Rosemary and Olive Oil Bagels (AKA Focaccia Bagels)

We were in the supermarket the other day and Big S was tempted by the bagels – we used to give her bagels all the time and she absolutely loved them toasted for breakfast. However, since we found out that Little S was allergic to sesame, we never buy shop bought as they always seem to have the danger of sesame contamination (as no doubt usually made alongside bagels with sesame seeds on). So, I had all the encouragement I needed to make a batch at home.

Last time I made them I found them quite a pain to make, but the mix just worked so much better this time around. Why? One key factor was giving the yeast plenty of time to bubble up before adding it to the flour. I have to say they worked a treat – chewy on the outside and fluffy inside (maybe a bit lighter than you’d expect from a shop-bought variety, but that’s no bad thing in my mind).


Rosemary and Olive Oil Bagels (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

Makes 10

  • 2 tbsp caster sugar
  • 1/2 tbsp soft brown sugar
  • 1 1/2 tsps salt
  • 1 tbsp dried yeast
  • 1 tbsp extra virgin olive oil
  • 300ml warm water
  • 500g strong bread flour
  • 1 tbsp fresh rosemary, finely chopped
  • 1tbsp bicarbonate of soda
  • 1 tbsp oat milk, for brushing
  • A few flakes of sea salt to sprinkle

– In a large bowl, combine the tepid water, sugars, salt, yeast and oil. Set aside to get foamy.
– Sift the flour into the yeast mixture, add the rosemary and mix until you have a nice smooth, pliable dough (if you have a mixer with a dough hook use that)
– Knead until the dough is silky smooth and bounces back when you make an indentation.
– Place in a lightly oiled bowl, cover and leave to rise for about an hour, or until doubled in size.
– Heat the oven to 220 degrees centigrade/gas mark 7
– Oil a baking sheet
– Bring a pan of water to the boil
– Cut the dough into ten equal sized pieces
– Shape each into a ball, then insert a wooden spoon handle in the middle to make a hole. Twizzle about until the hole is at least 2cm/1 inch across.
– Once all the bagels are shaped, tip the bicarbonate into the water. Place each bagel in the boiling water for about 30 seconds. Lift out, drain off excess water and place on the baking sheet.
– Brush with the oat milk and sprinkle with the salt and a little extra rosemary.
– Bake for 15-18 minutes until golden
– Cool on a wire rack.



8 Comments Add yours

  1. awoni3 says:

    These look wonderful! I would never have thought of making bagels at home. Now I’m tempted to give them a try!

    1. lucylox says:

      It might seem a faff, but the end result makes it so worth while. Hope you give them a go x

  2. Laura says:

    I’ve been dying for bagels! These look like they are perfect for breakfast (and lunch)

    1. lucylox says:

      Or anytime 😉

  3. These look amazing! I’ve never thought I would be able to make bread let alone bagels but I’m inspired. 🙂

    1. lucylox says:

      It’s definitely worth it 🙂

  4. Sophie33 says:

    These look Amazing & just stunning too..yummmm. 😉

  5. Maria Vella says:

    Reblogged this on Food from Home blog! and commented:
    Must recipe test these!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.