Homemade Vegan Bagels with Seeds
Ingredients
- 1 tbsp rice malt syrup
- 400ml lukewarm water
- 800g strong white or wholemeal bread flour
- 7g fast action yeast
- 2 tsp fine salt
- olive oil
- 1 tbsp baking soda
Toppings
- sesame seeds
- pumpkin seeds
- sunflower seeds
Preparation
Begin preparation the night before serving
Mix water and rice malt syrup in a small bowl
In a large bowl, add flour, yeast, and salt, and make a well in the middle
Stir the liquid into the well and mix with a wooden spoon until a dough forms
Knead the dough for at least 15 minutes until smooth and elastic
Place the dough in a large, oiled bowl
Cover with cling film and let rise for about an hour, until doubled in size
Line two cookie sheets with lightly oiled and floured greaseproof paper
Divide the dough into 12 even pieces, weighing about 100g each
Shape each piece into a ball and make a hole in the middle using a wooden spoon
Gently place the bagels onto the prepared cookie sheets and lightly brush with oil
Cover with cling film and refrigerate overnight, for at least 12 hours
The next day, remove the trays from the refrigerator and let them come to room temperature
Preheat the oven to 220°C
Heat a large pot of water with baking soda until boiling
When bubbling, add the bagels three at a time and cook for 2 minutes per side
Place the boiled bagels, rounder side up, onto the cookie sheets
Sprinkle with seeds, if using
Bake for 8-10 minutes until lightly golden
Transfer the bagels to wire racks to cool
Tips
Ensure the hole in the bagels is at least 3cm wide as it will close slightly during proving
Store in an airtight container for up to 4 days, or freeze for up to 3 months
