Its hard to go for a walk in our neighborhood without getting entranced by the smell of fresh rosemary. Its so inspiring! On our last walk, Brandon requested bagels and the bold classic combo of rosemary and garlic did not disappoint!


3c flour
1 3/4t salt
1 1/2c starter, stirred down
1T fresh rosemary, chopped
2 cloves garlic, chopped finely
1/2t garlic powder
1/4-1/2c warm water (depending on humidity/garlic, start with 1/4c then add 1 at a time)


Sift flour and salt into a mixer bowl, add rosemary, garlic and garlic powder, stir to incorporate. Pour in starter and 1/4c water. Stir to bring together then knead for 8-10 minutes (if its shaggy, add a tablespoon of water at a time until it comes together). Dump into a greased bowl and allow to triple in size, 6-12 hours depending on your temperature. (Can refrigerate overnight if you don’t have time for that.)

Dump onto a floured surface and divide into 8. Form each into a ball and let sit for 10 minutes then poke a hole through the center and stretch until the hole is about 1 1/2inches in diameter. Place on a baking sheet, cover with a towel and refrigerate overnight.

Preheat oven to 425°F and bring a large pot of water to boil. With just a few at a time, place them in the boiling water for 30 seconds, flip then 30 more seconds. (If they sink at first thats ok as long as they eventually float.) Put them back on the baking sheet and bake for 18-20 minutes.


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