Homemade vegan bagels

• dry yeast7g g
• sugar↗4 ст. л. tbsp
• salt↗2 ч. л. tsp
• flour↗450g g

  flour

• seeds (poppy, fennel, sesame)↗

  seeds for topping (optional)

Step-by-step instructions

1. 1

   Sprinkle the yeast and 1 tbsp sugar into a large bowl, pour in 100 ml warm water. Let stand 10 min until the mixture foams.

2. 2

   Add 200 ml warm water, salt and half the flour, stir. Gradually add the remaining flour (you may not need it all), kneading by hand until the dough is soft but not sticky. Then knead for 10 min until smooth and elastic. Shape into a ball, place in a clean lightly oiled bowl, cover loosely and let rise in a warm place until doubled, about 1 hour.

3. 3

   Preheat the oven to 220 °C (200 °C convection/gas 7). On a lightly floured surface divide the dough into 10 pieces, each about 85 g. Shape each into a flat ball, take a wooden spoon and, using the handle, cut a hole in the centre. Insert the spoon into the hole and, rotating the dough around it, form a hole about 3 cm in diameter. Cover the formed bagel loosely while you shape the rest of the dough.

4. 4

   Meanwhile bring a large pot of water to a boil, add the remaining sugar. Carefully drop the bagels into the boiling water – no more than four at a time. Boil 1‑2 min, turning, until the bagels rise slightly and a skin forms. Remove with a slotted spoon, drain excess water. Sprinkle with your chosen topping and place on a parchment‑lined tray. Bake 25 min until golden and crisp – the bottoms should sound hollow when tapped. Cool on a wire rack, then serve with your favourite topping.