Bagels

Clockwise from bottom left: everything bagel,
black and white sesame seed, plain,
cinnamon raisin, pepperoncini, cranberry, banana walnut

this recipe was taught to Corina by Kelsey

Follow the recipe at the link above (the actual recipe is almost at the bottom of the page at the link, so here it is for ease of baking):

• 2t / 6g active dry yeast
• 4.5t / 19g sugar
• 1.25C / 300ml warm water
• 3.5C / 440g bread flour (or high gluten flour)
• 1.5t / 6g salt

My favorites bagel types are black and white sesame, plain, cinnamon raisin, and cinnamon with sugar on top

Tips

• Only put a TINY bit of oil in the bowl to keep the dough from sticking. If you put too much, it makes it impossible to turn them into bagels. In this case, add water and mix it into the dough until it is sticky
• How do you know when the dough has sat for long enough? Poke your finger in the ball and if it doesn't bounce back, then it is ready
• Instead of putting the toppings on top (where they easily fall off), fold the toppings into the dough at the point when you make the 8 balls.
• If you prefer the toppings on top, instead of an egg wash, use vegan butter to get the toppings to stick better to the bagel
• Cut the bagels after they come out of the oven - makes it easy to toast them while frozen
• Freeze any bagels you don't plan on eating that day. When you are ready to eat them, take them from the freezer and put them in a toaster or toaster oven or in the oven (use Bake until they are mostly done, then use Broil for the last 1-2 min - no longer because they will burn on top!). Don't let them defrost before toasting.

  

  Plain

  

  Black cumin (lower left), cinnamon sugar (top left),
  everything (top right), sesame (lower right)