Soy-Free Poppy Seed Bagels
Soft, chewy, and entirely soy-free, these homemade poppy seed bagels are a delightful breakfast or snack treat that you can craft in your own kitchen. Made with simple ingredients like bread flour, honey, and poppy seeds, this recipe ensures a light yet hearty texture, perfect for your favorite spreads or sandwich fillings. The process combines traditional techniques, such as kneading and boiling before baking, giving these bagels that irresistible bakery-quality chewiness. With just a touch of sweetness from honey and a satisfying crunch from poppy seeds, these bagels are ideal for those seeking a soy-free alternative to store-bought options. Whether toasted with cream cheese or enjoyed fresh out of the oven, these bagels are sure to become a household favorite!
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Recipe Information
Ingredients
- 4 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1.25 cups Warm water
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 1 tablespoon Honey
- 0.25 cup Poppy seeds
- 1 large Egg white
- 10 cups Water (for boiling)
- 2 tablespoons Baking soda
Instructions
In a small bowl, dissolve the yeast and 1 tablespoon of sugar in 1.25 cups of warm water. Let it sit until foamy, about 5 minutes.
In a large mixing bowl, combine the bread flour and salt. Add the yeast mixture and honey. Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead it for about 10 minutes, until the dough is smooth and elastic.
Lightly grease a large bowl with oil, place the dough in the bowl, and turn it to coat. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm area until it has doubled in size, about 1 hour.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a round ball.
Working with one piece at a time, poke a hole through the center of each ball with your thumb, stretching it slightly to create a 1-inch hole.
Place formed bagels on a parchment-lined baking sheet, cover lightly with a towel, and let them rest for 15 minutes.
Preheat your oven to 425°F (220°C).
Bring 10 cups of water to a boil in a large pot, and add baking soda. Carefully lower bagels into the water, 2-3 at a time, boiling for 1 minute on each side.
Using a slotted spoon, remove the bagels from the water and transfer them back onto the parchment-lined baking sheet.
Beat the egg white in a small bowl, then brush each bagel with it. Sprinkle generously with poppy seeds.
Bake the bagels in the preheated oven for 20-25 minutes until golden brown.
Allow bagels to cool on a wire rack before serving them fresh.
Nutrition Facts
Calories |
2112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12348 mg | 537% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 44.5 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 834 mg | 18% | |
*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.
