Vegan Pumpkin Seed Bagels
Delight in the earthy, wholesome flavors of these Vegan Pumpkin Seed Bagels—an irresistible twist on the classic bagel perfect for plant-based diets. Crafted with a soft, chewy interior and a golden crust, these bagels feature nutty pumpkin seeds folded into the dough and sprinkled on top for a satisfying crunch. The recipe is easy to follow, starting with a yeast-risen dough that’s boiled for the authentic bagel texture before baking to perfection. These bagels are ideal for a hearty breakfast, a midday snack, or even as the base for creative sandwich combinations. Plus, they’re entirely egg- and dairy-free, making them a fantastic choice for vegan-friendly gatherings. With just 90 minutes of prep and baking, you’ll have eight beautifully homemade bagels that are sure to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Instant yeast
- 300 milliliters Warm water
- 25 grams Brown sugar
- 10 grams Salt
- 30 milliliters Olive oil
- 50 grams Pumpkin seeds
- 2000 milliliters Water for boiling
- 15 grams Baking soda
- 30 grams Extra pumpkin seeds for topping
Instructions
In a large mixing bowl, combine 300 grams of flour, instant yeast, brown sugar, and salt.
Add warm water and olive oil to the dry ingredients and mix until a sticky dough forms.
Gradually add the remaining flour while kneading until the dough becomes smooth and elastic, which should take about 10 minutes.
Fold in the pumpkin seeds evenly into the dough.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 60 minutes, or until doubled in size.
Preheat your oven to 220°C (428°F).
After the dough has risen, punch it down and divide it into 8 equal pieces.
Shape each piece into a ball, and then press your thumb through the center to form a ring, stretching slightly to create a classic bagel shape.
In a large pot, bring 2000 milliliters of water to a gentle boil and add the baking soda.
Carefully drop each bagel into the boiling water, boiling each side for 1 minute, then remove with a slotted spoon and place on a baking tray.
Sprinkle extra pumpkin seeds on top of each bagel, pressing them gently to ensure they stick.
Bake the bagels in the preheated oven for 20-25 minutes, or until they are golden brown.
Remove from the oven and allow to cool on a wire rack before serving.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8071 mg | 351% | |
| Total Carbohydrate | 421.8 g | 153% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 26.4 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 1285 mg | 27% | |
*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.
