Herbed Bagel Recipe UK: Easy Homemade Bagels Packed With Flavour
The smell of fresh bagels coming out of the oven fills my kitchen with a kind of cosy excitement that’s hard to beat. Homemade bagels aren’t just delicious. They’re also a surprisingly fun weekend baking project, especially when I get to add my favourite British herbs. This herbed bagel recipe has become a regular part of my breakfast rotation, and it’s never failed to impress friends or family over a lazy brunch.
What makes these bagels really special is their chewy texture, crisp golden crust, and the burst of herb flavour in every bite. If you’ve only ever had plain or shop bought bagels, making your own feels like a whole new level. The best part? The method is approachable, the ingredients are easy to find in the UK, and there’s plenty of room to make this recipe your own.
Why These Herbed Bagels Hit the Spot
- No fancy tools needed. All you really need is your hands, a mixing bowl, and a baking tray.
- Packed with English herbs. Fresh rosemary, thyme, and chives give these bagels a savoury kick that’s perfect for both breakfast and lunch.
- Proper chewy and golden crust. Boiling before baking gives these bagels that classic chew and shiny finish you won’t get from rolls.
- Freezer friendly. Make a batch ahead and keep them ready for whenever you fancy a decent bagel.
Ingredients
Here’s what you’ll want to have on hand to make a dozen herbed bagels:
- 500g strong white bread flour
- 7g fast action dried yeast
- 1 tbsp sugar
- 1 ½ tsp fine sea salt
- 300ml lukewarm water
- 2 tbsp extra virgin olive oil
- 2 tbsp finely chopped fresh rosemary
- 2 tbsp finely chopped fresh chives
- 1 tbsp finely chopped fresh thyme
- 1 tsp garlic granules (optional)
- 2 tbsp poppy seeds or sesame seeds (for topping)
- 1 large egg (for egg wash, optional)
- 1 tbsp bicarbonate of soda (for boiling)
Step-by-Step Baking Guide
1. Prepping and Mixing
Start by mixing the flour, yeast, sugar, and salt in a big bowl. Make a well in the centre and pour in the warm water and olive oil. Add all the chopped herbs and garlic granules. Using your hands (or a wooden spoon), combine everything until a shaggy dough forms.
2. Kneading and Proofing
Tip the dough onto a lightly floured surface and knead for about 8-10 minutes. You’re looking for a dough that’s smooth but still springy. Pop it back in the bowl, cover with a tea towel, and leave to rise in a warm spot for about an hour, or until doubled in size.
3. Shaping the Bagels
Once your dough has risen, punch it down and divide it into 12 even pieces. Roll each piece into a ball, then poke a hole in the centre with your finger and gently stretch it to make a neat bagel shape. Place them on a lined baking tray, cover, and rest for 20 minutes.
4. Boil for Chewiness
Preheat your oven to 220°C (200°C fan or 425°F). Bring a large pot of water to a gentle boil and stir in the bicarbonate of soda. Carefully lower 2-3 bagels at a time into the water, letting them float for about 45 seconds per side. Carefully remove with a slotted spoon and place back on the tray.
5. Topping and Baking
For a glossy finish, beat the egg with a little water and brush over the tops. Sprinkle over poppy seeds or sesame seeds if you like. Bake in the hot oven for 18-22 minutes until deep golden brown and smelling amazing.
6. Cooling and Slicing
Cool on a rack for at least 20 minutes. Slicing into a hot bagel is tempting but letting them set means that brilliant chewy bite.
Handy Tips and Tasty Twists
- Try switching in British oregano or dill for a flavour mix-up.
- For extra crunch, mix seeds right into the dough along with the herbs.
- Make it vegan by skipping the egg wash, and use a splash of plant milk instead.
- Pop a few in the freezer once they’re cooled, and reheat in the oven or toaster straight from frozen.
- Don’t rush the kneading or the rise, since this step builds that great chewy texture.
Frequently Asked Bagel Questions
Q: Can I use dried herbs instead of fresh?
That works fine, just reduce the amounts by half. Dried herbs are stronger, but the flavour stays punchy.
Q: Why do you need to boil bagels?
Boiling gives bagels their signature chewy crust and helps the toppings stick. It also helps get that classic golden-brown colour.
Q: How do I store them for best freshness?
For a couple of days, I wrap them in a tea towel and keep in a bread bin. Otherwise, slice and freeze for up to two months.
Q: Are bagels healthy?
They’re a good source of energy, especially when you use wholemeal flour and seeds. I like them topped with cream cheese or avocado for a filling breakfast.
Q: Can I add other extras into the dough?
Absolutely. Feel free to mix in some grated cheese, sundried tomatoes, or even chopped olives if you want to give your bagels more flair. The herbs provide the base, but the dough is sturdy enough to welcome other tasty additions.
Enjoy Your Homemade Herbed Bagels
This herbed bagel recipe is my go-to when I’m craving a bakery style breakfast at home. The smell alone is reason enough to try it, but that first chewy bite filled with herby flavour is what keeps me coming back. If you give them a try, I hope your kitchen fills with the kind of happiness only scratch baking can bring. I’d love to hear which herb blend you try next time you bake! And if you’re sharing with friends, why not pair with a herby cream cheese or classic butter for next-level cool breakfasts or brunches?
Textured, aromatic, and totally satisfying, these bagels let you put a British twist on a classic favourite. Step into the fun of scratch baking and treat yourself to bakery quality bagels that celebrate the best of local herbs in every fluffy bite.