Vegan Bagel Recipe
Even though most bagels are vegan, some bagels contain egg. Even though it is very easy to find vegan friendly bagels at the store, there is just something so much better about having a fresh bagel that you made yourself.
Ingredients Yields 8 Bagels
Pre heat oven 425F.
-First Step 1/2 tbsp active dry yeast , fast acting 1 3/4 cup bread flour 1 1/4 cup water, warm
-For second step 1/2 tbsp salt 1 3/4 cup bread flour Poppy seeds, sesame seeds (optional)
Instructions In a stand mixer, add in the ingredients from the 1st step, and mix on low until combined. Mixture should look very wet at this point.
Cover mixture for 30-40 minutes and allow to double in size.
Add remainder of ingredients and knead with stand mixer on the lowest setting for 10 minutes. (Stir setting on kitchen aid mixers)
Using your hands form the tacky dough into itself, quickly to form a ball, while still in the bowl. Cover for 1 hour until it has expanded to 1 1/2 its own size. DO NOT let dough over expand or it can
Remove dough from bowl onto a clean surface. DO NOT flour hands or surface, this dough must remain tacky.
Divide dough into 8 pieces. Roll each piece into a ball, until there are no creases or very little. If dough is drying out, very lightly damped hands before handling, to help the dough get its tackiness back.
Poke a hole in the middle of each piece and roll finger to expand the hole and make the bagel holes. Boil each bagel for 1 minute per side in a pan.
Place bagels onto a parchment paper lined cookie sheet or greased sheet.
Lightly spread vegan butter over bagels and dip in seeds of choice if you like. Bake for 20 minutes, making sure to turn the cookie sheet half way through cooking, for even cooking.
Cool, slice and ENJOY!