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Vegan Bagels

What you need: 

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

What you do: 

[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.

Preparation Time: 
Cooking Time: 
Servings: 
8
Recipe Category: 

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!

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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!

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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.

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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?

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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.

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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

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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

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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

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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. :(

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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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