Happy Hump Day!! Back again today with the follow up to my Instagram post from a couple of weeks ago…these sesame rosemary bagels with turkey and emmentaler cheese. The perfect mid-week sandwich IMO…
Even though I didn’t have this post planned until now, I went ahead and posted a little sneak peek of it on Insta as part of a fellow blogging buddy’s Instagram challenge, #cookingascraft. Stacy over at Pop Kitchen posted the challenge as a way to encourage us all to be more mindful and intentional about the time that we spend in the kitchen developing our craft. I chose this particular recipe to discuss because as I was being in the moment, mindful, and intentional with my kids, I accidentally let the dough for these bagels rise an extra two hours. And they ended up being the best damn bagels I’ve ever made…
I’ve said it before and I’ll say it again, bread is not scary to make. You do it once, or a handful of times, and you realize, it doesn’t have to rise for the exact same amount of time that the recipe calls for for it to be ‘perfect’. In fact, I’ve realized over the years that more often than not, if I don’t take myself too seriously when making anything bread related, it turns out for the better. This go round for the bagels, the additional couple hours of rising created the best texture of any batch of bagels that I’ve ever made. They had a crusty exterior, with a chewy but not dense interior that was honestly to die for. Matt may have said that they were the best bagels he’s ever had…
We had bagels for days since this recipe makes 9 regular sized ones, and we did everything from toast them for cream cheese, toast them for butter, toast them for soup croutons, and slice them in half just for this simple turkey sandwich. I was so excited when we made these because it was the perfect excuse to use the fine herb mayonnaise from Victoria Amory that Foodlyn sent me to recipe develop with. I thought the herbs in the mayo would pair nicely with the rosemary in the bagels and was I ever right. You guys know I don’t love a mayo unless it tastes clean and is completely flavored somehow. This mayo is just as good as the other variety that I shared with you in this recipe for philly inspired brauts awhile back, and I’m going to go ahead and bet that every single one in her line is amazing. So if you’re looking for something special to add to your sandwiches and other, head over to Foodlyn and check them out! And while you’re there, check out all of the other amazing artisanal products that they carry. ENJOY!
Sesame Rosemary Bagels
- 1 1/2 tablespoons instant yeast
- 4 cups high gluten flour
- 2 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1 1/2 cups room temperature water
- 2 teaspoons dried rosemary
- 1/2-2/3 cup sesame seeds
- water bath (see note)
- In the bowl of a stand mixer set with the paddle attachment, mix together all ingredients for the bagel dough (not the water bath), until the dough is smooth, about 5 minutes. Remove dough from the bowl and knead on a lightly floured surface for another 2 minutes with your hands.
- Place the dough into a lightly oiled bowl and allow to rise for 3 hours. Divide the dough into 9 evenly sized balls and cover with a just damp towel or plastic wrap. Allow the dough to rise for another 45 minutes.
- In a very large saucepan or stockpot, heat 6 cups of water to boiling. Stir 1 tablespoon of granulated sugar and 1 tablespoon of brown sugar until dissolved.
- Preheat the oven to 425 degrees and use your finger to make holes in the center of each dough ball, about 2-3 inches in diameter. Gently pull the edges of each circle to make the shapes you desire. Let the bagels rest for 15 minutes before boiling.
- Carefully lower the bagels 3 at a time into the boiling water bath and simmer for 2 minutes on each side. Use a slotted spoon to flip them over to simmer for 1 more minute. Remove and place the bagels on a lined baking sheet. Continue process until all of the bagels are boiled.
- Sprinkle the tops and sides of the bagels with the sesame seeds and bake for 25 minutes or until golden brown and hard to the touch, but still slightly soft when you press them gently.
- Remove from oven and allow to cool slightly before serving. Eat as desired! ENJOY!