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
Start 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 each to around 100g for even size. Shape into balls and make a hole in the middle using a wooden spoon, ensuring the hole is at least 3cm big as it will close slightly during proving.
Gently 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 come to room temperature. Preheat oven to 220°C. Heat a large pot of boiling water with baking soda. When bubbling, add bagels three at a time and cook for 2 minutes on each side.
Place boiled bagels back onto the cookie sheets and bake for 8-10 minutes until lightly golden.
Transfer baked bagels to wire racks to cool.
Place boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds, if using. Enjoy!
Storage
Store cooled bagels in an airtight container for up to 4 days, or freeze for up to 3 months.
