I know that one day I won't have access to my favorite bagel place on Bedford ave in Brooklyn on my way home from the bars to grab a late night snack. This Vegan Everything Bagel recipe will hopefully keep me content in those times. Enjoy these vegan bagels with Tofutti cream cheese, Creamy Vegan Cashew Cream Cheese, my more involved Vegan Cashew Cream Cheese or whatever else floats your fancy. I've designed these bagels in the authentic NY style which uses barley malt, also known as malted barley. Barley malt is highly recommended but if you don't have it just use an additional one-half Tablespoon sugar in its place. Be sure to allow ample time for this recipe- it takes about two hours. If you live further than two hours away from New York City, this recipe will be easier than flying there for the flavor.
Vegan Everything Bagels Recipe2 ¼ teaspoons active dry yeast (¼ ounce)
1 2/3 cups warm water
4 ½ cups bread flour
1 Tablespoon sugar
1 Tablespoon barley malt syrup
2 teaspoons salt
1 ½ teaspoons onion powder
1 teaspoon garlic powder
about 3 quarts of water
2 Tablespoons sugar
1) Activate the yeastIn a medium size mixing bowl whisk together the yeast and warm water. Let it sit for about 10 minutes so the yeast activates.
2) Prepare the bread flourIn another medium mixing bowl, add the bread flour.
3) Build the doughAdd the yeast mixture and the sugar, barley malt syrup, salt, onion powder and garlic powder to the bowl containing the flour and mix with a spoon in a circular motion. When the dough becomes thick mix with your hands and knead on a clean non stick dough mat or a lightly floured surface. Knead until the dough springs back when poked with your finger, which should be after about 12 to 15 minutes of kneading. Feel free to add light dustings of flour if the dough gets too sticky to work with.
4) Allow the dough to risePreheat your oven to 425F (218C). Form the dough into a ball and cover it with a plastic bag or plastic wrap and let it sit for about 45 minutes.
5) Prepare the waterIn a large pot, add the 3 quarts of water and the 2 Tablespoons sugar. Place over high heat until it boils then reduce heat until it simmers: you'll need it for step 7.
6) Give the dough a final knead, divide and roll into bagelsGive the dough one last knead for 2 minutes.
At this point the dough can either be used immediately or covered in plastic wrap and refrigerated for up to a few weeks. If you're using it later, make sure the dough is room temperature before removing it from the plastic wrap and forming it into shape.
Divide the dough into 10 pieces. Roll each piece into a 9 to 10 inch cylinder. Moisten the ends with water and form the cylinders into a bagel shape by overlapping the ends by about one inch. Place the bagels on a parchment covered baking sheet, cover with a clean moist towel and let them rest for about 10 minutes.