Bagels. They can be used in so many different ways, and are so great as an alternative to a normal roll or even plain bread. I think that they’re underrated, and it’s time we used bagels more often. They don’t have to just be reserved as a way for eating smoked salmon and cream cheese. You can use them in so many different ways, and it’s time to get creative.
As our regular readers will probably know, over at The Rose & Bean, we love to bake, and that includes baking our own breads. So we decided it was only fitting to make our own bagels.
These are seriously yum. Super soft, packed with loads of flavour, and topped with poppyseeds, you’ll wonder why you’ve not made your own sooner. When you make these, you’ll fall back in love with bagels and will be finding loads of delicious ways to use them. From having them toasted with some vegan butter, to piling high with avocado, they’re a great accompaniment for breakfast, lunch or even dinner.
You don’t have to top with poppy seeds of course, but we recommend that you do, as they give an extra crunch and add a new texture to the already amazing tasting bagels.
Give them a go and let us know how you got on!
Vegan Poppyseed Bagels
- 425g bread flour
- 2tbsp caster sugar
- 1tsp salt
- 275ml water
- 7g fast-action yeast sachet
- 1tsbp bicarbonate of soda
- 1tsp rice malt syrup
- 3tbsp almond milk (or other non-dairy milk)
- 2tbsp poppyseeds
- 1tbsp vegetable oil
- Step 1 In a large bowl, combine the bread flour, sugar, salt, water and yeast
- Step 2 Once well mixed, cover with cling film and leave to rise for one hour, until it’s about doubled in size
- Step 3 Whilst waiting, pre-heat your oven to 180 degrees fan, and prepare a baking tray by covering lightly with vegetable oil
- Step 4 Once it has doubled in size, place onto a lightly floured surface and cut into equal sized pieces
- Step 5 Roll each piece into a ball, and then make a hole in the middle of each piece with your finger, to form a ring shape
- Step 6 Next, get a large saucepan, add your bicarbonate of soda and fill with boiling water, stir
- Step 7 Taking your dough rings, place them into the boiling water and leave for 40 seconds, then turn onto the other side, and leave for another 40 seconds, before placing them onto your prepared baking tray. Depending on how big your saucepan is, you might need to do this in batches
- Step 8 In a small bowl, mix together your almond milk and rice malt syrup
- Step 9 Lightly glaze each bagel with the rice malt syrup/almond milk mix
- Step 10 Sprinkle each bagel with poppyseeds
- Step 11 Place in the oven for 25-30 minutes, until golden
- Step 12 Remove from the oven and allow to cool
- Step 13 Serve!