Homemade Rosemary and Sea Salt Cheese Bagels combine a chewy, flavorful bagel crust infused with fresh rosemary, topped with melted cheese and a sprinkle of sea salt.

Why You’ll Love This Recipe

This recipe elevates traditional bagels with the aromatic addition of rosemary and savory cheese. They are perfect for breakfast, sandwiches, or as a savory snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bread flour
Active dry yeast
Sugar
Salt
Warm water
Fresh rosemary, chopped
Shredded cheese (cheddar or mozzarella)
Sea salt
Baking soda (for boiling)

Directions

Combine flour, yeast, sugar, salt, and rosemary in a bowl. Add warm water and knead into a smooth dough.
Let dough rise until doubled, about 1 hour.
Divide dough into equal portions and shape into bagels.
Boil bagels briefly in water with baking soda, then place on baking sheet.
Sprinkle cheese and sea salt on top.
Bake at 425°F (220°C) for 20-25 minutes until golden and cheese is melted.

Servings and Timing

Makes 8 bagels, about 3 hours including rising time.

Variations

Substitute rosemary with thyme or oregano.
Add garlic powder or onion flakes for extra flavor.
Use different cheeses like gouda or pepper jack.

Storage/Reheating

Store in an airtight container for up to 2 days. Reheat in toaster or oven for best texture.

FAQs

Can I freeze bagels?

Yes, freeze after baking and thaw before reheating.

Can I use dried rosemary instead of fresh?

Yes, use half the amount of dried rosemary.

How long should I boil bagels?

About 1 minute per side for a chewy crust.

What’s the purpose of baking soda in boiling water?

It helps develop the characteristic bagel crust.

Can I make bagels without boiling?

Boiling is essential for traditional texture but you can skip for a softer crust.

Can I use whole wheat flour?

Yes, but texture will be denser.

How do I store leftover bagels?

Keep in paper bag inside airtight container to maintain chewiness.

Can I make bagels without cheese?

Yes, plain or with other toppings like seeds.

How to get the bagels extra shiny?

Brush with egg wash before baking.

Can I add seeds on top?

Yes, sesame, poppy, or everything seasoning work well.

Conclusion

Rosemary and Sea Salt Cheese Bagels offer a fragrant and savory twist on classic bagels, perfect for a homemade treat that is both aromatic and delicious.

Rosemary and Sea Salt Cheese Bagels

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Homemade Rosemary and Sea Salt Cheese Bagels combine a chewy, flavorful bagel crust infused with fresh rosemary, topped with melted cheese and a sprinkle of sea salt.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Yield: 8 bagels 1x
Category: Bread
Method: Boiling, Baking
Cuisine: American
Diet: Vegetarian

Instructions

Combine flour, yeast, sugar, salt, and rosemary in a large bowl. Add warm water and knead into a smooth dough.
Let dough rise in a warm place until doubled in size, about 1 hour.
Divide dough into 8 equal portions and shape each into a bagel.
Boil bagels briefly in water with baking soda, about 1 minute per side.
Place bagels on a baking sheet. Sprinkle shredded cheese and sea salt on top.
Bake at 425°F (220°C) for 20-25 minutes until golden and cheese is melted.

Notes

Substitute rosemary with thyme or oregano for different flavors.
Add garlic powder or onion flakes for extra taste.
Use cheeses like gouda or pepper jack for variety.
Freeze baked bagels and thaw before reheating.
Use half the amount of dried rosemary if substituting for fresh.
Boil bagels for a chewy crust; skipping boiling results in softer crust.
Whole wheat flour can be used but results in denser texture.
Store leftover bagels in a paper bag inside an airtight container to maintain chewiness.
Brush with egg wash for extra shiny bagels.
Add sesame, poppy, or everything seasoning on top for variety.