Rosemary Olive Oil Bagels
Making food, that’s good enough. Pastry student. Home cook.
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Mince 2 TBSP fresh rosemary.
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Add 1 TBSP olive oil and set aside.
2
Combine flour, brown sugar, and salt in the bowl of a stand mixer.
3
Add yeast and stir to break up any lumps.
4
Add water, olive oil infused with minced rosemary.
5
Mix on low speed just until dough comes together.
6
Knead for 3 mins on a medium low speed until dough is smooth and slightly tacky.
7
Transfer dough to a lightly oiled container. Cover and let rest 1 hour.
8
Punch down the dough, let rest 10 more minutes.
9
Divide the dough into 8 equal pieces and shape them into rounds.
10
Use floured hands to poke holes through the bottom of each dough round. Stretch into a bagel shape.
11
Let rest 10 minutes under a damp paper towel while you bring a large skillet of water to a boil.
12
Boil bagels 1 minute per side.
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Arrange boiled bagels on a lined sheet pan and brush with an egg wash. Bake for 20 mins @ 425F.
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Let cool slightly (if you can resist!) before eating.
15
Slice, toast, slather with cream cheese, and enjoy!
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