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?
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! :D
PS See my picture!
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!
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.
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.
Kay, I've tasted and snapped pictures of my efforts, and I'm ready to do my follow-up. :P
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. :P (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.
Woohoo! I made these 100% percent whole wheat, and by george, I think they'll survive. ;D 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. :P 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.
I've seen a recipe for gluten free bagels on a blog but I don't think I can post the URL here.
Pages