Vegan Bagels
1 cup warm water
1 1/2 teaspoons yeast or 1 (1/4 ounce) package for manual directions
3 cups unbleached white flour
1 1/2 teaspoons salt
2 tablespoons vegan granulated sugar
sesame seeds, toasted, optional
[u]Bread Machine Directions[/u]:1. Except for sesame seeds, place all ingredients in bread machine and set for normal white vegan bread. (You may also add whatever seasoning you'd like for a flavored bagel at this step.)
2. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. Grease a cookie sheet.
3. Cut into eight equal pieces. Roll each piece into a rope about 1" thick, wet ends and stick together. Transfer to prepared cookie sheet, cover, and let rest for 15 minutes in a warm place. Preheat oven to 550 degrees F.
4. Fill a wok (or whatever you use) with about 3" water. Place vegan sugar in this water and bring to a boil. Add bagels for 1 minute, turning them as they boil. Drain.
5. Return dough to cookie sheet. Sprinkle with toasted sesame seeds. Bake for 15 minutes, or until desired browning occurs.
[u]Manual Directions[/u]:1. Add warm water to a small bowl. Sprinkle on the package active dry yeast; do not stir. Cover with a saucer and allow to proof for 5 minutes. Stir and allow to proof for an additional 3 minutes. Mixture should be frothy. If it isn't, discard and start over.
2. In a bowl, mix together flour and salt. Mix in yeast-water mixture and lightly knead in the bowl. Cover and set aside to allow dough to rise, about 1 hour. (You may add whatever seasoning you'd like for a flavored bagel when adding the flour and salt.) Grease a cookie sheet.
3. Cut into eight equal pieces. Roll each piece into a rope about 1" thick, wet ends and stick together. Transfer to prepared cookie sheet, cover, and let rest for 15 minutes in a warm place. Preheat oven to 550 degrees F.
4. Fill a wok (or whatever you use) with about 3" water. Place vegan sugar in this water and bring to a boil. Add bagels for 1 minute, turning them as they boil. Drain.
5. Return dough to the greased cookie sheet. Sprinkle with toasted sesame seeds. Bake for 15 minutes, or until desired browning occurs.
SO HOW'D IT GO?
These were great. I loved them. I also do not have a bread maker. My husband usually does the baking, but I baked these thanks to the comments on how to make them without a bread maker. I added chopped jalapenos to a few, blueberries to two, and left a couple plain and topped them with sunflower seeds. These will definitely be made a lot from now on. The jalapeno bagels were great with my tofu scramble. Thanks for the delicious recipe. I don't know if I feel this way because I baked them but they were the best bagels I have ever had. :D
perfect! I made these with all whole wheat flour, put them in the oven at 500 for 8 minutes. it was an easy, quick and healthy recipe. I will definately make this again.
This were yummy and simple. I made mine with sundried tomatoes, minced garlic, and oregano. Like other reviewers, I used whole wheat flour + gluten. I never made bagels before, so I wasn't sure what to expect. The dough was rubbery, didn't rise much, and I was worried. Didn't need to be. Most of the dough expansion was when I boiled the dough. The end result was very good. I will make these again.
Been craving bagels for sometime now. Found this easy recipe, made 8 in total. Topped 2 with basil, 2 with chopped pumpkin seeds, 2 with plenty of ground black pepper and left the last two plain. Absolutely lush. Used 2/3 wholmeal flower and 1/3 white and after cooking (and alot of kneading!) the result was soft with just enough chew to satisfy. Just make sure you let them cool down, it allows the bagels to set and makes for an easier cut. Going to make a big batch of these for sure.
Also let them rise for an extra 10 mins in a warm oven; preheated it to a high temp then stuck them in with the door ever so slightly ajar.
WHOA.
I added garlic and sundried tomato to my bagels (made 4 rather large ones) and topped them with roasted sesame seeds, and found out that I accidentally used wheat flour (translation problem), but these turned out great! A wee bit on the dense side, but it just kept me fuller for longer- not a bad thing at all in my book!
Will definitely be playing around with other flavors.
Topped it with tofutti herbs & onion cream cheese, and the Sundried Tomatoe, Caper & Olive Tapenade that I found on this site. Loved it, loved it, and so did my carni boyfriend!!!
Yummy! Try these with cinnamon, cumin, a little vanilla and almond extract, and some raisins. They were so good!
This is a pretty good recipe. However, when I boiled my first bagel, it dissintegrated! :o It was just a blob of gelatinous goop. LOL. After that, I reshaped the rest and coated them with flour to make them not disintegrate. I also put them in the water using a spatula.
For flavoring, I fried some onions and added them to the wet ingredients. I also dipped them into sesame seeds and after I ran out of those I used poppy seeds.
Overall, some of them rose more then the others and they were a little small, but they were tasty. I made 10 bagels, but had to throw that 1 disintegrated bagel away.
A++ Recipe! ;)
I've never made any sort of bread before and these turned out really well I think. They didn't rise as much as the pictures here, but maybe I needed to knead them more? They have a great texture and I can't wait to experiment with more flavors~
I don't have a bread machine, do you think that also could be why they didn't rise a whole lot?
moderndisaster...those look scrumptious*!*!*~ :)
my hands were the bread machine.
i used 1/2 wheat 1/2 unbleached white flour.
i added a tad more water while kneading.
i poked holes in balls of dough rather than trying to shape them myself. made for some damn cute bagels, if you don't mind my saying.
after boiling, i tried some variations with seasoning. some bagels got sesame seeds, some nutritional yeast AND sesame seeds, some cinnamon (er, pumpkin pie spice actually) and raisins, some a sprinkle of spicy sunflower seeds my roommate had toasted earlier in the week.
like many people suggested, i baked at 500 for 10 minutes.
verdict -
#1 - next time, i plan on making 6 not 8 bagels. that way they would be small sandwich size.
#2 - my bagels were pretty dense. they tasted kind of like two day old bakery bagels... pretty tough. i think letting them rise a LOT longer would help... but this is my first time ever trying to bake any sort of bread product myself - so that's just an assumption.
#3 - as far as toppings go, the cinnamon raisin bagels were a near bust. the raisins just kinda sat on top of the bagel but also fell into the hole making the entire thing puff up like a dinner roll. i want to try making cinnamon raisin bagels by mixing them into the dough before boiling. next time. sesame seeds worked fabulously, but next time i'll toast them first. sunflower seed mix would probably have worked if i had larger bagels and used oil (or margarine?) as an "adhesive" rather than water.
#4 - dense or not... they taste like bagels, they're cute as hell, and i consider this a valiant first attempt at bread-baking!
Pages