The Everybody Bagel
This vegan bagel recipe is designed for home cooks and inspired by ring-shaped breads from around the world.
Make the Dough
Combine the bread flour, yeast, salt, and sugar in a large bowl. Make a well in the center of the dough, and add the water. Stir to combine into a shaggy dough.
Knead the dough
In a stand mixer fitted with a dough hook, knead the dough for about 5 minutes. Alternatively, knead the dough by hand until it is smooth and firm.
Ferment and shape the dough
Transfer the dough into a large, lightly oiled bowl or container to rise. Then, shape the dough into eight large rings.
Proof and bake
Place the shaped bagels on a prepared baking sheet and cover to proof for about 30 minutes. Bake at 475 F for 12 minutes (or 15 minutes for plain bagels).
Add the optional wash & toppings
When the bagels are cool enough to handle, apply the cornstarch wash in a thin layer. Then, sprinkle each bagel with a generous amount of toppings.
Bake the Bagels after topping
After applying the wash and the toppings, return the bagels to the baking sheet. Bake for another 2 - 4 minutes to toast the seeds on the bagels.
Make it now!
These bagels don’t require boiling and come together as easily as a basic yeast bread. And they still hit the essential notes of the New York-style bagel!
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