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(healing slice)
To a large mixing bowl whisk together the active sourdough starter and sugar in the water.
Add the olive oil, flour, and salt, and mix by hand until all of the flour has absorbed the water.
Cover with plastic wrap and allow the dough to sit for 45 minutes to an hour.
Place the dough on a clean surface (lightly floured if needed to prevent sticking). Begin kneading by lifting one side of the dough, folding it over itself, and pressing it down firmly with the heel of your hand. Repeat this motion rhythmically for about 8–10 minutes, until the dough becomes smooth and elastic. Add a small sprinkle of flour as needed if the dough feels too sticky during kneading.
Once complete, place the dough in an oiled bowl, cover it with plastic wrap or a damp towel, and let it rest for 45 minutes.
After the dough has rested begin a stretch and fold and add the rosemary and Asiago cheese.
Sprinkle a portion of the chopped rosemary and shredded Asiago evenly over the surface of the dough. With lightly wet hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl 90 degrees.
Sprinkle more rosemary and cheese over the dough. Stretch and fold the next side over, then rotate again.
Repeat 2–3 more folds, adding the remaining inclusions a little at a time with each fold, until they’re evenly incorporated.
Cover the dough and let it rest 45 minutes. Perform 1 more stretch and fold and allow the dough to rest for the remainder of the bulk rise or until doubled in size.
The dough is ready to be shaped once it has doubled in size. Need more time? Rosemary olive oil bagel dough can be refrigerated for up to 24 hours.
Line a baking sheet with parchment paper and spray a little non-stick oil on the paper.
Turn the dough out on a clean work surface and divide it into 8 equal portions (about 125-130 grams each). For accuracy I weigh the dough first and divide it by 8.
Shape each piece of dough into a smooth ball and place it on the pan. Cover with lightly oiled plastic wrap or a damp towel, and let them rest for 15-30 minutes to allow the gluten to relax—this makes shaping easier and more effective.
Shape each bagel by gently poking a hole in the center of the dough ball with your fingers, then stretch and rotate it to form a ring. Be sure the hole is at least the size of a quarter, as it will shrink slightly during baking.
After rounding out the bagel, you can stretch them a bit to ensure the hole is large enough.
Once complete, cover them with oiled plastic wrap or a damp a towel and let them rest for 15-30 minutes.
Bring a pot of water to a boil (about 6 cups) with a tablespoon of sugar and preheat the oven to 425 degrees F.
To make transferring the bagels easier, cut the parchment paper into individual squares for each one.
Place 2-3 bagels in the pot of boiling water and boil on each side for 30-60 seconds.
Using a slotted spoon place each boiled bagel onto a parchment paper line pan. Top with more rosemary and shredded Asiago cheese if desired.
Once all of the bagels have been boiled place the pan in the oven and bake for 20-25 minutes or until your desired golden brown.
Allow the bagels to cool for 15-30 minutes before slicing and enjoying with your favorite spread!
Storage: These bagels are best enjoyed the day they're baked, but they’ll stay fresh for up to 2 days at room temperature in a bread bag or airtight container. For longer storage, they freeze beautifully—just let them cool completely before freezing.