super seeded everything bagels
As a self-proclaimed bagel snob living in the UK, I have struggled to find a perfect bagel and your girl can only take so much bagel deprivation. So I did some research, played with some recipes, and boiled and baked the best bagels with extra seasoning and seeds!
Ingredients
- 10 grams active dry yeast
- 15 grams granulated sugar
- 360 ml warm water
- 500 grams bread flour
- 5 grams salt
- 13 ml canola oil to grease bowl
- 30 ml non-dairy milk to brush bagels with
- 20 grams seed sprinkle mix
- 20 grams everything bagel seasoning
Instructions
- Mix the sugar and warm water together and pour over the yeast. Gently mix together and sit for 10 minutes to activate.
- Mix the flour and salt in a large bowl and add into the yeast and water mixture. Mix with dough hook until a smooth dough forms. If it is too dry, add warm water one teaspoon at a time as needed.
- Turn the stand mixer up to medium and knead in mixer for 10 minutes until smooth and elastic.
- Grease the inside of a large non-metal bowl with the oil and place the ball of dough in the bowl and cover with plastic wrap or a damp dish towel and set it to rise in a warm place for one hour until dough has doubled in size. I like to put it in the oven with just the oven light on which seems to be about the right temperature.
- When dough ha doubled in size, punch down the dough and recover and let sit for another 10 minutes.
- In the mean-time, preheat oven to 220 °C (425°F); fill large pot of water and bring to a boil; and cover a baking sheet with baking paper and set to the side.
- Remove the dough from bowl and divide into eight equal pieces(each piece should be approximately 100 grams give or take five grams to make them even).
- Roll each piece into a tight ball using your hand in a "c shape" and gently rolling on un-floured but clean work surface until a tight ball is formed.
- Press your finger into the centre of each ball to form the hole and stretch the dough balls so that the hole is about 1 inch in diameter; let rest with cling film/ warm towel over bagels for 15 more minutes.
- Mix your seed and bagel seasoning mix together in small bowl.
- Once water is boiling, reduce heat to medium high and drop in bagels two to four at a time so they have enough room to float around.
- Once they rise to the top, start your timer for two minutes and then turn each upside down with a slotted spoon or spatula and continue to cook for two more minutes.
- Remove from water and using a pastry brush, brush each bagel with non-dairy milk and sprinkle seed mix over each bagel.
- Bake for 20 minutes, rotating the pan half way through and transfer to wire rack to cool for 10 minutes before serving.
Nutrition
Serving: 1bagelCalories: 267kcalCarbohydrates: 49gProtein: 10gFat: 3gSaturated Fat: 1gSodium: 644mgPotassium: 104mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Mention @plantbased_petite or tag #plantbasedpetite!