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 made these without a bread machine, and they turned out pretty well. I mixed the yeast and water, and mixed the flour and salt separately, then mixed those together until smooth. I then let the dough rise for about 30 minutes. Then I made 8 (uneven) balls, and let those rise. THEN, I made the hole..and let that rise. I used 2.25 tsps of (non instant) yeast..and it could have used more, I guess. They didn't rise very much. I boiled them in a full pot of water, then baked at 400 for about 10 minutes each side. Pretty tasty.
I made these this morning. I made them with whole wheat flour and I had to use an extra 1/4c of water. I also shaped them into balls and then cut out the centers. They turned out great and were really easy to make. I sprinkled a little cinnamon on top.
my mom is quite a baker, and decided recently to attempt her own bagels in defiance of the rising bagelry prices. i gave her this recipe, and after trying a couple other recipes as well, she came back to this one as the winner! my dad eats these every morning for breakfast, and he is certainly no vegan. ;) i also love that you can make them any size; generic bagels are usually too big for me...yay for customizable yumminess!
Tasty! Mine turned out a little doughy in flavor, but I think I needed to add more sugar. Going to try that and also some additional spices/flavoring next time.
Yummy!
I swapped out a cup of the white flour for whole wheat and added in a bit of garlic- they were amazing.
These were great!! I've started making a lot of bread products, but have yet to perfect the rising process. So, I was pleasantly surprised when these turned out! I am my own bread machine, so I used the instructions of others than have done them by hand. I dipped them into the sesame seeds after boiling them, some even stuck after I cut the bagels open :P
I halved the recipe, but they came out to an awkward small size with 4 (1=not enough, 2=too much) so I may change the number next time (maybe they needed to rise more to get bigger?). They were so yummy though! They worked for my bagel craving. Some veggie cream cheese would have made them fabulous. I could definitely taste the potential for some sundried tomatoes, etc, for the next batch, maybe some wheat bagels so I don't feel so guilty. I'm looking forward to finishing them up with some sandwiches or mini pizzas for dinner.
BTW, I also found that 10 min at 500F was plenty. Keep a close eye on them, they change/cook pretty quickly.
I make these all the time and I love them! I grew up in the US eating bagels almost daily but in Australia they're a lot less common and more expensive. I always use at least 1 cup of whole wheat flour or wheat germ. I love playing around with different flavors...one of my favorites is to mix in about 1/2 a cup of finely chopped dried apricots. Today I'm trying dried cranberries and pumpkin seeds.
these are yummy! The only thing that didn't work out to well with this recipe was the ovens heat, 550 was way to hot for my oven the bottom of the bagels got burnt and the top was barely done? the second batch of bagels I cooked at 375 and they came out perfect! yum yum yum! :D
Great chewy bagels - no need to buy any at the store! Used 1/2 whole wheat flour and 1/2 white whole wheat flour. Added oat bran on top. Great flavor. Excellent as is or as toasted, and plain or with fig jam, honey, or used as a burger bun! Next time might add onion or garlic powder for a different flavor. Thanks!
I had to tweak this since I'm studying nutrition and am bread-machine free:
-I can't eat white bread without feeling like a chunk, so I put half whole wheat and half white
-I added some of flax meal
-Doubled the sugar (brown, o' course)
-Halved the salt, I don't think I'd even notice if it was done away with completely
-Added Walnut and Almond pieces
-you'll need more water than the recipe calls for
For the bread-machine-free:
mix 1/2 cup water , sugar, salt and yeast, let sit for 10+ min
mix wet ingredients with dry, forming a dough
IMMEDIATELY make the bagels, don't let the dough rest (point: it rises as a bagel so you're not squishing the air out when you cut and roll dough into bagels)
let raw bagels sit for about 45 min (more time is better, but I'm impatient)
Boil bagels for like...3 minutes, they start to look swollen and decidedly sticky
dip in a bowl of corn meal (rather than oil), just the bottom half, not the whole thing
set on pan, let rest for another 45 min
cook at 475*F for 10 minutes, give or take
review: super awesome. they're definitely bagels, super cute and chunky =) Kinda dense though and they didn't get as big as i would have liked, definitely filling though. I ate mine with a patty-shaped falafel, spinach leaf or two, and hummus. Cilantro tastes good, as well
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