Vegan Bagels

[plume]

I've seen a recipe for gluten free bagels on a blog but I don't think I can post the URL here.

[MizzouKitten]

Woohoo! I made these 100% percent whole wheat, and by george, I think they'll survive.  I added 3 tablespoons of gluten to the recipe to account for the denser flour. I used blackstrap molasses for the sweetener, and added a half-tablespoon of cinnamon; I haven't tasted them yet, but, well, they look like bagels.  I also put them at 500 degrees for ten minutes on the first batch; I thought I'd burned them because they felt rock-like when they first came out of the oven. But after I stuck them in a bread basket while they were still warm, I noticed they emerged much softer; I don't think they burned at all. (The downside of using molasses and wholewheat is that they're fairly dark, so I really can't tell.) I took pictures, so I'll add them with a new post when I figure out how they taste.

[MizzouKitten]

Kay, I've tasted and snapped pictures of my efforts, and I'm ready to do my follow-up.

Taste/Texture: Slightly sweet; you can barely detect the molasses, but not enough to think, "eww, molasses." (Or, "mmm, molasses." Depends on your acquired taste for the stuff. I like it.) I could smell and maybe taste my cinnamon, ever so slightly. Nice and rustic tasting.
The texture was surprisingly good; I'm a horrid baker, so I was expecting tunnels of yeast bubbles and the like. Instead, I got a nice dense, slightly chewy whole-grain texture.

Modifications: As I already mentioned, I used plain whole-wheat flour (King Arthur's), and added 3 Tablespoons of Gluten. I added about two tablespoons of water to the dough as it was mixing, because it looked dry. That'd be the wheat flour and gluten sucking up the moisture, I suppose. The salt in the recipe seemed a little much for me; so I cut it to about a teaspoon. I think I may have also let the bagels rise for an additional twenty minutes or so. I didn't really like what my breakmaker was doing to the dough, so I got it out after it had kneaded for about 10 minutes and just worked it on the countertop for a while. Then I let it rise in a ball. (15 minutes?)Then, I divvied it up and let it rise in eight balls. (Another 15 minutes or so.) Then, I stuck the holes through the middle of them, and let them rise another fifteen minutes. Then I proceeded with the recipe.

Ok, looking at all I did to this one, maybe I shouldn't be rating this one at all; I screwed it all up. (I should probably just list my own Whole-Wheat Bagel recipe.) But nevertheless, my bagels, which were loosely based on the spirit of this recipe, turned out satisfactory, in addition to being pretty easy and fun to make.

[atomikkitty]

i just made these and they turned out really well!  i used 3 cups whole wheat flour plus 4 teaspoons of gluten.  (the dough was pretty dry however, so i didn't add all 3 cups of flour.)  i also only used 1 teaspoon of salt and found that sufficient.  i will be using this recipe as a staple from now on!  it was my first time making bagels so i have some suggestions for other first-timers:

- shaping:  i found that letting the bagels rise as little balls and then poking a hole, rather than trying to shape them into logs and then circles, resulted in larger, more evenly shaped bagels that held their shape better. 

- toppings:  rather than sprinkle your toppings (poppy, sesame, etc) onto the wet bagel on the cookie sheet, maybe try dipping the bagel into a plate of seeds.  i suggest this because i ended up with seeds all over the cookie sheet which in the oven proceeded to burn, smoke, and set off the fire alarm.

- baking: my oven maybe a little off, but 10 minutes at 500 and the bottoms burnt!  so you might try checking them after 8 minutes or so.

[muffinesto]

I made four out of this recipe, just because my husband and I are GLUTTONS!
I used half and half, meaning, half all purpose and half whole wheat. had to add just a touch of water when kneading, it was a bit too dry otherwise.
I don't have a breadmaker, so I used the dough hook on my kitchenaid to knead it all.
baked on 500 for about 10 minutes, even though they were bigger than the original recipe.

[lunalavalamp]

I cut this recipe in half just to try it out, and wish I had made more (and made fewer larger ones).  They were really super with a little peanut butter and some pineapple jelly.  Yummers!

[AppleJunkie]

I halved the recipe (approximately... it was somewhere between half an a third), and "hand bread machine'd"  it- and they  came out great!  After I boiled them, I put some sunflower seeds on the counter, and kind of pushed the bagel into them.  The two sunflower bagels got a little smooshed, but they look great! I also made a cinnamon - sugar bagel - just sprinkle some on top before baking... it was delicious! 

Great recipe! 

PS See my picture!

[AsriaWolf]

I had to use more water than the recipe called for, but these came out good! I make them all the time now.

[3Nails]

Thank you for this recipe!! I've been craving bagels, and since going almost-vegan, I've missed them.
This was my first experience with making bagels...and they turned out perfectly. =)
I substituted 3 cups wholewheat flour and 3 TBS gluten, and baked them at 500 degrees for 8 minutes. They burned slightly on the bottoms, but not badly. I love this recipe and will be making many more batches! Thanks again.

[gnomo]

This recipe is great! I've tried making bagels before, but they were pasty and gross and tasted strange . I used 2 cups unbleached flour + 1 cup whole wheat flour, kneaded by hand, and cooked at 500 degrees for 10 minutes. I sprinkled a layer of corn meal on the greased sheet, and it seemed to keep any bottom burning to a minimum.

[Dave_greene]

The temperature and cook times a little off, i cooked mine at 500, for 12 minutes and theyre a little burnt, but its a great recipe if you watch out for that!

[shortie_b]

this recipe is fantastic!  i have a bread machine but still sometimes prefer to use my hands.  i did what heatherlynn did and let the yeast and sugar rise in the water.  i halved the mixture as i didn't know how they would turn out (but my fuzzy brain still made all the yeast mixture!).  i also used mostly whole wheat flour, without any gluten, and they turned out really yummy.  so yummy in fact, that i made the other half of the mixture with the rest of the yeast so i was almost glad that my brain went fuzzy!
i'll definitely be making these again, and again, and again!!  i'll post some photos too

[Sariea]

At first i was thinking this was going to turn out not so good, not because of the recipe but because it just didn't rise, but at the same time, i don't know how long to let yeast sit in the water before adding the flour. i thought i got some bad yeast or something but anyway, i changed it a bit. I used half whole wheat flour and half all purpose flour. I don't have a bread machine so i used my kitchenaid to mix it, then let it sit ontop of the preheating oven for about an hour, cut it into 12 bagels and let it sit covered on the greased sheet for another hour, hoping it would rise.

i work in a bakery and cook bagels every day (granted they're frozen and parbaked when we get them) and we cook ours at 400 for 12 minutes so i was kinda uncomfortable cooking it at 500. i ended up cooking them at 375 for about 13 minutes. and i put cornmeal on the bottom of them so they wouldn't burn or anything

these were GREAT! i loved them, my mom loved them, even my dad who refuses to eat anything with whole wheat flour thought they were fantastic. i am definately keeping this recipe for future use. thanks so much! 

[in2insight]

Yum, yum, yummy!
Used 100% Whole Grain Spelt flour, and a full packet of yeast.
GREAT and super easy bagels.