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.