A recipe and suggestions for making essentially the most superb do-it-yourself bagels. They’re chewy, dense and flavorful, with the proper, shiny, golden brown crust!
This is a complete information to creating essentially the most excellent bagels you’ll ever eat. Better of all they’re really easy to make — beginner-level straightforward, in actual fact. They usually have every part you search for in a bagel: a chewy, dense however mushy crumb, a deliciously shiny and pleasantly stiff crust, and unimaginable taste!
Desk of Contents
Why you’ll love this bagel recipe
- Good bagels every time! Comply with the directions, particularly on boiling and proofing instances, and you’ll be having fun with superb bagels very quickly!
- Simple recipe. One may think a specialised bread could be tedious to make, and time-consuming, however the course of of creating bagels is fairly straightforward. This was one of many first bread recipes I shared with you on Holy Cow Vegan, and so they got here out completely the primary time I made them. Even shaping the bagels with that attribute gap within the heart is simpler than, say, shaping a pretzel could be.
- Naturally vegan. Bagels are normally dairy-free and eggless and most bakers don’t use non-vegan elements, so there are not any compromises concerned in making these vegan bagels!
- Loaded with taste. The bagels are half complete grain, which not solely makes them extra nutritious than a store-bought bagel, it additionally makes them extra flavorful. Including the seed topping takes the style of those yummy bagels up one other notch.
What makes a bagel totally different from different breads
Aside from its distinctive texture and form, what units a bagel other than different breads is the method of creating it. Not like different breads a bagel is proofed, then boiled and at last baked. Whereas most new bakers would possibly balk on the concept of dropping these completely proofed, beautiful bagels in an enormous pot of boiling water, relaxation assured that this can solely improve the bagels and make them even higher.
Why are bagels boiled?
Bagels are boiled with a view to obtain that attribute texture. Dropping the proofed bagels into boiling water helps set the starches on the crust and offers the completed bagel that shiny, barely powerful crust you love.
Normally a little bit of barley malt syrup or sugar or honey is added to the boiling water bathtub with a view to add extra gloss. Some bakers add baking soda to the water to advertise browning. On this recipe we are going to add a little bit of maple syrup or sugar for a similar impact.
Are all bagels vegan?
This is the beauty of bagels: bagel dough doesn’t require milk, eggs or butter, so most bagels you’re more likely to encounter in shops and bakeries are very doubtless vegan. However as at all times, ask if you happen to aren’t certain and browse labels earlier than shopping for. Letting companies know you’re looking particularly for vegan meals can encourage them to inventory extra cruelty-free merchandise, which is a win-win for us as vegans, the planet and, most significantly, the animals.
Elements
- Yeast: Both lively dry yeast or on the spot yeast works for this recipe. If utilizing lively dry yeast wait a few minutes for it to bloom after including the water and maple syrup/sugar.
- Flours: complete wheat flour and bread flour.
- Maple syrup or sugar. Both works for this recipe. Or use one other sweetener like agave nectar.
- Oil for coating the bowl. You do not want any oil within the bagel dough.
For bagel seasoning (elective)
- Sesame seeds
- Poppy seeds
- Nigella seeds (elective, however very good)
- Onion flakes
- Powdered garlic or garlic flakes
- Salt.
Variations
- For cinnamon raisin bagels, add ¼ cup sugar and ½ cup raisins to the dough.
- For chocolate chip bagels, add ¼ cup sugar and ½ cup chocolate chips to the dough.
- For blueberry bagels, add ¼ cup sugar and 1 cup contemporary blueberries to the dough. Reduce down the water to 1 cup and add extra flour if wanted as a result of the blueberry will specific some juices.
make bagels
Place heat water, yeast and maple syrup or sugar in a big bowl.
Add one cup of complete wheat flour and two cups of bread flour to the bowl. Use a picket spoon or your arms to combine till a dough types. Prove the dough on an unfloured floor and knead. If the dough appears too mushy and sticky, add flour to it. You would possibly want as much as half cup extra flour, however add solely a tablespoon or two at a time.
After six to seven minutes of kneading the dough ought to be clean and supple and never sticky. Kind right into a clean ball and place into an oiled bowl, ensuring to grease the highest of the dough.
Cowl the bowl with a lid or cling wrap and place in a heat spot for an hour or till it has doubled.
Prove the dough combination on an unfloured floor, knead flippantly, type right into a disc and minimize into eight equal-sized items.
Roll one of many items right into a clean ball. To do that tuck the seams of the dough underneath and roll the ball of dough on the floor utilizing the palm of your hand. Flatten barely, then use your forefinger or a picket ladle to make a gap within the heart.
Hook each thumbs inside the outlet and pull the perimeters outward till the outlet expands to about 2-3 inches. It’s going to look just a little humorous at this stage, however relaxation assured the dough will pull again and rise sufficient so you find yourself with a handsome bagel.
Place the bagels on a baking sheet lined with parchment paper or a silpat sheet, cowl loosely with a kitchen towel and put aside in a heat spot or on the countertop on a heat day.
After 45 minutes to an hour the bagels ought to have doubled in measurement and turn into very puffy. About 20 minutes earlier than the bagels are achieved rising, carry a big pot of water to a boil. Add 2 tablespoons of maple syrup or sugar to the water. Additionally preheat the oven to 425 levels Fahrenheit/220 levels Celsius.
Gently carry the bagels and drop them into the water, ensuring you do not overcrowd them. Instantly after placing them within the water set your timer to 45 seconds. After 45 seconds flip the bagels over and set the timer once more for 45 seconds. As quickly because the time goes off, take away the boiled bagels to a rack. Place seasoning in a bowl and instantly roll every bagel within the seasoning to coat. Alternatively you may brush just a little extra water on the bagels and sprinkle the seasoning on high. Place the bagels on a parchment- or silpat-lined baking sheet no less than an inch aside.
Bake within the preheated oven for 25 minutes, turning the sheet round as soon as midway by way of baking. Let the baked bagels cool on a rack earlier than serving heat or at room temperature.
Useful suggestions
- You would possibly want solely two cups of the all goal flour otherwise you would possibly want extra with a view to get a clean, mushy, supple dough that does not stick. I’ve wanted all 2 ½ cups at instances, and at others I’ve wanted simply 2 cups and possibly one tablespoon extra. Add extra flour only a tablespoon or two at a time and watch out to not make a stiff dough.
- Knead the dough till it’s totally clean and supple, which ought to take 6-7 minutes. A smoother dough will make it easier to higher form the bagels and also will lead to better-looking bagels.
- Equally, after dividing the dough, be sure to form the person balls of dough as clean as you may, taking care to tuck any ends beneath and sealing any open edges. This can guarantee better-looking bagels. When you do not do it, and the bagels look a bit extra, ahem, rustic, do not fret. They will nonetheless look nice after you have lined them with the seasoning and baked them.
- If the holes within the bagels look smaller than you need them to be after the bagels have risen, wait till the bagels have come out of the water bathtub. Then, earlier than rolling the bagels within the seasoning, use your fingers to widen them just a little bit.
- When you’ve got leftover bagels, toast them the following day for a crunchy, crispy, pleasant texture.
Recipe FAQs and troubleshooting
Bagels want bread flour for a chewier texture. You should use all goal flour however that may lead to a bagel with a lighter, airier crumb, extra like bread than a bagel.
No, don’t be concerned. The bagels will look just a little humorous after a flip within the water bathtub, however they may look puff up and look stunning once more after you bake them.
The explanation bagels would possibly find yourself flattening an excessive amount of is since you allow them to swim within the boiling water for too lengthy. Between 30 seconds and 1 minutes every on both facet is all they want. Any longer and also you threat over-proofing the bagels, which is able to lead to flatter bagels. That mentioned, in the event that they flatten just a bit after popping out of the water bathtub that’s okay–they will puff up once more within the oven.
The opposite purpose why the bagels might find yourself flatter is that if your dough was too mushy. This can make the bagels unfold out so they’re wider and never as excessive, however the bagels ought to nonetheless style nice and may have an important texture.
Sure, completely. These bagels are scrumptious on their very own and they’ll look stunning with their shiny brown tops. You may also use simply one of many seeds if you need to–sesame seeds or poppy seeds are fantastic seasonings on their very own.
Vegan topping concepts for bagels
- Vegan cream cheese. Bagels are superb with a schmear of cream cheese! You’ll be able to serve the cream cheese plain or make your individual flavored cream cheese by mixing in salt, garlic and herbs of your selection. Or, for a candy tooth, add cinnamon and sugar or maple syrup.
- Hummus. Serve with wholesome hummus, like this yummy black bean hummus, creamy edamame hummus or eggplant hummus.
- Butter. Bagels are divine with a pat of vegan butter. Or make a bagel sandwich with peanut butter and jelly.
- Scrambled chickpea eggs or scrambled tofu eggs.
- Thinly sliced greens, like sliced cucumber, sliced tomatoes, sliced avocados, sliced radishes and sliced onions. Serve these atop the cream cheese.
- Pickled or fermented greens, together with sauerkraut.
Storage directions
- Refrigerate: Bagels are finest eaten contemporary, however you may refrigerate them for as much as every week.
- Freeze: Freeze bagels in a freezer-safe bag for as much as a month.
- Reheat: Reheat bagels in a 400-degree Fahrenheit oven till warmed by way of. These bagels additionally toast fantastically.
Extra yummy vegan bread recipes
When you love this bagels recipe, try extra recipe tutorials on Holy Cow Vegan!
Bagels Recipe
Recipe and suggestions for making essentially the most superb do-it-yourself bagels. These bagels have a chewy texture and are dense and flavorful, with the proper, shiny crust!
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Overview Recipe
Servings: 8 bagels
Energy: 235kcal
Elements
For elective bagel seasoning
Stop your display from going darkish
Directions
-
Combine all seasoning elements collectively in a bowl and put aside.
-
Place lukewarm water, yeast and maple syrup or sugar in a big bowl.
-
Add one cup of complete wheat flour and two cups of bread flour to the bowl with the salt. Use a picket spoon or your arms to combine till a dough types. Prove the dough on an unfloured floor and knead. If the dough appears too mushy and sticky, add flour to it. You would possibly want as much as half cup extra flour, however add solely a tablespoon or two at a time.
-
After six to seven minutes of kneading the dough ought to be clean and supple and never sticky. Kind right into a clean ball and place into an oiled bowl, ensuring to grease the highest of the dough.
-
Cowl the bowl with a lid or cling wrap and place in a heat spot for an hour or till it has doubled.
-
Prove the dough on an unfloured floor, knead flippantly, type right into a disc and minimize into eight equal-sized items.
-
Roll one of many items right into a clean ball. To do that tuck the seams of the dough underneath and roll the ball of dough on the floor utilizing the palm of your hand. Flatten barely, then use your forefinger or a picket ladle to make a gap within the heart.
-
Hook each thumbs inside the outlet and pull the perimeters outward till the outlet expands to about 2-3 inches. It’s going to look just a little humorous at this stage, however relaxation assured the dough will pull again and rise sufficient so you find yourself with a handsome bagel.
-
Place the bagels on a baking sheet lined with parchment or a silpat sheet, cowl loosely with a kitchen towel and put aside in a heat spot or on the countertop on a heat day.
-
After 45 minutes to an hour the bagels ought to have doubled in measurement and turn into very puffy.
-
About 20 minutes earlier than the bagels are achieved rising, carry a big pot of water to a boil. Add 2 tablespoons of maple syrup or sugar to the water. Preheat the oven to 425 levels Fahrenheit/220 levels Celsius.
-
Gently carry the bagels and drop them into the water bathtub, ensuring you do not overcrowd them. Instantly after placing them within the water set your timer to 45 seconds. After 45 seconds flip the bagels over and set the timer once more for 45 seconds. As quickly because the time goes off, take away the boiled bagels to a rack. Roll every bagel within the seasoning to coat. The water nonetheless clinging to the bagel will assist the seeds adhere to the bagel. Place the bagels on a parchment- or silpat-lined baking sheet no less than an inch aside.
-
Bake the bagels within the preheated oven for 25 minutes, turning the sheet round as soon as midway by way of baking. Let the baked bagels cool on a rack earlier than serving heat or at room temperature.
Recipe notes
- You would possibly want solely two cups of the all goal flour otherwise you would possibly want extra with a view to get a clean, mushy, supple dough that does not stick. I’ve wanted all 2 ½ cups at instances, and at others I’ve wanted simply 2 cups and possibly one tablespoon extra. Add extra flour only a tablespoon or two at a time and watch out to not make a stiff dough.
- Knead the dough till it’s totally clean and supple, which ought to take 6-7 minutes. A smoother dough will make it easier to higher form the bagels and also will lead to better-looking bagels.
- Equally, after dividing the dough, be sure to form the person balls of dough as clean as you may, taking care to tuck any ends beneath and sealing any open edges. This can guarantee better-looking bagels. When you do not do it, and the bagels look a bit extra, ahem, rustic, do not fret. They will nonetheless look nice after you have lined them with the seasoning and baked them.
- If the holes within the bagels look smaller than you need them to be after the bagels have risen, wait till the bagels have come out of the water bathtub. Then, earlier than rolling the bagels within the seasoning, use your fingers to widen them just a little bit.
- When you’ve got leftover bagels, toast them the following day for a crunchy, crispy, pleasant texture.
Variations
- For cinnamon raisin bagels, add ¼ cup sugar and ½ cup raisins to the dough.
- For chocolate chip bagels, add ¼ cup sugar and ½ cup chocolate chips to the dough.
- For blueberry bagels, add ¼ cup sugar and 1 cup contemporary blueberries to the dough. Reduce down the water to 1 cup and add extra flour if wanted as a result of the blueberry will specific some juices.
Storage directions
- Refrigerate: Bagels are finest eaten contemporary, however you may refrigerate them for as much as every week.
- Freeze: Freeze bagels in a freezer-safe bag for as much as a month.
- Reheat: Reheat bagels in a 400-degree Fahrenheit oven till warmed by way of. These bagels additionally toast fantastically.
Vitamin
Serving: 1bagel | Energy: 235kcal | Carbohydrates: 45g | Protein: 8g | Fats: 3g | Saturated Fats: 0.4g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 1g | Sodium: 586mg | Potassium: 153mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 72mg | Iron: 1mg
