Homemade herb and sea salt bagels are the perfect combination of chewy, flavorful, and aromatic goodness. These bagels are infused with fresh herbs and topped with flaky sea salt, making them a delightful treat for breakfast, brunch, or anytime you crave a hearty snack. With just a few simple ingredients and a little patience, you can enjoy bakery-quality bagels at home.
Why You’ll Love This Recipe
- Fresh, homemade bagels with superior taste and texture.
- Customizable with your favorite herbs or toppings.
- Perfect for a variety of uses: sandwiches, toasts, or as-is.
- No need for specialty equipment—just a few common kitchen tools.
- A fun and rewarding baking project that’s easier than you think.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Bread flour
- Instant yeast
- Warm water
- Granulated sugar
- Salt
- Fresh herbs (such as rosemary, thyme, or parsley)
- Flaky sea salt
- Optional: Olive oil or melted butter for brushing
Directions
- Make the dough:
- In a large mixing bowl, combine bread flour, instant yeast, sugar, and salt. Gradually add warm water and mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes, or until smooth and elastic.
- Add the herbs:
- Gently knead in finely chopped fresh herbs until evenly distributed throughout the dough.
- Let the dough rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the bagels:
- Punch down the dough and divide it into equal portions (6–8 pieces).
- Roll each piece into a ball, poke a hole in the center with your finger, and stretch it to form a bagel shape.
- Boil the bagels:
- Bring a large pot of water to a gentle boil and add a tablespoon of sugar.
- Boil the bagels for 1–2 minutes on each side, then remove and place them on a baking sheet lined with parchment paper.
- Top and bake:
- Preheat your oven to 425°F (220°C).
- Brush the bagels with olive oil or melted butter, sprinkle with flaky sea salt, and bake for 18–20 minutes, or until golden brown.
Servings and Timing
- Servings: 6–8 bagels
- Prep Time: 20 minutes
- Rise Time: 1.5 hours
- Cook Time: 20 minutes
- Total Time: Approximately 2 hours
Variations
- Cheese-topped bagels: Sprinkle shredded Parmesan or cheddar along with sea salt before baking.
- Garlic herb bagels: Add minced garlic to the dough for extra flavor.
- Whole wheat option: Substitute half of the bread flour with whole wheat flour for a heartier texture.
- Everything bagels: Top with an everything bagel seasoning blend instead of sea salt.
- Sweet herb bagels: Mix in dried lavender or a touch of honey for a unique twist.
Storage/Reheating
- Storage: Store bagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Wrap each bagel in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Toast bagels in a toaster or oven until warmed through and slightly crispy.
FAQs
1. Can I use dried herbs instead of fresh?
Yes, but use about one-third the amount as dried herbs are more concentrated.
2. Do I need bread flour, or can I use all-purpose flour?
Bread flour is recommended for the best chewy texture, but all-purpose flour can work in a pinch.
3. Why do bagels need to be boiled before baking?
Boiling helps set the crust, giving bagels their signature chewy texture and shiny finish.
4. Can I make these bagels gluten-free?
Yes, use a gluten-free bread flour blend and adjust water as needed for the right consistency.
5. How do I prevent the bagels from sticking to the parchment paper?
Lightly grease the parchment paper or sprinkle it with a little flour or cornmeal.
6. What’s the best way to shape bagels?
Roll the dough into a ball, poke a hole in the center, and stretch it gently into shape.
7. Can I add toppings other than sea salt?
Absolutely! Try sesame seeds, poppy seeds, or everything bagel seasoning.
8. How do I know when the dough has risen enough?
The dough should double in size and not spring back when pressed lightly.
9. Can I make the dough the night before?
Yes, prepare the dough, let it rise in the refrigerator overnight, and proceed with shaping and baking the next day.
10. Why is my dough too sticky?
Sticky dough can result from too much water or humidity. Add a little more flour until it’s manageable.
Conclusion
Herb and sea salt bagels are a delicious homemade treat that’s surprisingly easy to make. With their chewy texture, aromatic herbs, and savory sea salt topping, these bagels are sure to impress. Serve them fresh from the oven with cream cheese, butter, or your favorite toppings for an irresistible bite. Try this recipe today and elevate your baking game!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 8 bagels 1x
- Category: Breakfast, Bread
- Method: Baking, Boiling
- Cuisine: American
Description
Discover the perfect blend of chewy and flavorful with these homemade Herb and Sea Salt Bagels! Topped with aromatic herbs like rosemary and thyme, along with a sprinkling of coarse sea salt, these golden-brown bagels are an artisan delight for breakfast or brunch.
Ingredients
For the Dough:
- 4 cups (500g) bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 2 1/4 teaspoons (1 packet) instant yeast
- 1 1/4 cups (300ml) warm water
- 1 tablespoon olive oil
For Boiling:
- 8 cups water
- 2 tablespoons honey or sugar
For Topping:
- 1 tablespoon olive oil (for brushing)
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon dried thyme
- 1–2 teaspoons coarse sea salt
- Optional: Poppy seeds or sesame seeds
Instructions
- Make the Dough:
- In a large mixing bowl, combine bread flour, salt, sugar, and yeast. Gradually add warm water and olive oil, mixing until a dough forms.
- Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
- Let It Rise:
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.
- Shape the Bagels:
- Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch to form a bagel shape. Cover and let rest for 15 minutes.
- Boil the Bagels:
- Preheat your oven to 425°F (220°C).
- Bring 8 cups of water to a boil in a large pot and stir in honey or sugar. Boil each bagel for 1 minute on each side, then place them on a parchment-lined baking sheet.
- Add Toppings:
- Brush the boiled bagels with olive oil. Sprinkle chopped rosemary, dried thyme, and coarse sea salt on top. Add poppy or sesame seeds for extra flavor, if desired.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until golden brown. Remove and let cool on a wire rack.
- Serve:
- Enjoy your bagels fresh with butter, cream cheese, or your favorite toppings!
Notes
- For extra-chewy bagels, boil for 90 seconds on each side.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Customize with your favorite herbs like oregano or dill.
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