bagel Archives • Vegan Experiments

Bagels or beigels are ring shaped yeasted buns. They are coming from Polish Jewish cuisine but earned popularity worldwide.

Occasionally I buy supermarket ones when I have no homemade food prepared for work. My colleague tells me every time that as a New Yorker she must share her disappointment and they are disgraceful. I try to hide my crime and my store bought bagels under my coat and sneak but she always catch me red handed. I know, I know. She is right. Although I feel more awkward buying them in the plastic packaging. It’s time to make some effort to change this situation and let’s bake some bagels.

They can be topped with sesame, poppy seeds, onion, dried garlic, coarse salt, cumin seeds. They can be served with shakshuka, vegan cream cheese, guacamole, tofu scramble or jam. Toasted or plain. Feel free to experiment.

This recipe will make 8 bagels.

sesame, poppyseed and onion bagels on cooling rack

Vegan Bagels
Hajnal Bagels or beigels are ring shaped yeasted buns. They are coming from Polish Jewish cuisine but earned popularity worldwide. Occasionally I buy supermarket ones when I have no homemade food… Breakfast Vegan Bagels European Print This
Serves: 8 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Click on Stars to Rate Recipe → 5.0/5
( 3 voted )

Ingredients

Bagels:

4 cups strong bread flour

1 ½ cups lukewarm water

1 rounded tbsp dry yeast

1 tbsp barley malt, maple or agave syrup + 2 tbsp for glazing

2 tsp salt

poppy seeds, sesame seed , dried onion or coarse salt for topping

Poaching water:

1 tbsp baking soda

2 tbsp barley malt/ maple syrup/ agave syrup

Instructions

Sift the flour, salt and yeast in a mixing bowl and mix in the yeast. Form a well in the centre and pour the syrup of your choice and the water.

Combine with a spoon. Knead it into a ball. Cover with a kitchen cloth and leave in a warm place to rise for an hour or until double in size.

Line a large baking tray with baking sheet. Preheat oven to 220ºC.

When the dough is ready sprinkle with flour and knead well. Divide into 8 equal pieces. Shape them into balls and roll them out to flatten and with a wooden spoon handle make a 2-3 cm hole in the middle.

Bring a large pan of water to boil and add baking soda and syrup. Slip 2-4 bagels into the boiling water and cook for 1-2 minutes.

Remove them from the water and place them on the baking tray. Brush the top of the bagels with syrup and sprinkle with sesame, poppy seeds or fried onion. Bake them for 15- 20 minutes until glaze is golden brown.

Let the cool and serve with shakshuka, avocado, cream cheese or tofu scamble. Enjoy!