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Rosemary and Sea Salt Cheese Bagels

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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.

Ingredients

Units Scale
  • 4 cups bread flour
  • 2 tsp active dry yeast
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 1/4 cups warm water
  • 2 tbsp fresh rosemary, chopped
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 tsp sea salt
  • 2 tbsp baking soda (for boiling)

Instructions

  1. Combine flour, yeast, sugar, salt, and rosemary in a large bowl. Add warm water and knead into a smooth dough.
  2. Let dough rise in a warm place until doubled in size, about 1 hour.
  3. Divide dough into 8 equal portions and shape each into a bagel.
  4. Boil bagels briefly in water with baking soda, about 1 minute per side.
  5. Place bagels on a baking sheet. Sprinkle shredded cheese and sea salt on top.
  6. 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.

Nutrition

Find it online: https://tastyera.com/rosemary-and-sea-salt-cheese-bagels/