I’ve been making all these sweet bagels lately. My Healthy Cinnamon Bagels (Vegan option), Healthy, Blueberry bagels! (Vegan option), Healthy Chocolate Chip Bagels! (Vegan option), and Cranberry Orange Bagels (Vegan option). So I figured it was about time to make some savory ones. Since I have a fresh pot of herbs I grew, Rosemary seemed like the way to go for this recipe.
My big sis came and helped me do a bake/recipe day, so no I didn’t get married haha! These bagels seeemed extra sticky, not exactly sure. So make sure you sprinkle spelt flour on your hands and kneading surface to keep it from sticking. Also I divided these into 16 bagels since I was sharing some with my sis. It just makes smaller bagels. Honestly they were the perfect size for a breakfast sandwich though.
Obviously I took the picture before I cut it into 16 pieces just because I wasn’t sure how it would turn out. Ya know? Like would it just look like a blob when I was done haha?!?! It didn’t look bad honestly, I just didn’t take an after picture.
Mmm, mmm they’re coming together!! These turned out SO GOOD! Like, they weren’t too seasoned, just enough to get the flavor but not overpowering! I added some parsley too just because I had mostly parsley, and only a little bit Rosemary.
This is before baking. My Sis was putting the toppings on while I was cooking the other bagels and egg washing them. Tip: Have someone help you make these bagels, because it’s more fun and definitely helpful!
Like OOO LA LA!! AMIRIGHT?? These look BEAUTIFUL!! Of course I think food in general looks beautiful. But who doesn’t?? I’ve never tried vegan cheese, but my tip to the vegans…add the vegan cheese!! If you don’t have any, you can purchase some using the links given.
See what I mean about them making delish breakfast sandwiches?? Yeah! Feel free to comment, give recipe suggestions and PIN!! Check me out on instagram (ac_unit18) Facebook and Pinterest (Amy Croasmun) Always looking for new recipe ideas and requests!! Also let me know how you like the recipe!!
Rosemary Cheddar Bagels (Vegan option)
Ingredients
For Bagels
- 1 & 1/2 cups Warm water (between 100-110F, 38-43C)
- 2 & 3/4 tsp Quick Rise Yeast (I use Red Star)
- 4 cup Spelt flour (Or Whole Wheat)
- 2 tbsp Fresh Rosemary (You can use dried if you want)
- 1.5 tsp Garlic Powder
- 1 tsp Onion Powder
- Parmesan and Shredded Sharp Cheddar (For sprinkling on top) (Vegan Cheese for vegan option)
Water Bath
- 2 quarts water
- 1/4 cup Honey (Maple Syrup for vegan)
Egg Wash/Milk Wash
- 1 Egg White (Almond Milk for Vegan option)
Instructions
- Whisk together the warm water and yeast. Cover and let sit for 5 minutes.
- In a mixer, add the flour, Rosemary, Garlic Powder, Onion Powder, and Yeast mixture. Mix until combined. (I used my Ninja so it only takes about 20 seconds. With a stand mixer it will take about 2 minutes)
- Knead the dough for 4 minutes.
- Spray a large bowl with Coconut oil, or olive oil. Put the kneaded ball of dough in the bowl and make sure to coat all sides with the oil. Cover and let rise for 60-90 minutes, or until doubled in size.
- Preheat the oven to 425F, then line 2 baking sheets with Parchment paper.
- When the dough is ready, punch it down. Divide the dough into 8 equal pieces. (The struggle is real) Shape each piece into a ball and poke your finger through the middle to make a bagel shape. Let them sit while you prepare the water bath.
Water Bath
- Fill a large pot or pan with the 2 quarts of water and the honey (or maple syrup) Bring the mixture to a boil then turn back to med/high heat.
- Drop the bagels in leaving enough room for them to float free.
- Cook them for 1 minute on each side. (This IS important!)
Egg Wash/Milk Wash
- After the bagels are cooked, brush them with the egg white (or Almond milk) making sure to get the top and sides.
Baking
- Place 4 bagels onto each baking sheet. Bake for 20-25 minutes, turning halfway through.
- Remove from the oven and cool on the baking sheets for 20 minutes. Then transfer to cooling racks to completely cool.
- They can be stored in the fridge for up to 2 weeks or frozen for a month! They taste delicious as a breakfast snadwich too!!