Homemade Vegan Pumpkin Bagels
Ingredients
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup dairy-free Greek yogurt
- 1/4 cup pumpkin purée
- 1 teaspoon pumpkin spice
- a pinch of salt
Preparation
Preheat the oven to 375 degrees.
In a mixing bowl, add in your flour, baking powder, baking soda, pumpkin spice, and a pinch of salt.
Mix together until evenly combined. Then add in your yogurt and pumpkin purée. Mix until the dough is crumbly.
On a clean surface, lay down some more flour and dump out your dough.
Using your hands, start to knead the dough a few times. You want the dough to be tacky but not sticking to your hands. Continue to knead and add flour to the surface as you go.
Once the dough is ready, shape into a ball and cut into 4 even parts. Roll out each into a thin cylinder and connect to form a ring. Add to a parchment lined baking dish.
After all 4 bagel rings are complete, use a brush to coat the tops with a little bit of olive oil.
Now they are ready to bake! Bake in the oven for roughly 25 minutes. The tops should be a nice golden brown.
Let them sit for a few minutes to cool before slicing them in half. Freeze to make them last longer.
