Veggie bagels burger.
Photo cred and recipe bos.kitchen
1 tbsp rice malt syrup
400ml lukewarm water
800g strong white or wholemeal bread flour
7g fast action yeast
2 tsp fine salt
olive oil for greasing and brushing
1 tbsp baking soda
Toppings – sesame, pumpkin, sunflower seeds
Start bagels the night before you want to serve them. Mix water and rice syrup in a small bowl.
Add flour, yeast and salt in a large bowl and make a well in the middle. Stir in the liquid and mix with a wooden spoon until a dough is formed. Knead for at least 15 minutes until smooth and elastic.
Pop dough into a large, oiled bowl. Cover with clingfilm and leave to rise for about an hour, until doubled in size.
Line 2 cookie sheets with lightly oiled and floured greaseproof paper. Divide dough into 12 pieces – I weigh mine to around 100g each to make sure they’re even. Shape into balls and make a hole in the middle using a wooden spoon. You want the hole to be at least 3cm big as it will close slightly when the dough proves.
Gently place bagels onto prepared cookie sheet and lightly brush bagels with oil. Cover with clingfilm and place cookie sheets into fridge overnight, at least 12 hours.
The next day, remove trays from the fridge and place on the side to come to room temperature. Preheat oven to 220•c. Heat up a large, wide pot of boiling water with the baking soda. When bubbling, add in bagels three at a time (or however many will fit in your pot comfortably) and cook for 2 minutes on each side. Place back onto the cookie sheets and bake in the oven for 8-10 minutes until lightly golden. Put bagels on wire racks to cool. Keep well for up to 4 days in an airtight tin, or you can freeze for up to 3 months.
Place boiled bagels, rounder side up, back onto the cookie sheets and sprinkle with seeds, if using. Enjoy!
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