‌

Homemade Vegan Bagels with Seeds

Name: Homemade Vegan Bagels with Seeds
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-aheadVeganBreadFreezer friendlyBreakfastBrunchSnackDairy-freeOven

‌

Awesome Vegan Recipes

581 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.
Pop dough into a large, oiled bowl, cover with clingfilm and 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 weighing about 100g each, shape into balls and make a hole in the middle using a wooden spoon at least 3cm big.
Gently place bagels onto prepared cookie sheets, lightly brush with oil, cover with clingfilm and place in the fridge overnight for at least 12 hours.
The next day, remove trays from the fridge and allow them to come to room temperature.
Preheat oven to 220°C.
Heat a large, wide pot of water with baking soda until boiling.
When bubbling, add bagels in batches of three and cook for 2 minutes on each side.
Place back onto the cookie sheets and bake 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.
Enjoy!