Vegan Bagels are delicacies of Polish origin that I love, love, love!
I discovered them thanks to a famous U.S. coffee chain that always offers them in their counters, I was in London (a city I am madly in love with, Ed.) and for breakfast I decided to try these leavened rings.
What can I say? Spectacular!
I did I don’t know how many tests before being able to find the recipe that satisfied me the most and finally here they are!
Being a preparation that has to rise, it’s definitely not fast, but once you take your first bite all the waiting time will vanish, leaving room for culinary enjoyment.
Of course when I prepare Bagels are never few (the recipe is for about 16, depending on how much the dough grows during the leavening) and then I have indulged in the filling, here I propose a vegan proposal.
The ones I don’t eat right away I freeze when cooked so I can use them later, although they never last very long….
Check out all my vegan ideas.
Ingredients to Vegan Bagels
Tools to Vegan Bagels
Steps to Vegan Bagels
▪ Put the flour, white salt and coarsely crumbled fresh beer yeast in the bowl of the planetary mixer.
▪ Give it an initial stir to mix.
▪ In the jug, add 2 tablespoons of sugar to the hot water and mix well so that all the sugar is absorbed.
▪ Start kneading by adding a little water at a time until you run out and continue for 10 minutes until the dough is smooth and homogeneous.
▪ Grease the bowl with a little oil and move the dough around.
▪ Cover with a dish towel and place in the oven off, but with the light on, for 1 hour.
▪ Once the time has elapsed move the dough to the work surface and, after deflating it by punchings 😁, divide it into 16 parts.
▪ Work each of the parts into a string and then join the two ends together, if necessary use a few drops of water to seal.
The longer the string, the bigger and thinner the bagel will be, so you’ll need to find the right size that works best for you.
▪ Once you have made all the bagles let them rest 1 hour covered with a dish towel.
▪ When 50 minutes have passed, place the pot full of water on a medium stove on full power.
▪ When it comes to a boil, add the remaining 2 tablespoons of sugar and bring back to a boil.
▪ Meanwhile, prepare 2 baking tray lined with baking paper.
▪ Now take two bagles at a time and cook them in the water 30 seconds per side, drain and place them in the baking tray, continue until all are prepared.
▪ Once they are all in the baking trays cover them with a dish towel and let them rest for 30 minutes.
▪ After 20 minutes turn on the oven to 338° in static mode.
▪ While the oven heats up, put the avocado in the food processor along with a drizzle of extra virgin olive oil and a pinch of salt, blend well and refrigerate.
▪ Once the temperature is reached put on the bottom of a saucepan with cold water (so it will form a nice crust …) and bake for 25/30 minutes.
▪ While the bagels are cooking cut up the vegetables and grill them.
▪ When ready let them cool, cut them up and then spread a generous spoonful of avocado sauce on which to lay the grilled vegetables.
▪ Vegan Bagels are ready!
▪ Enjoy!
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Varied doses for servings