Rosemary, Goat Cheese, Honey Wheat Bagels
I’ve been meaning to play with yeast for a while, so I decided to make some bagels! I’m not going to lie, this was a terrifying and nerve-wracking experience. It seems like making these bagels is all about instinct, when to stop adding the flour, how long to knead it, and when to take it out. It seemed like there was so much that could go wrong. Also, I hate things that take forever because you have to sit there and let dough rise. These though, are awesome and pretty simple to make. I even took it a step further and made a goat cheese spread to really bring out all the flavors of the bagel and man they’re good. The roommates have already had two a piece.
Rosemary, Goat Cheese, Honey Wheat Bagels
Ingredients
- 3 1/2 - 4 1/2 cups wheat flour
- 1 packet yeast
- 1 1/2 cup warm water (if it's too hot to put your finger in it's too hot)
- 3 tbsp + 1 tbsp honey
- 3 tsp + 1 tsp rosemary leaves
- 1 tsp salt
- Shredded Goat Cheese
Instructions
- Stir together 2 cups of flour, yeast, salt, and rosemary
- Add the warm water and honey and stir
- Slowly add the flour until the right consistency is reached (when the flour stops stirring in its time to stop)
- Take the dough from the bowl and need it until smooth
- Put it back in the bowl and cover with plastic wrap. Allow to rise for 10-15 minutes
- Cut the dough into 12 equal size pieces and set a timer for 20 minutes (at about 10 minutes begin boiling a pot of water and preheat the oven to 375F)
- Begin shaping each piece of dough into a nice ball. Stick your finger in the middle of the ball and pull it apart to create about a 2 inch hole.
- Add the other tbsp of honey and the tsp of rosemary to the boiling water.
- At the end of the 20 minutes place a layer of bagels in the boiling water for 1 minute (flipping after 30 seconds). Place on a towel.
- Place the boiled bagels on a buttered cookie sheet and sprinkled shredded goat cheese over the bagels
- Bake for 25-30 minutes until the tops are golden