In case you’d like to participate, a vegan bagel recipe!
– 4 1/2 tsp active dry yeast (or 2 packages if you buy it that way)
– 2 c water, heated to 110F (it’s very important that you get the temperature right! Use a latte thermometer or something).
Then stir in
– 3 tbsp sugar
– 1 tbsp salt
and mix well. Gradually beat in
– 4 c all-purpose flour
– 2 tbsp ground flax seeds
Mix in another
– 1 – 1 1/4 c flour
to make a stiff dough. Turn onto a floured surface and knead well, incorporating as you do so:
– 1/2 a small onion, finely chopped.
Knead 5-10 minutes, until the dough is smooth and only a little sticky. Put in an oiled bowl, cover, and let rise 40-ish minutes.
Punch down and knead the dough again, then divide into 18 pieces. Shape each piece into a bagel by shaping it into a smooth ball, sticking your thumb through the middle, then shaping as you turn it around your thumb. (Don’t worry, you’ll figure it out.) Let rise another 20 minutes.
– 6 c water
– 1 tbsp sugar
to a boil in a large pot. Boil the bagels, 5 or 6 at a time, turning often, for 5 minutes. This is to create the chewy bagel crust and is an indispensable step. Take them out of the boiling sugar water with a slotted spatula, then brush with a flour glaze made of
– 2 tbsp flour mixed with
– 2 tbsp water
and sprinkle with
– Sesame seeds, poppy seeds, whole flax seeds, whatever you like, or no seeds at all.
Bake the bagels for 20-25 minutes at 400F. Let cool on racks.
These bagels are so good Ben is on his 3rd.
Note: This recipe is adapted from one found in a cookbook entitled “Sunset Breads: Step-by-step techniques”, published in 1991. If you are the author of this recipe and would like to be credited/linked/thanked profusely please contact me and I’ll be happy to do so.