Description
A savory bagel recipe featuring roasted garlic and herb swirl, made with accessible all-purpose flour for a tender, chewy result.
Ingredients
Scale
- 600 g (4.5 cups) all-purpose flour, plus extra for dusting
- 300 ml (1.25 cups) warm water (40-45°C / 105-115°F)
- 7 g (2.25 teaspoons) active dry yeast
- 15 g (1 tablespoon) granulated sugar
- 10 g (1.5 teaspoons) fine sea salt
- 2 bulbs garlic, unpeeled
- 30 ml (2 tablespoons) olive oil, plus more for roasting
- 30 g (0.5 cup) fresh parsley, finely chopped
- 15 g (0.25 cup) fresh chives, finely chopped
- 2.5 g (0.5 teaspoon) dried oregano
- 2.5 g (0.5 teaspoon) black pepper
- 2.5 L (10 cups) water, for boiling
- 15 g (1 tablespoon) baking soda
- Flaky sea salt, for garnish
Instructions
- Prepare the Roasted Garlic and Herb Swirl: Preheat the oven to 400°F (200°C). Slice off the tops of the unpeeled garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40-50 minutes. Allow to cool completely. Squeeze the soft roasted garlic cloves into a small bowl and mash with a fork. Mix with 30 ml olive oil, chopped parsley, chives, dried oregano, salt, and black pepper to form a paste.
- Make the Bagel Dough: In a large mixing bowl, combine warm water (105-115°F), active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until foamy. Add the all-purpose flour and fine sea salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.
- Knead and Rise: Turn the shaggy dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1-1.5 hours, or until doubled in size.
- Shape the Swirl Bagels: Gently punch down the risen dough and divide it into 8 equal pieces (approx. 120-130 g each). Roll each piece into an approximately 10 x 4 inch (25 cm x 10 cm) rectangle on a lightly floured surface. Spread a thin layer of the prepared roasted garlic and herb mixture over the rectangle, leaving a small border on one long edge.
- Roll and Form the Rings: Starting from the long edge opposite the border, tightly roll the dough into a log. Gently twist the log two or three times to enhance the visible swirl pattern. Bring the ends together, overlapping them by about 1 inch (2.5 cm), and pinch the seam firmly to seal, forming a ring.
- Second Proof and Prepare for Boiling: Place the shaped bagels on a parchment-lined baking sheet, ensuring space between them. Cover loosely and let rest for 20 minutes while you preheat the oven to 425°F (220°C).
- Boil the Bagels: Bring 2.5 L (10 cups) of water to a rolling boil in a large pot. Carefully add the baking soda. Gently drop 2-3 bagels into the boiling water at a time, avoiding overcrowding. Boil for 30 seconds to 1 minute per side.
- Bake Until Golden: Remove the boiled bagels using a slotted spoon and return them to the parchment-lined baking sheet. Bake for 18-22 minutes, or until golden brown. If desired, sprinkle flaky sea salt on top during the last 5 minutes of baking.
- Cool and Serve: Allow the bagels to cool on a wire rack for at least 15-20 minutes before slicing and serving. Garnish with fresh parsley and chives over the exposed swirl for visual contrast.
Notes
Ensure yeast is active by checking water temperature and proofing for 5-10 minutes before adding flour. If using instant yeast, add directly with flour. Cooling the bagels for at least 15-20 minutes after baking is essential for setting the texture before slicing.
- Prep Time: 90 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel (115g)
- Calories: 330 calories
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 0 mg