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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?

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!

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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!

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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.

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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.

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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.

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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.

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I've seen a recipe for gluten free bagels on a blog but I don't think I can post the URL here.

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