This week he's made the Montreal "Cinnamon Raisin" bagel, but because we didn't have any raisins on hand (not a big fan) he substituted fig into the dough. Oh my I've just had my first sampling and they are delicious.
D’s Vegan Montreal Bagels
makes about 20
wet ingredients:
- 1.5 cups warm water
- 1.5 tbs traditional yeast + 0.5 tbs raw sugar + 1/3 cup warm water (mix to activate yeast)
- 2 tbs grapeseed oil
- 5 tbs raw organic sugar
- 2 tbs organic maple syrup
- 1 tbs wheat malt powder/flour
- 3 to 4 cups unbleached organic bread flour
- 1 cup organic semolina
- 1/4 cup wheat gluten flour
- 1.5 tsp sea salt
- Combine wet ingredient list and dry ingredient list separately, keeping aside 1 cup of unbleached flour. Add dry ingredients to wet, mix, and knead for 10 minutes adding left over flour a bit at a time or as needed. Let the dough stand in a covered bowl sealed with plastic wrap or bag for at least 1 hour.
- Form your bagels by cutting off sections of dough, rolling them out into ‘snakes’ about 8 inches long and 1 inch in diameter. You then wrap the snake around your knuckles and roll the ends together on a counter-top until you get a bagel-shaped ring. Let stand another 20 to 30 minutes.
- Pre-heat oven to 425 F. Bring 6 quarts of water to a boil in a large pot and add 1/3 cup raw organic sugar. Drop 4 or 5 bagels into sweet water; when they start to float, boil them on each side for 90 seconds. Remove with tongs onto a rack. When you can stand handling them, dip them on each side into a plate or bowl full of sesame or poppy seeds (or both !). Bake on a cookie sheet for 15 minutes or so, flipping them over mid-way. Keep an eye on them! It all depends on your oven, so cooking time may vary. They’re ready when they just start to turn golden/light brown. Voila !
4 comments:
Thank you . That's all I have to say, really. I am so looking forward to attacking this with gusto at some time in the near future.....thank you!
Hey - thanks so much for this! I thought there'd be starter, though! It looks like a great recipe, though I'm not sure where I'm going to get gluten flour around here.
hi wc,
If you have a sourdough starter, use it, by all means! It's actually what I do. I'll use half for a bagel batch, and the other half for a loaf of bread. I posted the recipe using yeast out of simplicity, for those who don't have a starter going.
As for the wheat gluten flour, it's a key ingredient to obtain that classic Montreal bagel chewiness. Most health food stores carry it (if they don't, perhaps you can ask them to order it for you), or maybe you can try finding an on-line supplier. Let us know how it works out!
D
D - thanks! I'll check out the health food store in Trail and see if they sell gluten flour. I also have to get a starter going. I've been meaning to do it for a while but just haven't gotten around to it yet.
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