Bagels

Don’t you love when things are just naturally vegan? I do. Makes shopping and cooking a whole lot easier. This was my first try at bagels and they turned out so great!

Stats: Approx. cost $5. Makes 9. Takes 1h 45. Add nutrition with the toppings you use – not a tonne of protein, iron or calcium in regular white flour bread.


Ingredients

2 tsp dried yeast
1 tbsp caster sugar
1/2 cup warm water
1/2 – 1 cup warm water, extra
3 cups plain flour
Good crack salt
Optional – toppings (poppy seeds, sesame seeds, etc)

Method

Combine yeast, caster sugar and warm water and leave to sit in a warm place for 5 minutes or until frothy.

Sift flour into a large bowl and add salt. Stir through yeast mixture and extra water until a firm dough forms – add a splash more water if needed.

Continue to bring dough together with hands and knead until very smooth – 5-10 minutes.
Place in an oiled bowl, covered with a damp tea towel, and leave in a warm place (oven at 40*C is good) for an hour or until doubled in size.

Once proved, remove dough from oven and punch down. Divide into 9 evenly-sized sections using a knife, and roll each section into a smooth ball. Using a finger, poke a hole in each ball and stretch until you form a hole about 1/3 of the diameter. Place finished uncooked bagels on a tray and cover with a damp tea towel while you do the rest.

Let bagels rest for 10 minutes, and set a large saucepan of water to boil. Meanwhile, preheat the oven to 210*C.

Using a slotted spoon, lower 3 bagels into boiling water. Let boil for 1 minute, then flip over and let boil for another minute. Remove from water, place on paper towel to fully drain, then transfer to a greased baking tray. Repeat with 6 other bagels.

Once all bagels are boiled and on the baking trays, add any toppings. Then, pop in the oven and bake for 15 minutes or until golden.

 

 

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