Whole Wheat Bagels with Sesame and Rosemary
Course: Side Dish
Cuisine: Continental
Diet: Vegetarian
Made with a perfect blend of whole wheat flour and all-purpose flour, these Whole Wheat Bagels with Sesame and Rosemary bring a delightful twist to your breakfast or snack time. Their chewy texture and earthy flavor, complemented by the nutty taste of sesame seeds and the aromatic fragrance of rosemary, make them a treat to savor. This recipe was inspired by my fond memories of Einstein Brothers Bagels in Boston, where I often paired them with rich cream cheese. Recreating these bagels at home was a rewarding experience, and Iโm thrilled to share the results with youโperfectly fluffy, chewy bagels, just like the ones I enjoyed in Boston. Serve these bagels with a dip like Roasted Broccoli and Potato Dip or alongside grilled vegetables for a well-rounded meal.
Ingredients
For Bagel Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 250 grams |
| All Purpose Flour (Maida) | 250 grams |
| Lukewarm Water | 260 ml |
| Active Dry Yeast | 3 teaspoons |
| Honey | 2 tablespoons |
| Salt | 3 teaspoons |
| Butter (Salted), softened | 20 grams |
For Caramel Water:
| Ingredient | Quantity |
|---|---|
| Sugar | 100 grams |
| Water | 4 liters |
| Baking Soda | 1 teaspoon |
| All Purpose Flour (Maida), for dusting | As required |
For Garnish:
| Ingredient | Quantity |
|---|---|
| Poppy Seeds | As required |
| Sesame Seeds (Til seeds) | As required |
| Rosemary | As required |
Preparation Time
Prep Time: 60 minutes
Cook Time: 45 minutes
Instructions
-
Prepare the Dough:
Begin by preparing all your ingredients. In a large mixing bowl, combine the whole wheat flour and all-purpose flour. In a separate bowl, mix the lukewarm water, active dry yeast, and honey. Stir the mixture and let it sit for about 5 minutes until it becomes frothy, which indicates that the yeast is active. -
Knead the Dough:
Add the frothy yeast mixture to the flour mixture. Stir in the salt and softened butter. Use a wooden spoon or your hands to combine the ingredients into a rough dough. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, add a little extra flour. -
Let the Dough Rise:
Place the dough in a lightly greased bowl and cover it with a damp towel. Let it rise for about 1 hour in a warm place, or until it has doubled in size. -
Shape the Bagels:
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into 8 equal portions. Roll each portion into a ball, then use your finger to poke a hole in the center of each ball. Stretch the hole gently to form a bagel shape, making sure the hole is large enough so that it doesnโt close up during baking. -
Prepare the Caramel Water:
In a large pot, bring 4 liters of water to a boil. Add 100 grams of sugar and 1 teaspoon of baking soda to the water, stirring to dissolve. This caramel water will help give your bagels their signature chewy texture and golden color. -
Boil the Bagels:
Preheat your oven to 190ยฐC (375ยฐF). Once the caramel water is boiling, reduce the heat to medium-high. Carefully drop the shaped bagels, one at a time, into the boiling water. Boil the bagels for about 1-2 minutes on each side. Use a slotted spoon to remove the bagels and place them on a parchment-lined baking sheet. -
Dust with Flour:
Before baking, dust the bagels lightly with all-purpose flour to give them a nice rustic finish. -
Add Garnishes:
Sprinkle the boiled bagels with poppy seeds, sesame seeds, and fresh rosemary. Make sure to press the toppings gently so they adhere to the surface of the bagels. -
Bake the Bagels:
Place the bagels in the preheated oven and bake them for 20-25 minutes, or until they turn golden brown and develop a slightly crisp exterior. Keep an eye on them to ensure they bake evenly. -
Cool and Serve:
Once the bagels are done, remove them from the oven and let them cool on a wire rack. Serve warm, and enjoy with your favorite cream cheese or alongside roasted vegetables for a hearty and satisfying meal.
Tips & Variations:
- Flour Blend: You can adjust the ratio of whole wheat flour to all-purpose flour depending on your preference for a denser or lighter bagel.
- Flavor Add-ins: Experiment with additional herbs or spices such as thyme, oregano, or garlic for extra flavor in your bagels.
- Storage: These bagels are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. For longer storage, freeze them and toast when ready to eat.
Enjoy your homemade Whole Wheat Bagels with Sesame and Rosemary, a delightful twist on a classic favorite, bursting with rich flavor and perfect for any occasion.
