Everything Bagel | Studio Vegan

The NYC Bagel,

A New York staple item for that on the go run to the office walking down the street that morning kick sold in most carts on the corners of Manhattan and Brooklyn.

My favorite item growing up in New York City, for the last couple years so here my recipe is amazing it's simple and it is a classic. My sister and I, use to love going to the corner store. Near our old high school. We order a toasted bagel with cream cheese and bacon. This combo was amazing all those years ago. Even the classic bacon, egg, and cheese. Great but I don't miss them and I'm vegan and highly allergic to pig and honestly not interested.

I'd like to re-create this someday, but let's make the bagels shall we:

This recipe makes 3 bagels

For the Bagels:

• 2 cups bread flour

• 1 tablespoon and 1-1/2 teaspoons white sugar

• 1/2 teaspoon salt

• 1 tablespoon vegetable oil

• 1-1/2 teaspoons instant yeast

• 1/2 cup water and more

Toppings:

• 2 tablespoons poppy seeds

• 2 tablespoons sesame seeds

• 2 tablespoons dried onion flakes

• 1 tablespoon coarse salt

• or just some everything bagel mix

Bagel Bath:

• 8 cups water

• 1/2 cup agave, maple, or coconut nectar (optional)
  

Directions

Step 1

Combine 1/2 cup 2 Tbsp water, flour, cane sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."

Step 2

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

Step 3

Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.

Step 4

Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.

Step 5

Bring 4 quarts water to a boil in a large pot. Add agave or maple, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet

Step 6

Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.