Rosemary and Sea Salt Bagels

(makes 4)

A few years ago, my mom and I went on a long weekend trip to Montreal. We ultimately went for the culture and architecture, me being an interior design major, and was shocked by how great the food was in the city. One of the highlights was stopping at St-Viaetur Bagel & Cafe for breakfast.

I’m a huge bagel fan, and always have been. When I was in high school my Mom would take me to Wawa every morning before school where I would get a coffee and bagel with cream cheese. Since then my taste in bagels have become slightly more elevated and although I still go to Wawa, I no longer go there for the bagels.

The bagels at St-Viaetur were one of the best I’ve ever eaten, specifically the rosemary and sea salt bagel. They were so good that we stopped back on the last day of our trip to take home 2 dozen. I still haven’t been able to find a rosemary and sea salt bagel in the states, so I decided to create my own.

This recipe was modified from the famous Skinnytaste bagels that some of you you may know. What’s great about it is that you don’t need to use any yeast or allow anytime for the dough to rise. As soon as you make it, it’s ready to go into the oven. After all, saving time in the morning is a huge bonus in my opinion!

Ingredients:

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup Greek yogurt (I prefer using full fat, but you certainly can use low fat)

1 beaten egg white

1 tablespoon chopped, fresh Rosemary + extra for topping

Sea salt flakes for topping

Instructions:

Preheat your oven to 375 degrees

Using your stand mixer (or by hand in a mixing bowl) combine the flour, baking powder, salt, yogurt, and rosemary. Knead the dough until the dough is no longer sticky. You can do this by using your dough hook on the mixer or by hand on a floured surface. Add flour as necessary 1 pinch at a time if too sticky.

Roll your dough into 4 equal balls. Using your thumb, poke a hole in the middle of each dough ball and begin to gently pull the dough outwards to create a bagel shape. You want the hole to be approximately 2 inches wide.

Top with the egg white using a basting brush and sprinkle with coarse sea salt (my favorite salt is linked below) and rosemary to taste.

Line your baking sheet with parchment paper or a silicone baking mat (linked below) and bake on the top rack of the oven for 25 minutes. Be sure to let your bagels cool for 10-15 minutes before cutting.

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BONUS

Everything Bagels

Follow the instructions above, omitting the rosemary. Instead of topping with rosemary and sea salt, top with everything seasoning (linked below). Its that easy!

Plain Bagels

You can also make plain bagels by omitting the toppings all together. Just be sure to top with your egg white to get that nice, golden brown outer shell.

Serve your bagels with cream cheese or butter. Just remember to always use salted butter!

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links:

Maldon Sea Salt Flakes

Silicone Baking Mat

Everything seasoning (much cheaper to buy in-store at Trader Joe's)