Vegan Bagels with Mixed Seed Toppings
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 for greasing and brushing
- 1 tbsp baking soda
Toppings
- sesame seeds
- pumpkin seeds
- sunflower seeds
Preparation
Mix water and rice syrup in a small bowl
Add flour, yeast and salt in a large bowl and make a well in the middle
Stir in the liquid and mix with a wooden spoon until a dough is formed
Knead for at least 15 minutes until smooth and elastic
Place dough into a large, oiled bowl
Cover with cling film and leave to rise for about an hour until doubled in size
Line 2 cookie sheets with lightly oiled and floured greaseproof paper
Divide dough into 12 pieces and weigh to around 100g each to ensure even size
Shape into balls and make a hole in the middle using a wooden spoon, ensuring the hole is at least 3cm big
Gently place bagels onto prepared cookie sheet and lightly brush with oil
Cover with cling film and place cookie sheets into fridge overnight, at least 12 hours
Remove trays from the fridge and let come to room temperature
Preheat oven to 220°C
Heat a large pot of boiling water with baking soda
Add bagels three at a time and cook for 2 minutes on each side
Place boiled bagels, rounder side up, back onto cookie sheets and sprinkle with seeds, if using
Bake for 8-10 minutes until lightly golden
Place bagels on wire racks to cool
Storage
Store in an airtight container for up to 4 days or freeze for up to 3 months
