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Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Rosemary, thyme and garlic home made bagels


I never knew baking could be so much fun and rewarding. I recently starting making my own bagels and love experimenting with different flavours. Some work and some … well not all are keepers. The big hit for Belle are the Rosemary, Thyme and Garlic bagels and for me it is the Chipotle Chili Bagels. Here are the former and the method of substituting anything else you would like. You can make the bagels smooth if you like but I prefer the rustic look of these bagels. I also found if you work the dough, folding the hole inside itself, you get a smooth bagel but it rises very high. More like a bun.

Rosemary, thyme and garlic home made bagels

2 1/4 tsp dry, active traditional yeast
2 1/4 cups hot water, divided
3 tbsp sugar, divided
4 cups all-purpose flour
2 tbsp gluten flour
2 tsp fine sea salt**
3 tsp dried rosemary
3 tsp dried thyme
3 tsp garlic powder
2 tsp onion powder
Sprig fresh rosemary, leaves chopped (optional)

  1. Place 1/4 cup hot water (hot from the tap), the yeast and 1 tablespoon sugar in a small bowl and set aside for 10-15 minutes.If the yeast does not get foamy, start again.
  2. In a spice or coffee grinder, grind the rosemary and thyme to a powder (doesn’t have to be a fine powder).
  3. In a stand mixing bowl combine the flours, salt, herbs. Add the yeast mixture and 1 cup of the water.
  4. Mix on a low setting for a few minutes, pushing down with a spatula. Add up to another cup of water as required and continue mixing to make a dough that is tacky but not wet.
  5. Remove the dough, spray the bowl with a vegetable spray, place the dough back in and spray the top. Cover with cling wrap and set aside in a warm place for 1 hour.
  6. Pre-heat the oven to 425 degrees F. Prepare a baking sheet lined with parchment paper or a silicone mat.
  7. Place a large pot of water on to the boil at med-high heat, not a rolling boil just barely boiling (you can reduce the heat to med-low at this point).
  8. Tear of a handful of the dough and form into a hockey puck size, poke a hole in the center about the size of a Looney (Canadian dollar coin , same as a Susan B. Anthony) and place on the baking sheet. Continue until you have 6 bagels.
  9. Sprinkle the chopped rosemary on top and lightly press in with fingers.
  10. Place three at a time in the boiling water for 1 minute, flip over and continue for 1 more minute, remove to the baking sheet. repeat with other three bagels.
  11. Bake the bagels for 20 minutes, remove and let sit for 15 minutes.
  12. Enjoy!

**For the Chipotle bagels I use a Canadian Chili Sea salt, ground in a mortar and pestle along with 2-3 tsp of Chipotle Chili powder. You omit the rosemary and thyme but can keep the onion and garlic powders. If you don’t have the chili salt, use regular fine sea salt and use 3-4 tsp chipotle chili powder.

Experiment with lots of other things. I have also done whole wheat sun-dried tomatoes and basil which worked out well too.

Chipotle Left and Rosemary Right

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3 comments to Rosemary, thyme and garlic home made bagels

  • Fun to read how to make bagels! I’ve heard the water in New York is such a critical ingredient that some places import water from there for their bagels. It would be fun to hear how an experiment would go with making bagels using different waters!


  • Nice idea. Looks quite hard, but I am going to try it!


  • Ward

    Actually they are so simple to make I don’t know why I didn’t figure this out earlier. Made another dozen this morning, takes about 20-30 minutes of prep and work but 1 hour to prove the dough and 20 minutes to bake. SO total about 2 hours.


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