In this video, we'll show you how to make mouthwatering vegan bagels from scratch. Whether you're a vegan or just looking to try something new, these bagels are sure to satisfy your cravings. Each step is clearly explained, making this recipe perfect for beginners. From mixing the dough to shaping and baking the bagels, we've got you covered. And the best part? You only need a handful of simple ingredients that you probably already have in your kitchen. So, let's get started and dive into the world of vegan bagels!
We realize that eating gluten is not very cool right now. If you have an allergy to gluten or it makes you feel weird when you eat it or you just don’t like gluten for any reason, this isn’t going to be a good recipe for you.
All right pasta lovers, I think we're alone now.
We are happy to present to you, fellow wheat revelers, the ultimate recipe for chewy, dense, boiled, New York-style bagels. They are perfect :)
plain bagels (yields 8)
4 cups high-gluten flour (alternatively, you can use bread flour plus 2 Tbsp vital wheat gluten)
2 tsp salt
1 Tbsp barley malt syrup
1 1/4 cups warm water
1 1/2 tsp instant or rapid rise yeast
3 Tbsp cornmeal
These bagels are quite simple to make, however some steps must be completed the night before you wish to bake them.
Combine the flour (and vital wheat gluten, if using), salt, and barley malt syrup using a stand mixer with a dough hook attachment on a low speed. Add the water and yeast. Mix for about 4 minutes, until the dough looks scrappy. Increase the mixer speed to medium-low and mix for about 9 minutes more, until the dough is smooth and stiff.
Remove the dough from the mixing bowl and divide into 8 pieces on a clean work surface. Work each piece into a smooth ball and then cover all the dough balls with plastic wrap for 5 minutes.
Prepare a baking sheet by dusting it with cornmeal. Roll each ball of dough into 11-inch long ropes of even thickness. For each rope, overlap the two ends and pinch together to form a circle (we found that wetting our finger tips a bit for this step made it easier).
Place the dough rings on the prepared baking sheet and cover tightly with plastic wrap. Refrigerate over night (no less than 12 hours, no more than 18 hours).
One hour before you want to bake the bagels, remove them from the refrigerator. Preheat the oven to 450 and prepare a baking sheet with parchment paper.
Bring a short depth of water (about 3 inches) to a boil in a pot. How many bagels you boil at a time will depend on how large of a pot you have (we did one at a time). Drop the bagel ring into the boiling water, stirring and submerging for 30 seconds before removing with a slotted utensil. Transfer to a wire rack, bottom side down.
*It is at this point that you will dunk the tops of the bagels into the prepared mixture of toppings if you are making everything bagels (recipe below).
Arrange the boiled rings, bottom side down, onto the prepared baking sheet, and bake for about 14 minutes, rotating sheet halfway through baking. Bagels should be golden brown and crisp. Transfer the bagels to a wire rack to cool. Bagels will keep for about two days at room temperature in a zip lock bag. Alternatively, once the bagels have cooled completely, they can be wrapped in plastic and aluminum foil and stored in the freezer for up to a month. (Bagels are then thawed, unwrapped, and baked at 450 for 6 to 8 minutes.)
everything bagels
2 Tbsp sesame seeds
2 Tbsp poppy seeds
1 Tbsp caraway seeds
1 Tbsp dehydrated onion flakes
1 Tbsp dehydrated garlic flakes
1 Tbsp sea or kosher salt
Combine all ingredients in a shallow dish. After boiling the bagels, dunk the tops in the mixture before placing on prepared baking sheet.
