Vegan Bagels with 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
Start bagels the night before you want to serve them and 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
Pop dough into a large, oiled bowl and cover with clingfilm
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 make sure they're even
Shape into balls and make a hole in the middle using a wooden spoon with the hole at least 3cm big
Gently place bagels onto prepared cookie sheet and lightly brush with oil
Cover with clingfilm and place cookie sheets into fridge overnight for at least 12 hours
The next day, remove trays from the fridge and place on the side to come to room temperature
Preheat oven to 220°C
Heat up a large, wide pot of boiling water with the baking soda
When bubbling, add in bagels three at a time and cook for 2 minutes on each side
Place back onto the cookie sheets and bake in the oven for 8-10 minutes until lightly golden
Put bagels on wire racks to cool
Place boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds if using
Tips
Keep bagels well for up to 4 days in an airtight tin or freeze for up to 3 months
Enjoy the bagels as prepared
