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Garlic & Rosemary Bagels

Updated: Nov 17, 2020

Honestly - bagels are hands down my favorite breakfast food. They are the one breakfast I never get tired of. Learning how to make bagels was kind of a dangerous discovery for me, for a while it become somewhat of a routine where I would make a batch of bagels on Sundays.

Baking something new can feel intimidating, but if you can follow a basic recipe bagels are not any more difficult than any other dish. Baking can take a lot of time, but the majority of that time is just spent waiting, bagels are no different.

The odd thing about bagels is that they are boiled and then baked, this is what creates the tough exterior and the chewy texture. The key is not to leave them in the water too long, if you do this they will deflate when removed, I've found a minute per side works for me every time. I have made some recipes that call for 3-4 minutes and that is where I've had issues.

I do recommend using bread flour if you can get some. I've made these with just white flour and they come out fine, but they lack the chewy texture that is the key to a classic bagel.

Asiago bagels are usually my favorite when I visit a bagel shop. These bagels are packed with toasted garlic and fresh rosemary then topped with Romano cheese; like an Asiago bagel got the ultimate upgrade.

Bagels freeze well if you would like to save some for later, just take them out and thaw on the counter the night before.

Makes 12-14 bagels


  • 2 cups of warm water

  • 2 packets of active yeast (4 1/2 tsps)

  • 2 Tbsp honey

  • 1 bulb of garlic (about 12 cloves)

  • 1 tsp olive oil

  • 3 1/2 cups bread flour (can substitute for white flour, end result will just be a little lighter)

  • 2 cups white flour

  • 1 tsp salt

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 Tbsp fresh rosemary chopped

  • 1 Tbsp brown sugar

  • 1 Tbsp baking soda

  • 5oz grated Romano or Parmesan


In a large mixing bowl combine the water, yeast, and honey and allow to proof for 10 minutes.

Chop the garlic into a fine mince. I prefer to keep them in rough pieces instead of using a press or microplane for these bagels. Heat the teaspoon of oil in a skillet over medium low heat, add in the garlic and toast gently until the garlic is evenly browned.

To the yeast and water mixture add the flour, toasted garlic, salt, garlic and onion powder, and rosemary and mix until it begins to come together. Add more flour if necessary, then knead the dough for 10 minutes. Shape into a ball, cover and let raise for 1 hour or until doubled in size.

Once the dough has risen divide into 12-14 even pieces (depending on the size of bagels you prefer) and shape into balls. Let these raise for 15 more minutes.

Shape the dough balls into bagels by poking a hole through the center with your fingers. Twist around your fingers to expand the hole; the size of the hole will shrink when the bagel is boiled so make it larger than you want it to be when it's done. Place the bagels on parchment lined baking sheet and allow to proof for 10-15 minutes more.

Meanwhile bring a large pot of water to boil, once boiling add in the brown sugar and baking soda.

Preheat your oven to 400°.

Drop 2-3 bagels at a time into the boiling water. Boil them for 1 minute on one side and then flip and boil for one minute on the other, remove and place back on the parchment lined baking sheet.

Once the bagels are boiled top each bagel with grated cheese. Bake in the oven for 25-30 minutes until they are golden brown, check to make sure the cheese does not burn.

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