Dairy-Free Pumpkin Seed Bagels
Elevate your breakfast with these delicious Dairy-Free Pumpkin Seed Bagels, a wholesome twist on the classic baked treat. Made with bread flour, active dry yeast, and a touch of maple syrup for a hint of sweetness, these bagels boast a perfectly chewy texture and golden-brown crust. The addition of crunchy pumpkin seeds gives them a nutty, nutritious flair—a fantastic alternative for those seeking dairy-free options without sacrificing flavor. The recipe combines simple steps like hand-kneading, boiling, and baking, ensuring you’ll feel like a pro in the kitchen. Perfect for meal prepping, these bagels are ideal for pairing with creamy avocado, vegan spreads, or simply enjoying warm out of the oven. Whether you’re catering to dietary preferences or just trying something new, these homemade bagels are bound to become your next favorite.
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Recipe Information
Ingredients
- 240 ml Warm water
- 7 g Active dry yeast
- 25 g Sugar
- 500 g Bread flour
- 10 g Salt
- 50 g Pumpkin seeds
- 30 ml Maple syrup
Instructions
In a large bowl, combine the warm water, active dry yeast, and sugar. Stir to dissolve and let the mixture sit for about 5 minutes until it becomes frothy.
Add the bread flour and salt to the yeast mixture. Mix well until a dough forms.
Turn the dough onto a floured surface and 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 area for 1 hour or until it has doubled in size.
Preheat the oven to 220°C (430°F). Line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a ball.
Using your thumb, poke a hole through the center of each ball and gently stretch it to form a bagel shape.
Bring a large pot of water to a boil and add the maple syrup.
Boil the bagels in batches, 1-2 minutes per side, then remove them with a slotted spoon and place them on the prepared baking sheet.
Sprinkle the tops of the bagels with pumpkin seeds, pressing gently so they adhere.
Bake the bagels in the preheated oven for 20-25 minutes or until they are golden brown.
Allow the bagels to cool on a wire rack before serving.
Nutrition Facts
Calories |
2328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3959 mg | 172% | |
| Total Carbohydrate | 441.5 g | 161% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 53.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1036 mg | 22% | |
*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.
