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here bagel, bagel.

June 11, 2009


Vegan Brunch and I are becoming quite the good friends already. The English Muffin recipe was great (even if they were slightly miniature) and this bagel recipe came out pretty good too. I’m lucky they came out decent at all, however, since Carrie’s oven is just a tad moody and ill-tempered. Sometimes it does what it’s told and sometimes it likes to blast up to 530 degrees on a whim. That’s what happened this time. Alas, we’re moving in a few weeks and will hopefully have a better oven and baking situation.

Even with the difficulty of a crappy oven causing them to be a little flat and extra crispy on the bottom while not amber brown enough on top they still came out pretty tasty.

Just a few notes for ya’ll to keep in mind— the recipe calls for 3 tbsp of sugar – one is used for the yeast/water combo while the other 2 are mixed into the flour/wheat gluten/salt mixture. Also, the book tells you to pat your seeds of choice onto the bagels before boiling but I found that all the seeds just fall off once dropped in the water. Wait until you take them out of the water and then sprinkle whatever seeds (I used poppy/sesame on some and some rubbed sage on the others) on the bagels before popping them in a (hopefully for you more reliable) oven.

Here’s the recipe from Vegan Brunch:

Bagel Ingredients

3 tablespoons sugar, divided

1/4 oz packet dry active yeast

1 1/2 cups lukewarm water

4 cups all-purpose flour

2 tbsp vital wheat gluten

2 tsp salt

poppy/sesame seeds

veg oil for rising bowl

salt for boiling water

In a small bowl dissolve 1 tbsp of sugar in the water, then mix in the yeast. Set aside. Mix the other ingredients together in a large mixing bowl. Once the yeast has risen to the top of the water drop and mix into the flour mixture. Knead the dough for a solid 10 minutes, patting occasionally with more flour if it’s sticking to your hands. Oil the bottom and sides of another (or the same, cleaned) mixing bowl and drop the dough in, place a damp towel on top of the bowl and set aside for an hour.

Preheat the oven at 425 degrees.

Start boiling some water – when it starts boiling turn the heat down so that the water is gently simmering.

While the water is simmering punch down the dough, then cut up into 12 equal pieces. Roll each piece into a ball and poke a hole in the middle the size of a half-dollar. Drop the bagels in the water 3 at a time, for a minute on each side. Once you drop them in they should float to the top instantly. After cooking each side for a minute use some tongs to take them out and place them on a baking sheet (I used cornmeal on the sheet). If you want take the time now to sprinkle on some poppy or sesame seeds or whatever you think might be good! Bake them for 20-22 minutes and cool for a half hour.

Here are mine all dressed up. Good luck with yours!

bagels 2 001

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