I’ve made these Best-Ever Vegan Sesame Bagels so so many times in the past weeks, it’s a wonder I haven’t shared this recipe sooner! Because who doesn’t like homemade bagels?
And good news, these bagels take a little bit more effort but the result is TOTALLY WORTH IT! And they are VEGAN!
- the buns are completely vegan, dairy-free and egg-free
- I used my homemade vegan cream cheese to spread on these soft bagels
- and then I topped it with some avocado (double yum!)
Finish the toppings to your liking,…. tomato for a purely plant-based version, or perhaps something more naughty?
Actually, I am off having a bite of these.
Do let me know how you found these Best-Ever Vegan Sesame Bagels if you try them though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
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Best-Ever Vegan Sesame Bagels
- 666 g/5 1/3 cups of bread flour
- 420 ml/1.7 cups of tepid water body temperature, 30C minimum, 34C max
- 1 tablespoon of dry active yeast
- 1 tablespoon of table salt
- 1 tablespoon of dark brown sugar/light brown sugar/coconut sugar
- 1 tablespoon of soda bicarbonate
- 1 tablespoon of black treacle/molasses/ pomegranate molasses optional
- Using a kitchen aid add the salt first, then add the flour and the rest of the ingredients. Using the hook, mix on low speed for about 10 minutes.( if using a bowl, do the same way, but work mix it with your hands it until it forms a dough, and knead for about 10 minutes)
- Transfer the dough onto a deep bowl cover with a tea towel, and leave in a warm place to prove for about 30 minutes.
- Meanwhile bring a deep pot of water to the boil.
- Line baking trays with parchment paper and lightly oil them, or flour them for an oil-free version.
- Flour a working surface and divide the dough onto 10 balls (100g/1/3cup each.)
- Then flatten each ball then fold in the sides and pinch them. Turn around and roll them using the palm of your hand ( see pictures ) It should form a smooth round ball.
- Place the shaped balls onto the oiled/floured trays. Using your finger from underneath make a hole in the middle and stretching it slightly to extend the hole ( the dough will be quite flexible)
- Cover with a tea towel and prove again for 15 minutes.
- Preheat oven to 375F/200C.
- Add the bicarb and treacle to the boiling water.
- Then carefully drop 2-3 of the risen bagel rings depending on how wide your pan is, just try not to crowd the pot.
- Boil each side for 30 seconds. then place the blanched bagels back to the baking tray. Top them with sesame seeds.
- Put the trays with bagels in the oven and bake for 20 minutes. Try not to open the oven during these 20 minutes.
- Enjoy the bagel hot or cold with any fillings you like.
They freeze great too!