.
3. Punch down dough and lightly knead in rosemary. Divide into 8 equal parts, rolling each into a small ball, poking your finger through the center. Work each into a 2-inch diameter donut shape. Place on a cookie sheet.
4. Preheat oven to 400 degrees. Bring 3 quarts of water plus 1 tbsp sugar to a boil. Drop bagels in, two at a time. Boil on each side for 30 seconds, remove with a slotted spoon, briefly drain on paper towel, then transfer back to cookie sheet. Repeat for remaining bagels.
5. Drizzle each bagel with olive oil and spread on top using your finger. Bake bagels until cooked through and beginning to brown on top, about 20 minutes. Remove from oven and let cool on a wire rack.