If you enjoy a savory breakfast option, particularly in a bagel, then this rosemary sea salt version is for you.
Growing up, I took art classes on Saturdays and next door was a bagel bakery. I don’t know how often my dad took me there but all I remember was being obsessed with their bagels topped with coarse sea salt.
Pretty sure I ordered that just buttered or slathered with cream cheese every time. I was a picky eater and creature of habit.
Now, I may not have turned into the most skilled artist, but thankfully my insanely picky-eater childhood self did grow out of that phase, even if it took until college.
Fast forward to the present and there’s a bagel place in town called The Lox Bagel Shop and even though I have only been there once, I immediately fell in love with their sea salt and herb bagel, which I had sandwiched around a pastrami and egg sandwich.
Clearly I like salted bagels.
Naturally I had to make some for myself. Of course since I also have to keep my sourdough starter alive and well it seemed natural to also make it a sourdough bagel. And thus the idea for these bagels were born.
From what I could tell from their bagels, the herb used was rosemary, hence the name I gave my bagels, but you could really use whichever herbs you have on hand, fresh or dried. Just be sure to use less if dried because it is condensed.
No matter which herb you choose, these babies are worthy of being turned into a candle. They smell amazing while they bake!
And again when you toast them.
And tasty with either plain cream cheese or as a breakfast sandwich! Tested and approved by both child and adult me ;-).
Four years ago: Southern Breakfast Lasagna
Five years ago: Coke Cupcakes with Marshmallow Frosting
Six years ago: Peanut Butter & Jelly Parfait
Eight years ago: Glazed Lemon Poppy Seed Pudding Cookies
Nine years ago: Spicy Chicken and Pepper Jack Pizza with Whole Wheat Crust
- 1-1/4 cups warm water
- 1 tsp active dry yeast*
- 1 cup "fed" sourdough starter**
- 4 cups bread flour
- 2 Tbsp chopped fresh rosemary***, plus more for garnish
- 1-3/4 tsp salt
- 1 Tbsp brown sugar
- Coarse sea salt
- In a large bowl, stir together the water and yeast and let sit until it gets foamy, about 5 minutes. Add the sourdough starter, flour, rosemary, and salt and either knead—by hand or use the dough hook on a stand mixer to form a stiff but slightly sticky dough. Place the dough in a lightly greased bowl, cover, and set it aside to rise for 1 hour (or let rise in fridge overnight, allowing it to come to room temperature for an hour before proceeding). Gently deflate the dough, and let it rise for another 30 minutes.
- Transfer the dough to a lightly floured work surface, and divide it into 12 pieces. Roll each piece into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
- While the dough is resting, prepare the water bath by bringing the water and sugar to a very gentle boil in a wide-diameter saute pan. Preheat oven to 450°F and line a large baking sheet with parchment paper or a silicone baking mat.
- Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole until it's about 2 inches in diameter (whole bagel about 3-1/2"). Place each bagel on the prepared baking sheet, and repeat with the remaining pieces of dough.
- Transfer the bagels four at a time into the simmering water. Cook the bagels for 2 minutes, flip, and cook 1 minute more. Using a skimmer or strainer, or the end of a wooden spoon, remove the bagels from the water and place them back on the baking sheet. Immediately sprinkle with coarse sea salt and chopped rosemary. Repeat with the remaining bagels.
- Bake the bagels for about 25 minutes, or until they're as deep brown as you like. Remove the bagels from the oven, and cool completely on a rack. Best when eaten within 24 hours as the salt will dissolve over time.
*If you want solely sourdough yeast fermentation leave out the added yeast, just keep in mind the rise times may differ. **Don't want to deal with a sourdough starter? Use 1/2 cup each flour and water instead. ***You can use any fresh herb, but if using dried reduce to 1 Tbsp
Source: Adapted from my Sourdough Pretzel Bagels.
Did you make this recipe? I want to see!