So I was listening to a podcast recently, A Couple Cooks Small Bites if you want to look it up. And they had on a guest who gave what I thought was one of the most clever ideas for bringing to a party that I had ever heard, she brings the hosts of a dinner party breakfast for the next day! So instead of contributing wine or appetizers which they likely already have too much of, she gives them the opportunity to not have to think about their next morning.
If you think that’s as clever as I did, or even if you’re not impressed by that but just want to have breakfast for yourself and your family, this recipe is great for you. I also have to give a shout out again to my main girl Lauren Toyota from Hot for Food on this one because without her I would not have ever attempted to make my own bagels. Plus my cream cheese recipe is based on hers but with a slight twist and it’s literal perfection.
This recipe would also be perfect to make a bagel bar set up and put out lots of vegetables and toppings, even lox if that’s you jam, I’m not telling you how to live your life. I personally like cucumbers and tomatoes on mine. I can tell you as well, these bagels are so fluffy and absolutely perfect for making egg sandwiches as well.
If you’re not gorging on these all in one day, I recommend slicing the bagels and then freezing the slices individually. They unthaw beautifully after a few round in the toaster. If you don’t freeze them they’ll stay fresh in a plastic bag for a few days but past about 2 they’ll start to harden and lose their amazing texture.
There’s one final thing here, and that’s to attempt this recipe, I highly recommend you have a stand mixer with a dough hook. It makes life SO MUCH easier. You can knead this dough by hand but it is much more difficult and takes longer and you run the risk of over kneading it. If you don’t have a stand mixer now, ask for one for Christmas and you’ll be golden. Seriously you won’t regret it.
Lots of Love,
Jackie
- Bagels
- 4 C bread flour
- 1 tbsp sugar
- 1 tsp sea salt
- 2¼ tsp quick rise yeast
- 1 tbsp veg oil
- 1½ C warm water
- 1 cup nondairy milk
- 1 tsp syrup
- cups water
- 1 tsp baking soda
- 1 tbsp sugar
- ½ cup everything bagel seasoning *(see notes)
- Vegan Green Goddess Cream Cheese
- 1 14oz block extra firm Tofu
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 clove garlic
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp white pepper
- 2 tbsp fresh chives
- 2 tbsp fresh dill
- ⅓ cup coconut oil, melted
- Other toppings *Optional*
- Cucumbers
- Radishes
- Tomatoes
- Dill
- Basil
- Red Onion
- Make the cream cheese first so it has time to chill. Use a tea towel or fine mesh sieve to squeeze the water out of the tofu. Add the tofu to a high speed blender along with the remaining ingredients and blend on high until smooth. Transfer to a bowl and chill in the refrigerator for at least 2 hours.
- Start by getting your dough ready. Add the flour, sugar and salt to the bowl of a stand mixer. In a separate small bowl, add the yeast into a ½ cup of warm water with a small pinch of sugar. Make sure the water is warm enough, it should be around 120 degrees Fahrenheit. Let the yeast sit in the water for a few minutes until it starts to bubble. It will be a very light bubble on top.
- When the yeast start to bubble, create a well in the center of the dry ingredients, add the water yeast mixture, the remaining water, and the vegetable oil to the middle. If you're using a mixer, you can use a dough hook, gradually increasing the speed until it forms a ball of dough. If it's not coming together gradually add small amounts more flour until it forms a ball around the hook. You should be able to grab and remove it from the hook with slightly floured hands. This dough should not be sticky, it will be a firm ball of dough and very easy to handle.
- Transfer the dough to a lightly floured surface, you can knead it a few more times to make it smooth but don't over knead it. Prepare a baking sheet by lining it with parchment paper and lightly dusting it with flour. Take your dough and cut it in half, then each half in half, then each quarter in half again so you have 8 roughly even pieces.
- Take each bagel piece and poke a hole in the center using your thumb. Then, use your hands to lightly stretch the dough to create the hole and smooth the dough. Be careful here not to over do this process or you may flatten the bagels. When you place them on the sheet, the hole should be rough an inch around and the bagels should be slightly plump.
- When you've made all the bagels, cover with a damp tea towel and place somewhere to proof. These should take about 30 minutes to proof but could take a little longer. You don't want them to double in size, they should more rise to about 1.5x's their original size.
- While the bagles are proofing, preheat the oven to 350 degrees. Fill a large pot with water, the baking soda and sugar and bring to the boil. When the water is to a rolling boil, drop in the bagels boiling one at a time. Boil each bagel for 1 minute, flipping half way through. Place the bagels back onto the baking sheet. At this point they will have gotten larger so you may need to get a second baking sheet.
- Prepare the vegan egg wash by whisking the non-dairy milk and syrup together. Brush the egg wash on the bagels and cover with the everything seasoning.
- Bake for 25 minutes or until the tops are golden brown.
How fun is this? Thank you so much for listening to the Small Bites podcast! Hi from both of us 🙂
Thank you! And you’re welcome, I love your podcast so much!