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One Bagel Recipe

One Bagel Bagel Recipe By: Cece Kirkwood 

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One Bagel Recipe

This one bagel recipe is a variation on my Montreal bagel with a New York twist. It is perfect if you are craving a bagel suddenly but maybe don’t have the time to bake an entire batch of bagels. 

Only a few small bowls, a whisk and a spatula are needed so don’t worry about lugging out that electric mixer! A simple bit of elbow grease will do the trick. 

I’ve decided to flavor this one bagel recipe as rosemary and sea salt as it is a new obsession of mine. My husband and I frequent a few different farmer’s markets on the weekends and there is one stand that sells rosemary and sea salt bagels and we have been overtaken by the taste. So I did what I normally do and came home to immediately figure out how to recreate that flavor combination.

The one bagel recipe seemed like the perfect test scenario and oh my goodness… is it good. But don’t worry, if rosemary and sea salt aren’t your flavor of choice, you can easily make this into a plain bagel or one with a simple everything bagel topping. 

Remove the rosemary from the bagel dough ingredients. Then right after boiling, top the bagel with everything seeds or even poppy or sesame seeds! Every other step in the recipe will remain exactly the same. 

Now that we’ve got the basics covered, shall we dig in? 

The Process 

Mix together the one bagel recipe dough:

In a small bowl, mix together the warm water, sugar, maple syrup and yeast together until everything is dissolved. 

Add the flour, rosemary and salt to the top. Mix together using a wooden or rubber spatula until things have mostly come together. 

Knead and rest the one bagel recipe dough: 

Dump the dough onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. 

Don’t skimp on time here. Just because its a small amount of dough, doesn’t mean it needs less kneading time to develop the gluten! If you’ve kneaded the dough to perfection, it should slowly rise and fill back in when pressed with your finger

Place the dough in a lightly greased bowl and allow it to rise for 1 hour or until doubled in size. 

Shape the one bagel and rest once more: 

Then, shape into a bagel. I like to shape mine into a mini boule, creating tension across the top of the dough. Then poke your thumb through the center of the ball to make your bagel shape! 

Place the shaped bagel back in the bowl and allow it to rest and rise in a warm, draft free area for another thirty minutes. 

Boil, Bake and Devour: 

Meanwhile, preheat the oven to 425ºF and bring to boil the water, honey and baking soda. 

Boil the bagel for 90 seconds total, flipping halfway through. 

Remove the bagel from the boiled water and let it dry slightly onto a paper towel and top the bagel with a flakey sea salt. 

Bake the bagel for 8-10 minutes, then flip the bagel and bake again for another 6-8 minutes until completely golden. Let the bagel cool on a rack before slicing and devouring! 

The Tips 

Can I flavor this bagel differently?

Don’t worry, if rosemary and sea salt aren’t your flavor of choice, you can easily make this into a plain bagel or one with a simple everything bagel topping. 

Remove the rosemary from the bagel dough ingredients. Then right after boiling, top the bagel with everything seeds or even poppy or sesame seeds! Every other step in the recipe will remain exactly the same. 

Why is this One Bagel recipe in grams?

Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.

How long does the one bagel recipe last in the fridge?

In reality, you probably won’t be “saving” this bagel for later. But in the chance that you bake this the night before for a delicious brunch the next day, let the bagel cool completely, then place it into an airtight container. You can leave it on the counter for one day or in the fridge for up to 2 days. 

If you are really baking ahead, you can always place it into the freezer and the bagel will remain fresh for up to 3 weeks! To defrost, place the bagel on a microwave safe plate and place it in the microwave for 30 seconds. Then slice, toast and devour! 

One Bagel Recipe

The One Bagel Recipe

Print

One Bagel Recipe

The bagel on a wooden cutting voard

The one bagel is perfect, simple recipe if you are craving a bagel suddenly but maybe don’t have the time to bake an entire batch of bagels. 

  • Author: Cece
  • Prep Time: 90 min
  • Cook Time: 16 min
  • Total Time: 106 min
  • Yield: 1 bagel 1x

Ingredients

Scale

For the bagels: 

  • 50g of warm water
  • 8g granulated sugar
  • 1g instant yeast
  • 3g maple syrup
  • 85g bread flour
  • 1 sprig of rosemary leaves, finely chopped
  • 1/4 tsp Morton’s Kosher salt

For boiling:

  • 4 cups of water
  • 2 tbsp of honey
  • 1 tsp of baking soda
  • Egg for egg wash
  • Flakey sea salt to top

Instructions

  • Gather ingredients for the One Bagel Recipe
  • In a small bowl, mix together the warm water, sugar, maple syrup and yeast together until everything is dissolved.
  • Add the flour, rosemary and salt to the top. Mix together using a wooden or rubber spatula until things have mostly come together.
  • Dump the dough onto a lightly floured surface and knead for 10 minutes until the dough is smooth and elastic. Don’t skimp on time here. Just because its a small amount of dough, doesn’t mean it needs less kneading time to develop the gluten! If you’ve kneaded the dough to perfection, it should slowly rise and fill back in when pressed with your finger.
  • Place the dough in a lightly greased bowl and allow it to rise for 1 hour or until doubled in size.
  • Then, shape into a bagel
  • Place the shaped bagel back in the bowl and allow it to rest and rise in a warm, draft free area for another thirty minutes.
  • Meanwhile, preheat the oven to 425ºF and bring to boil the water, honey and baking soda.
  • Boil the bagel for 90 seconds total, flipping halfway through.
  • Remove the bagel from the boiled water and let it dry slightly onto a paper towel.
  • Top the bagel with a flakey sea salt.
  • Bake the one bagel for 8-10 minutes, then flip the bagel and bake again for another 6-8 minutes until completely golden.
  • Let the bagel cool on a rack before slicing and devouring!

Notes

You can easily make this into a plain bagel or one with a simple everything bagel topping. Simply remove the rosemary from the bagel dough. Then right after boiling, top the bagel with everything seeds or even poppy or sesame seeds! Every other step in the recipe will remain exactly the same.

Keywords: bagel, one bagel

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4 Comments

  1. That is the best bagel I have ever made. And I have tried a lot of recipes. I think the baking soda was the game changer for me ! Wow

    1. Thank you so much Torey. This means the world to me! Happy baking and be sure to check out my other bagel recipes too for even more deliciousness. <3

  2. Cece, girl. This shit was the best bagel I’ve ever had. I had fresh rosemary from my herb garden and topped the bagel with maldon salt and fresh ground pepper. Paired it with a caramelized shallot and garlic cream cheese I whipped up while the bagels sat. I will be doing this like all the time. I will be thinking about the ethereal experience I just had for the rest of the week. I forgot about the egg wash so I’ll try that bit next time but it didn’t hurt not having it. So good, so easy. 🤯

    1. Heidi – This is hands down the best review I will ever read. I am so absolutely happy to hear this. THANK YOU! Bagels are truly a magical experience every single time I bake and devour them. So happy they provide the same joy for you. Happy Baking <3

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