Wheat Bagels – Onion, Poppy seed Bagels from scratch! serve together with your favorite vegan cream cheese. Vegan Breakfast Recipe.
Time for some bagels. All hand-crafted, half whole wheat, without added conditioners and such. Bagels are chewy breads, like pretzels, boiled in water, after which baked. The pretzels have baking soda added to the water while for bagels, malt(malted barley) syrup is added. The added malt barely permeates the dough to provide it color and shine. The boiling also reactivates the yeast and pre-gelatinizes the starch on the surface of the bagels which contributes to their chewiness.
There are other ways to make bagels as well. That is how I make mine. You’ll be able to boil anywhere from 30 seconds to 1 minute 30 seconds on both sides for desired chewyness.
Malt syrup shouldn’t be easy to search out, so I used dark Agave nectar. You need to use any dark sugary alternative.
The well formed bagel is Onion bagel. The dough was kneaded well and smooth. Shaped by rolling into a protracted rope and sticking the ends.
The opposite poppy seed and sesame seed topped bagels were kneaded for 3 minutes. Shaped by making buns and poking holes. These worked out well too, just not an ideal smooth shape.
For super Chewy Bagels: Don’t let the Bagels rise too long after shaping, Boil them for shorter time. Use high gluten flour and make a stiff smooth dough. Keep the dough overnight for best results.
Bagels boiled and prepared for some poppy seed sprinkle.
Print Recipe
Wheat Bagels – Onion and Poppy seed Bagels
serve together with your favorite vegan cream cheese. Vegan Breakfast Recipe.
Servings: 6 bagels
Calories: 252kcal
Ingredients
- 1 cup (250 ml) warm water
- 1.5 cups (180 g) whole wheat flour I take advantage of Bob’s Red Mill
- 1.25 cups (156.25 g) bread flour
- 1 teaspoon vital wheat gluten optional- for chewier bagels
- 1 Tablespoon agave syrup or malt syrup
- 3/4 teaspoon (0.75 teaspoon) salt
- 1 teaspoon raw sugar
- 1.5 teaspoons energetic yeast Red Star
- 1 Tablespoons extra virgin olive oil or virgin coconut oil
- For onion bagels- add a Tablespoon of onion flakes.
Boiling:
- 4-5 cups (1000 ml) water
- 1 Tablespoons agave or malt syrup
- 1 teaspoon salt
Toppings:
- Onion flakes
- Poppy seeds
- sesame seeds
- sunflower seeds
- watermelon seeds
Instructions
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In a big bowl, add 1/4 cup warm water, 1 teaspoon raw sugar and yeast. Mix and let sit until frothy(10 minutes).
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Add salt to the 1.5 cups wheat flour and blend. Add wheat flour, 1 cup bread flour, wheat gluten if using, to the yeast mix.
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Add onion flakes for onion bagels.
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Add agave, oil, remainder of the water and knead 5-6 minutes in stand mixer or 8-9 minutes by hand.
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If the dough could be very sticky, then add a bit of bread flour until the the dough is soft and smooth.(more of the stiff side).
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Place dough in well greased container. Cover with towel and let sit for 1.5 hours or until doubled.
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Punch dough down, use a Tablespoon or so bread flour to assist make the dough less sticky. (You’ll be able to refrigerate the dough at this point overnight for chewier bagels. Next day, let the dough sit out for an hour before continuing).
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Divide into 6 equal parts.
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Begin the water bath to boil over high heat. Preheat the oven to 400 degrees F.
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Shape each part right into a bagel. Make a protracted rope by rolling between your palms after which sticking the ends along with atleast a 3 finger hole in between. or make a ball, poke a big hole using wet fingers or fat round spatula handle.(the bagels expand while boiling, hence reducing the outlet, so keep the outlet larger or you’re going to get an almost bun like, small hole, pictured onion bagel .
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Add agave and salt to the boiling water, mix. Add bagels 2 or 3 at a time and let boil for 30 seconds on both sides.
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Take them out and place on a towel.
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You’ll be able to directly bake these for plain bagels on a baking sheet.
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Optional step: For a shiny gloss, mix a Tablespoon cornstarch in 2 Tablespoons water. Mix well. add a 1/4 cup boiling water and blend until thick. Brush this on the highest.
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Sprinkle your toppings on the bagels. Press down a bit to stay. or dip the bagel the wrong way up within the bowl of seeds.
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Place bagels on parchment lined baking sheet and bake for 17-20 minutes.(25 minutes for larger sized bagels).
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Let cool before slicing or storing.
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Top with vegan butter, vegan cream cheeze, herbed oil, marmalade, nut butters or use to make your fave loaded burgers!
Notes
Dietary values are based on one bagel
Nutrition
Nutrition Facts
Wheat Bagels – Onion and Poppy seed Bagels
Amount Per Serving
Calories 252
Calories from Fat 27
% Each day Value*
Fat 3g5%
Sodium 691mg30%
Potassium 163mg5%
Carbohydrates 47g16%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Calcium 19mg2%
Iron 1.4mg8%
* Percent Each day Values are based on a 2000 calorie weight-reduction plan.
