100 Whole Wheat Bagels Vegan And Surprisingly Easy Recipes

100% WHOLE WHEAT BAGELS - VEGAN AND SURPRISINGLY EASY

Steps:

• Combine the first three ingredients and stir. Allow to sit 5 minutes, until foamy (if it's not foamy, something happened to your yeast and the recipe will NOT work)
• Meanwhile, using a stand mixer combine the flour, salt, and remaining sugar.
• Pour the yeast mixture into the flour, while stirring with a dough hook. Add 1 c water. Allow the stand mixer to run for about a minute, and if all yeast isn't picked up into the dough add up to ½ c water, 1 tbsp at a time. Stir using dough hook on a slow/medium speed for 5 minutes - you can knead by hand if you prefer.
• Spritz dough with nonstick spray, turn over and spritz again. Cover bowl with plastic wrap and let rest at room temperature for 1 ½ - 2 hours, until dough has doubled in size.
• After rising, cut the dough into 12 equally sized pieces and roll in balls. Prepare baking sheets with nonstick spray and preheat oven to 425°F.
• Let the dough rest for a minute or two, then work a hole into the middle of the balls with your finger, until they are bagel-shaped. Cover with plastic wrap and let rise for 15 - 20 minutes.
• Meanwhile, fill a wide saucepan or skillet with water, at least 2 inches deep, and bring to boil. Boil bagels for 90 second on each side - I found it easiest to do 3 at a time, spaced about 30 seconds apart.
• As bagels are done boiling and while still wet, press tops lightly into desired toppings and bottoms into cornmeal (optional, helps prevent sticking).
• When all bagels have been boiled, bake for 8 - 10 minutes, flip an bake 8 - 10 minutes longer. Adjust time based on how dark you like your bagels.

PETER REINHART'S WHOLE WHEAT BAGELS

Steps:

• In the bowl of a stand mixer fitted with the paddle or in a large bowl combine flour, salt and yeast. Stir together or mix at low speed for about 30 seconds. In a small bowl or measuring cup combine lukewarm water and 1 tablespoon barley malt, honey or agave syrup and whisk together.
• Add liquid mixture to flour mixture and mix on low speed or stir for 1 minute. Mixture will be shaggy and sticky. Remove paddle and let dough stand, uncovered, for 5 minutes. Switch to dough hook or turn dough onto lightly oiled work surface and mix on low speed or knead for 2 minutes, until smooth and slightly tacky. Add more flour if necessary (a few tablespoons) if dough is very sticky or wet, and mix or knead for another minute. Finished dough should be firm but supple and smooth to the touch. If it is tacky wait 5 minutes, then add a little more flour as necessary and beat or knead until incorporated.
• Shape dough into a ball. Clean and oil bowl. Place dough in bowl rounded side down first (to oil the dough), then rounded side up. Cover bowl tightly with plastic and allow dough to proof at room temperature for 1 1/2 to 2 hours, until it has swelled and increased in size by about 1 1/2 times.
• Line 2 baking sheets with parchment and lightly oil parchment. Turn out the dough and divide into 8 equal pieces. Shape each piece into a ball by placing on an unfloured work surface under a cupped hand and rolling it around and around. Lightly oil work surface if dough sticks. To shape bagels, using both hands roll each ball into an 8-inch long rope, tapering from the middle of the dough to the ends. Moisten the last inch of each end, place one end on the palm of your hand and wrap the rope around your hand, bringing the other end between your thumb and forefinger. Overlap the ends by about 2 inches and stick the ends together. Press onto the work surface and roll back and forth to seal, then lay the ring down and even out the thickness with your fingers. The hole should be about 2 inches in diameter. Place on the prepared baking sheets. (Another way to shape the bagels is to press your thumbs through the center of the balls, then gradually pull apart and shape the bagel with your hands by rotating the dough around your thumbs, until the hole is 2 inches in diameter; I find that, although this method is a bit quicker, the bagels tend to close up, so I prefer the rope method). Place on prepared baking sheet(s), at least 1 inch apart. Lightly oil tops and cover loosely with plastic wrap.
• Allow bagels to proof for 30 to 60 minutes, until just beginning to swell and rise. Meanwhile, heat oven to 425 degrees with a rack positioned in the middle.
• Carefully remove parchment paper with bagels from baking sheet and replace parchment with clean sheets. Lightly oil parchment and sprinkle with cornmeal or semolina (if you have lots of baking sheets, just line two more baking sheets). To see if bagels are ready, drop one into a bowl of water. It should float to the surface within 15 seconds. If it does not, wait 20 minutes and do another float test.
• Bring 4 to 6 inches water to a boil in a large saucepan and add baking soda, malt syrup or honey. Adjust heat so water is at a gentle boil. Two at a time, drop bagels into water. After 30 seconds flip over and simmer for another 30 seconds. Using a slotted spoon or a skimmer, remove from water and place on prepared baking sheet, rounded side up. Sprinkle topping over bagel right away. Place in oven and bake 12 minutes. Rotate baking sheet and bake another 8 to 12 minutes, until golden brown. If bottoms are getting too brown slide a second baking pan underneath the first one for insulation after first 12 minutes. Remove from heat and allow to cool.

HEALTHY WHOLE WHEAT BAGELS (VEGAN)

Steps:

• Put all ingredients in the bread machine pan.
• Select dough setting.
• When machine is done cycling, turn out onto wax paper or a floured surface.
• Pull dough apart and shape into bagels, about softball size.
• Place them on a greased baking sheet far apart as they will rise.
• Brush with olive oil. You can also top with any seasonings you like at this point.
• Cover and let rise about one hour. They may double in size.
• Bake at 350 degrees for 9-12 minutes or until golden brown.