Vegan Bagels

Combine the yeast and warm water and let sit for 10 minutes, until foamy. In the meantime, add the flour, brown sugar, and salt to a large bowl or stand mixer. Mix to combine.

When the yeast mixture is ready, add it to the flour. If you’re using a stand mixer, mix on low for 1-2 minutes then tip over to a floured surface. If you’re doing the whole thing by hand, use your hands to incorporate the wet mixture into the flour in the large bowl for 2-3 minutes, then tip it out to a floured surface.

Knead the dough with your hands for 8-10 minutes (see note at the end). It’s a very heavy dough so it’s important to work it with your hands. Re-flour your surface if your dough is sticking to it - the dough shouldn’t feel wet.

Form the dough into a ball. Drizzle your mixing bowl and dough ball with 1 tbsp of oil, then place the dough back into the bowl. Cover with a tea towel and let sit to rise for around 60-80 minutes - until doubled in size.

Line two baking trays with parchment paper. Once the dough has risen, tip it over onto a lightly floured surface and press the air out of it. Form it into a ball again, cut the dough in half, then cut each half into 4 pieces to make 8 bagels. 

To form the bagels, grab one piece and form it into a rough ball. Use your thumb to press a hole into the middle of it, and use your hands to form and stretch it. The hole doesn’t need to be larger than 2cm. Place the bagels on the parchment paper as you go. 

When all your bagels are formed, cover them with a tea towel and let them sit for 15 minutes. Preheat your oven to 210˚C and set a large pot of water to boil.

Add 1 tbsp brown sugar to the water and whisk to incorporate. Once the water is boiling, lower heat to a simmer. Working with two bagels at a time, place them in the boiling water. Let simmer for one minute on each side, until they have puffed slightly. 

Use a slotted spoon to remove them from the pot and remove any excess water. Place them on a cooling rack. Whilst they’re warm, you can use your hands to fix them up and press them together if they’re looking a little uneven. 

Combine milk and melted butter in a bowl. Brush the mixture thoroughly onto the bagels. If you want a lightly topped bagel, sprinkle the seeds/flakes on to the bagels. If you want a heavily coated bagel, place the toppings in individual bowls. Working one at a time, place the bagel faced-down in the bowl and move it around.

Carefully remove the bagel and place it on the parchment lined baking sheet. Repeat with the remaining bagels, alternating between toppings.

Bake for 25 minutes, until the bagels are deeply golden brown. Remove them from the oven, and let cool for 25-30 minutes. 

Notes: Kneading the dough for 8-10 minutes is a bit of a workout but it’s what helps develop the gluten and gives bagels their perfect dense texture - so don’t skip it!

Boiling the bagels before baking them ensures they’re fluffy, shiny and crisp. Don’t skip this step either.