Description
Cheesy Rosemary Bagel Bites
Ingredients:
For the Dough:
2 ¼ tsp (1 packet) active dry yeast
1 ½ cups warm water
2 tbsp granulated sugar
1 tsp salt
3 ½ cups bread flour (plus more for kneading)
For the Topping:
1 cup shredded mozzarella cheese
Fresh rosemary sprigs
1 egg (for egg wash)
Coarse sea salt (for sprinkling)
Instructions:
Prepare the Dough:
In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until the yeast becomes frothy.
Add salt and gradually mix in the flour until a dough forms.
Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in size.
Shape the Bagels:
Punch down the dough and divide it into 8 equal pieces.
Roll each piece into a ball, then use your thumb to create a hole in the center, forming a bagel shape.
Place the bagels on a parchment-lined baking sheet and let rest for 10 minutes.
Boil the Bagels:
Preheat your oven to 425°F (220°C).
Bring a large pot of water to a gentle boil. Boil each bagel for 1 minute on each side, then return to the baking sheet.
Add the Toppings:
Brush each bagel with egg wash.
Top with shredded mozzarella cheese and a sprig of fresh rosemary.
Sprinkle coarse sea salt over the bagels for extra flavor.
Bake:
Bake in the preheated oven for 20–25 minutes, or until golden brown and the cheese is bubbly.
Serve:
Let cool slightly before serving. These bagel bites are perfect for snacking, breakfast, or as a side for soups!
Enjoy the perfect blend of fluffy bagel goodness, melted cheese, and aromatic rosemary!
Step-by-Step Guide
Follow these detailed instructions for perfect bagel bites every time.
- Activate the Yeast: Ensure your water is between 105-110°F. Water that’s too hot will kill the yeast, too cold won’t activate it. The mixture should be frothy after 5 minutes.
- Knead Thoroughly: Knead the dough on a floured surface until it passes the “windowpane test.” Stretch a small piece; it should form a thin, translucent membrane without tearing.
- First Rise: Let the dough rise in a warm, draft-free spot. To test, press a finger into it; the indentation should remain.
- Shape with Care: After dividing, roll each piece into a tight, smooth ball. Use a floured finger to poke the hole, then gently stretch it to about 1.5 inches in diameter.
- The Boil: Keep the water at a gentle simmer. Boiling hard can make the bagels tough. Use a slotted spoon to flip and remove them.
- Topping Application: Apply the egg wash gently to avoid deflating the dough. Press the rosemary sprigs lightly into the cheese so they adhere during baking.
Serving Suggestions
These versatile bites go beyond a simple snack. Serve them warm with a side of marinara or garlic-infused olive oil for dipping. For breakfast, pair with soft-scrambled eggs. They also make an excellent accompaniment to a hearty tomato soup or a fresh garden salad. For a party, slice them into quarters for easy, shareable finger food.
How-to Summary
In short, you’ll activate yeast in warm water, knead a simple dough, and let it rise. Shape the dough into small bagels, give them a brief boil, then top with cheese, rosemary, and salt before baking until golden and bubbly.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the bagels will be slightly less chewy. Bread flour’s higher protein content creates more gluten, yielding that classic bagel texture.
Can I make the dough ahead of time?
Absolutely. After the first rise, punch down the dough, place it in a greased bowl, cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
My yeast didn’t get frothy. What now?
Your yeast may be old or the water was the wrong temperature. Start over with a new packet to ensure your dough rises properly.
Can I use dried rosemary?
Fresh is highly recommended for flavor and presentation. If using dried, sprinkle sparingly (about 1 tsp total) over the cheese, as it can become bitter if overdone.
How should I store leftovers?
Store in an airtight container at room temperature for 2 days. Reheat in a toaster oven or air fryer for best texture. They also freeze well for up to 2 months.
Common Mistakes to Avoid
- Using Hot Water for Yeast: This is the #1 reason for failure. Always use lukewarm water.
- Skipping the Boil: Boiling sets the crust, giving bagels their distinctive chewy exterior. Don’t skip this step.
- Overloading Toppings: Too much cheese can weigh down the dough and cause it to spread. A light, even layer is best.
- Not Letting Them Rest After Shaping: The 10-minute rest allows the gluten to relax, preventing the bagels from shrinking excessively in the boil.
- Cutting Immediately: Let them cool for at least 10 minutes; this allows the cheese to set and prevents a gummy interior.
Conclusion
Mastering these Cheesy Rosemary Bagel Bites is a rewarding kitchen project. The process of creating the dough, shaping, boiling, and baking results in a far superior treat to anything store-bought. The combination of the crisp, chewy base, melted mozzarella, and fragrant rosemary is simply irresistible. With this comprehensive guide, you’re equipped to avoid common pitfalls and create a delicious, impressive snack perfect for any occasion. Happy baking!