Bagels are such a classic treat. They are so delicious and go with virtually everything. Must try to make your own!
Homemade Bagels [Vegan]
- 2 teaspoons of active dry yeast
- 2 tablespoons of date sugar
- 1 1/2 cups warm water
- 3 1/2cups bread flour or high gluten flour (and more for flouring your kneading surface)
- 2 teaspoons of salt
- 1 Flax Egg
- In 1/2 cup of the warm water, add the date sugar and yeast. Let sit for 5 or so minutes and then stir it all up until it's mostly dissolved and there are no obvious chunks.
- Mix flour and salt in a big bowl. Making a well in the center, pour in the liquid yeast mixture.
- Pour 1/3 cup of the rest of the water into the flour well. Mix and stir in the rest of the water as needed. I had to add about 1/4 cup more water.
- On a floured countertop, knead the dough for about 10 or 15 minutes until it's got some elasticity. Again, we're looking for stiff and firm, if it's crumbly you need to add more water. If it's a bit chunky you need to continue to knead that shit.
- Lightly brush a large bowl with oil and roll the dough around so it's fully coated. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 20 minutes. Classic dough making practice. Don't be afraid to leave it to rise even longer if you're doing laundry or out living your best life somewhere.
- Break pieces of dough off (larger than a golf ball and smaller than a tennis ball). You can make classic bagel shapes if you're basic (no judgement) OR you can go wild and let your freak flag fly and make all kinds of shapes.
- Place each inspired little bagel bread nugget onto a lightly oiled cookie sheet or cast iron skillet if you have one. And then cover with that damp kitchen towel and let rest for another 10 or 15 minutes.
- Meanwhile, preheat your oven to 425ºF (depending on your oven, it might be better at 400ºF).
- Bring a large pot of water to a boil. Reduce the heat to a simmer. Use a slotted spoon or if you don't have one try a handheld grater or metal spatula and lower each bagel into the water. Newsflash, this step is so important. While we don't want you to be intimidated, this is NOT the time to go change the laundry, because timing is everything here. Boil as many as you are comfortable with boiling at a time. The bagels will quickly float to the top once dropped in. Let them sit there for like 20-30 seconds and NO MORE. Any longer and your bagels will be far too chewy.
- Flip and repeat on the other side (remember 20-30 seconds TOPS). All you need to understand is the longer you leave them in boiled water, the chewier they become.
- If you want to top your bagels with stuff, now's the time before they get popped in the oven. Place the lightly boiled bagels back on your cookie sheet. Using a pastry brush, coat the tops of each bagel with your flax egg wash and sprinkle with desired toppings. The flax egg is what allows them to stick.
- Bake for 15-20 minutes, until golden brown on the bottoms. (Start checking at 15 minutes if you have a hot oven).
- Cool on a wire rack or burn the roof of your mouth when you face dive the whole batch straight out the oven.