Dairy-Free Homemade Seed-Crusted Bagels
Discover the perfect way to enjoy homemade bagels with a twist in this delightful recipe for Dairy-Free Homemade Seed-Crusted Bagels. These bagels boast a chewy interior and a golden, crusty exterior adorned with a flavorful blend of mixed seeds like sesame, poppy, and flax for a nutty crunch in every bite. Made without dairy, these bagels are ideal for those with dietary restrictions or who simply love plant-based baking. With easy-to-follow instructions, they’re surprisingly simple to make, from kneading the elastic dough to boiling each bagel for a signature chewy texture before baking them to perfection. Serve them warm with your favorite spreads or toppings for a breakfast or snack that’s irresistibly fresh and satisfying. Perfect for vegans and home bakers alike, these seed-crusted bagels are a flavorful addition to your recipe collection!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 0.5 cup Mixed seeds (e.g., sesame, poppy, flax)
- 1 tablespoon Baking soda
Instructions
In a large bowl, combine warm water, yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes frothy.
Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough starts to form.
Transfer the dough to a floured surface. Knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.
Bring a large pot of water to a boil and add the baking soda.
Punch down the dough and divide it into 8 equal pieces.
Shape each piece into a ball and poke a hole in the center using your thumb, stretching the center to form a ring about 2 inches in diameter.
Carefully place bagels, one or two at a time, into the boiling water. Boil each side for 1 minute then remove with a slotted spoon.
Place boiled bagels onto the prepared baking sheet.
Sprinkle the mixed seeds generously over the top of each bagel, pressing lightly so they adhere.
Bake the bagels in the preheated oven for 20 to 25 minutes or until golden brown.
Remove from oven and allow to cool on a wire rack for a few minutes before serving.
Nutrition Facts
Calories |
2415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6159 mg | 268% | |
| Total Carbohydrate | 406.0 g | 148% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 27.0 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
