Overnight 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
The night before, mix water and rice syrup in a small bowl
Add flour, yeast, and salt to a large bowl and make a well in the middle
Stir in the liquid and mix with a wooden spoon until a dough forms
Knead the dough for at least 15 minutes until smooth and elastic
Transfer the dough to a large, oiled bowl
Cover with plastic wrap and let rise for about an hour until doubled in size
Line two cookie sheets with lightly oiled and floured parchment paper
Divide the dough into 12 equal pieces, weighing about 100g each
Shape each piece into a ball and make a hole in the middle using a wooden spoon, ensuring the hole is at least 3cm wide
Gently place the bagels on the prepared cookie sheets
Lightly brush the bagels with oil
Cover with plastic wrap 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 boiling water with baking soda
Once bubbling, add bagels three at a time and cook for 2 minutes per side
Place the boiled bagels, rounder side up, back onto the cookie sheets
Sprinkle with seeds, if using
Bake for 8-10 minutes until lightly golden
Cool the bagels on wire racks
Tips
Store in an airtight container for up to 4 days or freeze for up to 3 months
