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thyme and rosemary bagel

Homemade Bagels

Sweet Melissa, Recipe from King Arthur Flour
These bagels can be eaten plain or add in the herbs for an extra flavor.
5 from 1 vote
Prep Time 1 hr 30 mins
Cook Time 20 mins
Rising Time 2 hrs
Course Breakfast
Cuisine American
Servings 10 Bagels



  • 1 2¼ Oz Package Instant Yeast
  • 4 Cups Bread Flour
  • 2 Tsp Salt
  • 1 Tbsp Brown Sugar
  • Cups Lukewarm Water
  • Tsp Thyme, fresh (optional)
  • 2 Tsp Rosemary, fresh (optional)

Water Bath

  • 2 Tbsp Brown Sugar
  • 1 Tbsp Granulated Sugar


  • Combine all ingredients for dough in stand mixer. Once combined, take out of mixer and knead by hand for about 10 minutes. Place dough in a lightly greased bowl and set aside to rise for about 2 hours. It should be bigger than it was, but it doesn’t need to be doubled in size.
  • Line 2 baking sheets with greased parchment paper. Take your dough and separate into 8-12 equal sized balls. Cover with siran wrap and let rest for 30 minutes. While the dough is resting, preheat your oven to 425°F and set a big pot of water on your stove top. Add the sugars to prepare the water bath and get to boiling point.
  • After the dough balls have rested, poke your finger into the middle of each and twirl the dough around your finger to get the hole bigger, so it looks like a bagel. You want the hole to be about 2″ in diameter.
  • Put 2-4 bagels in the boiling water at a time. Let boil one minute, then flip and let other side boil one minute. Take bagels out and place back onto cookie sheet. Once all are boiled, bake in oven for about 20-25 minutes. Flip after 15 minutes, so bagels don’t flatten out. The bagels should be a nice golden brown color. Let cool on a wire rack.
Keyword Dairy-Free