Olive Bagels

Recipes -> Breads

These olive bagels are one of my favorite bagels ever. They have olives mixed into the dough, adding a bit of flavor. Great for breakfast or a snack, they’re easy to make and enjoy!

I’ve always loved olive Ciabatta, it’s easily my favorite bread. The combination of the chewy texture and the rich flavor of olives is something I can never get enough of. That’s what inspired me to try making olive bagels! Bagels are great because they’re so versatile. Whether you enjoy them toasted with butter, with toppings, or just as they are, they’re perfect for any time of the day.

Making bagels from scratch does take a bit of time and patience. There’s the mixing, the rising, the boiling, and finally, the baking. But trust me, it’s worth every minute. The process itself is rewarding, and the smell of freshly baked bagels wafting through your kitchen is something you’ll look forward to. When they come out of the oven, golden and slightly crisp on the outside, with a soft, flavorful interior, you’ll know it was time well spent.

In our house, bagels have became a staple every weekend morning. There's something comforting about starting the day with a freshly baked bagel, especially when it’s homemade.

I hope you give these bagels a try!

Frequently asked questions

1. What kind of olives can I use?

While I personally prefer to use Kalamata Olives (they’re my favorite), you can also use Green Olives, Black Olives or even a mixture of all three.

2. Can I make bagels by hand?

Yes, you can make bagels even if you don’t own a stand mixer. It is easy to knead bagels by hands because it’s not a very sticky, wet dough.

3. What kind of yeast can I use in this recipe?

You can use any type of yeast for your bagels:

• Instant yeast: this can be mixed in directly with the ingredients. This is what I use in most of my recipes

• Active dry yeast: this type of yeast has to be dissolved first, usually in a bit of milk and a teaspoon of sugar.

• Fresh yeast: it has to be crumbled and dissolved in milk before using.

4. What other add-ins can I use in bagels?

Bagels are versatile, and there are plenty of delicious add-ins you can use to enhance their flavor and texture.

• Cheese

• Cinnamon and raisins

• Jalapenos

• Fruits like blueberries or strawberries

• Chives

• Sundried tomatoes

Ingredients you will need for this recipe:

Bread flour: I recommend using bread flour, but if you only have all-purpose flour in your pantry that will work as well.

Water: Make sure you are using lukewarm water.

Instant yeast: Scroll up to the ”Frequently asked questions” subtitle to see what other types of yeast can you use.

Salt: Enhances the flavor of the bagels.

Kalamata olives: If you prefer green or black olives you can use those.

Egg: Egg will be used to brush the bagels with an egg wash before baking.

Step by step instructions with pictures

1. Let’s make the dough, which you can do either by hand or using a stand mixer.

2. Making the dough by hand – In a large bowl whisk together the flour, salt and instant dry yeast. Then add the chopped up olives and the water. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough or almost a ball. Then place it on a floured countertop and start kneading it until the dough becomes smooth.

3. Making the dough using a stand mixer – In a large bowl whisk together the flour, salt and active dry yeast, then add the olives and water. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed, and knead it until it becomes smooth.

4. Once your dough is ready, place it in a lightly oiled bowl and let it rise at room temperature for about 1.5 - 2 hours.

5. About 20 minutes before the time is up, preheat your oven to 200C (fan) and place a medium sized saucepan filled with water on the stovetop. Let it come to a boil.

6. Once the dough has doubled in size, punch it down and divide it into 100g balls each. My dough weighed 865grams, so I made seven 100g balls and one 165g ball. If you want to be very specific and you want all the bagels to be the same size, then just divide the weight of the dough by 8.

7. Shape the balls, poking a hole in the middle and boil them in the water for about 30 seconds on each side.

8.Once you boiled all the bagels, place them on a baking sheet lined with parchment paper and brush them with an egg wash. Bake for 18 to 20 minutes in the preheated oven at 200C.

9. Once ready, let them slightly cool and enjoy.

Yield: 8

Author: Angela Bauch

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Olive Bagels

These olive bagels are one of my favorite bagels ever. They have olives mixed into the dough, adding a bit of flavor. Great for breakfast or a snack, they’re easy to make and enjoy!

Prep time: 15 MinCook time: 20 MinInactive time: 2 HourTotal time: 2 H & 35 M

Ingredients

• 500g bread flour
• 7g instant yeast
• 8g salt
• 280g lukewarm water (add a bit more if the dough is too dry)
• 100g pitted Kalamata olives (chopped up)
• 1 egg for and egg wash

Instructions

1. Let’s make the dough, which you can do either by hand or using a stand mixer.
2. Making the dough by hand – In a large bowl whisk together the flour, salt and instant dry yeast. Then add the chopped up olives and the water. With a dough whisk or the end of a wooden spoon, start whisking together the ingredients until you get a shaggy dough or almost a ball. Then place it on a floured countertop and start kneading it until the dough becomes smooth.
3. Making the dough using a stand mixer – In a large bowl whisk together the flour, salt and active dry yeast, then add the olives and water. Start kneading it at low speed for a few minutes until the dough is starting to come together. Gradually increase the speed, and knead it until it becomes smooth.
4. Once your dough is ready, place it in a lightly oiled bowl and let it rise at room temperature for about 1.5 - 2 hours.
5. About 20 minutes before the time is up, preheat your oven to 200C (fan) and place a medium sized saucepan filled with water on the stovetop. Let it come to a boil.
6. Once the dough has doubled in size, punch it down and divide it into 100g balls each. My dough weighed 865grams, so I made seven 100g balls and one 165g ball. If you want to be very specific and you want all the bagels to be the same size, then just divide the weight of the dough by 8.
7. Shape the balls, poking a hole in the middle and boil them in the water for about 30 seconds on each side.
8. Once you boiled all the bagels, place them on a baking sheet lined with parchment paper and brush them with an egg wash. Bake for 18 to 20 minutes in the preheated oven at 200C.
9. Once ready, let them slightly cool and enjoy.

Nutrition Facts

Calories

254.46

Fat

3.54 g

Sat. Fat

0.58 g

Carbs

46.21 g

Fiber

2.14 g

Net carbs

44.06 g

Sugar

0.28 g

Protein

8.66 g

Sodium

593.84 mg

Cholesterol

20.46 mg

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