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Easy Overnight Bagels with Seed Toppings

Name: Easy Overnight 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; sesame seeds; pumpkin seeds; sunflower seeds

BakingMake-aheadVeganBreadBatch cookingFreezer friendlyBreakfastBrunchSnackDairy-freeOven

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Vegan | Veganism

636 recipes

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 the bagels the night before you want to serve them.
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 clingfilm and leave to rise for about an hour until doubled in size.
Line two cookie sheets with lightly oiled and floured greaseproof paper.
Divide dough into 12 pieces and shape into balls with a hole in the middle at least 3cm wide.
Place bagels onto prepared cookie sheets and lightly brush with oil.
Cover with clingfilm and refrigerate overnight for at least 12 hours.
The next day, remove trays from the fridge and let them come to room temperature.
Preheat oven to 220°C.
Heat a large pot of water with baking soda until boiling.
Boil bagels three at a time for 2 minutes on each side.
Place bagels back onto the cookie sheets and bake for 8-10 minutes until lightly golden.
Transfer bagels to wire racks to cool.
Place boiled bagels rounder side up on cookie sheets and sprinkle with seeds if using.