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Everything Bagel Recipe - Bakerette.com

Everything Bagel Recipe

This is such an easy everything bagel recipe! Make the everything bagels ahead of time for those days you’re in a rush. They toast up well, too. They are low in fat, sugar, and are dairy and egg free!

Everything Bagel Recipe {vegan}

As promised, I am well on my way to eating healthier on my plant-based eating plan. There are so many yummy recipes out there that eating healthy(er) doesn’t have to be boring! Just taking a little extra time to love yourself to health is well worth it. You will find your energy increasing, your moods lifting, and your weight shifting for the better!

I think you will love this vegan everything bagel recipe. Make them ahead of time (up to a week ahead) and you will love it on those days you are in a rush. Freeze them so you have plenty to draw on.

Multigrain Bagel
 
Cook time
Total time
 
Author:
Recipe type: Bread
Cuisine: American
Serves: 10 bagels
Ingredients
  • 2 1/4 teaspoons active dry yeast (1/4 ounce)
  • 1 2/3 cups warm water
  • 4 1/2 cups bread flour
  • 1 tablespoon sugar
  • 1 tablespoon barley malt syrup
  • 2 teaspoons salt
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 4 1/2 cups bread flour
  • about 3 quarts water
  • 2 tablespoons sugar
  • Salt
  • Optional toppings: Sesame seeds, Poppy seeds, Caraway seeds, Roasted Garlic, Pumpkin Seeds
Instructions
  1. In a small bowl, mix together yeast and water and allow to sit for 10 minutes to foam and activate.
  2. In a large mixing bowl, mix together flour, sugar, syrup, salt, onion powder, and garlic powder. Mix until well combined.
  3. Turn out onto a lightly floured surface and begin kneading the dough for 5 minutes or more until the dough is elastic and springs back when depressed with your finger. If the dough becomes too sticky in the kneading process, add a little flour until it's workable. Form into a ball and place in a lightly greased bowl. Turn once to grease the top.
  4. Punch down dough and knead a few minutes more (about 2 minutes). You can either cover your dough and store in the refrigerator up to a week until ready to use. Once ready, allow dough to warm to room temperature before shaping.
  5. Evenly divide dough into 10 pieces and roll each piece into an 8'inch rope. Moisten ends with water and shape into a circle, pressing to connect the ends. Place on a parchment-lined baking sheet, cover with a cloth and let t he bagels proof for 10-20 minutes.
  6. Cover with plastic wrap and place in a warm area until double in size (about 45 minutes).
  7. In a large stockpot on high heat, bring 3 quarts water with 2 tablespoons sugar to a boil; reduce heat to medium to simmer. Place bagels 4 to 5 at a time into pot of simmering water for approximately 1 minutes. Transfer to the parchment-lined baking sheet. Sprinkle with desired toppings.
  8. Place in a preheated 425 degrees Fahrenheit oven and bake for 15-20 minutes or until crust is golden brown. Remove and transfer to a cooling rack.

Recipe adapted from VeganBaking.net 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Destiny says:

    Good Morning,
    Just wanted to say that this recipe instructions are kind of a mess, not your usual precision. I’ve grown spoiled.
    The flour amount is repeated twice, so I hunted for where I need the second 4 cups! Silly me, but I didn’t expect the typo.
    If you read the instructions,you will find that they are not a explicit as your others. I know the wet and dry need to be combined, but my feeble brain needs to read it to be sure of when.
    Also, I was unclear if the rounded dough needs to rise in its oiled bowl for any length of time before it gets punched down like some other breads.
    When you get a chance, would you please go through this recipe and make it more clear for baking challenged readers such as myself?

  2. I’m sure you meant to post a quantity of flour.

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