Vegan Bagels Perfect for Burgers
Ingredients
Dough
- 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
Boiling additive
- 1 tbsp baking soda
Toppings
- sesame seeds
- pumpkin seeds
- sunflower seeds
Preparation
Mix water and rice 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, ensuring the hole is at least 3cm wide
Place the bagels on the prepared cookie sheets and lightly brush with oil
Cover with cling film and refrigerate the cookie sheets 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
When the water is bubbling, add the bagels three at a time and cook for 2 minutes on each side
Place the boiled bagels back onto the cookie sheets and bake for 8-10 minutes until lightly golden
Transfer the baked bagels to wire racks to cool
Storage
Store cooled bagels in an airtight container for up to 4 days or freeze for up to 3 months
Serving
Place boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds, if using
