✨ Garlic and Herb bagel recipe ✨
This is the last of the 2 dough 4 flavor recipes! Honestly this is so savory and perfect for a salmon lox bagel!
Ingredients:
• 1½ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 4 cups bread flour (plus more for dusting)
• 1½ teaspoons salt
• 1 tablespoon sugar
• garlic and herb seasoning for topping
For the boiling water
• Large pot of water
• 2 tablespoons baking soda
Directions
- In a large bowl, combine warm water and yeast. Let sit for 5 minutes until foamy. Add flour, salt, sugar. Mix until a stiff dough forms. Knead on a floured surface for 8–10 minutes until smooth and firm.
- Place dough in a lightly oiled bowl, cover, and let rise for 60–90 minutes, or until doubled in size. Punch down dough and divide into 8 equal pieces. Roll each into a ball, poke a hole in the center, and gently stretch to form bagels.
- Place shaped bagels on a parchment-lined baking sheet. Preheat oven to 450°F (230°C). Bring a large pot of water to a boil and baking soda. Boil bagels 30–45 seconds per side, then remove and drain. Top with garlic and herb seasoning as soon as you take the bagels out the water mixture.
- Place bagels back on baking sheet. Bake for 18–22 minutes until deep golden brown.
Making homemade bagels can be a rewarding and fun baking project, especially when you get to customize your flavors like this garlic and herb version. One tip I’ve found really enhances the flavor is to let the dough rise slightly longer when you have time—it develops a richer taste and a chewier texture which is key for that authentic bagel experience. Boiling the bagels in water with baking soda is a crucial step that gives bagels their signature crust. The baking soda raises the pH on the surface, helping to brown the bagels deeply when baked. Don’t rush this part; 30 to 45 seconds per side is perfect to form a nice crust without making them rubbery. For the garlic and herb seasoning, I like to combine dried garlic flakes, dried parsley, onion powder, and a pinch of salt to sprinkle over the bagels right after boiling when the surface is still wet. This ensures the seasoning sticks well and infuses the bagels with wonderful savory notes. In my experience, these garlic and herb bagels are especially fabulous when paired with smoked salmon (lox), cream cheese, and capers for a classic breakfast or brunch treat. The herbs complement the richness of the salmon perfectly. If you want to experiment, you can shape the dough into different forms, like a round ring brushed with sesame oil before topping, adding an extra layer of flavor and a beautiful gloss after baking. This recipe reliably produces bagels with a chewy interior and a crisp exterior, making it easy to impress friends and family. Overall, this versatile garlic and herb bagel recipe is straightforward enough for beginners and delicious enough for seasoned bakers. It's a great way to bring gourmet bakery flavors into your kitchen with simple ingredients and techniques.
