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?
Does anybody have any other suggestions as to how I can make these super crispy/chewy? Thanks!
I haven't tried this particular recipe, but when I make bagels I broil them prior to boiling. You put them on a greased sheet about 5-6 inches from the heat and broil 1 1/2 - 2 minutes each side(do not brown), then boil them and bake. I also boil mine for 7 minutes, turning once halfway through. I dust my baking sheet with cornmeal before the final bake too. From what I understand, the broil, boil and bake method is what gives bagels the crispy/chewy texture. Hope that helps!
I've now made this recipe almost a dozen times, and I do something different every time. I can't quite get it exactly how I want it. I'm trying to get the nice crusty outside, chewy inside that you get when you get bagels at a bagel shop. I've tried boiling 1 minute, 2 minutes, 3 minutes, and 5 minutes, and I haven't seen much difference between those changes. I've tried baking at 450, 475, and 500 (my oven won't go above 500). I didn't like the 500, because all my toppings burnt. I think I'm leaning more towards 475, but my toaster oven only goes to 450, and I try to use that as much as I can over the big oven.
Here's my big issue: my bottoms are still kind of soggy. After I boil them, I place them on a cookie sheet dusted with cornmeal, then add the toppings (salt on 2, cinnamon sugar on 2, chocolate chips on 2--yes, I only make 6 bagels out of this! We like them big!). What I'm thinking I'll try next is to let them dry for a few minutes on a rack before I bake them, and this might help with the soggy bottoms.
Please don't take all my experiments as though I don't like this recipe--I'm just taking a good recipe and trying for perfection! And that's going to take changing around some variables, to get them exactly how I want them. They're still super delicious, and my parents love them, but they've never had the real bagel shop bagels.
Does anybody have any other suggestions as to how I can make these super crispy/chewy? Thanks!
These were SO good! I also probably baked mine for under 15 minutes, but I wasn't really watching the time, more just looking in on the bagels. I made half with rosemary on top and half with garlic. Delish. Also, they expand a lot when they're boiling... I'll take that into mind next time so I don't overflow.
But, SO good!!! A perfect recipe.
I tried to make these and they came out all wrong. I think I might be a yeast idiot. Can someone explain (explicitly) what type of yeast to use?
Wow, these are totally amazing. So unbelievably good! Thank you so much for the recipe. I followed the basic recipe exactly and they came out really tasty. I tried them with various toppings, such as sesame, garlic and onion, flax seed, jalapeno and nut. yeast, and cinnamon raisin. Waaaay good.
My dough made six bagesl, not eight but later I realized the whole in the center was too big. Dang! So when rolling into circles, it's important to have 8 chubby ones with small holes. The rise in the oven. I set it at 200 degrees F for 30 mins uncovered (too lazy to cover as directed). What's up with the sugar water? I wasn't sure about that, so omitted.
Hmmm....I'm not sure what went wrong. Was it the yeast? I used Red Star Active Dry Yeast. Or maybe it was the sugar water or the uncovered part. Somewhere along the road, i got lost and ended up at an undesirable discount bagel depot.
The good thing is that it doesn't seem like it matters if you overwarm or over-boil the bagels. Just don't over-toast the sesame seeds! :o
Oh my goodness, these bagels were amazing, but I think the oven temperature is off.
After 5 minutes, they were half-browned, after 8 minutes, they were BARBECUED.
The insides are amazing though, so 5 stars!
I added a few tablespoons of cinnamon and sprinkled some sugar on top.
The sugar melted into caramel, which was neat. ;D
I made these bagels yesterday and boy are they good this morning, all toasty and warm. The yummy changes I made: After I took the bagels out of the boiling water but before I baked them I dipped the top of the bagels in roasted sesame seeds and then dusted each bagel with onion powder, garlic powder, salt, pepper and a little vegan parmesan. SO good! ;)b
this was really easy and great. I didn't use a bread machine, however. I used half wheat, half white flour. the only thing I would do differently is bake them longer at a lower temperature. my were a little to hard on the outside. :(
I screwed these up so bad. First I forgot the sugar, so I mixed some into water then added it into the bread machine while it was kneading, then I don't know when my bread machine stops kneading, so I just left it on for ten minutes. Then it was too cold to rise, so they didn't rise like, at all, so I just boiled a small pot of water and put it in the oven (unheated) with the bagels for fifteen minutes, and that helped a little. Forgot to preheat the oven, so they were just drying out on the counter for around fifteen minutes, and when I finally baked them, the smart balance I used to grease the pan (because we're out of cooking spray!) made the bottoms burn, but I was lucky enough to have them still taste good! Haha, must be an unlucky day for me for baking.
But anyway, I used all whole wheat flour and a fourth cup of gluten, as previously suggested, and they're very nice and chewy! Topped four with poppy seeds, and four with jarred minced garlic, which I don't suggest doing. Jarred garlic is very sour.
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