the vegan bunsI don't know why, but it's a recipe that I made a world of myself! Then I ended up throwing myself in the water, telling me that if I could make hamburger buns, I would succeed in making bagel buns! And it took me great good, since my first attempt was a success!
Like all fermented doughs, there is no particular difficulty in the recipe, you only need patience because there are 2 yeasts (1 or 2 hours, depending on the room temperature). But the good news is that these vegan bagels are frozen very well. I cut them in half once cooked, then put them in the freezer. To defrost them, I put them in the toaster or in the oven for a few minutes, and they are ready to use! It is very convenient and worth making a large batch to get ahead.
The special thing about bagel bread is thatscalps in a bath of water and baking soda before baking. This gives it its character. soft and crispy absolutely irresistible! The bagel is originally from Poland, but is best known for these North American versions (United States and Canada). Traditionally it is decorated with cream cheese and other things that are not absolutely vegan. At this time, I decorated it with salad, red onion, cream cheese and smoked carrots with salmon. it's a delight! But in reality it is a bread that you can decorate with almost everything you have in your refrigerator, do not be afraid to experiment!
Do not hesitate to share your decorating ideas in the comments!
Vegan Bagel Bread
for 6 to 8 rolls
- 500 g of flour (T65 wheat here)
- 10 g of dry baker's yeast
- 1/2 teaspoon salt
- 20 g of sugar
- 30cl of soy milk
- sesame, poppy, chia or flax seeds
- a tablespoon of baking soda
Heat the milk with the sugar and add the yeast. Let stand for 10 minutes, the time for the yeast to start to activate.
If you have a pastry robot, put the flour, salt and then the mixture of milk, sugar and yeast in the bowl. Start the kneading program (with the kneading hook, therefore). If you do it by hand, the same instructions, except that it is your little arms that will knead for ten minutes. It is necessary to obtain a soft, elastic but not sticky paste. If it is too sticky, adhere it to the edges of the food processor or bowl, add some flour and knead again.
Sprinkle the dough ball with a little flour, cover the bowl with a clean cloth and let it grow until the dough doubles (between 1 and 2 hours, depending on the room temperature). put the bowl in a radiator).
When the dough has doubled in size, hit it (yes-yes!) To degas it. Then, share it in 6 or 8 pieces of the same size (I made 8, makes small rolls). Shape the buns. For this, knead each dough to make a ball. Smash it a little, like making a hamburger bun, then put your thumb in the middle to make a hole. Turn your muffin around your finger to have a hole 2 cm wide (it will fill a little with the second lift). Place the buns on a baking sheet covered with a sheet of parchment paper, cover with a cloth and let it rise again for an hour or two.
At the end of this second lift, it's time to bake the bagels! Preheat your oven to 200 ° c. Heat a large pot of water with a tablespoon of baking soda.
When the water boils, soak the buns one by one in the water and let them cook for a minute each. Pick them up again with a skimmer and place them back on the baking sheet. Brush them with a little vegetable milk and sprinkle with the seeds of your choice (sesame and chia here, without the poppy ^^).
Bake for about 15 minutes, until golden brown.
Let cool before cutting in half and decorate.
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