Vegan Sourdough Bagels
These vegan sourdough bagels will WOW anyone at your breakfast table: hearty, homemade, flavorful, and plant-based! Eat with cream cheese, peanut butter, jam, or even use these as a pizza bagel base.
Servings: 8 bagels
Calories: 242kcal
Cost: $1
Ingredients
- 1/2 cup Sourdough starter that's been fed
- 4 cups all-purpose flour
- 1 1/2 cups water
- 2 tablespoons sugar or sweetener of choice maple syrup or raw honey would be great!
- 1 teaspoon Sea Salt
- Toppings: sesame or poppy seeds Everything Bagel seasoning
Instructions
- In a large bowl, mix together the Sourdough starter, flour, water, sugar, and salt. Mix the dough with a wooden spoon and knead with you hands for about 10 minutes (or 5 minutes with an electric mixer and dough hook). Dough should be very thick. Place dough in a glass bowl, and allow to proof for 8 to 12 hours.
- Remove dough from the bowl, and knead for an additional 10 minutes. Place back in the bowl to rise again for another hour. I found that 2 rises really helped moisturize the dough and make it nice and airy.
- Cover a sheet pan with parchment paper. Divide the dough into 8 equal parts. Roll them into small disks and poke a joke through each one with your thumb. Place each bagel on the parchment paper. Cover with a towel and allow dough to rest for 1 to 2 hours more.
- Preheat the oven to 425 degrees Fahrenheit. Bring a large pot of water to a boil. Add the bagels (4 at a time worked for me) and boil for 4 minutes on each side. When finished, place them back on the parchment paper, and start the last batch.
- When cool enough to handle, dip each bagel into any toppings of choice. Place back on parchment paper and place sheet pan in the oven. Bake for 25 minutes until golden brown. Mangia!
Nutrition
Calories: 242kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 67mg | Fiber: 2g | Sugar: 1g | Calcium: 11mg | Iron: 3mg