Pretzel bagel

12 bagels·VEGAN·225 kcal

Ingredients

350 ml (1 ½ cup) oat milk (or other milk)
1/2 cube fresh yeast or 1 pack dry yeast
1 Tbsp maple syrup
60 gr (2.1 oz.) vegan butter
600 gr (21 oz.) flour (I used spelt)
2-3 tsp salt
*
1 l (4 cups) water
100 gr (3.5 oz.) baking soda
1 Tbsp salt

Instructions

1.Mix the milk, butter, yeast and maple syrup and warm up until everything is dissolved
2.Add flour and salt to the mixture and knead into a dough
3.Cover and let rise for 1-2 hours in a warm place
4.Put the dough on a well-floured work surface and knead again.
5.Part into 12 pieces and form balls
6.Flatten them a bit and then take the back of a wooden spoon to form the hole in the middle
7.Let the bagels rise again and in the meantime:
8.Preheat the oven to 180 degree (356°F)
9.In a pan bring 1 liter of water mixed with the natron and salt to a boil, remove the pan from the stove and add the bagels (2-3 at a time)
10.Let them sit in the water bath for 30 seconds and make sure every side is covered
11.Take them out, drip off any excess water and put them on a baking tray
12.Sprinkle with salt, sesame or any seeds you like
13.Bake for 20-25 minutes (I usually bake them for 20 minutes, then turn them and bake for another 5 minutes)

Notes

Tip from my kitchen: the bagels taste best straight out of the oven, but they are wonderful to make ahead. I freeze a batch, take them out the night before and toast them briefly in the morning. Dry yeast makes them a touch fluffier than fresh yeast. You can swap the spelt flour for regular wheat flour. And don't skip the baking-soda bath – it gives the bagels their colour and that signature pretzel flavour, with no caustic lye involved.

Nutrition per serving: 225 kcal

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook