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Fantastic Fat-free Bagels

What you need: 

2 (1/4 ounce) packages active yeast
4 1/4 cups unbleached flour, divided
1 1/2 cups warm water (115 to 120 degrees F)
5 tablespoons sugar, divided
1 tablespoon salt
1/2 tablespoon cinnamon, optional
1/2 cup raisins, optional
brown sugar, to taste
nondairy milk, as needed
molasses, to taste

What you do: 

1. Combine the yeast and 1 cup flour. In a separate bowl, combine water, 3 tablespoons vegan sugar and salt. Add to flour mixture. Stir in raisins, 1 tablespoon sugar, and cinnamon, if using.
2. Beat with electric mixer or stir vigourously until no lumps remain and the mixture is sort of splashy. Add remaining flour. Mix until dough is tough. Turn out on floured surface and knead for 6-8 minutes. Cover and let rise 10-15 minutes.
3. Oil or spray a large cookie sheet. Divide the dough into 12 to 24 portions, rolling each into a ball and pulling a hole through in the middle with your fingers. Place the bagels on the cookie sheet, cover and let rise in a warm place for at least 20 minutes and no more than 2 hours (or you'll have dough coming out of your ears).
4. Meanwhile, put 1 gallon water and 1 tablespoon vegan sugar in a large pot to boil; reduce to simmer. Cook bagels, 4 or 5 at a time for 4 to 7 minutes (depending on the toughness of the skin you prefer; the longer they boil, the tougher they get), turning once.
5. Preheat oven to 375 degrees F. For glaze, mix the brown vegan sugar, molasses, and nondairy milk. Drizzle onto the bagels for a sweeter taste. Bake the bagels for 31 minutes, or until golden brown.
Nutrition Information: With raisins and brown vegan sugar-12 bagels: 201 calories, 0 g fat Without raisins and brown vegan sugar-12 bagels: 163 calories, 0 g fat

Preparation Time: 
Cooking Time: 
Servings: 
12-24

SO HOW'D IT GO?

Amazing!!  Bagels are one of my favorite breakfast treat, might even be the top one. It was something I was gonna miss going vegan but not anymore!! I made plain bagels so i used yeast, whole wheat flour, water, evap cane sugar and kosher salt. I followed directions about rising then when I got to boiling I used 1 tsp salt and 1 1/2 t cane sugar and about 4 cups of water to boil They ended up baking 27 minutes to a perfect crispy outside. To make them more traditional I coated the bottoms with corn meal before baking. Fantastic!! I'll post a picture so you can see. They aren't the most pretty bagels but they're sure tastey!!!  :)>>> :)>>> :)>>>

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I forgot to mention one of my steps. I used to be a pastry chef before I became a mommy, so I have a little trick to make the bagels puff up real big. Boil a small pot of water. When you are letting the bagels rise for the 20 min- 2 hours, put them in the oven (not heated oven) with the pot of water so that it becomes like a little sauna. The yeast love the warmth and moisture, and your bagels will be beautiful. It's called proofing, i'm not sure if that's common knowledge or not, but I thought i'd pass it on  ;)b

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This was so good! I did half whole wheat, half white flour. Mixed in some sesame seeds. Then I sprinkled corn meal on the sheet pan, then sprinkled the top with more sesame seeds. DELISH!!! Filled with vegan cream cheese and i'm in heaven, especially when it's warm out of the oven.  It has a crunchy chewy outside and a soft inside. I will be making these every month!

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i would recommend more salt.....and to cook for 30-35 mins because of carryover cooking,, let them hangout for 5 mins.....itll help.....also.....i think bout a cup and ahalf of  raisins would do better  :) plus add moistness....the bottoms did get crunchy....maybe a  little less oil on the  pan....ill try these again!!! plus....maybe  use quick rise yeast....to get  more volume from  your dough....

:) i  love these bagels  :)

-derek

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I feel repetative, but wow, amazing. definantly worth the time.

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WOW! I think these are the best bagels I have ever had (and first time making them). They are so good! I just had a few raisins, so I threw those in..and lots of cinnamon. Throughout the whole process, I wasn't sure how they would come out, but I didn't have any real problems. I didn't know if the bagels should sink to the bottom of the water, or float...but I think they were maybe floating when done? I don't know, I think I cooked them for about 6 minutes on the stove (30-40 in oven). It got a little difficult to see where my bagels were, b/c the water got cloudy..but that didn't seem to be an issue. I just threw together some brown sugar, maple syrup, and a little soy milk for glaze b/c I didn't know the measurements. Yum!  :)>>>

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These are so GOOOD!!! :)>>> I put dried apricots and vanilla in mine and they were GREAT !!!! ;)b

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I tried this recipe awhile back using whole wheat flour and stirring in some craisins, and the bagels were fantastic!!  My only complaint was that they seemed to have a problem staying together, which i think could be remedied by using slightly less flour.  I plan to try again as soon as my roomie's visitors are out of the house, since they tend to eat everything!!  ;D

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these are deeeeel-ish! way better than any store-bought brand!

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i used whole wheat flour instead and they still came out pretty good. mostly soft but the bottoms were a little hard. raisins added flavor but i felt like they still could have had more flavor. still good overall. my mom and i have both already had 3  ;D lol

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