Chewy, airy, shiny, flavorful, sourdough bagels, that are totally vegan. In this simple recipe the dough rises on the counter overnight; that way you can sleep in and still have them in time for breakfast or brunch!
If you have never tried making homemade bagels before, you are in for a big treat! Warm out of the oven, these bagels are out of this world incredible! They are (obviously) super fresh, perfectly chewy, soft, a bit tangy from the sourdough, and totally customizable.
This recipe makes fluffy bagels that can even be whole wheat if you want! My favorite flour combo for bagels is about half whole wheat and half all purpose. However, when it comes to bagel flavors, I have a hard time choosing a favorite. As a little kid I would always choose cranberry bagels because of their pretty pink color, then I moved onto chocolate, for a long time it was cheese and now I really love fried onion!
So, here's some good news; with this basic dough you can make loads of flavor variations all in one batch. In the batch you are seeing photos of, I made; 6 everything bagels, 2 fried onion, 2 cinnamon raisin, 2 chocolate, 1 plain, 1 poppy seed and 1 sesame. Feel free to make what every flavor combos you want! Next time, I am looking forward to trying a french toast flavor.
These taste wonderful with vegan cream cheese, humus, jam, marmalade, butter, or (my favorite) mashed black beans with salsa and avocado.
Enjoy!
Ingredients (makes 14-16 bagels)
bagel dough
180g sourdough starter
510ml water
1 Tbs sugar
1 Tbs salt
1000g flour*
poaching water
1 Tbs sugar
1/2 tsp salt
2 tsp baking soda
1/2 tsp date syrup (option, sub with maple syrup)
flavorings of choice
*this can be a flour combo of your choice, I have not tested it fully whole wheat though (only half whole wheat), you can also sub up to 20g of the flour for 20g vital wheat gluten to add even more of a chew.
Instructions
1. On the evening before baking day; Combine all the dough ingredients in a large bowl until a shaggy dough forms, dump it out onto a clean surface and knead until smooth.
If you are adding any toppings into the dough (like cinnamons and raisins or chopped chocolate), divide the dough and do it now.
2. Put the dough into a greased bowl/bowls and cover with a tea towel. Let the dough rest at room temperature overnight. By morning the dough should be doubled in size.
3. By morning the dough should be doubled in size. Line two baking trays with parchment. Divide the dough into 14-16 portions (depending on how big of a bagel you want, for 16 bagels each portion should weigh roughly 106g) and shape them into balls. Stick your finger through the center of the dough ball and manipulate the dough into a bagel shape. Place bagels on the trays and let them rise for 30-40 minutes or until they have fluffed up a bit.
4. Preheat the oven to 425. Make your poaching water by filling a pot with about 4 inches of water and add in the seasonings, bring it to a boil and poach three to four bagels at a time, for 2 minutes on each side. Remove the bagels from the water and immediately coat with whatever topping you choose. Repeat with all the dough.
5. Bake for 25-30 minutes or until the bagels are golden. Eat fresh from the oven or let them cool completely before freezing for up to 4 months. They also keep in a container at room temp for up to a week.
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